Contemporary Polish cuisine derives from centuries of culinary tradition, influenced by many factors. One of these was location and resulting from this range of recourses available at this latitude. Since time immemorial large forests have provided Poles with mashrooms, berries, raspberries and honey, and fertile agricultural lands crops, such as corn, peas, grits, meat and milk. These and other available resources were processed in the kitchen in varoius ways, and the old Pole's palate was decisive for the choice of available range of favourite dishes. Therefore, medieval cuisine was full of meet, fish and grits, which were then added to almost every dish.