Socialist Luxury on a Fork. Haute Cuisine in Czechoslovakia, 1948–1969

0564223 - MÚA 2023 RIV CZ eng J - Článek v odborném periodiku
Franc, Martin
Socialist Luxury on a Fork. Haute Cuisine in Czechoslovakia, 1948–1969.
Soudobé dějiny. Roč. 28, č. 3 (2021), s. 619-647, 815-816. ISSN 1210-7050
Grant CEP: GA ČR(CZ) GA20-17501S
Institucionální podpora: RVO:67985921
Klíčová slova: Czechoslovakia, 1948-1969 * state socialism * gastronomy
Obor OECD: History (history of science and technology to be 6.3, history of specific sciences to be under the respective headings)
Způsob publikování: Open access
https://doi.org/10.51134/sod.2021.049

The study deals with top gastronomy in Czechoslovakia from 1948 to the end of the 1960s. Consequences of the changes in 1948 making haute cuisine practically absent from the Czech culture for a long time. It lost virtually all potential clients, and restaurants preferred simple preparations that featured basic - but at that time, often scarce - ingredients. A greater concern for the living standards of the population was a key factor to the turnover that began after 1953. A symbolic breakthrough was the carefully prepared participation of Czechoslovak gastronomy at the Brussels World's Fair in 1958. Essential to the Brussels success was a variant of the so-called fusion cuisine, i.e. the merging of modern international trends with the Czech bourgeois cuisine of the 19th century. With the onset of normalization, the target clientele of Czechoslovak haute cuisine changed and efforts to bring it closer to the most modern Western trends were attenuated significantly.
Trvalý link: https://hdl.handle.net/11104/0335933