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undergraduate thesis
Specifičnosti gastronomije najvećih svjetskih kuhinja
Dubrovnik: University of Dubrovnik, 2021. urn:nbn:hr:155:908362
Previšić, Marija
University of Dubrovnik
Department of Economics and Business Economics

Institutional repository: Repository of the University of Dubrovnik

Cite this document

Previšić, M. (2021). Specifičnosti gastronomije najvećih svjetskih kuhinja (Undergraduate thesis). Dubrovnik: University of Dubrovnik. Retrieved from https://urn.nsk.hr/urn:nbn:hr:155:908362

Previšić, Marija. "Specifičnosti gastronomije najvećih svjetskih kuhinja." Undergraduate thesis, University of Dubrovnik, 2021. https://urn.nsk.hr/urn:nbn:hr:155:908362

Previšić, Marija. "Specifičnosti gastronomije najvećih svjetskih kuhinja." Undergraduate thesis, University of Dubrovnik, 2021. https://urn.nsk.hr/urn:nbn:hr:155:908362

Previšić, M. (2021). 'Specifičnosti gastronomije najvećih svjetskih kuhinja', Undergraduate thesis, University of Dubrovnik, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:155:908362

Previšić M. Specifičnosti gastronomije najvećih svjetskih kuhinja [Undergraduate thesis]. Dubrovnik: University of Dubrovnik; 2021 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:155:908362

M. Previšić, "Specifičnosti gastronomije najvećih svjetskih kuhinja", Undergraduate thesis, University of Dubrovnik, Dubrovnik, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:155:908362

Metadata
TitleSpecifičnosti gastronomije najvećih svjetskih kuhinja
Title (english)Gastronomy Specifics of the World's Largest Cuisines
AuthorMarija Previšić
MentorZorica Krželj Čolović (mentor)
Committee memberZrinka Golemac (predsjednik povjerenstva)
Committee memberIris Lončar (član povjerenstva)
GranterUniversity of Dubrovnik
(Department of Economics and Business Economics)
Dubrovnik
Defense date and country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Trade and Tourism
Abstract
Premda se gastronomija ističe kao jedna od novijih tehnika karakterističnih za hranu, ugostiteljstvo i turizam, njezini korijeni sežu daleko u prošlost. Svakako možemo reći da je u zadnjih nekoliko godina doživila veliki procvat. S obzirom da gastronomija nije samo uživanje u iću i piću nego i umjetnost, znanost, vještina i umijeće stvaranja novih specijaliteta, svaka zemlja kroz povijest je razvila svoju prepoznatljivu i univerzalnu kuhinju. Svaka država i njena kultura ima svoje specifične recepte koje nema ni jedna druga kuhinja i upravo ih takva jela čine drugačijima od mnogih drugih. Uživanje u gastronomskim specijalitetima s bogatim izborom lokalnih namirnica pojedine zemlje nikoga neće ostaviti ravnodušnim, a različiti mirisi i okusi pridonijet će gurmanskom doživljaju. Kisela, slatka, ljuta ili slana – to su jela koja ih razlikuju od ostalih, a koja su omiljena u restoranima širom svijeta.
Abstract (english)
Although gastronomy stands out as one of the newer techniques characteristic of food, catering and tourism, its roots go far back in time. We can certainly say that it has experienced a great boom in the last few years. Given that gastronomy is not only the enjoyment of food and drink but also the art, science, skills and the art of creating new specialties, each country has developed its distinctive and universal cuisine throughout history. Each country and their culture has its own specific recipes that no other cuisine has and it is precisely such dishes that make them different from many others. Enjoying gastronomic specialties with a rich selection of local ingredients of a particular country will not leave anyone indifferent, and different aromas and flavors will contribute to the gourmet experience. Sour, sweet, spicy or salty - these are the dishes that distinguish them from others, and which are a favorite in restaurants around the world.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:155:908362
Study programmeTitle: Hospitality, restaurant business and gastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) hotelijerstva, restoraterstva i gastronomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public note4257
Created on2021-09-29 09:39:08