Something like hummus

Actually, it’s not hummus. But it’s an example of how dishes change and evolve. Hummus is probably something that everyone knows today. I suspect that if studies were done, hummus would definitely be one of those dishes that, as a result of globalization, spread from its culinary refuge to the whole world. And it’s something whose significance and importance we don’t fully understand yet.

We have never had such a wide variety of not only products but also dishes available. This is important not only in terms of cuisine (more flavor choices on the plate) but also socially (many exotic, previously exclusive products become widely available, new products from around the world emerge) and health-wise (a more varied diet usually translates into better health). But there are also very negative social or ecological consequences that I mentioned in relation to avocado and quinoa.

We also have our own cultural shocks in the kitchen, multi-culti, and “culinary Marxism,” of which Karol Okrasa is a prominent representative in Poland, but also figures like Robert Mak³owicz (who emphasizes his anti-socialism) refer to this powerful trend. Because, in reality, this is the essence of the kitchen. The kitchen is not a museum where frozen exhibits last unchanged for centuries, like in the museum in Wolfsburg (which I recommend — an excellent museum of everyday life) where we can visit a household…