The aim of the thesis is to understand elements and processes, that are constituting a specific vegan Restaurant in Prague. The method used is ethnography, particularly participatory observation completed with interviews with the owner and customers. The owner as well as the Restaurant itself and as well as every individual are hybrids created by biological, spiritual, cultural, technical and many other elements. Based on the observation I have divided these elements into four big groups: philosophical, culinary, material and human. These groups are mixing, balancing and contrasting one another and together creating the Restaurant aesthetics. In each of the chapters I show different realities and I explain the Restaurant from different views according to particular elements. By uncovering their context, the relation network which creates the Restaurant is explained. Key words: ethnography, restaurant, vegan, vegetarian, hybrid
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:353653 |
| Date | January 2016 |
| Creators | Mikovcová, Markéta |
| Contributors | Halbich, Marek, Vandrovcová, Tereza |
| 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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