Agricultural and food heritage of the Moravian region

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Agricultural and food heritage of the Moravian region

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Agricultural and food heritage of the Moravian region

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Indicators of change in cultural heritage

ISBN

978-3-030-58091-9

Počet stran výsledku

12

Strana od-do

57-68

Počet stran knihy

390

Název nakladatele

Springer Nature Switzerland AB

Místo vydání

Cham

Kód UT WoS kapitoly

—