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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!

Szukaj

28 results
Magazine
Magazine
Magazine / society
Caucasian Fusion
Caucasian Fusion
Magazine / society

Pkhali – balls of wild leaves mixed with nuts and spices – are popular cuisine in Georgia, where the locals enjoy a close relationship to nature.

Łukasz Łuczaj

Magazine / society
Always Eat Your Tubers
Always Eat Your Tubers
Magazine / society

Tubers often end up neglected in the back of the fridge. Yet carrots, celeriac and parsley root can be roasted or boiled to inspirational effect.

Michał Korkosz

Magazine / culture
Furry Caps and Neon Stems
Furry Caps and Neon Stems
Magazine / culture

Maurycy Gomulicki, an artist and mushroom foraging enthusiast, talks about mushrooms, Mexico and his furry pink storeroom.

Tomasz Wichrowski

Magazine / society
Trampled Nobility
Trampled Nobility
Magazine / society

In this edition of ‘Miracle Diet’, we look at the mirabelle plum – a juicy, yellow delight that finds its way into all sorts of liquers and sauces.

Monika Kucia

Magazine / society
Forbidden Fruit
Forbidden Fruit
Magazine / society

In this edition of ‘Miracle Diet’, we look at the innocent joys and guilty pleasures of scrumping.

Monika Kucia

Reading / society
Miss Gienia
Miss Gienia
Reading / society

The school canteen menu in Poland is full of traditional comfort food. That same home-made feeling of culinary nostalgia can also be found in the country’s milk bars.

Marta Zboralska

Magazine / society
Eat Daisies!
Eat Daisies!
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

Magazine / society
Back to the Roots
Back to the Roots
Magazine / society

Our gastronomy expert celebrates his vegetarian birthday, and gives a recipe for chocolate sweet potato pie.

dr Ryan Bromley

Magazine / society
Hungry for a Good Life
Hungry for a Good Life
Magazine / society

Architect and food visionary Carolyn Steel talks about a culinary approach to a good life, the future of farming, and the importance of sharing food and meals.

Paulina Wilk

Magazine / society
Thoughts on the End of Humanity
Thoughts on the End of Humanity
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

Magazine / society
Carpe Diem
Carpe Diem
Magazine / society

Our gastronomy expert reflects on the Polish tradition of eating carp on Christmas Eve, and gives a recipe for coconut carp curry.

dr Ryan Bromley

Magazine / society
Culinary Meditation
Culinary Meditation
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

Magazine / society
The Night of Inter-Species Love
The Night of Inter-Species Love
Magazine / society

According to Polish tradition, at the stroke of midnight on Christmas Eve, animals gain the ability to converse with us humans. Maybe if we make a vegan hot chocolate, they’ll be even more happy to talk…

Marta Dymek

Reading / society
Helping from the Kitchen
Helping from the Kitchen
Reading / society

Changing the world might seem like a superhuman task, but it’s within all of our capabilities. When it comes to food, there are plenty of ways for us to make a difference through being altruistic.

Marta Dymek

Magazine / society
Tradition Invented
Tradition Invented
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

Magazine / society
A Revolutionary Condiment
A Revolutionary Condiment
Magazine / society

Our gastronomy expert outlines the virtues of spicy peppers, and gives a recipe for fermented chili sauce.

dr Ryan Bromley

Reading / society
Sour Milk, Sweet Life
Sour Milk, Sweet Life
Reading / society

Our gastronomy expert recalls the lost art of cooking techniques, and gives a recipe for homemade yoghurt.

dr Ryan Bromley

Reading / society
A Spiritual Spritzer
A Spiritual Spritzer
Reading / society

Our gastronomy expert explores the folklore behind Sambucus nigra L. (also known as elderberry), and gives a recipe for homemade elderflower cordial.

dr Ryan Bromley

Reading / society
A Zero Waste Game
A Zero Waste Game
Reading / society

The concept of ethical consumption is often difficult to grasp. A plant-based blogger explores how we can recycle in the kitchen and reduce food waste.

Marta Dymek

Magazine / society
The Memory of Pickled Beetroot Juice
The Memory of Pickled Beetroot Juice
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

Magazine / society
Christmas Memories Laced with Spice
Christmas Memories Laced with Spice
Magazine / society

Our gastronomy expert remembers the spicy warmth of cardamom, and gives a recipe for homemade masala chai.

dr Ryan Bromley

Magazine / society
Foraging for Forgotten Foods
Foraging for Forgotten Foods
Magazine / society

Cultural historian Jarosław Dumanowski talks with Magdalena Kasprzyk-Chevriaux about maintaining nutritional knowledge and the importance of our culinary roots.

Jarosław Dumanowski, Magdalena Kasprzyk-Chevriaux

Magazine / society
An Archive of Taste
An Archive of Taste
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

Magazine / society
The Power of Sour
The Power of Sour
Magazine / society

Our gastronomy expert describes the culinary importance of sourness, and gives a recipe for homemade apple cider vinegar.

dr Ryan Bromley

Magazine / society
A Cap and a Stem
A Cap and a Stem
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

Magazine / society
What to Eat Instead of Meat
What to Eat Instead of Meat
Magazine / society

The autumn months are perfect for all sorts of meat-free stews and soups. Poland’s leading plant-based blogger describes how to cook them.

Marta Dymek

Magazine / society
Not Such a Hard Nut to Crack
Not Such a Hard Nut to Crack
Magazine / society

Our gastronomy expert reminisces about the glorious taste of peanuts, and gives a recipe for homemade peanut butter.

dr Ryan Bromley

Magazine / society
Poster-Child of the Counterculture
Poster-Child of the Counterculture
Magazine / society

Our gastronomy expert muses on the revolutionary roots of toasted oats, and gives a recipe for homemade granola.

dr Ryan Bromley