Comparison of Incidence of Fairground Food and Traditional Regional Food at Czech Gastronomy Events: A Field Study

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25619161%3A_____%2F21%3AN0000013" target="_blank" >RIV/25619161:_____/21:N0000013 - isvavai.cz</a>

Výsledek na webu

<a href="https://chtp-journal.com/archives/" target="_blank" >https://chtp-journal.com/archives/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of Incidence of Fairground Food and Traditional Regional Food at Czech Gastronomy Events: A Field Study

Popis výsledku v původním jazyce

The article deals with culinary festivals, especially the measurement of frequencies at different types of stalls and different types of dishes divided by type. The main attention is paid to two different categories, namely stalls with a predominance of traditional regional foods and stalls with a predominance of fairground dishes. In both categories, the frequencies of different types of dishes were measured. Field research included data collection at 33 gastronomic events. After processing the data, it turned out that the offer of traditional regional cuisine is, in terms of measured frequencies, balanced with stalls offering fair dishes. While vegetable, fruit and fish dishes are rather absent in both groups, soups are significantly more represented in the category of traditional regional cuisine. Confectionery and bakery products, on the other hand, are significantly more represented for fairground dishes. A specific category are then dishes with a dominant representation of meat, which reach the highest frequency variance in the category of fair dishes.

Název v anglickém jazyce

Comparison of Incidence of Fairground Food and Traditional Regional Food at Czech Gastronomy Events: A Field Study

Popis výsledku anglicky

The article deals with culinary festivals, especially the measurement of frequencies at different types of stalls and different types of dishes divided by type. The main attention is paid to two different categories, namely stalls with a predominance of traditional regional foods and stalls with a predominance of fairground dishes. In both categories, the frequencies of different types of dishes were measured. Field research included data collection at 33 gastronomic events. After processing the data, it turned out that the offer of traditional regional cuisine is, in terms of measured frequencies, balanced with stalls offering fair dishes. While vegetable, fruit and fish dishes are rather absent in both groups, soups are significantly more represented in the category of traditional regional cuisine. Confectionery and bakery products, on the other hand, are significantly more represented for fairground dishes. A specific category are then dishes with a dominant representation of meat, which reach the highest frequency variance in the category of fair dishes.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

50701 - Cultural and economic geography

Projekt

<a href="/cs/project/DG18P02OVV067" target="_blank" >DG18P02OVV067: Kulinární dědictví českých zemí: paměť, prezentace a edukace</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Czech Hospitality and Tourism Paper

ISSN

25710389

e-ISSN

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Svazek periodika

2021

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

4-16

Kód UT WoS článku

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EID výsledku v databázi Scopus

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