Interviewer: You said you had a family recipe?

Informant: So you take a piece of meat, usually it would be turkey or pork, but it could be whatever honestly. A lot of people use chicken. You first flatten it out by hitting it, so you basically make it into a flat piece of meat. Then, you have three key steps.

First, You have flour. You put the meat into the flour and cover it all with flour. Then, there’s egg, beaten, you cover the whole thing in the beaten egg. The final step, you cover the whole thing in breadcrumbs, that you would traditionally make yourself from old leftover bread. Then, you fry the whole thing, flip it in the middle of the frying process.

Interviewer: Then serve?

Informant: Yeah, then serve. Usually you would serve it with mashed potato and a pickle.

Interviewer: You said your family modified the recipe a bit?

Informant: Every family does it a little different. What changes usually is the type of meat people use, whether or not they add other stuff to the mix. Maybe herbs or something, each family uses different things. Furthermore, you could not use meat at all. A lot of people just use different vegetables and make this recipe with them, which strays further away from the original recipe but, it’s still a variation that’s common. Personally, me and my family use turkey. We think it gets the most tender during the frying. Also, we add a few small pieces of rosemary into the batter , not a lot, but enough for it to be noticed.

Context: My informant is a nineteen year old Czech national attending school in the United States. He’s lived in Prague for most of his life, and Czech is his first language. The interview was conducted face-to-face in a college dorm room.

Background: My informant was taught how to make Řízek by his grandmother while back home in Prague. He likes Řízek because Czech cuisine is a fusion of German, Austrian, and Slavic cuisines, and as a result doesn’t have many uniquely Czech dishes. My informant told me that, because of this, Řízek is considered a sort of “national dish” in the Czech Republic, and is thus close to his heart. My informant himself has made it many times, and considers Řízek one of his favorite dishes.

Analysis: Usually, recipes don’t strike one as the material for folklore, but Řízek is an excellent example of the malleability and word-to-mouth nature of cuisine. The dish apparently had origins stemming from Italian “chicken parmesan”, but used flour and breadcrumbs to make up for a lack of flour. From there, ingenuity led to it further being changed, to the degree that the meat, herbs, and even recipe of the batter itself are subject to interpretation. Řízek is a dish of variation, everyone makes it differently. I also found it interesting that the dish was considered uniquely Czech. Considering that the Czech Republic is still a young country, it appears to be a valuable source of national pride. One might note the use of folklore in this instance to reinforce a nationalistic attitude.