W 2019

Tradiční česká kuchyně: HTV workshop

ZIMÁKOVÁ, Blanka, Zbyněk VINŠ, Jiří ZELENÝ and Karolina MACHÁČKOVÁ

Basic information

Original name

Tradiční česká kuchyně: HTV workshop

Name in Czech

Traditional Czech cuisine: HTV Workshop

Authors

ZIMÁKOVÁ, Blanka, Zbyněk VINŠ, Jiří ZELENÝ and Karolina MACHÁČKOVÁ

Edition

2019

Other information

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

References:

Organization unit

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Keywords (in Czech)

divočák, JAR škála, paštika s houbami, pražský moučník

Keywords in English

JAR scale, pate with mushrooms, Prague dessert, wild boar

Tags

International impact

Links

DG18P02OVV067, research and development project.
Changed: 30/10/2021 21:33, Ing. Jiří Zelený, Ph.D.

Abstract

ORIG EN

V originále

Během workshopu byla degustována vína s označením VOC a tradiční české regionální pokrmy se zaměřením na zvěřinu a lesní plody.

In English

During the workshop, VOC wines and traditional Czech regional dishes with a focus on game and forest berries were tasted.