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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Jazyk, vlastenectví a kuchyně: utváření české národní kultury ve střední Evropě
 Petráňová, Lydia
How and why food culture in Czech lands has changed during the last two centuries and the factors - social, economic and educational - which have contributed to its diffusion.
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Japanese gastronomy as a part of tradition of nation
 Stachová, Pavlína ; Mlejnková, Lena (advisor) ; Valentová, Jana (referee)
The first chapter briefly describes Japanese history. The second chapter is focusing on domestic tourism. The third chapter characterizes Japanese food and the tradition dishes. It also focuses on Japanese way of eating and manners, which are connected with eating. The fourth chapter presents Japanese regional specialities and their role in the Japanese gastronomy.
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