Dějiny výživy a stravování v českých zemích 1945-1970
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illustrations
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The publication provides an overall view of the history of nutrition and catering from post-war poverty and strict rationing to the great boom of Czech haute cuisine at the end of the 1960s. The author focused on both home cooking and dining in restaurants and canteens. He shows how food prices were formed and what people perceived as luxury. He examines various aspects influencing eating habits and also focuses on the period promotion of healthy nutrition and the promotion of inspiration from abroad. He places the issue in the broad context of cultural, social, economic, and political history. You will learn how whale meat was consumed in our country, what Antonín Zapotocky liked to eat, how tournedos Rossini were renamed in the 1950s, how lentils and liver were sourced, and how obesity was fought.
