Czym żywili się mieszkańcy miasta Wojnicza w XVI–XVIII wieku?

Abstract

This paper is based on the three-volume Accounts of the town of Wojnicz from 16th–18th centuries. The analysis concentrates on food names which belong to two vocabulary groups: 1. General terms; 2. Specialized terms: Grains and grain products; Meat products; Vegetables; Dairy; Spices; Beverages; Dishes. The analyses sources show that the diet of people in Wojnicz at that time contained both vegetable and meat ingredients. It included grains, e.g. barley, oats, wheat, rye, groats, e.g. barley groats, buckwheat groats, millet, rice, grain products, e.g. flour, bread, dairy products; meat products: pork and beef, veal, mutton, goatmeat, cold meats; vegetables: greens, onion, bulbs, peas, turnip, horseradish, cabbage, parsley; as well as basic beverages, such as gorzałka, vodka, beer, wine and honey. Wojnicz cuisine was abundant in various spices, like sugar, salt, pepper, vinegar, oil, olive oil, saffron, cinnamon, and ginger. The food vocabulary from 16th–18th centuries, which has been presented, reveals a lot about the old culinary lexicon, most of which has been preserved until today. Only part of it has disappeared together with designation, or belongs to the historical lexicon, e.g. jadło and strawa (food), jagła (millet), skopowina (mutton).