Post by Bonobo on Jan 7, 2019 23:43:38 GMT 1
Apart from burgers, kebabs and pizzas, Poland offers other fast foods, too.
culture.pl/en/article/guilty-pleasures-regional-fast-foods-from-poland
The undisputed queen of Polish fast foods was first created in the 1970s, when Edward Gierek, First Secretary of the Polish United Workers' Party, bought the license for baguette baking, a food he had sampled during his travels to France. There wasn’t much to put on them, but in the following years creative Polish entrepreneurs used what they had: button mushrooms fried with onions, semi-hard ‘yellow’ cheese (NB: an important thing worth knowing about Polish culinary culture is that for decades we only had two types of cheese: white cheese and yellow cheese, and we still tend to refer to most cheeses this way: when you buy a ‘sandwich with yellow cheese’, it might be cheddar, gouda, emmental or any other type of yellow cheese) topped with ketchup. Sizzling hot, open-faced sandwiches with melted cheese were a real hit in the 1980s, though they later almost disappeared, replaced with fancier Western delicacies.
Are Quarks Made of Curd Cheese? The Link between Quantum Physics & a Slavic Food Speciality
Ever wondered about the nature of the universe and the role of quarks? Now you can find out what links the word for the most elementary particle in the universe with the name of the ancient Slavic food specialty. And why it must be James Joyce.
Unexpectedly, they’ve recently had a comeback as a nostalgic reminder of the communist era. After all, it’s easy to give zapiekanka a modern makeover: you need a quality baguette, good cheese (or a few types of cheese, now that we have more than white and yellow), a variety of home-made sauces, and fresh ingredients such as salami or ham for meat lovers, and tomatoes, pickles, corn or onions for veg fans. The most famous zapiekanki can be found in Kraków’s Kazimierz district in the middle of Plac Nowy (in the building of a former slaughterhouse), but you can find them both in trendy joints in central Warsaw and in inconspicous booths in small towns.
maciej.je/na-miescie/poznan/u-hanki-zapiekarnia-poznan/
A zapiekanka (Polish pronunciation: [zapʲɛˈkaŋka]; plural: zapiekanki, pronounced [zapʲɛˈkaŋkʲi]) is an open-face sandwich made of half of a baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients, and toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. With its origin dating back to the 1970s, the zapiekanka is associated with the austere times of Poland's Communist regime, but it has enjoyed renewed demand in the 21st century, which has also brought a wider range of varieties and quality.
Contents
1 Etymology
2 Preparation and varieties
3 History
4 Notes
5 References
6 External links
7 Sources
Etymology
The Polish word zapiekanka comes from the verb zapiekać, which means "to bake a dish so that its ingredients combine, and a crispy, browned crust forms on top," and may refer to various casseroles and other foods prepared in this manner.[2] The sense of bread-based street food probably originated in the 1970s together with the rise of the dish itself.[citation needed]
Preparation and varieties
A typical zapiekanka is made from one half of a baguette,[3] or any other long roll of white bread, cut lengthwise, as for a submarine sandwich.[3][4] It may be up to 50 centimetres (20 in) long.[3] The bread is topped with sliced, sautéed white mushrooms and grated cheese to form an open-face sandwich, which is then toasted until the bread becomes crisp and the cheese melts. Hard, mature yellow cheese with high fat content that melts well in heat, such as Gouda, Edam, Emmental, Tilsit or Cheddar, is best for this purpose; Polish smoked sheep milk cheese, such as oscypek, is also a popular choice.[5] A zapiekanka is best served hot. The typical garnish is tomato ketchup, usually splattered on the cheese in a generous amount.[3][4]
Zapiekanki are available throughout Poland in many varieties and levels of quality. Frozen ones, reheated in a microwave oven, are usually soggy and tasteless.[6] Some oven-baked zapiekanki, on the other hand, are available with a lavish choice of additional ingredients and sauces, which has earned them the moniker of "Polish pizza".[3] Varieties include "diablo" with bacon, pickled cucumbers and spicy sauce; "Gypsy" with ham and sweet and sour sauce; "Greek" with olives and feta cheese; and "Hawaiian" with pineapple and barbecue sauce; patrons may also choose their own combinations. While the zapiekanka is primarily a street food, home-made versions also exist, such as the "student's zapiekanka", made from bread, cheese and whatever else is at hand at the moment.[4]
History
Zapiekanki first appeared in the streets of Polish towns in the 1970s. Under Edward Gierek's leadership of the Polish United Workers' Party, Poland's Communist authorities allowed a degree of private enterprise in the catering industry. This move led to quick proliferation of small family-owned foodservice establishments, known in Polish as mała gastronomia, or "small gastronomy". Their spread continued during the food shortages of the following decade. They usually took the form of stands or travel trailers turned food trucks serving zapiekanki along with simple dishes of Polish cuisine, such as kiełbasa sausage, boiled ham hock or tripe soup, and American fast food staples, like hot dogs, hamburgers and French fries.[7][8] The American journalist Anne Applebaum, who first came to Poland in 1988, described the zapiekanka of that time as "a pizzalike substance" and "a poor relative of its distant Italian cousin", "a mushy white sandwich roll" with "a few overcooked mushrooms" beneath "melted cheese and a squeeze of ketchup", which she ate nonetheless because little else was available.[9]
Demand for zapiekanki fell with the reintroduction of market economy in the 1990s, but remained on the menus of some of those "small gastronomy" outlets that survived the competition with large fast food chains. Some zapiekanka stands even attained cult following,[citation needed] such as those located in Plac Nowy (New Square) in the Kazimierz district of Kraków. Once a Jewish neighborhood, Kazimierz declined into desolation following the Holocaust, but experienced a revival after Steven Spielberg shot his 1993 film, Schindler's List, on location there.[10]:133 The district became a tourist attraction and then, a nightlife hub.[citation needed] The dodecagonal brick building constructed in 1900 in the middle of the square, which used to house a kosher butcher's shop, now serves as an outdoor food court operating into the wee hours, with numerous stalls serving all kinds of zapiekanki to partygoers made hungry by a night of revelry.[1
en.wikipedia.org/wiki/Zapiekanka
culture.pl/en/article/guilty-pleasures-regional-fast-foods-from-poland
The undisputed queen of Polish fast foods was first created in the 1970s, when Edward Gierek, First Secretary of the Polish United Workers' Party, bought the license for baguette baking, a food he had sampled during his travels to France. There wasn’t much to put on them, but in the following years creative Polish entrepreneurs used what they had: button mushrooms fried with onions, semi-hard ‘yellow’ cheese (NB: an important thing worth knowing about Polish culinary culture is that for decades we only had two types of cheese: white cheese and yellow cheese, and we still tend to refer to most cheeses this way: when you buy a ‘sandwich with yellow cheese’, it might be cheddar, gouda, emmental or any other type of yellow cheese) topped with ketchup. Sizzling hot, open-faced sandwiches with melted cheese were a real hit in the 1980s, though they later almost disappeared, replaced with fancier Western delicacies.
Are Quarks Made of Curd Cheese? The Link between Quantum Physics & a Slavic Food Speciality
Ever wondered about the nature of the universe and the role of quarks? Now you can find out what links the word for the most elementary particle in the universe with the name of the ancient Slavic food specialty. And why it must be James Joyce.
Unexpectedly, they’ve recently had a comeback as a nostalgic reminder of the communist era. After all, it’s easy to give zapiekanka a modern makeover: you need a quality baguette, good cheese (or a few types of cheese, now that we have more than white and yellow), a variety of home-made sauces, and fresh ingredients such as salami or ham for meat lovers, and tomatoes, pickles, corn or onions for veg fans. The most famous zapiekanki can be found in Kraków’s Kazimierz district in the middle of Plac Nowy (in the building of a former slaughterhouse), but you can find them both in trendy joints in central Warsaw and in inconspicous booths in small towns.
maciej.je/na-miescie/poznan/u-hanki-zapiekarnia-poznan/
A zapiekanka (Polish pronunciation: [zapʲɛˈkaŋka]; plural: zapiekanki, pronounced [zapʲɛˈkaŋkʲi]) is an open-face sandwich made of half of a baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients, and toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. With its origin dating back to the 1970s, the zapiekanka is associated with the austere times of Poland's Communist regime, but it has enjoyed renewed demand in the 21st century, which has also brought a wider range of varieties and quality.
Contents
1 Etymology
2 Preparation and varieties
3 History
4 Notes
5 References
6 External links
7 Sources
Etymology
The Polish word zapiekanka comes from the verb zapiekać, which means "to bake a dish so that its ingredients combine, and a crispy, browned crust forms on top," and may refer to various casseroles and other foods prepared in this manner.[2] The sense of bread-based street food probably originated in the 1970s together with the rise of the dish itself.[citation needed]
Preparation and varieties
A typical zapiekanka is made from one half of a baguette,[3] or any other long roll of white bread, cut lengthwise, as for a submarine sandwich.[3][4] It may be up to 50 centimetres (20 in) long.[3] The bread is topped with sliced, sautéed white mushrooms and grated cheese to form an open-face sandwich, which is then toasted until the bread becomes crisp and the cheese melts. Hard, mature yellow cheese with high fat content that melts well in heat, such as Gouda, Edam, Emmental, Tilsit or Cheddar, is best for this purpose; Polish smoked sheep milk cheese, such as oscypek, is also a popular choice.[5] A zapiekanka is best served hot. The typical garnish is tomato ketchup, usually splattered on the cheese in a generous amount.[3][4]
Zapiekanki are available throughout Poland in many varieties and levels of quality. Frozen ones, reheated in a microwave oven, are usually soggy and tasteless.[6] Some oven-baked zapiekanki, on the other hand, are available with a lavish choice of additional ingredients and sauces, which has earned them the moniker of "Polish pizza".[3] Varieties include "diablo" with bacon, pickled cucumbers and spicy sauce; "Gypsy" with ham and sweet and sour sauce; "Greek" with olives and feta cheese; and "Hawaiian" with pineapple and barbecue sauce; patrons may also choose their own combinations. While the zapiekanka is primarily a street food, home-made versions also exist, such as the "student's zapiekanka", made from bread, cheese and whatever else is at hand at the moment.[4]
History
Zapiekanki first appeared in the streets of Polish towns in the 1970s. Under Edward Gierek's leadership of the Polish United Workers' Party, Poland's Communist authorities allowed a degree of private enterprise in the catering industry. This move led to quick proliferation of small family-owned foodservice establishments, known in Polish as mała gastronomia, or "small gastronomy". Their spread continued during the food shortages of the following decade. They usually took the form of stands or travel trailers turned food trucks serving zapiekanki along with simple dishes of Polish cuisine, such as kiełbasa sausage, boiled ham hock or tripe soup, and American fast food staples, like hot dogs, hamburgers and French fries.[7][8] The American journalist Anne Applebaum, who first came to Poland in 1988, described the zapiekanka of that time as "a pizzalike substance" and "a poor relative of its distant Italian cousin", "a mushy white sandwich roll" with "a few overcooked mushrooms" beneath "melted cheese and a squeeze of ketchup", which she ate nonetheless because little else was available.[9]
Demand for zapiekanki fell with the reintroduction of market economy in the 1990s, but remained on the menus of some of those "small gastronomy" outlets that survived the competition with large fast food chains. Some zapiekanka stands even attained cult following,[citation needed] such as those located in Plac Nowy (New Square) in the Kazimierz district of Kraków. Once a Jewish neighborhood, Kazimierz declined into desolation following the Holocaust, but experienced a revival after Steven Spielberg shot his 1993 film, Schindler's List, on location there.[10]:133 The district became a tourist attraction and then, a nightlife hub.[citation needed] The dodecagonal brick building constructed in 1900 in the middle of the square, which used to house a kosher butcher's shop, now serves as an outdoor food court operating into the wee hours, with numerous stalls serving all kinds of zapiekanki to partygoers made hungry by a night of revelry.[1
en.wikipedia.org/wiki/Zapiekanka