29/01/2014 01:10

Bohemian cuisine

North Americans often in the first glance regard Czech cuisine as heavy. Yet the Czechs who also regard their beer as a foodstuff aren't as overweight.  True, the Czech cuisine is about a lot of various dumplings, heavy sauces, roasted pork, duck, chicken, game, beef goulash and little fish or fresh vegetables. However we shouldn't forget that traditional cuisine evolved over millenia and the refrigerators or fresh fruit and vegetables are relatively new. Some hundred years ago all the vitamins Czech for most of the year could get were from fermented cabbage, stored apples, carrots, parsnips, celleriac and various pickled and dried  fruit from summer. Even today staples like potatoes were planted well after the Napoleonic wars. Therefore it's not surprising that among all sorts of fast food you'll see grilling Prague leg ham, variety of sausages, selling potatoe gnochi with sauer kraut and smoked meat or sheep cheese but also baked sweet pastry like kolache, or open sandwiches not to be seen anywhere else in the world. Because of the tourist trade on major routes in the centre, you can see traditional cuisine to be sold only in street stalls. The restaurants went "international" although in many booklets with prepaid endorsements you can read "traditional czech cuisine" but usually it's as "traditional" as "kosher" restaurants are kosher in country where kosher slaughter is as inhumane prohibited. Still you can always find some good traditional cuisine within walking distance from your abode, if you decide you would like to try it let me know where you'll be staying and I'll find something nearby.

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