Agricultural and food heritage of the Moravian region

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43879736" target="_blank" >RIV/62157124:16270/22:43879736 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1007/978-3-030-58092-6_4" target="_blank" >http://dx.doi.org/10.1007/978-3-030-58092-6_4</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/978-3-030-58092-6_4" target="_blank" >10.1007/978-3-030-58092-6_4</a>

Result language

angličtina

Original language name

Agricultural and food heritage of the Moravian region

Original language description

This chapter describes food and agriculture in the Moravian region (South Moravia and the Moravian-Silesian Region of the Czech Republic) with regards to cultural heritage. The main interest is focused on traditional crops, animals, and national cuisine of this region and it deals with their development through a decades-long period. The beginning of this period is marked by the work of Johann Gregor Mendel (1822-1884), the most prominent scientist related to the Moravian region. The first available records of crops in the area nowadays located within the Czech Republic date back to 1846. Results of the long-term development of culinary technologies and changes in agriculture are closely connected with the traditional national cuisine. The region´s food base and cultural habits also include typical flavours of prepared dishes (seasonings and condiments). The decisive influence was clearly attributable to the cuisine of the pre-industrial rural self-supplying households or to the gradually expanding bourgeois households. Local food sources were used primarily in rural cuisine. Cereals (wheat, rye, and barley) were the base, as a source of protein supplemented by legumes (peas and lentils). Since the eighteenth century, the use of potatoes was expanding gradually and this trend has increased even more strongly during the nineteenth century, and potatoes have partly replaced the importance of cereals in people´s diet. To summarize, our research highlights the advantages of cuisine and agricultural products typical for cultural heritage with a focus on bioactive compounds and their health benefits and other related aspects.

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

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

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

Book/collection name

Indicators of change in cultural heritage

ISBN

978-3-030-58091-9

Number of pages of the result

12

Pages from-to

57-68

Number of pages of the book

390

Publisher name

Springer Nature Switzerland AB

Place of publication

Cham

UT code for WoS chapter

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