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Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije
Similarities in food preparation on the example of Croatian and French gastronomy
2023. urn:nbn:hr:191:951715
Popović, Dominik
University of Rijeka
Faculty of Tourism and Hospitality Management

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Popović, D. (2023). Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:951715

Popović, Dominik. "Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. https://urn.nsk.hr/urn:nbn:hr:191:951715

Popović, Dominik. "Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2023. https://urn.nsk.hr/urn:nbn:hr:191:951715

Popović, D. (2023). 'Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 17 May 2024, https://urn.nsk.hr/urn:nbn:hr:191:951715

Popović D. Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2023 [cited 2024 May 17] Available at: https://urn.nsk.hr/urn:nbn:hr:191:951715

D. Popović, "Sličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:191:951715

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TitleSličnosti pripremanja hrane na primjeru hrvatske i francuske gastronomije : Similarities in food preparation on the example of Croatian and French gastronomy
Title (french)Les similitudes dans la préparation des aliments sur l'exemple de la gastronomie croate et française : Similarities in food preparation on the example of Croatian and French gastronomy
AuthorDominik Popović
MentorAlenka Šuljić Petrc (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2023-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
U ovom radu cilj mi je povezati i usporediti francusku kuhinju sa hrvatskom kuhinjom. Navesti ću zašto nam je gastronomija bitna te od čega se sastoji. Kako se hrana obrađuje i u koliko se različitih varijacija hrana može pripremati. Objasniti ću kakav je Mediteran te što ga čini drukčijim od ostalih. U radu ćemo isto tako saznati koje se to mediteranske namirnice koriste u stalnoj pripremi raznolikih delicija i jela, te ću za svaki korišteni proizvod objasniti njegovu primjenu i njegovu kvalitetu tokom korištenja. Opisati ću kakva li je Hrvatska gastronomija, kakva ukratko povijest Republike Hrvatske na koje regije se Hrvatska dijeli te koja regija je zaslužna za određeni proizvod koji se primjenjuje. Isto tako nadovezati ću se na Francusku gastronomiju i objasniti na koje regije se ona dijeli i koje regije su specifične po određenim poznatim jelima.
Abstract (french)
Dans cette étude, mon objectif est de connecter et de comparer la cuisine française à la cuisine croate. Je vais dire pourquoi la gastronomie est importante pour nous et en quoi elle consiste. Comment les aliments sont transformés et dans combien de variantes différentes les aliments peuvent être préparés. Nous allons expliquer à quoi ressemble la Méditerranée et ce qui la différencie des autres. Dans ce travail, nous découvrirons également quels aliments méditerranéens sont utilisés dans la préparation constante de divers délices et plats, et pour chaque produit utilisé, j'expliquerai son application et sa qualité lors de son utilisation. Nous décriront à quoi ressemble la gastronomie croate, l'histoire de la Croatie, dans quelles régions la Croatie est divisée et quelle région est responsable d’un produit particulier qui est utilisé. Nou ferons également un suivi sur la gastronomie française et on expliquera dans quelles régions elle est divisée et quelles régions sont spécifiques à certains plats bien connus.
Keywords
Keywords (french)
Languagecroatian
URN:NBNurn:nbn:hr:191:951715
Study programmeTitle: Business Economics in Tourism and Hospitality; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management, Tourism Management; Hospitality Management; International Tourism and Hospitality Management; Event and Leisure Management, Menadžment u hotelijerstvu; Hospitality Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2023-06-26 08:38:38