Abstract
The presented paper deals with the transfer of traditional Wallachian cuisine to Texas during the wave of migration in the second half of the 19th and the beginning of the 20th century. The main attempt is to answer the question what was maintained from the original diet and on the other hand how the immigrants adapted themselves to the Texan traditions.
In the beginning, the importance of cotton is emphasized as its cultivation became the main livelihood of the new settlers. Furthermore, it contributed significantly to the improvement of their socioeconomic conditions and thus their dietary regimen.
The rest of the work is divided into analyses of particular segments of the alimentation, i.e. main courses, desserts, and beverages. The contribution is based especially on the comparative method.
The dishes recorded in specialized Czech literature and Wallachian recipe books are confronted with the memoirs of Czech emigrants in Texas and their cookbooks.