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1

CONSUMPTION OF FOOD IN POLAND AND EUROPEAN UNION-15 IN YEARS 1993-2008 (Spozycie artykulow zywnosciowych w Polsce w porownaniu ze spozyciem w Unii Europejskiej-15 w latach 1993-2008)

100%
Fajczak-Kowalska A. J., Motowidlak U. M.
Pieniądze i Więź
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2010
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vol. 13
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issue 4(49)
191-199
EN
The article presents consumption of selected foodstuffs in Poland in comparison with consumption in selected countries of the European Union. The article shows changes that have taken place in the volume of consumption in the years 1993-2008. The analysis was based on primary data obtained from GUS and Eurostat, and with the help of descriptive econometric models. The analysis shows that, in relation to food consumption in Poland the overall downward trend should be noted throughout the period. However, in relation to food consumption in the EU countries it can be seen that the average annual consumption of sugar in all the countries remained at an equal level. Cereal consumption is highest in Greece, while it is lowest in the Netherlands. Finland is a country with the highest intake of milk, whereas the inhabitants of Greece consume the lowest amounts of it. Spain, Denmark and France are leading in consumption of meat per capita, while the lowest meat consumption is in Finland.
2
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Internet jako narzędzie komunikacji w sprzedaży bezpośredniej artykułów żywnościowych na przykładzie witryny www.odrolnika.pl

80%
Czekaj M. B.
Zagadnienia Doradztwa Rolniczego
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2013
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issue 2(72)
57-66
EN
The paper presents issues of internet communication between the producers (farmers) and consumers, especially in area of direct selling via the Internet. The study were focused on www.odrolnika.pl website. Materials for the study was obtained during meetings with farmers, from the literature and information from the Internet. Presented results indicated that the Internet can help small farms to build a stable group of customers. Cooperation with this groups allows farmers to better understand the needs of consumers.
3

THE LEVEL AND DIFFERENTIATION OF FOOD CONSUMPTION IN THE MAZOWSZE REGION (Poziom i zroznicowanie konsumpcji zywnosci w województwie mazowieckim)

80%
Halicka E., Wozniak A.
Wieś i Rolnictwo
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2010
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issue 2(147)
189-198
EN
The paper presents an analysis and evaluation of food consumption in the Mazowieckie voivodeship basing on the data of representative surveys of household budgets carried out by the Central Statistical Office (GUS). The consumption of the principal groups of foodstuffs has been compared at the voivodeship/Poland and rural/urban/Warsaw levels. The analyzed statistical data for 2006 show that the households in the Mazowieckie voivodeship are characterized by a higher than average consumption of relatively expensive food articles, with a higher indicator of the income elasticity of demand. These articles include meat (especially beef and veal), fruit juices and mineral water. Judging by the examined data food consumption in the region is, with some exceptions, higher in rural households. These exceptions include fresh and processed fruits, fruit and vegetable juices, stimulants ( tea and coffee), beef, fish, cheese and butter. Warsaw households are characterized by the highest consumption of meat, fish and cheese as well as juices and stimulants. The phenomenon of territorial differentiation of food consumption should be carefully studied, and further taken into consideration during work on instruments serving the development of the food economy in the Mazowieckie voivodeship and food policy for the region.
4
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O wspólnocie od kuchni

80%
Mitrenga B.
Świat i Słowo
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2011
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vol. Świat i Słowo 2011, nr 1 (16)
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issue Świat i Słowo 2012 nr 2 (17)
75-86
EN
The author of the article suggests that cooking is a very important element shaping the sense of community. On the other hand it is a factor determining the specific character of the community in comparison to other groups. Food not only satisfies our basic need but it is also an act of great social significance connected with the history and culture of the community. The author points out that many words in Polish culinary lexis are remainders of influences of foreign cuisines (for example German borrowings like: bigos, cebula, kartofel, szynka). Moreover, the author presents some quotations excerpted from dictionaries and literature concerning Old Polish cuisine and Polish hospitality. Special attention is paid to semantic analysis of the verbs biesiadować, ucztować, częstować and raczyć analysed from the historical perspective.
5

RITUAL AND EVERYDAY CONSUMPTION PRACTICES IN THE CZECH AND POLISH COUNTRYSIDE: CONCEIVING MODERNITY THROUGH CHANGING FOOD REGIMES

70%
Haukanes H., Pine F.
Slovenský národopis (Slovak Ethnology)
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2004
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vol. 52
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issue 2
103-121
EN
This article is concerned with consumption, and with ways in which practices. We are particularly interested in ways local preparation and consumption of food may reflect and hence give us insight into ideas and ideologies of tradition and modernity. The material we discuss comes from two former socialist countries, the Czech Republic and Poland. These countries present a particularly interesting field for comparative thinking, as both were part of a particular state-driven modernity project, that of the (post 1945) Soviet Union, and both have had to deal with the failure, and abandonment (post 1989), of that project in favour of another one with very different notions of the modern: western, globally driven, capitalism. So, in some senses, the end of communism has heralded for the people of these countries a shift in understanding of the modern, or of what it means to be modern. For Soviet systems the modern was the plan, represented in scientific socialism's vision of gigantic industrialization, the ambitious collectivization, the regulatory procedures of full (mandatory) employment in exchange for full entitlements to social services. For those living under these systems, however, particularly those in the more ambivalent satellite states such as Czechoslovakia and Poland, there was concurrently a strong emphasis, outside state discourse as well as within it, on tradition. 'Traditional' material culture, practices and ideas operated on at least two levels. On one level, they formed part of the repertoire of the socialist state, in terms of being promoted and sometimes invented in association with the state's claims to legitimacy through evocation of 'pure', even essentialist cultural identities which did not depend on or generate dangerous claims of ethnicity.. On another level, with which we are more concerned in this paper, they were associated with the family, with local identity or belonging, and with the nation. In these latter contexts they frequently served to contest the modernist project associated with external regulation, rules and the machinery of the (intrusive, Soviet directed) state. We focus here particularly on food and consumption as they epitomize changing understandings of what constitutes traditional and modern aesthetics and practices. Any examination of food brings with it at least some consideration of family and kinship. The importance of food in constituting kinship has been demonstrated in many anthropological studies: for example, how kinship is performed through commensality; how generational hierarchy is reflected in the etiquette of meals or more simply in access to or share of food. Food is central in family-life, not only in so-called traditional societies, but also in the Western world; the sharing of food is seen as a key to 'proper family relations' while a perceived evaporation of family meals is portrayed as a threat to the basic structures of society.
6
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Chlieb náš každodenný: maskulinita a jedlo v odbornej tlači prvej dekády 21. storočia

70%
Gajdoš A.
Gender, rovné příležitosti, výzkum (Gender, Equal Opportunities, Research)
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2011
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vol. 12
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issue 1
25-34
EN
The main purpose of the paper is to offer an overview of recent research problems and debates concerning the emergence of masculinity/masculinities through the gendered preparation and consumption of food. While it takes the shape of a systematic review of scientific papers related to the mutual interdependence of masculinities and food-related practices in the past decade, it attempts to provide a synthetic snapshot of the field. First of all, an inventory of dominant images of masculinity and food is outlined in order to provide a frame of reference for the subsequent discussion. Masculinity is then examined as an emergent quality of various practices of a) consumption and b) production of food in two chapters. In the first chapter, both the content and forms and attitudes in regard to masculine consumption are discussed, including specifically priorities in food choices and related health issues. In the second chapter, manly cooking as performance (as presented by the media and represented by customs) on the one hand and as a necessity (in purely male groups) on the other is brought under scrutiny.
7
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OSMOSPHERIC DWELLING. SMELL, FOOD, GENDER AND ATMOSPHERES

70%
Mancioppi E.
ESPES
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2022
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vol. 11
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issue 2
38 - 53
EN
Understanding the tight connections between human dwelling and the sense of smell seems nowadays urgent. Since human being-in-the-world finds it´s very prerequisite in being-in-the-air, an inquiry on air design, today particularly intrusive, is a philosophical necessity. The aim of this contribution is to sketch an exploratory investigation on the aesthetic relationships between space, smell and gendered atmospheres through the case of food, specifically through its osmosphere: its flavour as its affective aura. Firstly, I discuss analogies between atmospheres and smells. Secondly, I proceed by presenting olfactory devices whose aim is conveying gendered food-related and emotional atmospheres, scrutinising the phenomenological intertwining between food, cooking, gender, ‘sense of home’ and the olfactory imaginary of the matter. Finally, I put forward some observations which weave together aerial dwelling and ecological thought.
8

The production and trade of strategical products in our globalizing world

70%
Lakner Z., Jaszay B.
Hadtudomany (Military Science)
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2004
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vol. 14
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issue 3/4
99-110
EN
The study analyzes the tendencies related to the world trade of weapons and food products. Through case studies and trend analysis, the authors demonstrate how the classical economic paradigm fails in the strategical product trade. Both product group have one thing in common: the markets are insecure because there are several leaks in the efforts targeting international regulations. Through numerous examples, the article proves that the economy organising role of countries in the production of strategical products will not cease, but is changing.
9
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Kuchyně a strava řecké menšiny v České republice jako faktor etnické identity

70%
Hlavaty I.
Národopisná revue (Journal of Ethnology)
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2009
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vol. 19
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issue 3
168-176
EN
The essay deals with fifty years of the Greek minority presence in the Czech Republic from the point of view of food and its generation changes as a factor of ethnic identity. The author describes the Greek cuisine historically, from the arrival of the Greek community until now, and its representation and changes in family cuisine and annual and family ceremonies. He also follows the role and importance of Greek gastronomy as an element of living traditions and ethnic self-reflexion. As to the ethnic identification, the essay offers an overview of Greek everyday and festive menus. It records the difficulties that the Greek community had in the past when looking for some victuals and that resulted in animal husbandry and vegetable growing. With the aforementioned factors, the author tries to demonstrate the rate of Greek culinary representation in the cuisine of this minority and the Greek food as a factor of identification and expression of the ethnic affiliation within the tangible culture
10
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„V čechách se opět vaří česky!“ Obrazy české kuchyně v německy publikovaných kuchařkách a turistických materiálech po roce 1989

70%
Fendl E., Noskova J.
Národopisná revue (Journal of Ethnology)
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2009
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vol. 19
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issue 3
147-157
EN
The essay describes the picture of Czech national cuisine and its features, namely based on an analysis of forewords in cookery books, guidebooks and websites, which document how the picture of Czech cuisine has been formed mainly after 1989. The picture of Czech cuisine has been analyzed solely in German-written materials, i.e. there has been analyzed the way of creating this picture abroad and for foreign audience. The essay shows how the picture of Czech cuisine has been created by emphasizing the influence of countryside, climate and tradition, originality and anchoring in the kitchens of lower and middle classes and negative affect of socialistic era. It partially deals with the choice of national specialities and the reports on eating habits of the Czechs, which complete the picture of Czech cuisine. The analysis of creating the picture of Czech cuisine is also more extensively involved into the issues of utilizing this picture in tourism, as well as into the discussions on globalizations and regionalism. The Czech example is compared with the examples from the German speaking regions. The structure of Czech national cuisine is discussed also in relation to identity creating - in connection with the thesis that the pictures mediated by mass media can become a source of identity creating. They can serve as identity mediators. The matter of the essay is not to observe the processes of identity creating at the readers, users of aforementioned sources.
11

„KEĎ SA RAZ POČAS JEDLA PRI KRÁĽOVSKOM STOLE ROZPRÚDILA VESELÁ VRAVA...“ JEDLO A ALKOHOL NA HOSTINÁCH UHORSKÝCH KRÁĽOV V NESKOROM STREDOVEKU

70%
Homoľa T.
|
2023
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vol. 71
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issue 4
663 - 687
EN
The text of the study focuses on the feasts of Kings of Hungary in the late Middle Ages. Banquets were an important part of life at medieval royal courts, they took place on various occasions – weddings, councils, meetings of rulers or visits of kings to towns. Despite the relatively high frequency of references to feasting, there are only a few reports in the Hungarian milieu concerning the details of the food and drink at individual feasts. In the text, the author focuses on the chroniclers´ descriptions of some important events that provide information about dining and eating at the Hungarian royal court. The aim of the study is to trace what specific banquets looked like, what food and drink were served, how they reflected the social hierarchy of that time or what preparations were necessary to organize a significant feast. Based on my findings, it can be said that banquets served to present the power and wealth of the host; the way guests were seated reflected and symbolized the social status of particular individuals, their relationships to kings, princes, nobles, or prelates.
12

FISHING FOR SMELT, OSMERUS EPERLANUS (LINNAEUS, 1758) A TRADITIONAL FOOD FISH – POSSIBLE CUISINE IN POST-MODERN SWEDEN?

61%
Svanberg I., Bonow M., Cios S.
Slovenský národopis (Slovak Ethnology)
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2016
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vol. 64
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issue 2
136 – 157
EN
For the rural population in Sweden, fishing in lakes and rivers was of great importance until recently. Many fish species served as food or animal fodder, or were used to make glue and other useful products. But the receding of lakes in the nineteenth century, and the expansion of hydropower and worsening of water pollution in the twentieth, contributed to the decline of inland fisheries. At the same time, marine fish became more competitive on the Swedish food market. In some regions, however, certain freshwater species continued to be caught for household consumption well into the twentieth century. One such species was the smelt (Osmerus eperlanus), which fifty years ago was still of economic importance. Nowadays, however, smelt is only caught in very low volumes; its role is therefore insignificant. In neighbouring countries, however – such as Estonia, Lithuania, and Russia – it is still being exploited commercially. In Germany, where water quality has improved in rivers and restaurants have shown increasing interest in smelt, a successful revival for the fish as a regional and seasonal food can be seen. Smelt fishing has dimensions which are not only culinary, but social and cultural as well. Traditional ways of food preparation can be transformed into modern haute cuisine. Smelt fishing has the potential to develop commercially in Sweden also.
13

Aspekty chovani spotrebitelu pri nakupu potravin

61%
Hes A., Salkova D.
Communication Today
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2010
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vol. 1
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issue 1
125-132
EN
There have been many changes in internal trade during last ten years. Businessmen make use of not only well known instruments as it is obvious in the environment of strong competition. They try to diversify business activities to sales programmes in order to meet the customer's needs regarding the quality, ethics and information transfer. Customers got used to a convenient offer of consumer goods and adjust their behaviour accordingly to it. The retailers approach this phenomenon in different ways depending on their ability to understand and make advantage of these behaviour changes. This contribution was processed within the Research Project of MSM 6046070906 'The economics of Czech agricultural resources and then effective use within multifunctional systems of agriculture and food', Faculty of Economics and Management, Czech University of Life Sciences in Prague.
14

ARCHAEOZOOLOGICAL FINDS FROM THE MEDIEVAL SETTLEMENT IN BAJC (Archeozoologicke nalezy zo stredovekeho sidliska v Bajci)

61%
Miklikova Z.
Slovenská archeológia (Slovak Archaeology)
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2010
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vol. 58
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issue 1
123-168
EN
This work aims to present preliminary data gathered by the archaeozoological analysis of unique faunal assemblage collected during archaeological excavation of the site at Bajc, location Medzi kanalmi, and on their basis, to shed more light on animal husbandry and hunting during the early middle Ages on the territory of south-west Slovakia. Partial goals of the study were to summarize the past research for the studied area and the period, to define assortment of animals that were kept by the local inhabitants and to investigate the relative importance of identified species in the subsistence and economy of the settlement of a rural character. On the basis of the assortment of wild animal taxa a possible reconstruction of the site's environment has been discussed. In addition to that, we focused on the demography in order to explore the management strategies and way of exploitation of domestic animals and on the skeletal element representation in the assemblage in order to answer the questions pertaining the amount and quality of locally consumed meat. In this regard diachronic changes have been investigated, in order to attest various trends observed and published previously by other scholars. Presented results suggested the importance of cattle and sheep in the animal husbandry, the increasing occurrence of horse and the low frequency of pig bones within the kitchen refuse of studied agrarian village. An obvious shift in the food preferences and herd management occurred during the 9th century, when earlier meat exploitation model in cattle and sheep changed more into the milk and secondary product oriented husbandry of the settlers.
15

IMPACT OF BIOFUEL POLICIES ON FOOD PRICES IN THE EUROPEAN UNION

61%
Rajčániová M., Pokrivčák J.
Ekonomický časopis (Journal of Economics)
|
2011
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vol. 59
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issue 5
459 – 471
EN
In the EU, USA and elsewhere in the world a significant amount of public money is being devoted to support of biofuel production. It is believed that rising biofuel production affects agricultural commodity prices as well as fossil fuel prices. The relationship between oil and food prices has been known for a long time. In this article the authors analyse the statistical relationship among the fuel prices (oil, gasoline, bioethanol) and selected food prices (maize, wheat and sugar). They conduct a series of statistical tests, starting with tests for unit roots, estimation of co-integrating relationships among the price series, evaluating the inter-relationship among the variables using Vector Error Correction Model (VECM) and Variance decomposition. According to their results, there is a long-run co-integrating relationship among the selected time series in the later years while the interrelationship among the variables was weaker in earlier period.
16

DOPADY ZVÝŠENÉHO BŘEMENE DANĚ Z PŘIDANÉ HODNOTY UVALENÉ NA ZEMĚDĚLSKÉ PRODUKTY A POTRAVINY V ČESKÉ REPUBLICE A NA SLOVENSKU

61%
David P.
Ekonomický časopis (Journal of Economics)
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2012
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vol. 60
|
issue 5
509 – 527
EN
The article determines the transfer rate of tax burden to the buyers of agricultural products and food consumer in the most recent major change in reduced rates of value added tax in the Czech Republic in the late 2007 and 2008 and Slovakia since May 2004. At the same time it identifies the size of portion of increased tax burden which agricultural producers and sellers of food carry, after the increase in the reduced rate of value added tax in the Czech Republic and Slovakia. Possible future changes in this field are considered on the basis of determining the values of the distribution of increased tax burden. It also includes determination of indicator of change in the selling prices of agricultural products and food in the increase in the reduced rate of value added tax in the Czech Republic and Slovakia.
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