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Cereal in the medieval culture of the Czech lands
Freiová, Kristýna ; Czumalo, Vladimír (advisor) ; Hubáček, Ondřej (referee)
Agriculture makes its first appearance in human history about 12 000 - 5 000 years ago. Around that time, people took to a sedentary way of life so they could primarily till the land and grow the grains which they had come to know in their wild varieties. This new way of life gradually changed the social and cultural order. A return to primeval living was not impossible, though. Before the Slavs arrived on the territory of what is today Moravia and Bohemia, various Indo-European tribes had already pursued agriculture in our part of the world, chief among them the Celts and the Germans. The Slavs, which came from the eastern part of Europe, probably in the second half of the 6th century, built upon the farming of these erstwhile peoples. After the rise and fall of proto-states, for which evidence has survived only in the case of Great Moravia, an early Bohemian state took hold. In the local culture, grain played an indispensable role. Farming was the main livelihood of the entire populace. Crops of choice at the time were millet, einkorn, and emmer wheat, which gradually gave way to common wheat and barley. The land was tilled with wooden hoes which merely cut furrows in the soil. The grain, which was harvested using sickles, was stored in pits in the ground. To improve digestibility of the grain...
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Socioeconomic context of food of ethnic minorities (the case of Vietnamese minority in Czechia)
Pham, Phuong Uyen ; Lošťák, Michal (advisor) ; Zelený, Jiří (referee)
The bachelor thesis is devoted to food and its social and culture context. This study is divided into two sections: literature review and practical part. The beginning of the text will be aimed to explanation of the term food and deals briefly with cultural aspects of eating. There are also briefly described the most popular ethnic minorities in the Czech Republic. The practical part is dealing with adjusting the Vietnamese minority in Czechia and the related issues and analysis of eating habits. By qualitative research were found out the information about food that respondents ate. On this basis was examined how is their eating affected by the place of residence in a different cultural environment.
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Countryside, City, People and Food
Šárka, Jan
Food is the most basic of all resources. Invention of agriculture was the beginning of human civilization. Throughout all history we have been firmly connected with the landscape that feed us. Even today most of our landscape is shaped by the historical relationship between settlements and the surrounding productiv area. Also the landscape has always reflected the shared values and common beliefs, in our case Christian religion. Natural relations are no longer valid a we have nothing to replace them. Original reliance of the city on the surrounding agricultural landscape is completely reversed. What earlier used to be self-sufficient country, is now a urban sprawl, completely depend to the proximity of the city. Today we live as atheists and urban people in a Christian and rural landscape, which we don‘t understand. Only a small percentage of people work in agriculture now. However the production of food changed our environment more than any other human activity and has significant environmental impacts. Our habits associated with food, eating patterns, our diet, food production and distribution all significantly influenced the formation of the cities. We have no choice than to redefine our relationship to the landscape and the needs to satisfy. This logically change the way of thinking about cities as well.
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Dining Outdoors
Trčková, Jitka ; Buganská, Tamara (referee) ; Zdařil, Zdeněk (advisor)
Feasting which contains plates, cups, cutlery, quilt and canvas bags as a cover. Bags are made for cyclists, pedestrians and easily used for more demanding users with car. Set is designed for 4 people. QUILT, shape is proceed from square, place for feasting is moved from center of quilt to the longest side on edge. Users are closer together and still can see each other in conversation. Place for feasting is highlighted with colored rubber segments which also help balance surface. PLATES are made from two parts - dinner plate and soup plate. Inside the soup plate is space for cutlery storage. CUTLERY is consisted of desert spoon, fokr and knife. All these three parts have a groove which is enabling fix cutlery together. CUPS, shape is proceed from accidence of hole project. There is a small point on the outside which helps to use the cup out of the quilt without capsizing of drink. This point is designed for sticking in the ground. BAGS have classic oblong cut, they are designed for easy use for cyclists (2 pieces). It is consisted also strap for pedestrian. There are two smaller pockets for set of plates and set of cups inside one of the bag.
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The Festival of Wiener Schnitzels
Helán, Martin ; Mainer, Martin (referee) ; Rathouský, Luděk (advisor)
In my thesis I dealt with still life paintings with food. The main keyword of this work is banality. It is the irrelevance of some situations that I used as a motive to create a visually impressive moments. I painted a meal as a celebration of the banal and seemingly unspiritual things, like a gift from God, which is a part of our ordinary everyday life.
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Business plan for a Vietnamese restaurant
Vuong, Ha Phuong ; Špaček, Miroslav (advisor) ; Svobodová, Ivana (referee)
The goal of this thesis is to create a business plan for a Vietnamese restaurant and assessing the feasibility of its implementation, economic effectiveness and commercial viability. The business plan includes the main characteristics of the business aim. This thesis also concerns market and environmental analysis, marketing plan, financial analysis, and also business risk analysis.
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Sociology of Food - Vegetarianism as a Specific Phenomen
LAPEŠOVÁ, Miroslava
The Diploma Thesis "Sociology of Food - Vegetarianism as a Specific Phenomenon" consists of a theoretical and practical part. The theoretical part aims at the basic information relating to the sociology of food and the lifestyle. The consequent chapters deal with vegetarianism. The practical part brings the presentation of the results reached. The primary data collection utilized the quantitative research, the questioning method and the questionnaire technique. The questionnaire was distributed, in particular, via the Internet, in collaboration with the discussion forums of healthy diet and the vegetarianism forums. Also, within the Yoga system, in a daily life it was spread into all the Yoga Centres in the Czech Republic. Furthermore, the questionnaire was spread in the healthy diet shops and in the healthy canteen in České Budějovice. The research set was made up by vegetarians from all over the Czech Republic regardless of age, sex or any other criteria. In total 421 questionnaires were returned to be utilized for the research, however, 74 of them could not be used at all due to the incorrect or insufficient data completion or illegibility. Thus the research utilized 347 questionnaires, i.e. 82.4 %. The aim of the Diploma Thesis was to ascertain how the phenomenon of nourishment influences the lifestyle of a vegetarian. Consequently, other two goals were set. Partial goal 1: Monitoring of vegetarianism within the Czech Republic from the point of view of vegetarians. Partial goal 2: Description of contemporary trends within vegetarian nourishment. Evaluation of positives and negatives of such nourishment. I assume the goals of the Thesis have been fulfilled. In connection with the goal of the Thesis the hypothesis arose: Vegetarianism as the choice of nourishment is simultaneously a choice of a specific lifestyle (e.g. the style of housing, leisure time, so-called life philosophy, etc.). This hypothesis was acknowledged from the results ascertained. The Diploma Thesis results can serve for the further research and a wider exploration of this field. Furthermore, they will utilised for the needs of the vegetarian centres and, thanks to the scope of the research set, they can be intended to be published in professional periodicals.
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Business plan for a Japanese restaurant
Koža, Michal ; Vávrová, Hana (advisor) ; Nowak, Ondřej (referee)
The goal of this thesis is to create a business plan for a Japanese restaurant in the centre of Prague. Theoretical part of this thesis focuses the entrepreneurship activity itself and describes the structure of a business plan. The following practical part mainly analyses the macro and microenvironment of the restaurant, other competing restaurants, marketing strategy and further describes the restaurant. Considerable part of the thesis is dedicated to the analysis of current trends at the gastronomic market. The final part describes the financial analysis of the restaurant for the first 3 years and analysis of the accounting statements.
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Czech cookbooks 18th century
SOBOTKA, Roman
The thesis is called ?Czech cookery-books of 18th century?. During 18th century there were editted by printing-press totally 5 cookery-books that have come down just till today and are saved in our libraries, museum and archives. This thesis is concentrated on 4 of these books and is divided into 5 chapters. Each cookery-book is interpreted separately in its particular chapters. The main themes of these chapters there are the formal traits of each cookery-book and secondly inner analysis of the recipes. Mainly there was placed emphasis on the ingrediences that were used during cooking in the 18th century (meat, fish, vegetables and herbs, fruits, spices and other ingrediences). There is included the resume after the fourth book of Leopold Neubauer. All books are already presented together there. At the end the obtained pieces of information are summarized and the cookery-bookes from 16th century are partly compared with the ones from 18th century. The enclosure of this thesis is created by edition ?The cookery-bookes of Vienna? by Leopold Neubauer. The complete text was edited (except indexes at the end of the book).
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