Food is a unique way that cultural values can be expressed. Some foods are used to unify people of the same cultural heritage. During World War II, many people fled their homes and their country of origin for safety. Food was one way for them to stay connected with their roots.

 

Dill and cabbage are two ingredients that are often found in Polish cuisine. Dill is typically used as a garnish since it is readily available in Polish households. It is used when making pickles, which are a common accompaniment to meals. Cabbage can also be found in many traditional Polish meals. Cabbage was easy to grow and a single head can feed a large number of people. Especially when the area was under communist control, domestic crops were heavily relied on to feed the population. Golumpki is a dish in which a combination of pork, beef, onions, and rice are wrapped in cabbage leaves and served with a tomato sauce. Cabbage can also be found as a common filling in Pierogies. Kapusta is a braised cabbage and is often seasoned with salt, pepper, and caraway seeds. Pierogies are very popular and often show up on restaurant menus. Unlike the Pierogies you can buy in the frozen foods section of any grocery store in the United States, they are made fresh and there is a large variety of fillings. Popular fillings include cabbage and mushroom, ground meat, and farmer’s cheese.

 

Festivals are a common way to celebrate a particular holiday or event. They often consist of music, art vendors, and food. During our time in Krakow, a festival called “Dni Wegrzyna” was happening behind St. Mary’s Basilica. It was a celebration of wine from countries across Eastern Europe. Local vendors sold pottery, clothing, and other tchotchkes. In addition to wine, a lot of the vendors served beer alongside Kielbasa, Kapusta, and Pierogies. Some of the popular Polish beers are Perla and Okocim. They are usually served on tap in most Polish restaurants. Like most other cities, local cuisine is influenced by other cultures. The city square and surrounding streets were filled with restaurants and cafes that served a variety of dishes. A popular restaurant among the group was The Pasta Bar, which served Italian dishes such as Spaghetti Bolognese and pasta with asparagus and salmon. Another popular treat at night was gelato. There were many shops throughout the city that sold unique flavors such as Toblerone and Vegan Avocado.

 

During our time in Krakow, the importance of food to a culture was evident when visiting Auschwitz. In several of the blocks in the main camp, the rooms have been turned into museum exhibits, displaying artwork done by the prisoners, paperwork, artificial limbs, shoes, suitcases, hair, and pots and pans. The pots and pans exhibit speaks to the state of mind and the values of the people who were being sent to die. When the Jews were being taken from their homes and forced into the ghettos, they only had a few minutes to pack what they could. Many took valuables, including their pots and pans. When the ghettos were being liquidated, they were told that they were going to be resettled elsewhere. They labeled their suitcases with their names, and once again, brought their pots and pans. Food was an important way of preserving their heritage, despite being relocated. Those who were sent to the death camps still had hope for the future that they would be able to cook and enjoy meals with their family and friends.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Czech Republic

 

Similar to other European capitals, Prague’s cuisine is strongly influenced by other cultures, Because the Czech Republic is neighbors with Germany and the two peoples have interacted with each other since the start of their settlement, there are similarities between the two cuisines. Dishes such as dumplings and sauerkraut are shared between the two cultures. Czech dumplings are a made by making a simple bread dough and mixing it with small cubes of bread. The mixture is then shaped into small logs, boiled, and then sliced. Similar to a Czech dumpling, the German Speckknödel is a made by taking small cubes of stale bread, moistening it and forming bread balls. The bread balls are then boiled and are typically served with a type of stew. Eastern European cultures have shared goulash, which can often be found on menus in Czech restaurant’s. Goulash is very similar to a beef stew, and is typically served with dumplings. Another traditional Czech meal is called Svíčková, which is slices of beef that are served in a vegetable cream sauce, and is served with dumplings, whipped cream, and cranberry sauce.

During our time in Prague, we enjoyed dinner on a boat ride on the Vltava River. Because dinner was served buffet style, there was a wide range of cuisines available. Mushroom soup, dumplings, goulash, pasta, and stirfry were a few of the options. A salad station included meats, cheeses, vegetables, and bread. The dessert station had apple strudel, a gingerbread cake, and lots of different fruits. A popular treat in Prague is Trdelnik, which is a churro-inspired pastry cone that is rolled in sugar and can be filled with ice cream. They can be found almost anywhere in the city.

 

Other restaurants around the city had a wider range of international cuisines. For lunch, some of the group went to a British-inspired Burgers and Fish and Chips restaurant. There were numerous Thai restaurants throughout the city as well. After our trip to Terezín, we found an open market near Charles Bridge. In addition to clothing and little gifts, there were several food vendors. Popular among the group was a sandwich stand that offered The Americano or a pulled pork sub. As the city became more of a tourist hub after the fall of Communism in the late 80’s, more international cuisines were introduced and became popular in Prague.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Germany

 

While we were in Germany, we visited two cities with a strong historical significance to World War II and the Holocaust. Nuremberg and Berlin are located in very different regions in the country, and their cuisine represents their differences.

 

Nuremberg is located in the region of Bavaria, which is most known for it’s farmland, the Alps, and Oktoberfest. Because the area is so rich in farmland, the cuisine of the region includes meals that can be easily made with ingredients grown in the region. Meals also tend to be fairly simple. A typical meal in Nuremberg consists of a bratwurst, sauerkraut, asparagus, and a pretzel. A bratwurst is a type of sausage made from mostly pork. Another type of sausage that is popular in Bavaria is a weisswurst. It is made usually from veal and it is served with a sweet Bavarian mustard. It is relatively easy to make a sausage and they could be preserved. Sauerkraut is cabbage that is cooked in some type of acid, like vinegar. Its sour taste can be combatted with just a bit of sugar. Both white and green asparagus are grown locally, and can often be found somewhere on a Bavarian menu. A pretzel is made a little differently than those found in a shopping mall in the United States. It is not heavily coated in salt or sugar, and it is best eaten with a bit of butter. The pretzel is the local form of a bread that is served with meals. Potatoes are also easily grown in the region, and it is common to see boiled potatoes on the menu. A common treat in Nuremberg is a ginger cookie, called an lebkuchen. They can be decorated with nuts, chocolate, or a glaze and can be found almost anywhere throughout the city. In the main square, there was an open market, where vendors could sell produce and lebkuchen. Some student’s bought fresh strawberries and raspberries, which had an incredible sweet flavor.

 

Cuisine in Berlin tends to be quite different than in Nuremberg. Because Berlin is the capital of Germany, there tends to be more international restaurants, like in Prague. Embassies from countries such as the United States, Great Britain, and India, put Berlin on an international stage. Although German food, such as schnitzel or currywurst are still available in the city, international restaurants are more common than in Nuremberg. A schnitzel is a piece of pork that gets breaded and deep fried. For our farewell dinner together, we enjoyed Italian cuisine. On our last night together, we got to try and enjoy different Indian dishes at a restaurant near the Mall of Berlin.

 

Throughout our trip, we had the opportunity to experience different cuisines and understand how they represent each culture. Many of the dishes in each country were important during World War II and the Holocaust. Meals in Poland, the Czech Republic, and Nuremberg were made from simple ingredients that are easily accessible. Many dishes, such as sauerkraut can be easily preserved, and cabbage has the ability to feed a large number of people. Food is an important part of each culture, and it works to unify and bring solace to those in times of distress.