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RESEARCH PRODUCT

Kulebele, śląski dog i gumiklejzy w pudełku, czyli o kuchni śląskiej w nowych odsłonach

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The article is devoted to Silesian cuisine which has recently become the subject of various activities focused on new ways of presenting it and reflecting directly the current global trends in gastronomy. Using two characteristic phenomena of street food and fusion cuisine, the author shows that specific dishes of Silesian cuisine have been reinvented thanks to the individual chefs’ visions. The transformation processes that have been taking place recently in the field of regional cuisines are most clearly visible in gastronomic establishments, where you can taste “old” dishes with new flavours and in new arrangements, often very surprising, such as hajer (rye flour tortilla with beef roulade and red cabbage) or pankejki z krupniokiem (pancakes with black pudding). These establishments (e.g. Żurownia in Katowice) are quickly becoming popular places on the culinary map of Poland.