National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Enogastronomie v podmínkách České Republiky
Švidek, Adam
This bachelor thesis deals with enogastronomy in conditions of the Czech Republic. The thesis is divided into theoretical part and experimental part. The theoretical part clarifies the definition of basic concepts, shows the current state of agricultural production in connection with gastronomy, describes the general principles and rules for pairing of food and wines, and describes their implementation in practice. The experimental part contains three multiple-course menus, paired with selected wines - one of them was practically tested and verified. The individual chapters also deal with the analysis of the results, description of the pairing problems, the consideration of some food components and wines in creating the optimal fusion of flavors.
Gastronomie vybraných regionů Francie
Čadová, Jana ; Mlejnková, Lena (advisor) ; Netková, Jarmila (referee)
This work examines regional cuisine in two absolutely different regions in France. It is focused on presentation and comparison of Alsace-Lorraine cuisine with Provence cuisine. It informs about typical regional dishes, traditional specialities and local products which represent a significant attraction for tourists and play a substantial role within overall regional gastronomy development.

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