PPT-GASTRONOMY IN SLOVAKIA

Our traditional food Bibiána Ižarová 3B Basic raws potatoes cabbage flour beans peas mushrooms lentil pork beef chicken lamb. Orava. . c. astle. Spis. . c. astle. Trencin. . c. astle. Bojnice. . c. astle. Bratislava . c. astle. . . . Orava. . c. astle. Orava castle. This . castle was most likely built in first half of 13 century. It was built as a . Elke Scholten. Food Physics Group, Wageningen University. The Netherlands. What is (molecular) Gastronomy?. The study and application of chemistry, physics, and other scientific principles on cooking processes, preparation, and materials. and political situation to a potential investor and his partners in a telecommunication industry in . Slovakia . Make a presentation. BSBCMM401A. Certificate. IV in . Business. . Ivana . Majerkova. the perspective of gastronomy studies Gastronomy also brings our minds to what's really important. Michael Symons INTRODUCTION This chapter introduces the conceptual tools of trans - disciplinary gast GASTRONOMY AT BU | MAY 2013 1 GASTRONOMY AT BU NEWSLETTER MAY 2013 BY NOEL BIELACZYC Summer Term I May 21 — June 28 The Big Fat Controversy with Karen Pepper Food and Culture with Merry Whit Molecular Gastronomy. Part 3. 1. 1. 2. Grand . Hôtel. or Cuisine . Classique. George . Auguste. Escoffier (1846. – 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.. The Slovak Experience. Dr. Monica O’Mullane. Trnava University, Slovakia. . 14. th. April 2011, XI HIA INTERNATIONAL. CONFERENCE, GRANADA, SPAIN. . Monica.omullane@truni.sk. . Acknowledgements . ”. Renata. . Prokeinova. Slovak University of Agriculture in Nitra. Content of presentation. History of gastronomy in Slovakia. C. uisine. of the Slovak regions. Contemporary situation in Slovak cuisine. Dominika . Sedlačková. Klaudia Krivá . Erik . Hasan. . Sukar. Folk costume of Saris. Typical clothing . Simple shear. Decorate with beads. For women. . Skirt. , . underdkirt. and . apron. . Shirt. Gastronomy . Fragmentation around gastronomy. Lack of visibility. Lack of appreciation of the value of food. Provides regions with a marketing tool to reach consumers as well as galvanise support by instilling pride in local products and food traditions.. Contemporary understandings of vocational education. 2. A . mode of hands-on, . practical . education that leads to employment. Industry and trade focus. Training for skills and. employment. “Jobs and growth” . , Dominika . Ringerová. content. Main . information. Superlatives. . of. Slovakia. A. nthem. Typical. . for. Slovakia. End. Main . infonations. 1993. 5,4 mil. 50 . 000. 5. Main . infonations. 8. 5TABLE OF ABBREVIATIONS AND GLOSSARY7EXECUTIVE SUMMARY13RECOMMENDATIONS19INTRODUCTION31METHODOLOGY33BACKGROUND3737Situation of Roma38History of Coerced and Forced Sterilization41Medical Aspects of Cae Mgr. Raman Herasimau. SAV EU / FSEV UK. raman.herasiamu@savba.sk. raman.herasimau@fses.uniba.sk. . Content. Aims and Research questions;. Milestones of the results;. Motivation;. Methodological approach;.