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1

KULINÁRNA KULTÚRA SLOVENSKA: VÝSKUM REGIONÁLNEJ DIVERSITY

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Stoličná R.
Slovenský národopis (Slovak Ethnology)
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2013
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vol. 61
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issue 2
155 – 167
EN
At a time of powerful globalising and unifying processes in food preparation, there are notable tendencies towards a return to culinary traditions, in the context of the search for the cultural identities within various societies. People are seeking out specialities of regional cuisine not only as a culinary experience but also as a guarantee of high-quality, authentic foodstuffs. In this context the academic project “The Culinary Culture of the Regions of Slovakia” was accomplished during 2010 – 2012. Here the authors applied ethnological approaches in the examination of food, with the aim of presenting the regional forms of traditional cuisine in Slovakia in the greatest possible complexity and, as far as practicable, in all relevant connections. This cultural phenomenon was analysed in twenty two regions of Slovakia in the first half of the 20th century. Each region was presented in its historical, economic, social, ethnic, religious and ethnographic contexts. The opening section on regional cuisine was devoted to traditional modes of preparing and consuming foods, with a presentation of kitchen equipment, techniques of boiling and roasting, and modes of consuming foods inside and outside the home. Using this approach, the authors sought to give a more detailed presentation of the range and frequency of fundamental foodstuffs in the preparation of foods, and to confirm the assumption that there were marked differences in the higher Carpathian regions and lowland regions of Slovakia. A further part of the research analysis was devoted to occasional foods. The findings of this project focused on researching the forms of traditional food preparation models, which have shown the rich diversity of the culinary culture of Slovakia, not only bear witness to the richness of this cultural phenomenon but may also be used, for example, in gastronomy, the travel industry, regional tourism, and so on.
2
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Tworzenie się kultury kulinarnej Europejczyków

100%
Stoličná R.
Studia Etnologiczne i Antropologiczne
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2011
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vol. 11
209-219
EN
Food and habits connected with it provide a lot of information on the subject of culture. The cultural memory of people, connected with a mythological and religious understanding of the world giving certain dishes, food, drinks a symbolic meaning and some that of taboo, was encoded in eating. The ancient culture of Greeks and Romans was based on farming. Harvest, grapes and olives - three produces of food and cultural role, and the identification symbol of this civilization were the most important. On such basis grew the Mediterranean culinary system which possessed visible vegetarian features, completed with meat and cheese. Nutritionally, the values accepted by “barbarians”, population inhabiting northern and southern Europe at this time, were much different. Different Celtic and German tribes upheld wild nature, fishing animals and collecting widely growing plants. Their main culinary value was not bread but meat. A significant difference between a culinary culture of particular areas of Europe, initiated in ancient times, has existed in the cultural memory till now and belongs to the factors of their identification and separateness. Christianity which was born and grew as the evidence and heritage of Hebrew culture, within the Mediterranean civilization, relegated the role of the products forming a material and ideological basis for this culture to the role of culinary symbols of the cult. By a gradual mixing of “barbarian” rituals with Christian ideology the European culinary culture was cristallised, including mainly the role of meat and fat. In a Christian cultural circle meat had connotations it has nowadays. A common food eating in a symbolic and real way expresses peace and friendship, as well as complementariness between co-feasters. During feasts and ceremonial dinners meat is offered being the symbol of prosperity and culinary pleasure for Europeans.
3
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Metodologické problémy výskumu mesta

100%
Stoličná R.
Studia Etnologiczne i Antropologiczne
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2010
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vol. 10
46-52
EN
In the past two decades, Slovak ethnologists have conducted studies of several urban communities revealing a complicated structure of social relations and yielding empirical data about the life of the city. They revealed that although the social dimension of the city life was based on universal differentiation principles - such as kinship, gender, age, race and ethnicity, religion, social class, occupation, and the like, it also changed in time and space. In the 20th century, especially politics and ideology was the decisive factors in social differentiation. Interests of political powers inspired antagonistic, bipolar orientations; they promoted differing ideas about the social order or regime and were the tool of polarization of society. Politics united people regardless of their social group membership. Groups were united by common feelings of belonging, togetherness, solidarity and shared beliefs. In the study of the city, most Slovak ethnologists methodologically prefer the combination of the micro and macro perspective - studying the individual and basing their interpretation on the large framework of broader social processes. They have primarily been interested in the question of how macro reality was reflected in people’s behavior and mainly how it influenced the formation of various groups, intergroup relations and relations with other groups and the broader social setting, norms of behavior, attitudes and opinions of these groups, and the like. As important appear those group characteristics that have been the source of stereotypical attitudes in the urban community - such as race, religion, political orientation, property, social status, family origin or territorial location. Especially ethnicity and religion are typical and lasting differentiation traits in Slovak cities. Therefore, ethnological study has focused on ethnic groups or religious minorities and their relations with the majority, as well as on the causes and contexts of conflicts. Therefore, research has focused on the issues of tolerance, isolation, integration, adaptation, and the like.
4

Practices and Changes in Public Nutrition in Slovakia During the Period of Construction of Socialism

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Stoličná R.
Ethnologia Actualis
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2015
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vol. 15
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issue 2
19-29
EN
The study aims to describe the changes in public nutrition during the period of socialism in Slovakia. It explains the essence of the state Communist ideology’s involvement in people’s eating habits and the reality of food production, distribution and consumption.
5
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Výživa obyvateľstva Slovenska v období budovania socializmu

100%
Stoličná R.
Studia Etnologiczne i Antropologiczne
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2021
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vol. 21
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issue 2
EN
The study aims to describe the most important changes in public nutrition during socialism in Slovakia. It explains the essence of the state Communist ideology’s involvement in people’s eating habits and the reality of socialist food production and distribution in the 1950s, when the acquirement of even basic foodstuffs was often accompanied by food shortage, bad quality, time losses related to food acquirement and high prices in some cases.
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