| Tartalom: |
https://real.mtak.hu/238943/ |
| Archívum: |
REAL |
| Gyűjtemény: |
Status = Published
Subject = H Social Sciences / társadalomtudományok: HN Social history and conditions. / társadalomtörténet
Type = Book Section
Subject = R Medicine / orvostudomány: RM Therapeutics. Pharmacology / terápia, gyógyszertan: RM215-RM216 Nutrition, Dietetics / Táplálkozás, dietetika
|
| Cím: |
‘Why are we stuck at the level of gomolya in cheese-making?’ : The Carpathian Basin Dairy Heritage and Modern Artisanal Cheese-makers
|
| Létrehozó: |
Balogh, Pál Géza
|
| Kiadó: |
ELTE HTK Néprajztudományi Intézet; Néprajzi Múzeum
|
| Dátum: |
2025
|
| Téma: |
HN Social history and conditions. / társadalomtörténet
RM215-RM216 Nutrition, Dietetics / Táplálkozás, dietetika
|
| Tartalmi leírás: |
In my study I review the main lines of the history of cheese-making in Hungary: the cheese-making of shepherds and peasants, the manorial cheese culture and the development of modern factory cheese production. I then describe how modern cheese-makers relate to this complex heritage: the process of modern tradition-creating, the usage of international recipes, and the interrelationship between heritage and economic considerations.
|
| Nyelv: |
angol
|
| Típus: |
Book Section
PeerReviewed
info:eu-repo/semantics/bookPart
|
| Formátum: |
text
|
| Azonosító: |
Balogh, Pál Géza (2025) ‘Why are we stuck at the level of gomolya in cheese-making?’ : The Carpathian Basin Dairy Heritage and Modern Artisanal Cheese-makers. In: Living eating habits, revitalized foodways and the concepts of tradition and food heritage. ELTE HTK Néprajztudományi Intézet; Néprajzi Múzeum, Budapest, pp. 219-227. ISBN 9789634165200; 9789635670840
|
| Kapcsolat: |
MTMT:37271026 10.61380/978-963-567-084-0-12
|
