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Material history of planetary urbanization
Šana, Václav ; Bartůšek, Ondřej (referee) ; Kristek, Jan (advisor)
The diploma thesis deals with the final urbanization of the planet term from a materialistic point of view. The distribution of freshwater, energy consumption and especially agricultural food production are the basic factors which, together with logistics and demography, form fundamental drivers of material history. The "Malthusian" fear of a situation where the world's population is running out of resources accompanies contemporary rhetoric. The aim of the work is to try to find and explore solutions to the material necessities of humanity and to design organizational principles, systems, urban and architectural solutions.
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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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Business Plan for Small Company Establishment
Poláchová, Kateřina ; Hájek,, Martin (referee) ; Koráb, Vojtěch (advisor)
The master´s thesis deals with the creation of a business model and a business plan for founding a small company making salty desserts in Brno. The first part of this thesis contains information used for creation of the business plan. Second part describes market research. The last part is focused on business plan itself created by application of all the information.
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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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Nutritional labyrinth - institutional, expert and lay paths
Slepičková, Klára ; Stöckelová, Tereza (advisor) ; Klepal, Jaroslav (referee)
The Nutritional Labyrinth - Institutional, Expert and Lay Paths Bc. Klára Slepičková vedoucí práce: doc. Mgr. Tereza Stöckelová, Ph.D. Abstract: The diploma thesis offers ethnographic insights into the black box of school canteens. It follows heterogeneous actor-networks that emerge in the processes of planning, preparation, serving, consumption and disposal of food. It shows that the current (problematic) quality of school dining is not the fault of either unwilling cooks or picky diners, but is the result of negotiations between different norms of what "good food" actually is. Using the concept of ontonorms the thesis asks what values and beliefs uphold specific eating practices and how these norms establish different categories of foods and bodies. It also asks who or what, for whom and in which contexts mobilizes different registers of valuing. The thesis draws upon data from research in six school canteens, and the "Vaření" (Cooking) project in a Montessori school, training for cooks as part of the "Máme to na talíři" (We have it on our plate) project and the online environment of websites representing these projects and canteens. The research was conducted as diplomatic ethnography with an effort to give voice to those who are often considered incompetent to decide what "good food" is and thus creates...
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Food as Representation: Multimodal Analysis of Food Photos on Czech Instagram
Peschková, Jana ; Váša, Ondřej (advisor) ; Marcelli, Miroslav (referee)
The aim of this thesis is to investigate how food can function as a sign, how it can represent certain values and what connotations can be associated with it. Food is currently a widespread phenomenon that acquires other meanings in addition to its basic biological function. This thesis will focus on investigating how food works within culture and what connotations are associated with it. The analysis is focused on photos of Czech food bloggers. Photos shared on social networks contain more layers of meaning than is apparent at first glance. The thesis is based on visual analysis, it focuses on individual signs, but also on the contradictions that arise as a result of their use. The thesis examines representation, which is why a parallel with the tradition of depicting food in still life is also included here. Other attributes examined in terms of food are the connection with leisure time, social status and gender. The first part of the thesis is devoted to food as a symbol and its placement in the various areas of culture. The central part of the thesis is the analysis. The default method is multimodal analysis of Instagram accounts. The thesis focuses on the Czech environment. Despite the fact that the analysis is based on photos, the context is also taken into account, i.e. the author of the...
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spices&species
Dudová, Julie ; Zálešák, Jan (referee) ; Kubíková, Zuzana (advisor)
The bachelor thesis focuses on enhancing the perception of food, individual ingredients and time spent eating. Along with this, it addresses the question of how our minds' reactions to tastes, their combinations and the time in which we perceive them change. Through a theoretical reflection on cooking and eating culture, the author explores the factors that can influence attitudes towards cooking and thus enhance its sustainability. The author's ambition is to address the culinary imagination, that is, mastering the art of pairing flavours without the need for recipes. She sees this practice as more sustainable. The author herself has worked as a chef. The bachelor's thesis is therefore also based on practical experience. The topic of cooking and sharing meals is also addressed in the author's studio, which is one of the main motivations for her work on this topic.
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Eating as an Aesthetic Experience, or even as an Art?
JABČANKOVÁ, Anna Marie
This bachelor's thesis is focused primarily on options, whether you can consider food as an aesthetic experience or even if it is possible to call it art. The main points in this thesis are a rough look at food and the act of eating as a whole, which could then be called a type of "fine art." Pragmatic aesthetics will be the most significant factor in confirming or disproving this statement, as practical aesthetics focuses on everyday and mundane parts of life (as one of the few aesthetic and philosophical branches) and points out the unusualness and eventual aesthetic values. The last part of the thesis focuses on various eating habits and their aesthetic and ethical elements, which can sometimes even fundamentally influence the aesthetic experience of eating. The items listed in this thesis are the main features of an aesthetic experience related to eating and situations when it is possible to call eating an art.
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Slow Life: Slow Living in the Fast Age
KRATOCHVÍL ŠMAJCLOVÁ, Kateřina
The basic topic of this Bachelor thesis is the introduction of the concept of so-called slow living. The main starting point of this lifestyle is the principle of sustainability and general consideration for other members of society, as well as for the environment and limited natural resources. The concept of Slow defines itself against the accelerating life, the hunger of consumer society, and the unnecessary accumulation of material things that are unnecessary for life. This concept tries to show that a people can be happy with little material things, even more so if their behavior does not contribute to the production of low-quality products, mishandling of the human workforce, and the production of other unnecessary waste. In addition to introduction with the motives for a slow life approach, in the next few chapters we will be focused mainly on the topic of food and clothing, but we will focus on them with a different perspective than we usually look at in these topics. We will be interested in their fast and many criticized variants, and then we will imagine their slower opposites. On many pages we will be dealing with a slow-lifer, which is a model supporter of this approach to life, thanks to which we will be able to imagine better specific situations that a fan of a slower life-style deals with every day. The price and quality of products, as well as the origin of their creation, will also be a big topic in this thesis, because the requirement of fair dealing and transparency of production is characteristic of the slow concept. So we will be accompanied by questions such as - Do I really need this thing? And if so, is it necessary to buy it, or can I get it differently? How much have I been influenced by an commercial that says chosen product meets my criteria and expectations, and is it really so? The following pages will help us answer all of this.
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Aristology - Food as a Cultural Phenomenon
TOMANOVÁ, Kateřina
The diploma thesis focuses on the fundamental moments in the development of food, especially on the interpretation of significant differences in the understanding of food, both throughout our history and at present. The work tries to approach that food from a one historical moment is not only a neccesary part of human life, but it serves as a means of a certain cultural and social act and interferes with the social conditions of each person. In specific chapters, which are arranged according to the gradual emergence of period, the importance of food in society is described, as well as the expansion of gastronomy, as a science of cooking, but also the consumption of food or the development of dining and related tools. In the research of the postmodern period, the origin of which is limited to 1989 in the Czech context because of socialism, the work approaches the issue of consumer culture and hyperconsumer society. It also looks at two somewhat different aspects, the first one from the perspective of sociology as a science of society, the second one from the perspective of anthropology as a science of human. In addition to the traditional research, the work is based on a reflection of socio-cultural theories, such as Claude Lévi Strauss, Norbert Elias, Pierre Bourdieu or Roland Barthes, who more or less touch on the concept of food in their scientific interpretations. Part of the work is also the introduction of a not very well-known scientific discipline - aristology, which deals with all the above-described views, as a general science of food, so this thesis may be called aristological work.
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