Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Slovak cuisine varies slightly from region to region. It was influenced by the traditional cuisine of its neighbours and influenced these as well. Origins of the traditional Slovak cuisine are in times when majority of the population lived in villages in self-sustenance and with very limited food imports and exports and with no modern means of food conservation or processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other vegetables, fruits and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade on the country markets.

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