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Regional gastronomy of France d'Oïl
Svobodová, Denisa ; Jančík, Jiří (advisor) ; Müllerová, Eva (referee)
Title of the thesis: Regional gastronomy of France dʼOïl Keywords: gastronomy, cuisine, region, specialities, alimentation, label Abstract: The subject of the bachelorʼs thesis is the regional gastronomy of France. In its parts individual products and specialities typical for different regions are described. Further, the gastronomy is presented as a cultural phenomenon in lives of French people and eating habits of them are outlined. Apart from the regional products there are also food labels and their importance during shopping described in the thesis. On the basis of own research the position and acquaintance of French gastronomy in the Czech republic is studied together with conscience of Czechs about French specialities.
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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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Vietnamská kuchyně jako nástroj integrace vietnamské menšiny do české společnosti
MARKOVÁ, Romana
The thesis describes the role of Vietnamese cuisine in the process of integration of the Vietnamese minority in the Czech Republic. The diploma thesis is divided into two parts-theoretical and practical. The theoretical part deals with the concept of integration as such, its definition and classification. The first half of the work focuses on the integration policy of the Government of the Czech Republic and introduces readers to the notions of culture, cultural sensitivity, intercultural encounters and contact. In the theoretical part, there are also described centers for supporting integration and non-profit organizations in the Czech Republic engaged in the support of integration and what is the role the food in this process and to what extent these organizations focus on the role of food. There is also a presentation of Vietnamese cuisine in the Czech Republic. Furthermore, the theoretical part of the thesis focuses specifically on the concept of food, Vietnamese cuisine and a brief introduction of typical Vietnamese dishes. Last but not least, the diploma thesis reflects important knowledge about food as an instrument of integration, which serves as the basis for the following practical part. The practical part is devoted to the research itself, the main task of which was to find out, in a semi-structured interview, what role food plays in the process of integration, to what extent the addressed organizations consciously use food in their practice as one way of integration and how they reflect its effectiveness in the integration process. It reveals how Vietnamese cuisine is perceived in the Czech Republic and how the Vietnamese minority adopts Czech eating habits. It also summarizes the benefits of introducing culture through food, and the possible disadvantages of this, or the extent to which it is possible to learn about foreign cultures through food.
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Preparation of Dishes in Primary School Education
ČERVENÁ, Lucie
This master thesis deals with three topics in the theoretical part. The first part focuses on project method at primary school education; in the second part the goals and output competences of a pupil at primary education according to Framework training programme for primary schools can be found. Finally a chapter about creativity in the subject "practical activities" and introduction to history of food culture in last centuries concludes the theoretical part. In the practical part ten projects that focus on the food preparations and culture in the teaching are created. These are intended for the fourth and fifth classes of primary schools. A part of it are also preparations of the meals, experience from realisation of some projects, advantages and disadvantages, reactions of pupils or formulations of more general recommendations for the use of original educational projects.
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Regional gastronomy of France d'Oïl
Svobodová, Denisa ; Jančík, Jiří (advisor) ; Müllerová, Eva (referee)
Title of the thesis: Regional gastronomy of France dʼOïl Keywords: gastronomy, cuisine, region, specialities, alimentation, label Abstract: The subject of the bachelorʼs thesis is the regional gastronomy of France. In its parts individual products and specialities typical for different regions are described. Further, the gastronomy is presented as a cultural phenomenon in lives of French people and eating habits of them are outlined. Apart from the regional products there are also food labels and their importance during shopping described in the thesis. On the basis of own research the position and acquaintance of French gastronomy in the Czech republic is studied together with conscience of Czechs about French specialities.
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