Food and Meals in Czech Lands from a Cultural-Historical Perspective

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43880209" target="_blank" >RIV/62157124:16270/21:43880209 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Food and Meals in Czech Lands from a Cultural-Historical Perspective

Original language description

The term meal means a structured event of eating (an eating occasion) organised by rules concerning time, place and sequence of action. A meal can also be considered a product (a dish), i.e. ingredients transformed by cooking and combined into a meal. In contrast with a meal, a snack is typically a relatively unstructured food event usually without any culturally understood rules of combination or sequence. Meals contribute to ordering our days into segments: morning-midday-afternoon-evening. Food preparation and meals involve interactions with work and other activities. This model was created during the Neolithic Revolution. In the Middle Ages, doctors believed that one should eat only when an earlier meal had left the stomach. According to this opinion, people were able to eat two full meals a day. The two-day meal pattern (lunch??dinner) became the standard for mediaeval Europe. The eighteenth and nineteenth centuries in Europe were a time when national cuisine was formed. There are three basic pillars of national cuisine?basic foods, culinary techniques and flavour principles. Three basic types of cuisines co-existed for centuries: the rural cuisine, the burgher cuisine and the aristocratic cuisine. The most widespread type was the rural cuisine. The rural cuisine in the Czech Lands was based mostly on local products and plants. Cereals consumed in the form of mashes or bread were the basis of the diet in the Middle Ages. Potatoes spread in the nineteenth century and replaced cereals to some extent in some regions. Since the seventeenth century, the proportion of meat in the diet has declined. In the nineteenth century, its proportion fell to twenty percent in comparison with the sixteenth century. From the Middle Ages until the eighteenth century, meals were prepared in open fireplaces. However, these were gradually replaced by a bread oven with a closed fireplace with a cooking plate. The flavour of dishes was influenced by the herbs and spices used, and by garlic, onion, horseradish, chervil and root vegetables. A long-term cultural-historical perspective is obviously important in understanding the cultural heritage regarding food at any given point in time.

Czech name

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Czech description

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Type

C - Chapter in a specialist book

CEP classification

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OECD FORD branch

50901 - Other social sciences

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name

Culture heritage - Possibilities for Land-Centered Societal Development

ISBN

978-3-030-58092-6

Number of pages of the result

15

Pages from-to

79-93

Number of pages of the book

390

Publisher name

Springer, Cham

Place of publication

Switzerland

UT code for WoS chapter

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