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Untitled section

we are very much looking forward to trying out the sour cabbage, and fried cheese. we have never as yet tried such an unusual dish, but we are sure that as we spend more time in Czech that we will become accostomed to these strange tastes. we will be more than happy for any Czechs to help us when we come for out duration in Prague, therefore i will tell you now i will be wearing bright red wellington boots, with a british flag on. we are very interested in where such ideas came from, who ever thought of sour cabbage? if any one has the answers to our questions, please write back, it will be much appreciated.

The Germans thought of sour cabbage, and indeed (along with the Austrians) most of the original forms of modern Czech cuisine. They call it sauerkraut --JamesTheNumberless 23:12, 29 November 2006 (UTC)[reply]

And now for something a little more academic

As this is already labeled for cleanup, and has been for some time, I will attempt to clean it up, get some good references and generally expand it in a way which befits Wikipedia. If anyone else has been watching this one for a while, or has any thoughts on what it should feature, or any good research links, let me know within a couple of days, before I get to work on it. --JamesTheNumberless 19:35, 30 May 2006 (UTC)[reply]

I think it's important to note that sour cabage requires several weeks of preparation to avoid the risk of botulism.

Nobody makes sour cabbage at home anymore. People buy it at a store. —Preceding unsigned comment added by 76.110.61.140 (talk) 20:50, 29 May 2009 (UTC)[reply]

That is a brave statement. Our family still makes its own sour cabbage, and we live in flat. But i agree that majority of people probably buy it at a store. Penitentiagite (talk) 21:01, 23 January 2014 (UTC)[reply]

regarding the sauerkraut (sour cabbage) in South moravia (South-east part of Czech lands) there are many say more or less "rural" areas, where practice of home-made sauerkraut is still quite common, however it is very rare to observe such activity nowadays in urban setting. Also it should be noted that most traditional approach i know of is using very human saliva as a sort of medium for lactic bacteria transfer. To explain : to actually initiate fermentation one has to spit a number of times on the cabbage itself, otherwise it may as well take weeks to even start fermentation process, since bacteria are air-borne, yet their spores are usually scarce in the air, while they are more than abundant in human saliva. Just if you wisk to know how it was done long ago. There are many other ways to initiate the process and as of today this "ancient" practice is almost all but gone to my knowledge. — Preceding unsigned comment added by 195.212.29.185 (talk) 08:49, 27 February 2015 (UTC)[reply]

Sour cabbage

Er...this isn't a cookbook, so food warnings of that type are not necessary. Plus Czech zeli is usually made from fresh cabbage and it is ready to be eaten the same day that it is prepared. It is also not very sour.

Kysane (sour) zeli is very typical. I wouldn't say that zeli is usually made from fresh cabbage. I see it rarely. —Preceding unsigned comment added by 76.110.61.140 (talk) 20:48, 29 May 2009 (UTC)[reply]

Desserts

I think the Desserts section is a little misleading, or at least needs to be expanded. Most Czechs don't have dessert as the last course of a meal. Dessert is something of a Western phenomenon. In Czech, most sweets and pastries are eaten at other times of the day, usually in the afternoon with coffee. Also, Koláče is more of a Breakfast item. —Preceding unsigned comment added by 209.115.153.68 (talk) 22:39, 13 December 2007 (UTC)[reply]

Beer Picture

The picture of the Pilsner bottle appears to show a glass most commonly used for serving turecká káva, not beer. I'll try to look for a more "realistic" picture. -M.K.A.

"this is not common, because bramboráky are usually inteded to be a vegetarian meal"

Unless Czech culture has changed radically over the last five years this is simply not true, or at best limited to certain sections of society. I have heard a Czech hospodsky (~=pub landlord) claim that bramborák with sausage is a vegetarian meal as sausage isn't "proper meat" (not maso but uzenina ~= charcuterie). HairyDan (talk) 23:12, 25 March 2008 (UTC)[reply]

pictures are really bad. please change it. —Preceding unsigned comment added by 81.82.114.122 (talk) 21:33, 3 February 2009 (UTC)[reply]

I am not sure about putting bramboráky in the snack category as it is also widely eaten as a main meal, usually after soup and with fermented milk as a beverage. Penitentiagite (talk) 20:35, 23 January 2014 (UTC)[reply]

I don't think, it's "usually" with fermented milk. Usually is bramborák in form of cmudna (with smoked pork and sauerkraut) or in Chine-like form with chicken.--Hrdlodus (talk) 08:48, 1 August 2019 (UTC)[reply]

Czech or Bohemian cuisine ?

Czech cuisine or Bohemian cuisine (Böhmische Küche in German)? —Preceding unsigned comment added by 195.113.47.51 (talk) 13:51, 5 March 2009 (UTC)[reply]

As far as I know: In current English, Czech is probably what you mean. Modern English, similarly as modern Czech, and unlike German, does uses Czech to mean both Bohemian or Bohemian+Moravian. The word Czech can refer to both the ethnic or geographical concept. (In German, Boemisch refers to the western part of Czech Rep. (i.e., Bohemia) and disregards whether it is related to Slavic or Germanic heritage/ethnicity, on the other hand Tschechisch refers to the Slavic people living in Bohemia and Moravia).--Jirka6 (talk) 05:27, 6 March 2009 (UTC)[reply]

Maybe few words about Bohemian and Moravian cuisines would be needed.Xx236 (talk) 12:22, 8 December 2015 (UTC)[reply]

It should also be added, that also the German speaking community in the Bohemian countries and the later Czechoslovakia did not differ in the way they were cooking. So how missleading Czech cuisine may be? — Preceding unsigned comment added by 2003:CA:1700:44A9:B100:2591:747D:C6CF (talk) 00:41, 2 February 2023 (UTC)[reply]

houba and niva

neither of these is typically czech soi deleted them. Houba is also known in spain as Calimocho and most likely it is consumed widely in other countries as well. Niva is just a cheaper copy of Rockfort. —Preceding unsigned comment added by 88.146.76.11 (talk) 20:27, 14 June 2009 (UTC)[reply]

Some mistakes

There is, that deer is not common in Czech cuisine. It is very common and typical Czech, Old Czech cuisine is full of deer. Of course, poor people are not eating it often, but other people do. Typical is boar, venison (roe deer, red deer), fallow deer... It is cooking with sauces, as a goulash, or as a steak with pomme frites and dressings. You can find it in every restaurants. Typical side dish - cranberries, many cranberries...

Well, deer in every restaurant is stretching it a bit. There are special deer-oriented restaurants, but in a normal Czech restaurant you certainly don’t get that many deer food. Ceplm (talk) 06:25, 18 August 2015 (UTC)[reply]

Some mistakes in Czech language. Žampióny must be with long Ó. Nobody is using word Olomoucké tvarůžky, but tvargle.

No, Olomoucké tvarůžky or just tvarůžky is the most used term. Tvargle are, I think, used in Moravia.--Hrdlodus (talk) 08:40, 1 August 2019 (UTC)[reply]

This article is like Czech communistict cuisine, I think, modern cuisine, is different now. And traditional Czech cuisine is in books by Magdaléna Dobromila Rettigová. Maybe, someone will make this article better one day...

I don’t agree. Yes, after 1989 we have a way more international cuisine available, but if this article is about what the typical Czech cuisine is about, I don’t think it is that bad. Ceplm (talk) 06:25, 18 August 2015 (UTC)[reply]

109.80.139.40 (talk) 16:15, 3 April 2015 (UTC)[reply]

what are the sorts of sources one needs to add food to an article like this?

I'm shocked to find neither svickova, koleno, not tvaroh here, as they seem very characteristic of Czech restaurant food (the first two) and home diet (third item). I also didn't see palacinky? But before adding them I need to know what kind of sources are necessary to document them. Would restaurant reviews or tourist memoirs be appropriate? Or is there something more rigorous I should look for? (oh, and I know I'm missing diacritical marks, I wouldn't miss them in the actual addition)Lucy Kemnitzer (talk) 06:03, 7 December 2016 (UTC)Lucy Kemnitzer[reply]

Oh never mind, there are THREE pictures of svickova, I don't know how I missed them.Lucy Kemnitzer (talk) 06:03, 7 December 2016 (UTC)Lucy Kemnitzer[reply]

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Rice and buckwheat ... not common and are becoming more popular

Rice is very popular amongst restaurants and all kinds of food-producing services like school canteens ~~ RobertErnest (talk) 20:03, 23 April 2023 (UTC)[reply]