Počet záznamov: 1
Determinanty a špecifiká tradičnej stravy v kontexte identity na vybraných príkladoch v lokalitách horného Spiša
SYS 0275944 LBL 01358^^^^^2200205^^^450 005 20221114135753.4 014 $a 2-s2.0-85078397460 $2 SCOPUS 035 $a biblio/146302 $2 CREPC2 100 $a 20190926d2019 m y slo 03 ba 101 0-
$a slo 102 $a CZ 200 1-
$a Determinanty a špecifiká tradičnej stravy v kontexte identity na vybraných príkladoch v lokalitách horného Spiša $d The determinants and specific features of traditional diet in the context of identity, with selected examples from locations in the upper Spiš region $f Zdena Krišková $z eng 330 0-
$a Štúdia sa zameriava na región Horného Spiša na Slovensku pod Vysokými Tatrami. Stravu, procesy a produkty s ňou spojené možno definovať ako prvok identity lokálnych/regionálnych spoločenstiev a v rámci týchto väzieb ako dôležitú súčasť kultúrneho dedičstva v perspektívach udržateľného rozvoja. Vzhľadom na rozvinutý cestovný ruch v tomto tatranskom regióne je však nevyhnutný zodpovedajúci spôsob uchovania a sprostredkovania tohto prvku v súčasných podmienkach. © 2019 National Institute of Folk Culture. All rights reserved. The study focusses on the region of Upper Spiš in Slovakia, beneath the High Tatras. The mentioned data are primarily based on multi-year ethnologic field research. The results of diet monitoring confirm that the diet is conditioned by primarily geographic, economic, and ethnic determinants based on which a location within the defined area creates specific lines: a) locations with mining industry in addition to primary agriculture, in which inter-ethnic, mainly German-Slovak socio-cultural contexts oscillate; b) locations with dominating agrarian culture and pastoralism in connection with Wallachian colonization, where we can also find Polish and Slovak influences, c) Tatra locations with focus on the High Tatras and the associated development of tourism. In the above-mentioned context, several specific features with distinctive cultural and identification accent has been created in the diet (designation of society members according to typical dishes). The diet and the processes and products associated with it can be undoubtedly defined as an element of communities´ identity, and within those ties as an important part of cultural heritage in the perspectives of sustainable development. However, a corresponding way and extent of preservation and mediation under current conditions is unavoidable, considering the developed tourism in that Tatra region. 463 -1
$1 001 umb_un_cat*0290677 $1 200 1 $a Národopisná revue $d Journal of Ethnology $v Roč. 29, č. 3 (2019), s. 236-245 $1 210 $a Strážnice $c Národní ústav lidové kultury $d 2019 $1 011 $a 0862-8351 $1 011 $a 2570-9437 606 0-
$3 umb_un_auth*0037852 $a tradície $X traditions 606 0-
$3 umb_un_auth*0190085 $a lokálne spoločenstvá $X local communities 606 0-
$3 umb_un_auth*0036406 $a kultúrne dedičstvo $X cultural heritage 606 0-
$3 umb_un_auth*0040761 $a stravovanie $X catering 606 0-
$3 umb_un_auth*0295488 $a jedlo $X food 606 0-
$3 umb_un_auth*0048003 $a kultúrna identita $X cultural identity 607 -1
$3 umb_un_auth*0110774 $a Horný Spiš 608 $3 umb_un_auth*0273282 $a články $X journal articles 700 -1
$3 umb_un_auth*0084839 $a Krišková $b Zdena $p UMBFF19 $4 070 $9 100 $f 1959- $T Katedra sociálnych štúdií a etnológie 801 $a SK $b BB301 $g AACR2 $9 unimarc sk T85 $x existuji fulltexy
Počet záznamov: 1