Nudle, karminadle i kreple, czyli kuchnia śląska bez tajemnic

Abstract

The article is devoted to the selected traditional names of Silesian dishes. The lexical layer was enhanced by the cultural context, with special reference to the peculiar nature and the origin of the culinary tradition of Silesia. The considerations which are presented confirmed that the variety of Silesian cuisine is rooted in tradition and that it is associated with the peasant and worker community of the region, that is with the type of the work and the lifestyle of the Silesian people. Special attention was also devoted to the names of Silesian dishes which - due to the meaning which differs from the meaning in the standard Polish language and due to the unfamiliarity with the Silesian dialect – may become a source of confusion in communication. Silesian cuisine was also presented as the cultural heritage of the region - one presented the local endeavours and specialty, which constitute an element of the promotion of the region and the solidification of a tradition.