A FOOD TRADITION

Polish Jewish Cuisine

Polish Jewish cuisine refers to the Ashkenazi Jewish food tradition that developed in the historic Jewish communities of Poland, in interaction with surrounding Polish and East-Central European foodways. Sabbath and festival observance shaped preparation, preservation and the timing of meals, while ingredients included potatoes, onions, cabbage, beets, herring, freshwater fish, poultry, goose fat, eggs and rye. Characteristic techniques include slow cooking, pickling, baking and preparing foods for holidays. Representative examples include gefilte fish, cholent, and kugel. Bagels, stuffed cabbage and chopped herring also illustrate the tradition's broad urban, regional and ceremonial repertoire.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.