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The Diffusion of Food Culture in Europe from the late eighteenth century to the present day
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SYSNO ASEP 0028458 Document Type G - Proceedings (int. conf.) R&D Document Type Není vybrán druh dokumentu Title The Diffusion of Food Culture in Europe from the late eighteenth century to the present day Title Šíření kultury stravování v Evropě od konce 18. století do dnešní doby Author(s) Oddy, D. J. (ed. GB)
Petráňová, Lydia (UEF-S ed.) RIDIssue data Prague: ACADEMIA Prague: Institute of Ethnology of the Academy of Sciences of the Czech Republic, 2005 ISBN 80-200-1325-3 Number of pages 300 s. Action Diffusion of Food Culture: Cookery and Food Education in Europe since the eighteenth century. Symposium of the International Commission for Research into European Food History (ICREFH) /8./ Event date 30.09.2003-05.10.2003 VEvent location Prague Country CZ - Czech Republic Event type WRD Language eng - English Country CZ - Czech Republic Keywords Food culture ; Cookery ; Food education Subject RIV AC - Archeology, Anthropology, Ethnology CEZ AV0Z9058907 - UEF-S Annotation How and why food culture in Europe has changed during the last two centuries and the factors - social, economic and educational - which have contributed to its diffusion. Workplace Institute of Ethnology Contact Veronika Novotná, novotna@eu.cas.cz, Tel.: 532 290 277 Year of Publishing 2006
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