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Welcome to "Przekrój"!

In case you wonder where you are, and especially since you probably can’t pronounce the name of this website, here’s a little help. “Przekrój” (pron. ‘p-SHEH-crooy’) is the oldest magazine about society and culture in Poland. Now it’s also available in English!

“Przekrój” Magazine brings to the English reader some of the best journalism from across Central and Eastern Europe, in such fields as culture, society, ecology and literature. Stand aside from the haste and fierceness of everyday news and join us now!

Monika Kucia

is a journalist and culinary superintendent at sialababamak.pl. Monika likes to bring words, flavours and people together. She helps foreigners learn about Poland from the tastiest side. She also creates culinary spectacles in which she encourages participants to eat leftovers, breathe in the smells of the basement, and sprinkle food with golden dust.

Czytaj
Eat Daisies!

Eat Daisies!
A Guide to Edible Flowers

Magazine / society
Flowers don’t only belong as crystallized cake decorations – there’s a whole host of wild plants whose flowers you can use for all sorts of jams, sugars and syrups. Monika Kucia
Czytaj
Thoughts on the End of Humanity

Thoughts on the End of Humanity
Towards a Sustainable Culinary Future

Magazine / society
In the face of ecological disaster, some people are taking a stand against destructive food practices. Local ingredients, zero waste and edible plates are just a handful of the ideas they are implementing. Monika Kucia
Czytaj
On Rowanberries and Parsnip

On Rowanberries and Parsnip

Magazine / society
In this edition of ‘Miracle Diet’, we look at how to cook with the fruit of the rowan tree, the history of the parsnip, and life living on an allotment. Monika Kucia
Czytaj
Culinary Meditation
healthy living

Culinary Meditation
The Art of Slow Cooking

Magazine / society
On lazy days – when you want to cook without effort and take time to read or day-dream – it’s good to know some methods for kitchen action with no action at all. Monika Kucia
Czytaj
Tradition Invented

Tradition Invented
The Migration of Food

Magazine / society
It can be tempting to consider a nation’s traditional food as a product solely of that culture. Yet the reality is more complex. Cuisine is in constant flux; always being reinvented. Monika Kucia
Czytaj
On Tomatoes and Kombucha

On Tomatoes and Kombucha

Magazine / society
In this edition of ‘Miracle Diet’, we look at how to grow tomatoes using open source seeds and guerilla gardening, and the benefits of cultivating your own kombucha culture. Monika Kucia
Czytaj
The ‘100-Mile’ Rule

The ‘100-Mile’ Rule
The Benefits of Eating Local Food

Magazine / society
In our globalized world, the plethora of culinary choices is a wonderful thing… at least for those in the Global North. A switch to local food might benefit all of us. Monika Kucia
Zobacz
An Archive of Taste. The Lingering Memory of Flavour ♫

An Archive of Taste. The Lingering Memory of Flavour ♫

Media / Audio
Food isn’t simply a gustatory experience. It can also evoke associations with people and places, taking us on an emotional trip down memory lane. Original publication by Monika Kucia.
Zobacz
A Cap and a Stem. The Culinary Rewards of Mushroom Foraging ♫

A Cap and a Stem. The Culinary Rewards of Mushroom Foraging ♫

Media / Audio
The versatility and rich flavour of mushrooms makes them an excellent cooking ingredient. It’s hardly surprising that mushroom-picking is an essential part of traditional Slavic culture. Original publication by Monika Kucia.
Czytaj
The Memory of Pickled Beetroot Juice

The Memory of Pickled Beetroot Juice
The Beauty of Inherited Culinary Traditions

Magazine / society
The act of inheriting recipes is tied intrinsically with culture. It occurs not simply through remembering a technique, but within an unspoken sensory and emotional realm. Monika Kucia
Czytaj
An Archive of Taste

An Archive of Taste
The Lingering Memory of Flavour

Magazine / society
Food isn’t simply a gustatory experience. It can also evoke associations with people and places, taking us on an emotional trip down memory lane. Monika Kucia
Czytaj
A Cap and a Stem

A Cap and a Stem
The Culinary Rewards of Mushroom Foraging

Magazine / society
The versatility and rich flavour of mushrooms makes them an excellent cooking ingredient. It’s hardly surprising that mushroom-picking is an essential part of traditional Slavic culture. Monika Kucia
Czytaj
The Power of Decay

The Power of Decay
How to Compost

Magazine / science
Sooner or later, all organic matter will decompose. Luckily enough, from death and decay comes new life, in the form of compost – which can be made from our own bodies, too. Monika Kucia