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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Slow Food as a modern trend in the Czech food industry and gastronomy
 MAŠKOVÁ, Iveta
The quality and origin of food are topics that are currently widely discussed not only in Czech society, but worldwide. High-quality food andmeals, environmental protection, and especially the preservation of regional differences are the key ideas of a movement called Slow Food. The main idea of this movement is the perception of gastronomy as a phenomenon that supports a national and local autonomy, environmental protection, and diningculture. The concept of Slow Food also consists of thoughtful and responsible choice of food by consumersand the preparation ofhigh-quality meals at home as well as in restaurants. This thesis describes the history and basic ideas of the Slow Food organization and focuses on the current impact of this movement in the Czech Republic. The thesis describes the Slow Food movement's stances oncurrent topics of agricultural policies, such as the common agricultural policy of the European Union, biodiversity and genetically modified crops. The thesis also describesa methodology of evaluating a survey that was conducted by the author for the purposes of this thesis. The survey aimed to confirm or to refute concrete hypotheses that were related to the market and business potential of agricultural products, foods and meals that fulfill the requirementsof the Slow Food movementin the Czech Republic.At the same time this thesis also compares prices of Slow Food products with standard food distributed by the international retail chains.
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Absenteeism like social and specially pedagogic problem
 MÁŠKOVÁ, Iveta
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See also: similar author names
2 MAŠKOVÁ, Irena
2 MAŠKOVÁ, Iva
4 MAŠKOVÁ, Ivana
4 Mašková, Ivana
2 MÁŠKOVÁ, Iveta
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