Socialist Luxury on a Fork. Haute Cuisine in Czechoslovakia, 1948–1969

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985921%3A_____%2F21%3A00564223" target="_blank" >RIV/67985921:_____/21:00564223 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.51134/sod.2021.049" target="_blank" >https://doi.org/10.51134/sod.2021.049</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.51134/sod.2021.049" target="_blank" >10.51134/sod.2021.049</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Socialist Luxury on a Fork. Haute Cuisine in Czechoslovakia, 1948–1969

Popis výsledku v původním jazyce

The study deals with top gastronomy in Czechoslovakia from 1948 to the end of the 1960s. Consequences of the changes in 1948 making haute cuisine practically absent from the Czech culture for a long time. It lost virtually all potential clients, and restaurants preferred simple preparations that featured basic - but at that time, often scarce - ingredients. A greater concern for the living standards of the population was a key factor to the turnover that began after 1953. A symbolic breakthrough was the carefully prepared participation of Czechoslovak gastronomy at the Brussels World's Fair in 1958. Essential to the Brussels success was a variant of the so-called fusion cuisine, i.e. the merging of modern international trends with the Czech bourgeois cuisine of the 19th century. With the onset of normalization, the target clientele of Czechoslovak haute cuisine changed and efforts to bring it closer to the most modern Western trends were attenuated significantly.

Název v anglickém jazyce

Socialist Luxury on a Fork. Haute Cuisine in Czechoslovakia, 1948–1969

Popis výsledku anglicky

The study deals with top gastronomy in Czechoslovakia from 1948 to the end of the 1960s. Consequences of the changes in 1948 making haute cuisine practically absent from the Czech culture for a long time. It lost virtually all potential clients, and restaurants preferred simple preparations that featured basic - but at that time, often scarce - ingredients. A greater concern for the living standards of the population was a key factor to the turnover that began after 1953. A symbolic breakthrough was the carefully prepared participation of Czechoslovak gastronomy at the Brussels World's Fair in 1958. Essential to the Brussels success was a variant of the so-called fusion cuisine, i.e. the merging of modern international trends with the Czech bourgeois cuisine of the 19th century. With the onset of normalization, the target clientele of Czechoslovak haute cuisine changed and efforts to bring it closer to the most modern Western trends were attenuated significantly.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

60101 - History (history of science and technology to be 6.3, history of specific sciences to be under the respective headings)

Projekt

<a href="/cs/project/GA20-17501S" target="_blank" >GA20-17501S: Dějiny výživy a stravování v českých zemích 1945–1970</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

Soudobé dějiny

ISSN

1210-7050

e-ISSN

—

Svazek periodika

28

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

31

Strana od-do

"619"-"647- 815-816"

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85126120817