Koliba as part of Slovak gastronomic culture
The article focuses on the situation in regional gastronomy and how it is reflected in the material culture in Slovakia, which is part of our country’s cultural identity and plays a significant role in tourism as one of its pillars. Gastronomic culture embraces not only traditional regional dishes o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Slovak University of Technology, Faculty of Architecture and Design
2020-12-01
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| Series: | Architecture Papers of the Faculty of Architecture and Design STU |
| Subjects: | |
| Online Access: | https://alfa.stuba.sk/wp-content/uploads/2020/12/04_2020_Dorko_Kotradyova-1.pdf |
| _version_ | 1818979134528815104 |
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| author | Ing. arch. František Dorko prof. Ing. Veronika Kotradyová, PhD |
| author_facet | Ing. arch. František Dorko prof. Ing. Veronika Kotradyová, PhD |
| author_sort | Ing. arch. František Dorko |
| collection | DOAJ |
| description | The article focuses on the situation in regional gastronomy and how it is reflected in the material culture in Slovakia, which is part of our country’s cultural identity and plays a significant role in tourism as one of its pillars. Gastronomic culture embraces not only traditional regional dishes or drinks, but also the way they are served and the environ-ment in which it happens, so architecture, and interior design and graphical design are relevant, too. The article maps the historical context, previous and current influences that have played their role in the food and eating culture in food service premises and the effect of globalization. It also explores the significance of preserving traditional local gastronomic culture as part of the concept of sustainable development of regional tourism. The main focus is on a koliba (a specific log cabin or wooden house) that has historically been associated with shepherds’ culture in mountainous or highland areas of Slovakia as a seasonal dwelling for herdsmen and has progressively developed into one of the symbols of Slovak hospitality in relation to tourism. The paper is an introduc-tion to an extensive study and presents the results of pilot mapping of the current situa-tion in regional gastronomy as part of research project titled APVV IDENTITA.SK. |
| first_indexed | 2024-12-20T16:54:42Z |
| format | Article |
| id | doaj.art-2f89c0f305254229877b76d3e555cc2f |
| institution | Directory Open Access Journal |
| issn | 2729-7640 |
| language | English |
| last_indexed | 2024-12-20T16:54:42Z |
| publishDate | 2020-12-01 |
| publisher | Slovak University of Technology, Faculty of Architecture and Design |
| record_format | Article |
| series | Architecture Papers of the Faculty of Architecture and Design STU |
| spelling | doaj.art-2f89c0f305254229877b76d3e555cc2f2022-12-21T19:32:45ZengSlovak University of Technology, Faculty of Architecture and DesignArchitecture Papers of the Faculty of Architecture and Design STU2729-76402020-12-012541320Koliba as part of Slovak gastronomic cultureIng. arch. František Dorko0prof. Ing. Veronika Kotradyová, PhD1Institute of Interior and Exhibition Design, Faculty of Architecture and Design STU, Bratislava, SlovakiaInstitute of Interior and Exhibition Design, Faculty of Architecture and Design STU, Bratislava, SlovakiaThe article focuses on the situation in regional gastronomy and how it is reflected in the material culture in Slovakia, which is part of our country’s cultural identity and plays a significant role in tourism as one of its pillars. Gastronomic culture embraces not only traditional regional dishes or drinks, but also the way they are served and the environ-ment in which it happens, so architecture, and interior design and graphical design are relevant, too. The article maps the historical context, previous and current influences that have played their role in the food and eating culture in food service premises and the effect of globalization. It also explores the significance of preserving traditional local gastronomic culture as part of the concept of sustainable development of regional tourism. The main focus is on a koliba (a specific log cabin or wooden house) that has historically been associated with shepherds’ culture in mountainous or highland areas of Slovakia as a seasonal dwelling for herdsmen and has progressively developed into one of the symbols of Slovak hospitality in relation to tourism. The paper is an introduc-tion to an extensive study and presents the results of pilot mapping of the current situa-tion in regional gastronomy as part of research project titled APVV IDENTITA.SK.https://alfa.stuba.sk/wp-content/uploads/2020/12/04_2020_Dorko_Kotradyova-1.pdfidentityregiongastronomylog cabintourismarchitecturedesignroadhouse |
| spellingShingle | Ing. arch. František Dorko prof. Ing. Veronika Kotradyová, PhD Koliba as part of Slovak gastronomic culture Architecture Papers of the Faculty of Architecture and Design STU identity region gastronomy log cabin tourism architecture design roadhouse |
| title | Koliba as part of Slovak gastronomic culture |
| title_full | Koliba as part of Slovak gastronomic culture |
| title_fullStr | Koliba as part of Slovak gastronomic culture |
| title_full_unstemmed | Koliba as part of Slovak gastronomic culture |
| title_short | Koliba as part of Slovak gastronomic culture |
| title_sort | koliba as part of slovak gastronomic culture |
| topic | identity region gastronomy log cabin tourism architecture design roadhouse |
| url | https://alfa.stuba.sk/wp-content/uploads/2020/12/04_2020_Dorko_Kotradyova-1.pdf |
| work_keys_str_mv | AT ingarchfrantisekdorko kolibaaspartofslovakgastronomicculture AT profingveronikakotradyovaphd kolibaaspartofslovakgastronomicculture |