Korbus, Petra.
(2017).
Hrana kao baština na primjeru mediteranske prehrane hrvatskog dijela Jadrana.
Diploma Thesis. Filozofski fakultet u Zagrebu, Department of Information Science > Chair of museology and heritage management.
[mentor Stublić, Helena].
Abstract
The goal of this paper is to observe the food from the perspective of heritage and to describe the change in perception of the food in previous periods and present. The proof of existence and importance of heritage aspect of the food is given by UNESCO too, in 2013., by including mediterranean diet on the List of intangible heritage of humanity. Mediterranean diet as heritage is shared by multiple countries - Croatia, Cyprus, Spain Portugal, Greece, Italy and Morocco. Each of those countries has many specificities in diet compared to others, but basic foods and crops are very similar. Main categories covered within the subject of the mediterranean diet are olive cultivation and olives, wine growing and wine, fishing and livestock breeding.
Croatian coast of Adriatic has its particularities too. Those are special type of taverns, before used as rooms for food storage and today more like „traditional“ restaurants. Then traditional recipes like Istrian maneštra, Dubrovnik beef stew or kroštule. In addition, gastronomic events too, as „Sweet Istria“ or „Festival of Soparnik“ which promote and celebrate heritage, in this case traditional and indigenous food products.
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