O zwyczajach kulinarnych na Litwie w XIX wieku i północnokresowych nazwach potraw na podstawie "Kucharki litewskiej"
About cooking habits in Lithuania in the XIX century and the names of Vilnius regional dishes on the basis of Kucharka Litewska (Lithuanian Cookbook)

Summary/Abstract: This article focuses on two issues: 1. cooking habits in Lithuania in the XIX century against the background of the food cooking culture on the Polish land, 2. the names of Vilnius regional dishes. The basic source of material is Wincenta Zawadzka’s book titled Kucharka Litewska (Lithuanian Cookbook) which was published in Vilnius in the middle of the XIX century (either 1854 or 1858). The said cookbook constitutes a cultural and linguistic document of the epoch. Therefore, the names bliny, blinki, kołduny, kołdunki, kwaszenina, oładki, oładeczki, szałtanosy, szpekuchy, wereszczaka b ; piérogi ‘bułki, ciasto drożdżowe’, bulion ‘rosół’ i rosół ‘krupnik’ became the subject of the semantic and linguistic analysis and were confronted against the corresponding names taken from other sources. The author shows that Kucharka Litewska containing the exact cooking recipes under the above-mentioned named constitutes the ideal comparable and supplementary material both in terms of the names which may consist of two words (e.g. kołduny tyszkiewiczowskie, bliny ruskie) and their meanings.

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