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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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Návrh zahradního nábytku
Varecha, Samuel
This thesis deals with the design of garden furniture. The thesis is divided into a theoretical and a practical part. The theoretical part deals with history, ergonomics, materials and production processes. The practical part is focused on the very design of garden furniture. At the beginning, there is a market survey, which is followed by the development of the design from sketching, the gradual solution of 3D models in computer programs, to the final design with a description of the structure and materials. The result of the work are 3D visualizations and a construction drawing for production.
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Eating Habits of High School Students
Chudárková, Pavlína ; Bunc, Václav (advisor) ; Panáčková, Michaela (referee)
(in English) Aims: The aim of the diploma thesis was to monitor the eating habits of students from chosen high school which is located in Prague. These habits were taken into consideration with regards to social aspects of food and the causes of overweight and obesity. Methods: Qualitative research was used as the default method to determine the objective of the thesis. Based on literature review the survey was created. The respondents subjectively evaluated a set of questions relating to food and eating habits. Results: According to the findings, a major impact on eating habits of high school students has a family in general or household, in which students live. Cooking trend at home plays an important role, even when talking about boom in eating at restaurants and fast foods. Regardless of household income, students are used to really eat most often at home (breakfast and dinner) and at school (lunch). As for eating habits, respondents, from the vast majority, do not pay any attention to this process. And even if the results of the research showed that a large majority of students think they eat healthily, then less than half of them is not satisfied with own weight. Household income therefore has no significant effect on the eating habits in selected high school students. According to the...
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Food as a culturally social phenomenon, gastronomy not only in the arts
Procházková, Jitka ; Šmíd, Jan (advisor) ; Kafková, Helena (referee)
Bachelor thesis "Food as a culturally social phenomenon, gastronomy not only in the arts" is concerned with a phenomenon of food in a wider context of sociocultural and artistic areas as an instrument of world's "estetics" and a human movement via the food. It contextually arranges a view into formally very rich area of basic and also "above standard" human needs. Its aim is familiarization and connection of ethic codexes during the preparation, serving and consumption of food in different cultures and in art.
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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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Návrh a realizace rozkládacího stolu
Urban, Jakub
The major objective of this bachelor thesis is a dining table, specifically an expandable table with added wooden supports. Furthermore, the thesis deals with the historical development of dining tables and their construction, the official requirements of furniture dimensions with regards to the science of ergonomics and anthropometry, types of dining tables and their manufacturing and lastly the legislature in form of the official standards and proofing. The thesis aims to support its output, which is the prototype of an expandable dining table with added wooden supports. Its layout is attached independently in the technical documentation.
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Návrh jídelního stolu
Kunst, Dominik
The bachelor thesis deals with dining table furniture in order to create a functional table for eating. Part of the proposal is the condition of using waste material. The theoretical part deals with ergonomics, dimensional requirements and construction joints. Furthermore, the thesis deals with the testing of dining tables and trends in construction and materials. The practical part consists of the design and manufacture of a dining table for two persons based on the information obtained. The design includes drawing documentation, visualization and cost pricing. The output is the prototype of the designed table with detailed production description.
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Vietnamese cuisine
NOVÁKOVÁ, Adéla
The aim of the thesis called Vietnamese cuisine was to chart the most often consumed Vietnamese meals and to count their nutrition facts. The research question was asked: What nutrition facts do the four most consumed Vietnamese meals have? The theoretical part of the bachelor's thesis is focused on the description of the Vietnamese cuisine. It describes the culture of this cuisine, its customs, principals and curiosities. It mainly focuses on the culture of eating and its differences, social habits at the table, customs during preparation and, on the contrary, inappropriate behaviour while eating the meals. Part of the work depicts typical ingredients and additives, their use and production. The practical part was done by qualitative research. It focuses on energetic and nutrition calculation of the Vietnamese meals. It describes recipes and technological procedures of the calculated meals acquired from Vietnamese families living in the Czech Republic. The recipes are adapted to family habits. The calculation of the values was processed in Nutriservis Professional software and by reading the values written on packaging. Vietnamese cuisine is very colourful and diverse. It prefers quality to quantity. With respect to ingredients and principals of this cuisine, we can consider it quite healthy. The thesis can be a contribution as a study material for students of medical and social faculties and as a material for nutrition specialists in making diet plans. It can also be a contribution to anyone interested in Vietnamese cuisine.
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Set v proměně životního stylu
POKORNÁ, Lucie
The Master Thesis "Set v proměně životního stylu" is divided into two parts, the theoretical and the practical one. The theoretical part deals with the life style of different social groups and the dining culture in particular historical periods of time. Further it explores the historical events that have impacted the development of the 20th century life style and also the way that the design has been formed as a independend creative discipline. The origin of Bauhaus was a milestone of a great importance and is covered in the next chapter. A quick look at the contemporaty production is followed. The practical part is concerned with the history of fondue, where it was found and what are the kinds of nowaday´s preparation. It will be introduced what sorts of containers are used for given kinds of fondue . The target of the practical part is to make a fondue set for a group of six people. This will be conducted partly by a graphical visualisation and partly by a ceramic realization.
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The Culture of Vietnamese Gastronomy
Pham, Thuy Duong ; Slavická, Binh (advisor) ; Jirková, Barbora (referee)
The following thesis is examining the traditional Vietnamese gastronomy. The thesis is introducing brief characteristics of Vietnamese and common cuisine in general. The next part is describing the gastronomical culture of the Viet majority in the North Vietnam with emphasis on dining culture. Based on the literature the thesis with supplemented proverbs are describing everyday family rituals linked with food, cultural habits and their meaning. The final part is analyzing how are these family rituals is following within the Vietnamese community in Prague.
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