Tuesday, March 10, 2009

Czech Cuisine

So I went to a place called The Bread Lady for lunch today. She was selling "Moravian Chicken Pie" and I tried it. It was served warm, and it was good, but it was just pie pastry and white meat chicken. Like an unadorned pot pie. I would have loaded it up with garlic and cheese. But I got to thinking about period Czech food. What did they eat? How did they come by their foods? What spices did they use? How hard would it be to re-create these dishes? How expensive would it be to make for the family/shire/event? Most importantly, how does it taste?? Is it bland? Does it use a preponderance of foods like don't like?

Only one way to find out:



The Czech history, tradition and food culture all started about 1200 years ago, on the Czech lands, starting with the early Slavic settlement around 6th century. The whole cooking method and tradition has its root in the peasant’s culinary rituals inherited and used almost the same for centuries. Preparing meals over open fire is a great technique kept for centuries, giving special flavor to food ingredients. Agriculture is still today one of the most important resources of food, together with raising and growing cattle herds. It is known that Czech Republic is a country of fat food and rich consistent dishes, most of them animal based, usually consisting of Pork, cabbage and doughy dumplings smothered in gravy. However, lighter and healthier foods like salads and more vegetables instead of meats have increased in importance of their every day diet. Seafood, though rarely served or prepared, is imported and used in fancy restaurants. Fresh water fish is available, and even the national Christmas dish is made of water carp. Neighbor countries like Germany, Hungarian and Austria have influenced the Czech cuisine and put a mark on the national dishes and culinary methods. Still, the Czech style of preparing dishes is apart from their neighbors’, and has a distinctive Czech mark.

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