This article focuses on two issues: (1) cooking habits in Lithuania in the XIX century against the background of the food cooking culture on the Polish land, (2) the names of Vilnius regional dishes. The basic source of material is Wincenta Zawadzka' book titled 'Kucharka Litewska' (Lithuanian Cookbook) which was published in Vilnius in the middle of the XIX century (either 1854 or 1858). The said cookbook constitutes a cultural and linguistic document of the epoch. Therefore, the names: bliny, blinki, kolduny, koldunki, kwaszenina, oladki, oladeczki, szaltanosy, szpekuchy, wereszczaka; pierogi 'bulki, ciasto drozdzowe', bulion 'rosól' i rosól 'krupnik' became the subject of the semantic and linguistic analysis and were confronted against the corresponding names taken from other sources. The author shows that Kucharka Litewska containing the exact cooking recipes under the above-mentioned named constitutes the ideal comparable and supplementary material both in terms of the names which may consist of two words (e.g. kolduny tyszkiewiczowskie, bliny ruskie ) and their meanings.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.