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French gastronomy as a cultural phenomenon
Schwarzová, Erika ; Kalfiřtová, Eva (advisor) ; Müllerová, Eva (referee)
Title of the thesis: French gastronomy as a cultural phenomenon. Key words: Gastronomy, culture, Provence, history, quality of food, dining, gastronomic literature, social and cultural problems, Avignon, UNESCO, cultural heritige, culinary personalities. Abstract: This bachelor thesis proposes a summary of French gastronomy as a social and cultural phenomenon. The first part focuses on the history of French gastronomy from the Middle Ages to the end of 19th century with emphasis on the development of gastronomical literature and particularities of every period. The second part deals with contemporary situation of French gastronomy, with gastronomical constests and gastronomical celebrities. The third part presents the regional cusine of Provence, which means its ingredients, methods and traditions. The aim of the thesis is to present French gastronomy and to put it into the cultural framework with the accent on its importance for the French society.
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French gastronomy as a cultural phenomenon
Schwarzová, Erika ; Kalfiřtová, Eva (advisor) ; Müllerová, Eva (referee)
Title of the thesis: French gastronomy as a cultural phenomenon. Key words: Gastronomy, culture, Provence, history, quality of food, dining, gastronomic literature, social and cultural problems, Avignon, UNESCO, cultural heritige, culinary personalities. Abstract: This bachelor thesis proposes a summary of French gastronomy as a social and cultural phenomenon. The first part focuses on the history of French gastronomy from the Middle Ages to the end of 19th century with emphasis on the development of gastronomical literature and particularities of every period. The second part deals with contemporary situation of French gastronomy, with gastronomical constests and gastronomical celebrities. The third part presents the regional cusine of Provence, which means its ingredients, methods and traditions. The aim of the thesis is to present French gastronomy and to put it into the cultural framework with the accent on its importance for the French society.
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