ZIMÁKOVÁ, Blanka, Zbyněk VINŠ, Jiří ZELENÝ and Karolina MACHÁČKOVÁ. Tradiční česká kuchyně: HTV workshop. 2019.
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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
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
WWW URL
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 by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:33.
Abstract
Během workshopu byla degustována vína s označením VOC a tradiční české regionální pokrmy se zaměřením na zvěřinu a lesní plody.
Abstract (in English)
During the workshop, VOC wines and traditional Czech regional dishes with a focus on game and forest berries were tasted.
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