Food and Meals in Czech Lands from a Cultural-Historical Perspective
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Food and Meals in Czech Lands from a Cultural-Historical Perspective
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Food and Meals in Czech Lands from a Cultural-Historical Perspective
Popis výsledku anglicky
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.
Klasifikace
Druh
C - Kapitola v odborné knize
CEP obor
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OECD FORD obor
50901 - Other social sciences
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název knihy nebo sborníku
Culture heritage - Possibilities for Land-Centered Societal Development
ISBN
978-3-030-58092-6
Počet stran výsledku
15
Strana od-do
79-93
Počet stran knihy
390
Název nakladatele
Springer, Cham
Místo vydání
Switzerland
Kód UT WoS kapitoly
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