Foreign influences and borrowings in Old Polish culinary manuscript «Zbiór dla kuchmistrza tak potraw jako ciast robienia» of 18th century from fonds of Institute of Manuscript of V. I. Vernadskyi National Library of Ukraine

Abstract

The aim of the work is to analyze and involve in scientific circulation borrowed foreign recipes from the Old Polish culinary manuscript "Zbiór dla kuchmistrza tak potraw jako ciast robienia" of the 18th century, which may contribute to the study of historical and culinary heritage on the Ukrainian-Polish borderland in the 17th–18th centuries. The methodology is based on the research principles of the Old Polish manuscripts of the 16th–18th centuries, which should be involved in interdisciplinary researches, as along with the coverage of historical and cultural-anthropological aspects it is considered necessary to deal with linguistic issues. Scientific novelty. The recipes from the point of view of their historical and cultural influences on the cuisine of the Ukrainian-Polish borderland of the 17th–18th centuries have been considered and analyzed on the material of the manuscript. Due to certain borrowings from other ethnic traditions, a number of innovative dishes have been recorded, their origin, techniques, and specifics of taste combinations have been investigated. Borrowed culinary terms have been characterized, in particular the rare ones, which were not reflected in the special dictionaries of the 16th–18th centuries. Conclusions. The foreign influences and borrowings found in the manuscript "Zbiór dla kuchmistrza tak potraw jako ciast robienia", along with traditional experience, contributed to the development of culinary practices in the eastern part of the Crown in the 17th–18th centuries. On the basis of the analysis of recipes the heredity of historical and culinary traditions have been traced. Foreign cooking methods were usually given in the text in an adaptive form. The 17th and 18th centuries, Central European historical and cultural influences and borrowings have been derected: the oldest in the text are Hungarian and Czech dishes, which, according to Ya. Dumanovskyi, originate from the Old Polish "Kuchmistrzostwa" book of the 16th century. Significant were the Italian and, above all, French culinary trends, which, due to their popularity, were noted in the Baroque recipes of non-French origin – Hungarian, German. The ways of making desserts from the German culinary tradition were distinguished by their originality. In general, there took place a significant impetus to the development of language processes, primarily in the Old Polish professional terminology, which, in particular, led to the evolution of the genre of cookbooks in the 17th and 18th centuries.