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Title:GASTRONOMSKA TURISTIČNA POT (FOOD CRAWLS) POSAVJA
Authors:Šetinc, Sara (Author)
Kužnik, Lea (Mentor) More about this mentor... New window
Files:.pdf VS_Setinc_Sara_2018.pdf (1,53 MB)
 
Language:Slovenian
Work type:Bachelor thesis/paper (mb11)
Organization:FT - Faculty of Tourism
Abstract:Gastronomija na področju Posavja ima dolgo dediščino, ki se je skozi čas spreminjala in nadgrajevala vse do sodobnosti. V teoretičnem delu diplomskega dela smo opredelili glavne pojme v povezavi z obravnavano tematiko, ki jih bomo skozi delo pogosto uporabili. Opisali smo kulturo in način prehranjevanja v Posavju, vsakdanjo in praznično hrano ter hrano ob delih. Pri tem smo izpostavili posamezne kulinarične posebnosti in pijače, značilne za Posavje. V empiričnem delu diplomskega dela smo s pomočjo terenskega dela in tehnike usmerjenega polstruktuiranega intervjuja ugotavljali, kako se je gastronomija na področju Posavja po 2. svetovni vojni spreminjala in nadgrajevala. Pri tem smo ugotovili, da imamo v Posavju dovolj gastronomskih posebnosti, na osnovi katerih lahko pripravimo zasnovo za novo gastronomsko turistično pot Food crawl, ki bo povezovala različne gostinske ponudnike v vseh občinah Posavja z značilnimi jedmi in pijačami te gastronomske regije.
Keywords:gastronomija, vsakdanja hrana, praznična hrana, Food crawl, Posavje
Year of publishing:2017
Source:Brežice
UDC:641.5:338.48(497.4Posavje)(043.2)
COBISS_ID:2048238419  Link is opened in a new window
NUK URN:URN:SI:UM:DK:C2VV9H3V
License:CC BY-NC-ND 4.0
This work is available under this license: Creative Commons Attribution Non-Commercial No Derivatives 4.0 International
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Downloads:49
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Secondary language

Language:English
Title:GASTRONOMIC TOURIST PATH OF POSAVJE (FOOD CRAWLS)
Abstract:Gastronomy in the Posavje region has a long heritage, which has changed over time and upgraded to modern times. In the theoretical part of the thesis, we defined the main concepts in relation to the subject matter, which we will often use through the work. We have described the culture and the way of eating in Posavje, everyday and festive food and food served during work on the field. We highlighted individual culinary specialties and beverages typical for Posavje region. In the empirical part of the thesis we used fieldwork and technique of a focused semi-structured interview that showed us how the gastronomy in the Posavje region after World War II changed and upgraded. During the research, we found out that we have enough gastronomic specialties in Posavje, that we can prepare the design for the new Food crawl, which will connect various catering providers in all municipalities of Posavje with typical dishes and drinks in this gastronomic region.
Keywords:gastronomy, everyday food, festive food, Food crawl, Posavje


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