Description
The publication provides a comprehensive overview of the history of nutrition and dining from the post-war poverty and strict rationing system to the great boom of Czech haute cuisine in the late sixties. The author focuses on both home cooking and dining in restaurants and cafeterias. It shows how food prices were shaped and what people perceived as luxury. It examines various aspects influencing eating habits and also focuses on the contemporary promotion of healthy nutrition and the advocacy of foreign inspirations. The issue is placed in a broad context of cultural, social, economic, and even political history. You will learn how whale meat was consumed here, what Antonín Zápotocký liked to eat, how tournedos Rossini was renamed in the fifties, how lentils and liver were sourced, and how the fight against obesity was waged.
Information
Author: Franc Martin
Publication date: January 27, 2025
Manufacturer: Středisko spol. činností AV ČR, v. v. i.
Genres: History of the czech nation, Books, History and facts
Type: Hardcover books
Pages: 736
ISBN/EAN: 9788020036056