Talk:Slovak cuisine/Archive 1
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| Archive 1 |
Untitled
Where is the Parenyica?Pannonia 05:50, 30 April 2007 (UTC)
Calories and health
"Traditional Slovak cuisine is high-caloric and not very healthy by the modern standards." I removed this sentence because it doesn't really make much sense, objectively.Jimjamjak (talk) 13:17, 23 June 2010 (UTC)
Citations
I'm guessing that most of the work that has been done on foods eaten traditionally in the area will be in Slovak, but it would be very helpful if someone provided some citations for this document.Jimjamjak (talk) 13:19, 23 June 2010 (UTC)
Subscript text== What was eaten before? ==
I wonder what was eaten in central Europe before the arrival of potatoes (brought to Europe in the 16th century), or Bell peppers (first brought to Spain in the late 15th century). Presumably dumplings would have been made with different flour (wheat only? rye?). And what about fruits? Jimjamjak (talk) 13:24, 23 June 2010 (UTC)
- Not having any sources (i.e. literature) handy, but before potatoes, the carbohydrate sources were almost exclusively grains of all sorts; also beekeeping and honey consumption was and actually still is quite considerable in Slovakia even by european standards. Cheers,--134.3.94.175 (talk) 18:49, 15 October 2013 (UTC)
Sections
I would suggest that the article is split into a traditional section, which would contain details of the kinds of foods eaten traditionally (i.e. pre-industrial revolution) and how these appear in today's cuisine, and a section on typical modern dishes. In latter section, I think that it would be useful to go through the kinds of things people eat in the home which are not just obvious derivations of other cuisines.Jimjamjak (talk) 13:28, 23 June 2010 (UTC)