Magdalena Tomaszewska-BolałekMagdalena Tomaszewska-BolałekMagdalena Tomaszewska-Bolałek — Orientalist, journalist, culinary culture scholar, author of the following books: Japanese Culinary Traditions, Zodiac Animals in the Japanese Culture, Japanese Sweets (in 2014, the book received the first prize in the Gourmand World Cookbook Awards in the category Japanese Cuisine; in 2015, during the 20th anniversary of the Gourmand World Cookbook awards at the Frankfurt, the book received the third prize and was declared to be one of the three most important publications on Japanese cuisine published between 1994 and 2014) and Culinary Traditions of Korea, which received a Gourmand World Cook Awards. The book Polish Culinary Paths was published in English, Chinese, Japanese, Korean and Vietnamese. It was highly appreciated by the critics and readers around the globe and it has received the following awards: double Grand Prix in the Gourmand World Cookbook Awards (Embassy Cookbook and Eastern Europe Cuisine), Prix de la Littérature Gastronomique, Chinese Diamond Cuisine Award and Polish Magellan Award.

She researches the history of world cuisines, food anthropology, neurogastronomy, food design, diplomacy and food tourism. She has been popularising food culture through meetings, lectures and cooking workshops. She is the head and author of post-graduate Food Studies at SWPS University of Social Sciences and Humanities in Warsaw. CONTACT:

Polish Culinary Paths, Gourmand World Cookbook Awards


Polish Culinary Paths (book in 5 languages: English, Japanese, Chinese, Korean and Vietnamese)

How does Poland taste? It is salty like pickles, herring and salt from the Wieliczka Salt Mine, sour like fresh apples, bitter like offal, black tea and herbs, and spicy like horseradish. You will find the umami taste in meat, fish and mushroom dishes and taste sweetness in delicious treats, aromatic honey and Polish hospitality. This book is an invitation to a journey through the Polish culinary paths. Asian language versions were prepared for Ministry of Foreign Affairs Republic of Poland and Embassy of Republic of Poland in Seoul. Below are links to free e-books.

Polish Culinary Paths (English)
Polish Culinary Paths (Korean)
Polish Culinary Paths (Japanese)
Polish Culinary Paths (Chinese)
Polish Culinary Paths (Vietnamese)

Tradycje kulinarne KoreiBook The Culinary Traditions of Korea is a colorful journey trough ages and regions. It presents all this things, which makes Korean cuisine so tasty, healthy and remarkable. Touch of the season, fresh, good quality ingredients, wisdom of many generation, skills of well trained chef, spirit and heart this are the main ingredients of well composed dishes that stays forever in peoples mind. No matter if it is a home made comfort food or Michelin star restaurant Korean food always tastes better when is shared with others.

"Japońskie słodycze" nagroda Gourmand World Cookbook Awards

Japanese Sweets is probably the first monograph about Japanese confectionery written in European language, that presents history and role of sweets in Japanese culture and life. The book is enriched with nearly 300 photos and 24 recipient for Japanese sweets, both traditional and modern.

Books: Japanese Culinary Traditions and The Chinese Zodiac Animals in Japanese Culture

Books: Japanese Culinary Traditions and The Chinese Zodiac Animals in Japanese Culture

The Chinese Zodiac Animals in Japanese Culture is a book about the impact of Chinese zodiac on various fields of life in Japan. In publications there are information about traditional calendar, legends connected with twelve animals of zodiac, proverbs and presentations of zodiac animals in art and pop culture.

Japanese Culinary Traditions is the first book about history of Japanese cuisine in Poland. The book focuses on the history of main ingredients and popular dishes, such as: sushi, tenpura and sukiyaki. It is also about the role of food in everyday life. Moreover, the book includes some information about table etiquette in Japan.

Articles and books:

  • Retro in the Kitchen in book Pomiędzy retro a retromanią, 2018.
  • Disgusting Asian Food in book A fe! Społeczno-kulturowe konteksty wstrętu i obrzydliwości,2016.
  • Polish Culinary Paths, 2016.
  • Foodies on culinary trailin book Kultura i turystyka wokół wspólnego stołu, 2015.
  • Meat in Traditional Asian Art – India and Japan , 2015.
  • Homo Gourmand and Homo Cooking: Two Main Culinary Tribes of the Internet Era, in book Food and the Internet, 2015.
  • The Culinary Traditions of Korea, April 2015.
  • Thousands years of fusion cuisine, September 2014.
  • Color and shape – traditional aesthetics of Japanese pottery, April 2014.
  • Japanese Sweets, 2013, Japońskie słodycze.
  • Symbolism of some plants patterns in Japanese art in book Artistic Tradition of Noneuropean Cultures, 2008.
  • Shōji in book Japan Viewed Through Polish Eyes, 2008.
  • The Chinese Zodiac Animals in Japanese Culture, 2007.
  • Japanese Culinary Traditions, 2006.

My main articles and lectures:


  • Asian (Con)fusion cuisine, (June 2018, Fourth International Conference on Food History and Food Studies, Institut Européen d’Histoire et des Cultures de l’Alimentation Université de Tours).
  • Nouvelle Polish Cuisine – between tradition and fusion (19-20 May 2016, Food in Central Europe: Culture and Business, Warszawa).
  • Ebi (shrimp, prawn, lobster) in Japanese diet and culture (5-6 May 2016, Apetyt na jedzenie. Pokarm w społeczeństwie, kulturze, symbolice na przestrzeni dziejów, Bydgoszcz).
  • Culinary Tourism as a Factor of Economic Growth in a Region (14-15 April 2016, XIII Międzynarodowa Konferencja Turystyki Dziedzictwa Przemysłowego, Zabrze).
  • Foodies and Culinary Tourism (November 2015, IX Ogólnopolska Konferencja „Kultura i turystyka – wokół wspólnego stołu”, Łódź).
  • Disgusting Asian Food – China, Korea, Japan, Vietnam (June 2015, A FE! Społeczno-kulturowe konteksty wstrętu i obrzydliwości, SWPS, Warsaw).
  • Sushi History (14th of May 2015, Food Seminar, Polish Academy of Sciences, Warsaw).
  • Sushi – From a Method of Food Preservation to a Global Dish, (March 2015, First International Conference on Food History and Food Studies, Institut Européen d’Histoire et des Cultures de l’Alimentation Université de Tours).
  • New Opportunities for Promotion Food in Europe Based on Food Tourism in Japan, (16th September 2014, The European Union and Asia. Perspectives, Challenges and Opportunities, Kozminski University, Warsaw, Poland).
  • Homo Gourmand and Homo Cooking: Two Main Culinary Tribes of the Internet Era, (5th September 2014, SIEF 20th International Ethnological Food Research Conference, Łódź).
  • The way to a someone’s heart is through his stomach – culinary art and customs in Far Eastern Counties and its role in building multicultural dialogue (9th April 2014, The First Far Eastern Meetings in Sosnowiec, Poland) Przez żołądek do serca – kuchnia i obyczaje stołowe w krajach Dalekiego Wschodu a budowanie dialogu międzykulturowego.
  • Rice in Asian cuisine and culture (China, India, Japan, Korea, Vietnam), February 2014, Ryż w kulturze i kuchni Azji (Chiny, Indie, Japonia, Korea, Wietnam).
  • Thousands years of fusion cuisine, November 2013, Tysiące lat tradycji kuchni fusion.
  • Gothic in Japanese popculture, April 2009, Gotyk w japońskiej popkulturze.
  • The portrait of Japanese success woman in woman’s press, TV series and comics, March 2007, Obraz japońskiej kobiety sukcesu w prasie kobiecej, serialach telewizyjnych i komiksach.

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