Komentarze do Polskiego Atlasu Etnograficznego, t. 10: Wybrane zagadnienia z zakresu kultury kulinarnej – pożywienie codzienne, cz. 1: Województwa: śląskie, opolskie i dolnośląskie
Commentaries to the Polish Ethnographic Atlas vol. X: Selected Issues in Culinary Culture – Everyday Food, part I: Voivodeships: Silesia, Opole and Lower Silesia

Author(s): Anna Drożdż, Dorota Świtała-Trybek
Subject(s): Social Sciences, Customs / Folklore, Cultural Anthropology / Ethnology, Culture and social structure , Sociology of Culture
ISSN: 1899-0231
Published by: Wydawnictwo Uniwersytetu Śląskiego
Keywords: Polish Ethnographic Atlas; food; dietary traditions; Upper Silesia; Lower Silesia; Opole Silesia; Western Territories; everyday dishes; ritual dishes; foraging
Summary/Abstract: The book is based on the results of ethnographic research conducted within the framework of the Polish Ethnographic Atlas (hereinafter: PAE) at the turn of the 1960s and 1970s. The study covered approximately 360 villages across Poland. The research questionnaire comprised several dozen questions addressing selected aspects of culinary culture. The publication draws on materials collected in selected villages of the Silesian, Opole, and Lower Silesian voivodeships (a total of 45 localities). The primary aim of the work was to analyse and systematise the collected data. Although the research was conducted in the second half of the twentieth century, it has not, to date, been subjected to an in-depth analysis. In recent years, there has been a noticeable increase in interest in both culinary studies and the history and culture of rural areas. The proposed publication aligns with both strands of inquiry, serving as a source of information on the dietary preferences of rural populations in the twentieth century. A significant strength of the study lies in the richness of the elicited data, which has not been widely disseminated previously. These materials make it possible to explore selected norms and traditions related to the production and consumption of particular dishes, as well as the transformations they underwent in the post-war period. This is particularly important in the context of changes occurring in the so-called Western Territories. The analysis and interpretation of respondents’ retrospective narratives, alongside field notes recorded by researchers, constitute a valuable source of knowledge on recipes and dishes preferred in rural communities at the time of the study. They often also provide insight into the tastes and aromas of childhood as remembered by older rural inhabitants. It is worth noting that the present text forms the first part of a planned series of publications intended to document and present the culinary traditions of all regions of Poland.

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