Traditional Slovak food exposed part 4. 1957 cookbook review

Bittersweet memories from the past: I was not a very healthy kid and spent most of my childhood on a very strict diet. What was a boy, who was allowed to eat only boiled or steamed food dreaming about? About “normal” food of course. I was drawing my first food illustrations, inventing recipes and reading famous “The Book of Tasty and Healthy Food” – staple cooking book of the Soviet Union, published in 1952. Since  then, I have felt a special connection to old cookbooks, as by reading them you can understand cultural background of the country where they were published. Do I need to say that I was very excited to discover “Cooking for the healthy and the sick” (original title: Varíme zdravým a chorým) by Imrich Sečanský, first published in 1957? So what was Slovak cuisine about 60 years ago?

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Traditional Slovak food exposed part3. Horalky and Kofola

Hiking season is coming so it’s time to write a post about the second famous Slovak food combination Horalky plus Kofola. How can a wafer bar and soft drink be connected with hiking? Let me tell you.

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Traditional Slovak food exposed part2. Codfish mayonnaise salad.

Treska v majonéze aka codfish mayonnaise salad is a true Slovak phenomena. Who could expect that in a continental country without a sea coast where sea food is not too popular, fish based salad will become one of the most famous dishes? And why did codfish salad and long roll bread become one of the two most popular food combinations in Slovakia?

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