KAROLINA DOMANSKA









                                                                                         























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”the beetroot” book


How we humans experience food is a complex process. They consist of taste, color, and smell. Chemical processes create them. Cultural influences shape our perception of eating physiological processes that occur when we eat. It also involves the sensory systems that allow us to detect and interpret the information we receive on our plates in the form of a ready dish.

The “Burak” (“The Beetroot”) book is divided into two parts. The first one consists of a series of poems describing the cooking process and the emotions associated with it. The second contains photographs that illustrate the recipes defined in the verses. The pictures try to capture the atmosphere of the moment of serving and eating and the emotions associated with it. Together, they give the most complete picture of this complex and multidimensional experience that is cooking and eating.































































colors in shades of cream


Summer, Italian resort, lonely midday breakfast. Flat light without harsh shadows. White tablecloth, napkin, and dark glasses. It amuses me to think that I am waiting for someone, even though I am not. The smell of bread lingers around. I feel the sand under my feet. I'm waiting for coffee. I'm looking around. Empty terrace. People are walking in the distance. From the sea, you can feel the warm wind and the smell of salt. I open the book and disappear completely.













delicious tradition


One day, on a warm June morning, my friend and I decided to explore the meaning of tradition. We tried a path of homemade fermented products - not only tasty but which have a very positive effect on health. We began to ferment cucumbers, carrots, onions, and other vegetables. We were also amazed to discover that the traditional Polish fermentation method provides a unique and delicious flavor to the vegetables that could not be achieved otherwise. Fermented traditionally vegetables are beneficial for our health and allow us to preserve them for longer time. We also realized it was a great way to connect with our Polish heritage. No surprise that they are coming back to fashion again.