Adeline Meinert, Comparative Economics of Central Europe: Prague and Krakow Summer 2024
One of the best parts of traveling is discovering a place’s culture through its delicious food. When I traveled abroad during my Maymester, I made it a priority to try authentic Czech and Polish dishes to not only enjoy flavorful meals, but to also get a window into the daily life of locals.
As a student, I wanted to be adventurous with my meals, while also staying on budget. To do this, my friends and I ate at a mix of formal sit-down restaurants and more quick street food options. For our program, we were lucky to have breakfasts offered at our hotels. Each morning we loaded up on a buffet-style breakfast with traditional foods. In Prague breakfast, or snídaně, was toast with jam or cheese, sliced cold cuts, and a selection of light pastries alongside a warm cup of coffee or tea. In Krakow śniadanie included similar offerings plus sausages and eggs. Lunch is traditionally the biggest meal of the day in Czechia and Poland, called oběd in Czech and obiad in Polish. However, due to our class schedule we usually opted for a quick lunch and big dinner (večeře in Czech and kolacja in Polish). It was during these meals that I tasted the traditional hearty dishes that characterize the Czech and Polish cuisines.
Some of the traditional Czech dishes that I ate included beef goulash with dumplings, beef sirloin with bread dumplings, sausage, schnitzel,and fried cheese. In Poland we could not go a day without delicious perogies stuffed with potatoes, cheese, mushrooms, and even raspberries for a desert style. Another Polish dish included barszcz czysty czerwony or red borscht soup, a beet soup. Upon locals’ recommendations, we tried zapiekanki which is known for being an unhealthy but tasty meal purchased at a street vendor when in need of something quick and convenient. It is a long roll of toasted bread topped with a thick layer of cheese, sauteed mushrooms, onions, and any other toppings of one’s choosing. One of my favorite memories from the trip is sitting outside with my friends on the sidewalk in the neighborhood of Kazimirez, people-watching while eating zapiekanki bigger than our faces.
These foods represent the history, culture, and resources of the countries. Polish and Czech dishes are primarily comfort foods with thick sauces, creamy soups, and red meats that warm and fill people during the countries’ cold winters when fresh food is scarce. During communist rule, people were forced to cook with the limited domestic food supplies available rather than rely on imported foods. This resulted in the frequent use of staples such as potatoes and grains in simple, filling dishes.
Finally, it is impossible to discuss their cuisine without mentioning beer. Beer or pivo/piwo is an integral part of both Polish and Czech cultures. Czechs are proudly known for brewing beer, most famously the pilsner which is exported around the world and is often cheaper than a bottle of water in Czechia. While Poland does not have as strong beer consumption as Czechia, it similarly brings people together in social gatherings.
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