Projects / Programmes
Innovation in Food Culture in Slovenia at the Turn of the 19th Century
| Code |
Science |
Field |
Subfield |
| 6.04.00 |
Humanities |
Ethnology |
|
| Code |
Science |
Field |
| S220 |
Social sciences |
Cultural anthropology, ethnology |
ethnology, food culture, innovation, turn of the 19th century, potato, surrogates, kitchen equipment, cooking techniques
Researchers (1)
| no. |
Code |
Name and surname |
Research area |
Role |
Period |
No. of publicationsNo. of publications |
| 1. |
10347 |
PhD Maja Godina Golija |
Ethnology |
Head |
1998 - 2001 |
493 |
Organisations (1)
Abstract
Ethnology researches food as a cultural good. It does not view it as something static, but as developmental - from the first appearance of individual nutritional elements to their incorporation (or refusal), spreading and transmitting from generation to generation. The 19th century was the time of numerous innovations in the field of food culture: the potato has finaly become an everyday staple, food industry started to manufacture surrogates and canned food, innovations in kitchen equipment led to a new manner of food preparation, there were new cooking techniques. All of the above has led to significant changes in food culture in Slovenia as well, especially at the turn of the 19th century which is the time scope of this research project.
