VINŠ, Zbyněk, Jiří ZELENÝ and Jan HÁN. Dokumentace kulinární kultury a budování kulinárního korpusu na VŠH (Documentation of Culinary Culture and Building a Culinary Corpus at VŠH). 2018.
Other formats:   BibTeX LaTeX RIS
Basic information
Original name Dokumentace kulinární kultury a budování kulinárního korpusu na VŠH
Name (in English) Documentation of Culinary Culture and Building a Culinary Corpus at VŠH
Authors VINŠ, Zbyněk, Jiří ZELENÝ and Jan HÁN.
Edition 2018.
Other information
Original language Czech
Type of outcome Organization of a workshop
Field of Study 50701 Cultural and economic geography
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords (in Czech) kapr, koláčky, kyselica, kyselo, vdolky
Keywords in English carp, doughnut, kyselica soup, kyselo soup, mince pie
Tags Reviewed
Links DG18P02OVV067, research and development project.
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32.
Abstract
Prezentace postupu vytváření karet pokrmů a spojených problémů. Prezentace metodiky výzkumu senzorického hodnocení pokrmů získaných z korpusu pokrmů.
Abstract (in English)
Presentation of the creation process of food cards and related problems. Presentation of research materials and methods for sensory evaluation of dishes chosen from culinary corpus.
PrintDisplayed: 5/7/2024 14:31