Wikipedia about Lower Silesia
Lower Silesia (Polish: Dolny Śląsk; Czech: Dolní Slezsko, Latin: Silesia Inferior; German: Niederschlesien; Silesian German: Niederschläsing; Silesian: Dolny Ślůnsk) is the northwestern part of the historical and geographical region of Silesia; Upper Silesia is to the southeast.
Throughout its history Lower Silesia has been under the control of the medieval Kingdom of Poland, the Kingdom of Bohemia and the Austrian Habsburg Monarchy from 1526. In 1742 nearly all of the region was annexed by the Kingdom of Prussia and became part of the German Empire in 1871, except for a small part which formed the southern part of the Lower Silesian Duchy of Nysa and had been incorporated into Austrian Silesia in 1742. After 1945 the main part of the former Prussian Province of Lower Silesia fell to the Republic of Poland, while a smaller part west of the Oder-Neisse line remained within East Germany
Poland: interesting natural places
In Poland, we find a lot of sites that are attractive from the environmental point of view. Actually, in each province we can find no problem region, which is worth a visit just for that reason. Certainly the most attractive in terms of natural places, and also the most frequently chosen by tourists regions are mountains. The highest mountains in Polish is a place where you can really relax, and by the way also to learn about the local wildlife. Of course, Poland is worth a visit also in other Polish regions: notable, for example Bialowieza Forest and mites. The sea also find unique natural regions that are worth seeing.
History of polish cuisine - middle ages
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Slavic countries, especially Czech, Slovak, Belarusian, Ukrainian and Russian cuisines.1 It has also been widely influenced by other Central European cuisines, namely German, Austrian and Hungarian cuisines 2 as well as Jewish,3 French, Turkish and Italian culinary traditions.4 It is rich in meat, especially pork, chicken and beef (depending on the region), winter vegetables (cabbage in the dish bigos), and herbs.5 It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as kasha (from the Polish word kasza).6 Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.