Bryndzové halušky or dumplings with sheep cheese and fried bacon, sauerkraut soup, šúlance or noodles made of eggs, flour, salt and grated potatoes. That´s just a few of dishes that can be found in restaurants focused on Slovak cuisine. But is there even some typical Slovak dish that has been in this territory for centuries? The cuisine itself was influenced by climate conditions as well as by other cultures. Ethnographer Zora Mintalová Zubercová and historian Tünde Lengyelová will explain the history of Slovak cuisine in this show.
240205_Slovak cuisine history_web Máte problém s prehrávaním? Nahláste nám chybu v prehrávači.
Slovak cuisine has never been the same all over the country. Factors such as climatic conditions, cultural and religious influences, as well as social class and time played an important role in the formation of Slovak cuisine.
Many Slovaks consider bryndzové halušky or dumplings with special sheep cheese to be a traditional Slovak dish. Ethnographer Zora Mintalová Zubercová claims that Slovakia in the past, in terms of used ingredients, can be divided into northern and southern parts and both of them differed.
240212_Slovak cuisine history_web
Máte problém s prehrávaním? Nahláste nám chybu v prehrávači.
