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- Title
COMPARISON OF INCIDENCE OF FAIRGROUND FOOD AND TRADITIONAL REGIONAL FOOD AT CZECH GASTRONOMY EVENTS: A FIELD STUDY.
- Authors
Macháčková, Karolina; Zelený, Jiří; Osuoha, Jonathan; Hán, Jan; Korbelářová, Irena; Vinš, Zbyněk
- Abstract
This article deals with the culinary events, particularly with the frequency measures for various types of festival stands and festival foods categorized by their types. The main focus is on two opposite categories of stands, i.e., stands dominated by traditional regional food and stands dominated by fairground food. For both categories, frequencies of various dishes types were measured. The field research included 33 gastronomic events where the data were collected. After data processing, the results showed that traditional regional cuisine stands to be balanced in frequency with stands offering fairground dishes. While vegetable, fruit, and fish dishes are absent for both groups, the soups are more present for traditional regional cuisine. Confectionery and bakery products are more frequent for fairground cuisine. Sui generis category of food was the meat-based dishes, especially for the fairground category, with the highest variance in frequency. Due to the relatively low presence of foreign dishes, the traditional Czech culinary events could be considered patriotic. The Czech fairground dishes that can be classified as opposed to traditional regional Czech food are still an essential part of Czech culinary festivals. As the fairground dishes can be regarded as highly sensorially pronounced, the conclusion of this research proposes to find out if the sensory typicality of fairground food is a reason for the occurrence at Czech culinary festivals. This should be done especially from the culinary event participants' point of view.
- Subjects
FOOD festivals; GASTRONOMY; CREATIVE ability in cooking
- Publication
Czech Hospitality & Tourism Papers, 2021, Vol 17, Issue 34, p4
- ISSN
1801-1535
- Publication type
Article