We Are What We Eat: National Cuisine as a Element of Culture

Journal / Conference: Geografické rozhledy (Praha, ISSN 1210-3004)
Authors: Martin Soukup, Jan D. Bláha
Year: 2017
Number: 5
Category of Publication: Article in Journal
Pages, web: s. 2–4
Keywords: national cuisine, food culture, subsistence strategies, national food
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Abstract: This study presents a cultural-geographical view of national cuisine and defines regions of the world in terms of the basic foods they eat, taking into account basic subsistence strategies: hunting and gathering or pastoral farming and cultivation. It pays particular attention to the development of European eating patterns from Ancient Rome to the present time, emphasizing the formation of the concept of so-called national foods. Whereas European national cuisines depended, historically, on the availability of foods and local customs, they are now much more subject to globalization.
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