Faster access than browser!Similarities between Poland and Polish cuisine
Poland and Polish cuisine have 80 things in common (in Unionpedia): Apple, Austrian cuisine, Białystok, Bigos, Borscht, Breaded cutlet, Buttermilk, Cabbage, Cabbage roll, Central Europe, Cereal, Cheesecake, Cosmetics, Cream of mushroom soup, Cucumber soup, Deluge (history), Easter, Europe, French cuisine, Galicia (Eastern Europe), Gazeta Wyborcza, German cuisine, Gołąbki, Greater Poland, Hippocrene Books, Hungary, Italian cuisine, Italy, Jewish cuisine, John II Casimir Vasa, ..., Kasha, Kefir, Kielbasa, Kluski, Kotlet schabowy, Kraków, Kresy, London, Lviv, Masuria, Mazovia, Mead, Middle Ages, Noodle, Old Polish language, Ottoman Empire, Partitions of Poland, Peasant, Pierogi, Poles, Polish language, Polish–Lithuanian Commonwealth, Pomerania, Pope, Poppy seed, Poppy seed roll, Potato, Revolutions of 1989, Roasting, Rosół, Roulade, Russian cuisine, Rye, Searing, Sigismund I the Old, Silesia, Soured milk, Szczecin, Szlachta, Tatra Mountains, Tomato soup, Tripe soups, Warsaw, Władysław II Jagiełło, Władysław IV Vasa, Webster's Dictionary, West Slavic languages, Wigilia, World War II, Zrazy. Expand index (50 more) »
Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
Apple and Poland · Apple and Polish cuisine ·
Austrian cuisine
Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire.
Austrian cuisine and Poland · Austrian cuisine and Polish cuisine ·
Białystok
Białystok (Bielastok, Balstogė, Belostok, Byalistok) is the largest city in northeastern Poland and the capital of the Podlaskie Voivodeship.
Białystok and Poland · Białystok and Polish cuisine ·
Bigos
Bigos (бігас,, or бігус), often translated into English as hunter's stew, is a Polish dish of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage.
Bigos and Poland · Bigos and Polish cuisine ·
Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
Borscht and Poland · Borscht and Polish cuisine ·
Breaded cutlet
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Breaded cutlet and Poland · Breaded cutlet and Polish cuisine ·
Buttermilk
Buttermilk refers to a number of dairy drinks.
Buttermilk and Poland · Buttermilk and Polish cuisine ·
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
Cabbage and Poland · Cabbage and Polish cuisine ·
Cabbage roll
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.
Cabbage roll and Poland · Cabbage roll and Polish cuisine ·
Central Europe
Central Europe is the region comprising the central part of Europe.
Central Europe and Poland · Central Europe and Polish cuisine ·
Cereal
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.
Cereal and Poland · Cereal and Polish cuisine ·
Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers.
Cheesecake and Poland · Cheesecake and Polish cuisine ·
Cosmetics
Cosmetics are substances or products used to enhance or alter the appearance of the face or fragrance and texture of the body.
Cosmetics and Poland · Cosmetics and Polish cuisine ·
Cream of mushroom soup
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added.
Cream of mushroom soup and Poland · Cream of mushroom soup and Polish cuisine ·
Cucumber soup
Cucumber soup is a traditional Polish and Lithuanian soup (Polish: (sometimes simply ogórkowa). It is made from sour, salted cucumbers and potato. Occasionally rice is substituted for the potatoes. A similar soup is also common in Russia and Ukraine, where it is known as rassolnik. Cucumber soup is also any soup using cucumbers as a primary ingredient, and is present in various cuisines. The two major varieties are fresh cucumber soup and pickled cucumber soup.
Cucumber soup and Poland · Cucumber soup and Polish cuisine ·
Deluge (history)
The term Deluge (pоtор szwedzki, švedų tvanas) denotes a series of mid-17th-century campaigns in the Polish–Lithuanian Commonwealth.
Deluge (history) and Poland · Deluge (history) and Polish cuisine ·
Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the Book of Common Prayer, "Easter Sunday", used by James Ussher and Samuel Pepys and plain "Easter", as in books printed in,, also called Pascha (Greek, Latin) or Resurrection Sunday, is a festival and holiday celebrating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial after his crucifixion by the Romans at Calvary 30 AD.
Easter and Poland · Easter and Polish cuisine ·
Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
Europe and Poland · Europe and Polish cuisine ·
French cuisine
French cuisine consists of the cooking traditions and practices from France.
French cuisine and Poland · French cuisine and Polish cuisine ·
Galicia (Eastern Europe)
Galicia (Ukrainian and Галичина, Halyčyna; Galicja; Czech and Halič; Galizien; Galícia/Kaliz/Gácsország/Halics; Galiția/Halici; Галиция, Galicija; גאַליציע Galitsiye) is a historical and geographic region in Central Europe once a small Kingdom of Galicia–Volhynia and later a crown land of Austria-Hungary, the Kingdom of Galicia and Lodomeria, that straddled the modern-day border between Poland and Ukraine.
Galicia (Eastern Europe) and Poland · Galicia (Eastern Europe) and Polish cuisine ·
Gazeta Wyborcza
Gazeta Wyborcza (meaning Electoral Newspaper in English) is a newspaper published in Warsaw, Poland.
Gazeta Wyborcza and Poland · Gazeta Wyborcza and Polish cuisine ·
German cuisine
The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.
German cuisine and Poland · German cuisine and Polish cuisine ·
Gołąbki
Gołąbki is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.
Gołąbki and Poland · Gołąbki and Polish cuisine ·
Greater Poland
Greater Poland, often known by its Polish name Wielkopolska (Großpolen; Latin: Polonia Maior), is a historical region of west-central Poland.
Greater Poland and Poland · Greater Poland and Polish cuisine ·
Hippocrene Books
Hippocrene Books is an independent US publishing press located at 171 Madison Avenue, New York City, NY 10016.
Hippocrene Books and Poland · Hippocrene Books and Polish cuisine ·
Hungary
Hungary (Magyarország) is a country in Central Europe that covers an area of in the Carpathian Basin, bordered by Slovakia to the north, Ukraine to the northeast, Austria to the northwest, Romania to the east, Serbia to the south, Croatia to the southwest, and Slovenia to the west.
Hungary and Poland · Hungary and Polish cuisine ·
Italian cuisine
Italian cuisine is food typical from Italy.
Italian cuisine and Poland · Italian cuisine and Polish cuisine ·
Italy
Italy (Italia), officially the Italian Republic (Repubblica Italiana), is a sovereign state in Europe.
Italy and Poland · Italy and Polish cuisine ·
Jewish cuisine
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide.
Jewish cuisine and Poland · Jewish cuisine and Polish cuisine ·
John II Casimir Vasa
John II Casimir (Jan II Kazimierz Waza; Johann II.; Jonas Kazimieras Vaza; 22 March 1609 – 16 December 1672) was King of Poland and Grand Duke of Lithuania during the era of the Polish–Lithuanian Commonwealth, Duke of Opole in Upper Silesia, and titular King of Sweden 1648–1660.
John II Casimir Vasa and Poland · John II Casimir Vasa and Polish cuisine ·
Kasha
In the English language, kasha is a term for the pseudocereal buckwheat.
Kasha and Poland · Kasha and Polish cuisine ·
Kefir
Kefir or kephir, alternatively milk kefir or búlgaros, is a fermented milk drink that originated in the Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter.
Kefir and Poland · Kefir and Polish cuisine ·
Kielbasa
Kielbasa or Kiełbasa is a type of sausage originating from Poland.
Kielbasa and Poland · Kielbasa and Polish cuisine ·
Kluski
Kluski (singular: klusek or kluska) is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling.
Kluski and Poland · Kluski and Polish cuisine ·
Kotlet schabowy
Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel,Mieczysław Czuma, Leszek Mazan.
Kotlet schabowy and Poland · Kotlet schabowy and Polish cuisine ·
Kraków
Kraków, also spelled Cracow or Krakow, is the second largest and one of the oldest cities in Poland.
Kraków and Poland · Kraków and Polish cuisine ·
Kresy
Kresy Wschodnie or Kresy (Eastern Borderlands, or Borderlands) was the Eastern part of the Second Polish Republic during the interwar period constituting nearly half of the territory of the state.
Kresy and Poland · Kresy and Polish cuisine ·
London
London is the capital and most populous city of England and the United Kingdom.
London and Poland · London and Polish cuisine ·
Lviv
Lviv (Львів; Львов; Lwów; Lemberg; Leopolis; see also other names) is the largest city in western Ukraine and the seventh-largest city in the country overall, with a population of around 728,350 as of 2016.
Lviv and Poland · Lviv and Polish cuisine ·
Masuria
Masuria (Masuren, Masurian: Mazurÿ) is a region in northern Poland famous for its 2,000 lakes.
Masuria and Poland · Masuria and Polish cuisine ·
Mazovia
Mazovia (Mazowsze) is a historical region (dzielnica) in mid-north-eastern Poland.
Mazovia and Poland · Mazovia and Polish cuisine ·
Mead
Mead (archaic and dialectal meath or meathe, from Old English medu) is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops.
Mead and Poland · Mead and Polish cuisine ·
Middle Ages
In the history of Europe, the Middle Ages (or Medieval Period) lasted from the 5th to the 15th century.
Middle Ages and Poland · Middle Ages and Polish cuisine ·
Noodle
Noodles are a staple food in many cultures.
Noodle and Poland · Noodle and Polish cuisine ·
Old Polish language
Old Polish language (język staropolski) is the period in the history of the Polish language between the 9th and the 16th centuries, followed by the Middle Polish language.
Old Polish language and Poland · Old Polish language and Polish cuisine ·
Ottoman Empire
The Ottoman Empire (دولت عليه عثمانیه,, literally The Exalted Ottoman State; Modern Turkish: Osmanlı İmparatorluğu or Osmanlı Devleti), also historically known in Western Europe as the Turkish Empire"The Ottoman Empire-also known in Europe as the Turkish Empire" or simply Turkey, was a state that controlled much of Southeast Europe, Western Asia and North Africa between the 14th and early 20th centuries.
Ottoman Empire and Poland · Ottoman Empire and Polish cuisine ·
Partitions of Poland
The Partitions of Poland were three partitions of the Polish–Lithuanian Commonwealth that took place toward the end of the 18th century and ended the existence of the state, resulting in the elimination of sovereign Poland and Lithuania for 123 years.
Partitions of Poland and Poland · Partitions of Poland and Polish cuisine ·
Peasant
A peasant is a pre-industrial agricultural laborer or farmer, especially one living in the Middle Ages under feudalism and paying rent, tax, fees or services to a landlord.
Peasant and Poland · Peasant and Polish cuisine ·
Pierogi
Pierogi (singular pieróg), also known as varenyky, are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
Pierogi and Poland · Pierogi and Polish cuisine ·
Poles
The Poles (Polacy,; singular masculine: Polak, singular feminine: Polka), commonly referred to as the Polish people, are a nation and West Slavic ethnic group native to Poland in Central Europe who share a common ancestry, culture, history and are native speakers of the Polish language.
Poland and Poles · Poles and Polish cuisine ·
Polish language
Polish (język polski or simply polski) is a West Slavic language spoken primarily in Poland and is the native language of the Poles.
Poland and Polish language · Polish cuisine and Polish language ·
Polish–Lithuanian Commonwealth
The Polish–Lithuanian Commonwealth, formally the Crown of the Kingdom of Poland and the Grand Duchy of Lithuania, after 1791 the Commonwealth of Poland, was a dualistic state, a bi-confederation of Poland and Lithuania ruled by a common monarch, who was both the King of Poland and the Grand Duke of Lithuania.
Poland and Polish–Lithuanian Commonwealth · Polish cuisine and Polish–Lithuanian Commonwealth ·
Pomerania
Pomerania (Pomorze; German, Low German and North Germanic languages: Pommern; Kashubian: Pòmòrskô) is a historical region on the southern shore of the Baltic Sea in Central Europe, split between Germany and Poland.
Poland and Pomerania · Polish cuisine and Pomerania ·
Pope
The pope (papa from πάππας pappas, a child's word for "father"), also known as the supreme pontiff (from Latin pontifex maximus "greatest priest"), is the Bishop of Rome and therefore ex officio the leader of the worldwide Catholic Church.
Poland and Pope · Polish cuisine and Pope ·
Poppy seed
Poppy seed is an oilseed obtained from the poppy (Papaver somniferum).
Poland and Poppy seed · Polish cuisine and Poppy seed ·
Poppy seed roll
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed.
Poland and Poppy seed roll · Polish cuisine and Poppy seed roll ·
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
Poland and Potato · Polish cuisine and Potato ·
Revolutions of 1989
The Revolutions of 1989 formed part of a revolutionary wave in the late 1980s and early 1990s that resulted in the end of communist rule in Central and Eastern Europe and beyond.
Poland and Revolutions of 1989 · Polish cuisine and Revolutions of 1989 ·
Roasting
Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
Poland and Roasting · Polish cuisine and Roasting ·
Rosół
Rosół is a traditional Polish meat broth.
Poland and Rosół · Polish cuisine and Rosół ·
Roulade
A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry.
Poland and Roulade · Polish cuisine and Roulade ·
Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
Poland and Russian cuisine · Polish cuisine and Russian cuisine ·
Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
Poland and Rye · Polish cuisine and Rye ·
Searing
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
Poland and Searing · Polish cuisine and Searing ·
Sigismund I the Old
Sigismund I of Poland (Zygmunt I Stary, Žygimantas I Senasis; 1 January 1467 – 1 April 1548), of the Jagiellon dynasty, reigned as King of Poland and also as the Grand Duke of Lithuania from 1506 until 1548.
Poland and Sigismund I the Old · Polish cuisine and Sigismund I the Old ·
Silesia
Silesia (Śląsk; Slezsko;; Silesian German: Schläsing; Silesian: Ślůnsk; Šlazyńska; Šleska; Silesia) is a region of Central Europe located mostly in Poland, with small parts in the Czech Republic and Germany.
Poland and Silesia · Polish cuisine and Silesia ·
Soured milk
Soured milk denotes a range of food products produced by the acidification of milk.
Poland and Soured milk · Polish cuisine and Soured milk ·
Szczecin
Szczecin (German and Swedish Stettin), known also by other alternative names) is the capital and largest city of the West Pomeranian Voivodeship in Poland. Located near the Baltic Sea and the German border, it is a major seaport and Poland's seventh-largest city. As of June 2011, the population was 407,811. Szczecin is located on the Oder, south of the Szczecin Lagoon and the Bay of Pomerania. The city is situated along the southwestern shore of Dąbie Lake, on both sides of the Oder and on several large islands between the western and eastern branches of the river. Szczecin is adjacent to the town of Police and is the urban centre of the Szczecin agglomeration, an extended metropolitan area that includes communities in the German states of Brandenburg and Mecklenburg-Vorpommern. The city's recorded history began in the 8th century as a Slavic Pomeranian stronghold, built at the site of the Ducal castle. In the 12th century, when Szczecin had become one of Pomerania's main urban centres, it lost its independence to Piast Poland, the Duchy of Saxony, the Holy Roman Empire and Denmark. At the same time, the House of Griffins established themselves as local rulers and the population was Christianized. After the Treaty of Stettin in 1630, the town came under the control of the Swedish Empire and became in 1648 the Capital of Swedish Pomerania until 1720, when it was acquired by the Kingdom of Prussia and then the German Empire. Following World War II Stettin became part of Poland, resulting in expulsion of the German population. Szczecin is the administrative and industrial centre of West Pomeranian Voivodeship and is the site of the University of Szczecin, Pomeranian Medical University, Maritime University, West Pomeranian University of Technology, Szczecin Art Academy, and the see of the Szczecin-Kamień Catholic Archdiocese. From 1999 onwards, Szczecin has served as the site of the headquarters of NATO's Multinational Corps Northeast. Szczecin was a candidate for the European Capital of Culture in 2016.
Poland and Szczecin · Polish cuisine and Szczecin ·
Szlachta
The szlachta (exonym: Nobility) was a legally privileged noble class in the Kingdom of Poland, Grand Duchy of Lithuania, Ruthenia, Samogitia (both after Union of Lublin became a single state, the Polish–Lithuanian Commonwealth) and the Zaporozhian Host.
Poland and Szlachta · Polish cuisine and Szlachta ·
Tatra Mountains
The Tatra Mountains, Tatras or Tatra (Tatry either in Slovak or in Polish- plurale tantum), is a mountain range that forms a natural border between Slovakia and Poland.
Poland and Tatra Mountains · Polish cuisine and Tatra Mountains ·
Tomato soup
Tomato soup is a soup made with tomatoes as the primary ingredient.
Poland and Tomato soup · Polish cuisine and Tomato soup ·
Tripe soups
Tripe soup is a common dish in Balkan, Macedonian, Bulgarian, Greek, Turkish, and Eastern European cuisine.
Poland and Tripe soups · Polish cuisine and Tripe soups ·
Warsaw
Warsaw (Warszawa; see also other names) is the capital and largest city of Poland.
Poland and Warsaw · Polish cuisine and Warsaw ·
Władysław II Jagiełło
Jogaila (later Władysław II JagiełłoHe is known under a number of names: Jogaila Algirdaitis; Władysław II Jagiełło; Jahajła (Ягайла). See also: Names and titles of Władysław II Jagiełło. (c. 1352/1362 – 1 June 1434) was the Grand Duke of Lithuania (1377–1434) and then the King of Poland (1386–1434), first alongside his wife Jadwiga until 1399, and then sole King of Poland. He ruled in Lithuania from 1377. Born a pagan, in 1386 he converted to Catholicism and was baptized as Władysław in Kraków, married the young Queen Jadwiga, and was crowned King of Poland as Władysław II Jagiełło. In 1387 he converted Lithuania to Christianity. His own reign in Poland started in 1399, upon the death of Queen Jadwiga, and lasted a further thirty-five years and laid the foundation for the centuries-long Polish–Lithuanian union. He was a member of the Jagiellonian dynasty in Poland that bears his name and was previously also known as the Gediminid dynasty in the Grand Duchy of Lithuania. The dynasty ruled both states until 1572,Anna Jagiellon, the last member of royal Jagiellon family, died in 1596. and became one of the most influential dynasties in late medieval and early modern Central and Eastern Europe. During his reign, the Polish-Lithuanian state was the largest state in the Christian world. Jogaila was the last pagan ruler of medieval Lithuania. After he became King of Poland, as a result of the Union of Krewo, the newly formed Polish-Lithuanian union confronted the growing power of the Teutonic Knights. The allied victory at the Battle of Grunwald in 1410, followed by the Peace of Thorn, secured the Polish and Lithuanian borders and marked the emergence of the Polish–Lithuanian alliance as a significant force in Europe. The reign of Władysław II Jagiełło extended Polish frontiers and is often considered the beginning of Poland's Golden Age.
Poland and Władysław II Jagiełło · Polish cuisine and Władysław II Jagiełło ·
Władysław IV Vasa
Władysław IV Vasa (Władysław IV Waza; Vladislovas Vaza; r; Vladislaus IV Vasa or Ladislaus IV Vasa; 9 June 1595 – 20 May 1648) was a Polish prince from the Royal House of Vasa.
Poland and Władysław IV Vasa · Polish cuisine and Władysław IV Vasa ·
Webster's Dictionary
Webster's Dictionary is any of the dictionaries edited by Noah Webster in the early nineteenth century, and numerous related or unrelated dictionaries that have adopted the Webster's name.
Poland and Webster's Dictionary · Polish cuisine and Webster's Dictionary ·
West Slavic languages
The West Slavic languages are a subdivision of the Slavic language group.
Poland and West Slavic languages · Polish cuisine and West Slavic languages ·
Wigilia
Wigilia is the traditional Christmas Eve vigil supper in Poland, held on December 24.
Poland and Wigilia · Polish cuisine and Wigilia ·
World War II
World War II (often abbreviated to WWII or WW2), also known as the Second World War, was a global war that lasted from 1939 to 1945, although conflicts reflecting the ideological clash between what would become the Allied and Axis blocs began earlier.
Poland and World War II · Polish cuisine and World War II ·
Zrazy
Zrazy (Polish: zrazy, Lithuanian: zrazai or mušti suktinukai) is a meat roulade dish popular in Eastern Europe, especially in Poland (Silesian rouladen), Belarus and Lithuania.
The list above answers the following questions
- What Poland and Polish cuisine have in common
- What are the similarities between Poland and Polish cuisine
Poland and Polish cuisine Comparison
Poland has 1362 relations, while Polish cuisine has 283. As they have in common 80, the Jaccard index is 4.86% = 80 / (1362 + 283).
References
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