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1

CULINARY CULTURE AS AN IDENTIFICATION SIGN OF THE SLOVAKS FROM DOLNA ZEM (Kulinarska kultura ako identifikacny znak Dolnozemskych Slovakov)

100%
Stolicna R.
Slovenský národopis (Slovak Ethnology)
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2009
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vol. 57
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issue 1
44-59
EN
The study presents new results of the ethnographic research conducted in the environment of Slovak minorities settled in the so-called Dolna zem ('Lower Land'), a geographical region covering the parts of Hungary, Romania, Serbia and Croatia. The goal of the research was to map various phenomena of traditional culture, the characteristic component of which is the local cuisine. The study presents a picture of culinary culture in the 'Lower Land' as a part of the complex of socio-cultural life of Slovak communities in which cooking represents a form of social activity, maintained and determined by the local culture. In her research, the authoress attempts to find correlations between characteristic signs - symbols of alimentation and their connection to material and spiritual contexts of local cultures - in order to reveal the 'language of alimentation' used by the Slovaks in the 'Lower Land'.
2

POVEDZ MI, ČO JEŠ

100%
Stoličná R.
Etnologické rozpravy (Ethnological Disputes)
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2006
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vol. 13
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issue 1
110-116
EN
The senior research fellow of the Institute of Ethnology of the Slovak Academy of Sciences, the author and co-author of numerous monographs, is considering her professional career. She presents persons, events and methodological approaches which gave her inspiration during formulation of the aims of the research on culinary culture and interpretation of the research results.
3

PRI STOLE PRACUJÚCICH ALEBO TEKVICA AKO ANANÁS

100%
Zajonc J.
Etnologické rozpravy (Ethnological Disputes)
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2006
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vol. 13
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issue 2
188-205
EN
The contribution deals with a limited or selected choice of the certain kinds of food for the various social groups during socialism. The author pays attention to the obtaining and preparation of a food. The author analyzes the selected set of the culinary recipes and makes the conclusions concerning the relation between the developmental conditions (economic system, socio-cultural processes) and the manifestations of culinary culture during 1970s and 1980s in the former Czechoslovakia. He also considers the function of a food as a sign of the social status. The annex includes 24 food recipes of the investigated group with commentaries.
4
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Tradičná kulinárna kultúra etnických menšín na Slovensku

88%
Stolicna R.
Národopisná revue (Journal of Ethnology)
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2009
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vol. 19
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issue 3
158-167
EN
Food and ways of eating belong to the most significant identification codes of human communities. The culinary culture ranks among the structures of the so-called long durance and the eating models belong to the most stabile values of human communities. They are an integral part of the cultural equipment of every person; in their rudimentary form, they survive for long time and often under changed conditions. The ethnological researches substantiate the population of different ethnic minorities in Slovakia was able to safeguard their cultural identity until today. In addition to the main ethnic features, such as language and ethnic awareness, their traditional culture is one of the most distinctive identification symbols. This relates also to the range of traditional eating habits by which they demonstrate their distinctiveness and dissimilarity to the Slovak majority and other ethnic groups. The contribution presents the traditional culinary culture of three ethnic minorities living in Slovakia: the Hungarians, Romani and Ruthenians - Ukrainians who belong to the largest minorities and who show distinctive ethno-identification symbols in their traditional culinary culture even today.
5

KULINÁRNA KULTÚRA SLOVENSKA: VÝSKUM REGIONÁLNEJ DIVERSITY

88%
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.
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