For several years I cooperated with culture.pl, the Krakow-based "Gazeta Wyborcza", where I ran a weekly column entitled "Kitchen Stories", I wrote for the magazine USTA, Kuchnia and others. I cooperated with the Polish Institute in Paris on the promotion of Polish culinary culture, I prepared promotional and informational brochures, introductions to publications, lectures and presentations. I am the co-author of the book "Kapłon i szczeżuje. A story about forgotten Polish cuisine", which I wrote together with my mentor from historical cuisine, Professor Jarosław Dumanowski. My second book on the history of meat will be published in the coming months.
The beginnings were not sweet at all!
- Thick, dark chocolate was accused of stimulating the senses and causing talkativeness and even… lascivious thoughts.
- Marzipan was sold in pharmacies as a cure for the plague.
- In ancient Russia, the mere sight of a sugar cube hanging on a string was enough to sweeten tea.
The history of desserts is not just a tale of flour, eggs, and sugar. It's a fascinating journey in which sweet flavors escape alchemical laboratories and pharmacies to take over royal courts, and only centuries later, confectionery workshops.
Today, sugar is everywhere, but for centuries it remained an elite, luxury commodity, and the history of desserts is both a story of globalization and the spectacular democratization of sweet taste.
From medieval recipes to sophisticated single-portion dishes, discover the complex, anecdotal paths by which desserts found their way to our tables.
This is an intense, sensual and captivating read – it will make you want to go back for more.
Polish Institute in Paris
Event in Paris in 2013.
Polish Institute in Paris
Event in Paris in 2014.
Polish Institute in Paris
Event in Paris in 2015.
Adam Mickiewicz Institute
Cooperation with the Adam Mickiewicz Institute.
Gazeta Wyborcza
publicystka krakowskiej Gazety Wyborczej – cykl "Historie kuchenne"
USTA magazine
For the USTA magazine, one of the most interesting titles on the Polish culinary and cultural press market, I wrote a number of articles devoted to the former cuisine and its forgotten heroes, but not only. An example? Read the following interview with Professor Hervé This - French scientist, guru of molecular gastronomy.
