Our project "Conservation and restoration of the fourteenth-century castle in Lidzbark Warmiński – pearls of Gothic architecture in Poland – stage III" enters the last year of activities carried out in the Lidzbark castle.
We prepared two publications, our traditional tripartite calendar and a surprise calendar with old recipes that could be prepared in the castle kitchen.
The kitchen is the place where we are the most: memories of people, tastes, conversations, Christmas fuss. Taste is a sense that from an early age can be most easily awakened by curiosity about the world. Tradition can be absorbed from the plate, much easier than from lessons, academies or books. The set table opens hearts and minds to the most important thing – to the other person who accompanies us.
Culinary inserts in this calendar, are to interest you in the tradition of our regional cuisine, in which you can see the interesting history of our small homeland. Due to its geographical location and history, it is cuisine, Polish, German, borderland, Baltic, always somewhere on the border of cultures and flavors. The publication is an encouragement to search for and to visit the exhibition in the kitchen of the Lidzbark Castle, which we will open in December 2023.
Our search would be fruitless without reaching for recipe books:
Tadeusz Ostojski, Rafał Wolski, Smak Mazur, Wydawnictwa Retman, Baobab – a wonderful story about the old cuisine of East Prussia
Michał Fox, Dyiariusz z Heilsberga od 1790-1792, published by Count S. Konarski, Kraków 1898 – zapiski secretary of bishop Ignacy Krasicki.
Ed. Jarosław Dumanowski and Rafał Jankowski, Very good fashion of frying various confections, Wilanów Palace Museum, Warsaw 2011 – an inspiring compendium of Old Polish cuisine
Virginija Čijunskienė, Dania stołu Radziwiłłów, Versus Aureus, 2014 – if we want to have an idea of magnate cuisine
Masurian Cuisine, Dragon Publishing House, Bielsko-Biała 2012 – a handy recipe guide
Nijole and Maciej Druto, Lithuanian Cuisine, KAW, Warsaw 1987 – an extremely useful compendium
Jarosław Dumanowski, Andrzej Pawlas, Jerzy Poznański, Secrets of Stanisław Czerniecki's cooks, recipes from the oldest Polish cookbook from 1682, Wilanów Palace Museum, Warsaw 2010 – source texts and recipes adapted to contemporary cuisine
Historical introduction:
Jeremi Wasiutyński, Mikołaj Kopernik, creator of new heaven, Warsaw 1938.
Warmiacy i Mazurzy, collective work edited by Bogumił Kuźniewski, Society of Friends of Olsztynek, Olsztynek 2002
Jan Chłosta, Annual customs and rituals in Warmia, "ElSet" Publishing Studio.
Janusz Trupinda, Reguła Zakonu Świętej Maria Panny Domu Niemieckiego w Jerozolimie, Malbork 2002
Maria Lemnis, Henryk Vitry, W staropolskiej kuchni i przy polskiego stole, Interpress, Warszawa 1979
Jerzy Biesala, Alkoholowe dzieje Polish, Zysk i S-ka, Poznań 2013
Everyday life of the former Prussian lands, Cuisine of the old Prussian lands - tradition and modernity, edited by Tomasz Chrzanowski, Scientific Research Centre in Olsztyn and Museum of Folk Architecture in Olsztynek, Olsztyn 2011
Assistant:
Emilia Grzędzicka, Atlas of herbs, Buchmann, Warsaw 2008
Essentials:
Margarete und Elisabeth Doennig, Kochbuch, Koenigsberg 1931 – compendium of East Prussian cuisine.
Implementation of the print as part of the project "Conservation and restoration of the fourteenth-century castle in Lidzbark Warmiński – pearls of Gothic architecture in Poland – stage III", implemented from funds received from Iceland, Liechtenstein and Norway under EEA funds and the Minister of Culture and National Heritage.
Together, we work towards a green, competitive and inclusive Europe.
Co-financed by the Self-Government of the Warmian-Masurian Voivodeship.
The kitchen is the place where we are the most: memories of people, tastes, conversations, Christmas fuss. Taste is a sense that from an early age can be most easily awakened by curiosity about the world. Tradition can be absorbed from the plate, much easier than from lessons, academies or books. The set table opens hearts and minds to the most important thing – to the other person who accompanies us.
Culinary inserts in this calendar, are to interest you in the tradition of our regional cuisine, in which you can see the interesting history of our small homeland. Due to its geographical location and history, it is cuisine, Polish, German, borderland, Baltic, always somewhere on the border of cultures and flavors. The publication is an encouragement to search for and to visit the exhibition in the kitchen of the Lidzbark Castle, which we will open in December 2023.
Our search would be fruitless without reaching for recipe books:
Tadeusz Ostojski, Rafał Wolski, Smak Mazur, Wydawnictwa Retman, Baobab – a wonderful story about the old cuisine of East Prussia
Michał Fox, Dyiariusz z Heilsberga od 1790-1792, published by Count S. Konarski, Kraków 1898 – zapiski secretary of bishop Ignacy Krasicki.
Ed. Jarosław Dumanowski and Rafał Jankowski, Very good fashion of frying various confections, Wilanów Palace Museum, Warsaw 2011 – an inspiring compendium of Old Polish cuisine
Virginija Čijunskienė, Dania stołu Radziwiłłów, Versus Aureus, 2014 – if we want to have an idea of magnate cuisine
Masurian Cuisine, Dragon Publishing House, Bielsko-Biała 2012 – a handy recipe guide
Nijole and Maciej Druto, Lithuanian Cuisine, KAW, Warsaw 1987 – an extremely useful compendium
Jarosław Dumanowski, Andrzej Pawlas, Jerzy Poznański, Secrets of Stanisław Czerniecki's cooks, recipes from the oldest Polish cookbook from 1682, Wilanów Palace Museum, Warsaw 2010 – source texts and recipes adapted to contemporary cuisine
Historical introduction:
Jeremi Wasiutyński, Mikołaj Kopernik, creator of new heaven, Warsaw 1938.
Warmiacy i Mazurzy, collective work edited by Bogumił Kuźniewski, Society of Friends of Olsztynek, Olsztynek 2002
Jan Chłosta, Annual customs and rituals in Warmia, "ElSet" Publishing Studio.
Janusz Trupinda, Reguła Zakonu Świętej Maria Panny Domu Niemieckiego w Jerozolimie, Malbork 2002
Maria Lemnis, Henryk Vitry, W staropolskiej kuchni i przy polskiego stole, Interpress, Warszawa 1979
Jerzy Biesala, Alkoholowe dzieje Polish, Zysk i S-ka, Poznań 2013
Everyday life of the former Prussian lands, Cuisine of the old Prussian lands - tradition and modernity, edited by Tomasz Chrzanowski, Scientific Research Centre in Olsztyn and Museum of Folk Architecture in Olsztynek, Olsztyn 2011
Assistant:
Emilia Grzędzicka, Atlas of herbs, Buchmann, Warsaw 2008
Essentials:
Margarete und Elisabeth Doennig, Kochbuch, Koenigsberg 1931 – compendium of East Prussian cuisine.
Implementation of the print as part of the project "Conservation and restoration of the fourteenth-century castle in Lidzbark Warmiński – pearls of Gothic architecture in Poland – stage III", implemented from funds received from Iceland, Liechtenstein and Norway under EEA funds and the Minister of Culture and National Heritage.
Together, we work towards a green, competitive and inclusive Europe.
Co-financed by the Self-Government of the Warmian-Masurian Voivodeship.
