In recent years, there is an apparent renaissance of the Czech cuisine, the "First Republic era" (1918 - 1938, CSR I) especially. Both chefs and journalists writing about cooking and dining are referring to the gastronomy of this time period more and more often and they are praising its quality and taste. However, there is no comprehensive publication about Czech gastronomy in 1918 - 1938 period, sparse references and notes can be found in witnesses commemorative volumes, from history of folklore and from the historical press, respectively. Based on the last especially, the image of "first republic" gastronomy is gradually puzzled out. Using a content analysis method, the four biggest newspapers (Lidové noviny, Národní listy, Český deník and Venkov) and eight women journals (Žena, Ženské listy, Ženské noviny, Ženský list, Rozsévačka, Česká Žena, Ženský svět and a "Československá žena" calendar) being published in examined period are investigated. For further findings of completive and linking facts, the historical analysis method is being used as well. Aim of this work was to answer questions about the first republic journals topics and titles, and in what fashion the first republic press thought about gastronomy. Further, this work explores the possible tendency, and development and attention is...

[pt] O alimento se encontra intimamente ligado aos sentimentos. Sentimentos de alegria, de celebração, sentimentos religiosos; sentimentos de superioridade ou inferioridade, quando é usado para marcar distinções na hierarquia social. A necessidade de alimentar-se sendo uma exigência vital pouco flexível quanto à freqüência e quantidade mínimas, se presta aos mais diversos atos de exercício do poder. O controle da comida sempre foi um meio de controlar a vida, e assim a subordinação e a conduta de outros seres humanos. As condições do Rio de Janeiro durante a República Velha permitem estudar como as elites urbanas emergentes, empenhadas em modernizar a cidade para, a através do seu novo aspecto, melhorar o prestígio do país no exterior desfazendo-se da imagem de nação antiquada, adotaram modelos franceses e ingleses de conduta e que papel coube à comida e à forma de comer nesse esforço proposto como civilizador. Esta tese examina os costumes alimentares do ponto de vista da prática gastronômica, estabelecendo a história dos principais elementos da cozinha refinada, em particular do restaurante e do termo gastronomia, para, a seguir, analisar o destino que esta importação francesa teve no Rio de Janeiro da República Velha. / [en] Food is intimately related to feelings. Feelings of joy, of celebration, religious feelings; feelings of superiority or inferiority, when used to express distinctions in the social hierarchy. The need to be fed being a vital requirement with almost no flexibility with respect to the minimum frequency and quantity of intake, lends itself to be used in a variety of acts that demonstrate power. The control of food supply has always been a means to control the way other persons live, and in that way obtain the subordination and control of the conduct of human beings. The conditions prevailing in Rio de Janeiro during the period of the Republica Velha (Old Republic) allow the study of the ways of the emerging urban elites, that bent on modernizing the city, hoped to use its renewed looks to help discard the image of an outdated country in which Brazil was held abroad. And in that study detect the role played by food and eating manners in that supposedly civilizing undertaking. This thesis examines the eating customs from a gastronomic point of view, establishing the history of the main elements of a refined cookery, especially that of the restaurant and of the word gastronomy itself. Following those finding the thesis turns to the analysis of the fate of that French import in Rio de Janeiro of the Republica Velha. / [fr] Laliment est intimement lié aux sentiments. Sentiments de joie, de célébration, sentiments religieux; sentiments de superiorité ou dinfériorité quand il est employé pour marquer des distinctions dans la hiérarchie sociale. Le besoin de se nourrir est une exigence vitale peu flexible quant à la fréquence et à la quantité minimales, et ainsi se prête aux plus divers actes de lexercice du pouvoir. Le controle de la nourriture a toujours été un moyen de controler la vie, et de là la subordination et le comportement des autres êtres humains. Les conditions de Rio de Janeiro pendant la República Velha (Vieille République) permettent détudier comment les élites urbaines émergentes, dediées à moderniser la ville pour permettre par son nouvel aspect daméliorer le prestige du pays à lexterieur en abandonant limage dune nation dépassée, ont adopté des modèles français et anglais de comportement, et quel rôle la nourriture et la façon de manger ont joué dans cet effort dit civilisateur. Cette thèse examine les habitudes alimentaires du point de vue de la pratique gastronomique, tout en établissant lhistoire des principaux éléments de la cuisine raffinée, particulièrement du restaurant et du terme gastronomie, pour ensuite analyser le destin de cette importation française au Rio de Janeiro de la Vieille République.

Résumé :Cette thèse de doctorat s’inscrit dans la problématique portant sur les relations entre la valorisation de ressources alimentaires associées à un territoire, le tourisme et le dével¬oppement local. Elle pose la question du rôle de productions agroalimentaires locales en tant que res¬sources et leviers d’actions de développement touristique et propose d’y répondre par une analyse des processus, des effets et des enjeux de la valorisation touristique de patri¬moines alimentaires (PAL) emblématiques de Wallonie. Plus globalement, cette recherche vise à contribuer à la compréhension des processus et dynamiques so¬cio-territoriales à l’œuvre dans la construction et la valorisation touristique des ressources territoriales. <p>Contrairement à nombres de recherches portant sur la valorisation touristique de PAL, cette thèse ne questionne pas l’efficacité touristique et la performance économique générées par ces actions, mais interroge avant tout les opportunités, effets et enjeux socio-territoriaux et touristiques que suscitent ces processus. Il ne s’agit donc pas de nous consacrer à la recherche d’un éventuel modèle théorique qui rendrait compte des conditions idéales de la valorisation de ressources tour-istiques territoriales mais bien de se placer dans la perspective de l’analyse du rôle et de l’influence des acteurs locaux-régionaux, engagés individuellement ou collectivement dans des actions de valorisation touristique et d’interpréter leurs logiques d’actions. <p>Si cette recherche porte en grande partie sur des actions de valorisation touristique mise en œuvre par des acteurs locaux, nous nous intéressons également aux touristes fréquentant les territoires d’études, et cherchons notamment à saisir la manière dont leurs regards portés sur les patrimoines alimentaires participent aux imaginaires, aux représen¬tations et à l’attractivité de ces territoires ainsi que des PAL dont ils sont issus. <p>La première étude de cas porte sur les trois bières trappistes de Wallonie :l’Orval, la Chimay et la Rochefort, brassées au sein de trois abbayes cisterciennes situées dans les territoires éponymes. La deuxième étude de cas porte sur un seul territoire, le Pays de Herve, dans lequel nous analysons les processus de valorisation de trois PAL différents :le fromage de Herve, à savoir le seul fromage belge bénéficiant d’une Appellation d’Origine Protégée (AOP) ;les sirops issus de la cuisson de jus de pommes et de poires, communé¬ment appelés « sirops de Liège » ;et la bière de l’abbaye de Val-Dieu. <p>L’originalité de cette thèse réside également dans l’approche pluridisciplinaire qu’elle propose, dans la mesure où elle se situe au croisement de la géographie humaine, de la sociolo¬gie compréhensive et de l’économie territoriale. -- Summary :This doctoral thesis addresses the relationships between adding value to agricultural products associated with a particular territory on the one hand, and tourism and local development on the other. It examines the question of the role played by local food products as resources and as levers for developing tourism, and proposes to respond by analysing the processes, effects and challenges of using the food heritage emblematic of Wallonia for tourist purposes. Broadly speaking, this research is intended to contribute to an understanding of the social and territorial processes and dynamics at work in constructing the promotion of local products for tourist purposes. <p>Unlike the many studies of the tourist promotion of local food products, this thesis does not focus on investigating their efficacy as a focus for tourism or on the economic performance generated by these activities, but enquires above all into the socio-territorial and tourist opportunities, effects and challenges to which these processes give rise. The aim of the thesis is thus not to seek a theoretical model that would determine the ideal conditions for adding value to local tourist resources. The aim is to analyse the role and influence of local and regional actors who are involved either individually or collectively in promotional campaigns directed at tourists, and to interpret the logic underlying these campaigns. <p>While the research focuses mainly on the ways in which local actors seek to add tourist value to these products, it also turns its attention to the tourists who visit the regions under study and seeks in particular to identify the ways in which their attitudes to traditional foods affect the image, representations and attractiveness of the products’ places of origin and the local food heritage. The first case study involves three Trappist beers from Wallonia: those of Orval, Chimay and Rochefort, brewed at the three Cistercian abbeys located on the territories of the same name. The second case study examines a single territory, the Herve countryside, where I analyse the process of adding value to three different local food products: Herve cheese, which is the only Belgian cheese to have received a protected designation of origin (PDO); the syrups produced by cooking apple and pear juice, commonly known as “Liège syrups”; and the beer of the Abbey of Val-Dieu. <p>The originality of this thesis lies also in the multidisciplinary approach it offers, insofar as it is situated at the intersection of human geography, interpretive sociology and regional economy. <p><p> / Doctorat en Sciences / info:eu-repo/semantics/nonPublished

The topic of this thesis is marketing of gastronomic travel agency. Gastronomic tourism is currently among the tourism trends. Based on the growing potential, in this paper will be presented fictitious gastronomic travel agency selling gastronomic tours. The main objective is to propose a marketing campaign of specific gastronomic tours. The marketing campaign will be set up to address, engage and make customers to purchase offered services. The campaign is therefore able to offer to potential customers exactly what they desire. The marketing approach is not the same to everyone, it reflects the consumer and media behavior of different target groups. Thanks to the proposed campaign the competitiveness of the company will be increased, profit will be gained, it means voluminous sales of offered tours and strong position in the market will be obtained.

The dissertation is focused on changes in an attitude and initiative students at secondary special school with gastronomy orientation to study special subjects after realization a creative project: "Welcome Day - Day of Open Door - Halloween." The target group are students of Secondary School and College for Tourist Industry in České Budějovice. The dissertation is divided into fifth chapters. I the first two chapters different opinions of experts in teaching methods, classical and alternative methods of education and teaching, teachers competence and authority participation, experimental education are compared. The thirds chapter contains proposals for topics of project learning in schools with gastronomy orientation. There is an enumeration of folk traditions and their connection with the culture and gastronomy. The fourth chapter describes the project realization in Secondary School and College for Tourist Industry in České Budějovice. The fifth chapter contains the research targets, the research methods and interpretation of research results. The target of the dissertation is questionnaire comparison of students' attitudes after realization the project learning. The research assumptions are that students appreciate extension special subjects of folk traditions and do not reject to participation in the pro?ject realization.

This diploma thesis discusses Instagram as a means for spreading trends in gastronomy with a focus on gastronomy and related trends in the field specifically from the Czech Republic. The author tries to map the influences that the online environment can have on their formation, especially the social network Instagram. After a thorough acquaintance with the environment of social networks, the social network Instagram, its influence on the spread of experiences, trends and the media environment in general, is described in more detail. The author seeks to clarify whether what is happening on this network can guide the direction of what is popular in the gastronomic environment, understand the role that well-watched creators from Instragram play in society and what it means for ordinary users to share food experiences. "Influential" users from the gastronomic sphere on Czech Instagram and their further connection with the media environment are presented. In the research, the author determines, via the form of a structured questionnaire (which was attended by 1143 respondents from the environment of social networks), what role Instragram plays in spreading gastronomic trends in the Czech Republic. The data obtained is supplemented with opinions based on interviews with representatives from the Czech...