Meat in traditional Serbian cuisine
2018
Аутори
Baltić, Milan Ž.Janjić, Jelena
Popović, Milka
Baltić, Tatjana
Bošković, Marija
Starčević, Marija
Šarčević, Danijela
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition ha...s initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.
Кључне речи:
tradition / nutrition / history / heritageИзвор:
Meat Technology, 2018, 59, 1, 54-62Издавач:
- Institute of meat hygiene and technology, Belgrade
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Baltić, Milan Ž. AU - Janjić, Jelena AU - Popović, Milka AU - Baltić, Tatjana AU - Bošković, Marija AU - Starčević, Marija AU - Šarčević, Danijela PY - 2018 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1558 AB - The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Meat in traditional Serbian cuisine VL - 59 IS - 1 SP - 54 EP - 62 DO - 10.18485/meattech.2018.59.1.7 ER -
@article{ author = "Baltić, Milan Ž. and Janjić, Jelena and Popović, Milka and Baltić, Tatjana and Bošković, Marija and Starčević, Marija and Šarčević, Danijela", year = "2018", abstract = "The use of meat in traditional Serbian cuisine can be divided into three periods. The first period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19 th century. The second period, the 19 th and the first half of the 20 th centuries, can be marked as special due to significant changes that impacted traditional Serbian cuisine, compared to the first period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fields, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe's gastronomic herit-age. Preservation of traditional cuisine in Serbia has special significance for tourism development.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Meat in traditional Serbian cuisine", volume = "59", number = "1", pages = "54-62", doi = "10.18485/meattech.2018.59.1.7" }
Baltić, M. Ž., Janjić, J., Popović, M., Baltić, T., Bošković, M., Starčević, M.,& Šarčević, D.. (2018). Meat in traditional Serbian cuisine. in Meat Technology Institute of meat hygiene and technology, Belgrade., 59(1), 54-62. https://doi.org/10.18485/meattech.2018.59.1.7
Baltić MŽ, Janjić J, Popović M, Baltić T, Bošković M, Starčević M, Šarčević D. Meat in traditional Serbian cuisine. in Meat Technology. 2018;59(1):54-62. doi:10.18485/meattech.2018.59.1.7 .
Baltić, Milan Ž., Janjić, Jelena, Popović, Milka, Baltić, Tatjana, Bošković, Marija, Starčević, Marija, Šarčević, Danijela, "Meat in traditional Serbian cuisine" in Meat Technology, 59, no. 1 (2018):54-62, https://doi.org/10.18485/meattech.2018.59.1.7 . .