Bagels originated in Poland and became widespread during migration of Polish Jews. Due to Poland’s history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many stewed cabbage and carrots with other regional cuisines.

Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. It is also characteristic in its use of various kinds of noodles, cereals, and grains. December 24, or Easter breakfast, both of which could take a number of days to prepare in their entirety. Internationally, if a Polish culinary tradition is used in other cuisines, it is referred to as à la polonaise, from French meaning ‘Polish-style. Middle Ages and favourite dish of king Jogaila. A high calorific value of dishes and drinking beer or mead as a basic drink was typical of Middle Ages Polish cuisine.

During the Middle Ages the cuisine of Poland was heavy and spicy. The latter consisted initially of proso millet, but later in the Middle Ages other types of cereal became widely used. Apart from cereals, a large portion of the daily diet of mediaeval Poles consisted of beans, mostly broad beans and peas. As the territory of Poland was densely forested, usage of mushrooms, forest berries, nuts, and wild honey was also widespread. Poland than the rest of Europe, hence spicy sauces became popular. The daily beverages included milk, whey, buttermilk, and various herb infusions.

Italian cooks came to Poland after 1518. During this period, the use of spices—which arrived in Poland via Western Asian trade routes—was common among those who could afford them, and dishes considered elegant could be very spicy. However, the idea that Queen Bona was the first to introduce vegetables to Poland is false. It has been exported worldwide and is found in the cuisines of many countries. It is usually preserved in wooden barrels.

The only indisputable fact is that the court of Queen Bona was fed in an Italian fashion, because she exclusively employed Italian cooks, some of whom were originally hired to prepare parties for aristocratic families but who were soon serving typical Italian dishes as part of the court’s daily menus. Until the Partitions perpetrated by the neighboring empires, Poland was one of the largest countries in the world, and encompassed many regions with its own, distinctive culinary traditions. With the subsequent decline of Poland, and the grain production crisis that followed The Deluge, potatoes began to replace the traditional use of cereal. After the end of World War II, Poland became a communist country which joined the Warsaw Pact. Austrian Wiener schnitzel and the Italian and Spanish Milanesa.

With time, the shortage economy led to scarcity of meat, coffee, tea, and other basic ingredients. This situation led in turn to gradual replacement of traditional Polish cuisine with food prepared from anything available at the moment. Szczecin, usually added to sandwiches as a spread. A popular street food to this day which originated in the 1970s. With the fall of communism in Poland in 1989, a wave of new restaurants opened, and the basic foodstuffs were once again easily obtainable. This led to a gradual return of rich traditional Polish cuisine, both in home cooking and in restaurants. At the same time, restaurants and supermarkets promoted the use of ingredients typical of other cuisines of the world.

Recent years have seen the advent of a slow food movement, and a number of TV programs devoted to cuisine, both traditional and otherwise, have gained popularity. Gierek era with traditional Polish recipes was published in London. Polish Christmas Eve starter—followed by dishes such as fried carp, carp or cod with apple and leeks, fresh salad, or carp in aspic. Fat Thursday”, is a Polish culinary custom on the last Thursday before Lent, equivalent to Pancake Day. Traditionally, it is an occasion to enjoy sweets and cakes before the forty days of abstinence expected of Catholics until Easter Day. Traditional Polish doughnuts are filled with rose petal jam, plum jam, or apple and covered with icing with orange peel or powdered with icing sugar.