Culture of Czech-Republic
The most visible proof of Czech cultural maturity are the works of art that can be seen in theaters, cinemas, libraries, globally recognized galleries and concert halls . The composer Antonín Dvořák, writer Franz Kafka, painter Toyen, Oscar-winning director Milos Forman, writer Milan Kundera and singer Magdalena Kozená were all born in the Czech Republic, and their work is known around the world.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding counties. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands.
Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. Goose, duck, rabbit and wild game are served. Fish is rare, with the occasional exception of fresh trout, and carp, which is served at Christmas.
Knedlíky (boiled sliced dumplings) are one of the mainstays of Czech cuisine and are quite often served with meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread or rolls. They are typically large and served cut into slices, in contrast with the smaller dumplings found in Austrian cuisine.