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Foodjournalism in Czech newspapers betweenthe wars
Šemberová, Kristina ; Köpplová, Barbara (advisor) ; Bednařík, Petr (referee)
In recent years, there is an apparent renaissance of the Czech cuisine, the "First Republic era" (1918 - 1938, CSR I) especially. Both chefs and journalists writing about cooking and dining are referring to the gastronomy of this time period more and more often and they are praising its quality and taste. However, there is no comprehensive publication about Czech gastronomy in 1918 - 1938 period, sparse references and notes can be found in witnesses commemorative volumes, from history of folklore and from the historical press, respectively. Based on the last especially, the image of "first republic" gastronomy is gradually puzzled out. Using a content analysis method, the four biggest newspapers (Lidové noviny, Národní listy, Český deník and Venkov) and eight women journals (Žena, Ženské listy, Ženské noviny, Ženský list, Rozsévačka, Česká Žena, Ženský svět and a "Československá žena" calendar) being published in examined period are investigated. For further findings of completive and linking facts, the historical analysis method is being used as well. Aim of this work was to answer questions about the first republic journals topics and titles, and in what fashion the first republic press thought about gastronomy. Further, this work explores the possible tendency, and development and attention is...
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Gastronomy as a part of life style in the Czech national print media in the period between the wars in Czechoslovak Republic
Zábrodská, Kristina ; Köpplová, Barbara (advisor) ; Vošahlíková, Pavla (referee) ; Burešová, Jana (referee)
The doctoral thesis Gastronomy as a part of life style in the Czech national print media in the period between the wars in Czechoslovak Republic presents the results of eight years long research of food journalism in the Czech press between 1918 and 1938. This period called First Republic is often seen, due the positive sentiment, as a modern, democratic and prosperous state. The reality is a different. This text presents just a little part of picture of life style during First Republic which is gastronomy. That mirrors the economic and social level of the society. This text reflects critically the historical facts. The assumption, that print media pay regularly attention to the gastronomy as an integral part of life is important idea of this research. The content analysis proofs, that food journalism had its own section in the analyzed daily print, although media didn't used this kind of terminology. Five national newspapers (Lidové noviny, Národní politika, České slovo, Právo lidu and Venkov) were issued in the period 1918-1938 and newspapers Rudé právo established 1920 are included in the analysis. The selection of these (media) reflects the whole social-political spectrum of the audience. It could be assumed, that the selected newspapers represent the whole plurality of opinions. The analysis...
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Life style in Czechoslovakia (1918 - 1938) described in gastronomy sections in newspapers and journals of that time
Zábrodská, Kristina ; Köpplová, Barbara (advisor) ; Vošahlíková, Pavla (referee)
The popularity of the First Czechoslovak Republic in today's press is evident. The rebirth of Czech cuisine is apparent in an inland gastronomy in the last five or seven years. Both chefs and food writers refer to the First Czechoslovak Republic gastronomy more and more frequently and speak highly of its quality and taste. There is no omnibus covering alimentation in Czechoslovakia during the years 1918 - 1938. Pieces of information can be found in memoires, in books dealing with the history of everyday life, in folklore studies and last, but not least, in historical press. An outline of the inland gastronomy in 1918 - 1938 was made in my diploma thesis Gastronomy in the First Czechoslovak Republic press (2012). Using a content analysis method the four biggest newspapers and eight women's journals published between 1918 - 1938 on Czechoslovak territory were examined. Articles were selected on the basis of important religious holidays and traditions (Christmas, harvest etc.) in the years outstanding for the First Republic development (1918, 1919, 1921, 1924, 1929, 1933, 1935 a 1938). For further findings of additional and linking facts, the historical analysis method is used as well. My PhD thesis is based on my previous diploma thesis, but it is more concise, the structure of chapters is changed,...
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Foodjournalism in Czech newspapers betweenthe wars
Šemberová, Kristina ; Köpplová, Barbara (advisor) ; Bednařík, Petr (referee)
In recent years, there is an apparent renaissance of the Czech cuisine, the "First Republic era" (1918 - 1938, CSR I) especially. Both chefs and journalists writing about cooking and dining are referring to the gastronomy of this time period more and more often and they are praising its quality and taste. However, there is no comprehensive publication about Czech gastronomy in 1918 - 1938 period, sparse references and notes can be found in witnesses commemorative volumes, from history of folklore and from the historical press, respectively. Based on the last especially, the image of "first republic" gastronomy is gradually puzzled out. Using a content analysis method, the four biggest newspapers (Lidové noviny, Národní listy, Český deník and Venkov) and eight women journals (Žena, Ženské listy, Ženské noviny, Ženský list, Rozsévačka, Česká Žena, Ženský svět and a "Československá žena" calendar) being published in examined period are investigated. For further findings of completive and linking facts, the historical analysis method is being used as well. Aim of this work was to answer questions about the first republic journals topics and titles, and in what fashion the first republic press thought about gastronomy. Further, this work explores the possible tendency, and development and attention is...
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