by Christopher Nicholson Few ingredients are as significant to the Czechs as carp. This fresh-water fish is so important that it has become the key ingredient in the now traditional Czech Christmas meal. The centrality of carp to Czech cooking and culture has been understood for centuries. Janus Dubravius (or Jan Skála z Doubravsky, 1486 – 1553), a Czech humanist and the sometime bishop of Olomouc (1541 -1553), wrote a little book so that one could breed the best possible carp. Dubravius’s book, De … Continue reading How to Fatten a Carp
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