@misc{Przybyłowicz_Olga_Miriam_„Baranek_2021, author={Przybyłowicz, Olga Miriam}, volume={69}, number={3}, copyright={Creative Commons Attribution BY 4.0 license}, address={Warszawa}, journal={Kwartalnik Historii Kultury Materialnej}, howpublished={online}, year={2021}, publisher={Instytut Archeologii i Etnologii Polskiej Akademii Nauk}, language={pol}, abstract={This article is part of a research trend that is currently developing dynamically in Poland and abroad: studies on culinary culture. On the basis of the last part of the account book of the Kraków Bernardine Nuns from the second half of the 18th century, the author conducted a preliminary analysis of the nuns’ festive dinner (and more rarely supper) menus from November 1765 to November 1766. The menus differed from weekday meals in terms of the number of main courses and their variety. According to the lists, the nuns observed church fasts before Easter and Christmas, and throughout the year on Wednesdays, Fridays, and Saturdays. The most popular meats were veal and beef, poultry, and fish (pike). As for flour-based products, groats were most frequently consumed, while the most popular soup was broth. The Bernardines also ate vegetables and domestic fruit. Among sweets, gingerbread is the most commonly mentioned in the discussed written record. Wine and vodka were served with festive dinners; there is no information about beer}, type={Text}, title={„Baranek pieczony nadziewany, buraki, po sztuce kołacza”. Świąteczne obiady bernardynek krakowskich w drugiej połowie XVIII wieku}, URL={http://www.rcin.org.pl/Content/236577/270828.pdf}, keywords={modernity, monasticism, culinary culture, nutrition, Bernardine nuns, Kraków}, }