The thesis is called ?Czech cookery-books of 18th century?. During 18th century there were editted by printing-press totally 5 cookery-books that have come down just till today and are saved in our libraries, museum and archives. This thesis is concentrated on 4 of these books and is divided into 5 chapters. Each cookery-book is interpreted separately in its particular chapters. The main themes of these chapters there are the formal traits of each cookery-book and secondly inner analysis of the recipes. Mainly there was placed emphasis on the ingrediences that were used during cooking in the 18th century (meat, fish, vegetables and herbs, fruits, spices and other ingrediences). There is included the resume after the fourth book of Leopold Neubauer. All books are already presented together there. At the end the obtained pieces of information are summarized and the cookery-bookes from 16th century are partly compared with the ones from 18th century. The enclosure of this thesis is created by edition ?The cookery-bookes of Vienna? by Leopold Neubauer. The complete text was edited (except indexes at the end of the book).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:85577 |
| Date | January 2010 |
| Creators | SOBOTKA, Roman |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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