Title Tradicionalna švicarska kuhinja
Title (english) TRADITIONAL SWISS CUISINE
Author Luka Petričević
Mentor Nikolina Gaćina (mentor)
Committee member Jasmina Sladoljev (predsjednik povjerenstva)
Committee member Jelena Šišara (član povjerenstva)
Committee member Nikolina Gaćina (član povjerenstva)
Granter Polytechnic of Sibenik (Management) Šibenik
Defense date and country 2018-09-28, Croatia
Scientific / art field, discipline and subdiscipline SOCIAL SCIENCES Economics Trade and Tourism
Abstract Teritorij Švicarske proteţe se na tri prirodno-geografske cjeline što je rezultiralo stvaranjem
bogate gastronomske ponude jer se u cijeloj drţavi razlike ponuda hrane, sastojaka i načina
pripreme jela. Temeljne namirnice na kojima se zasnivaju svi varijeteti Švicarske kuhinje su
veliki izbor kruha, cjelovitih ţitarica, krumpira, sira, mlijeka i mliječnih proizvoda. Hrana se u
Švicarskoj moţe smatrati jednim od najbitnijih elemenata cjelokupne turističke ponude, a
najpoznatiji su različiti sirevi i čokolada čije recepture potječu iz 17. stoljeća. Najpoznatije
vrste sireva u Švicarskoj su ementaler, gruyère, vacherin i Appenzeller. Uz sireve i čokoladu,
temelj Švicarske kuhinje je i meso i mliječni proizvodi. Osim mesa i mliječnih proizvoda,
omiljena i jedna od zastupljenijih sastojaka u pripremi jela je i krumpir. Multiregionalan
utjecaj stvorio je bogatu gastronomsku ponudu u Švicarskoj, a pronalazimo i tragove
francuske, njemačke i talijanske kuhinje, koji se pod okriljem Švicarske kuhinje kombiniraju i
posluţuju u raznim kombinacijama te dobivaju specifičan Švicarski identitet.
Abstract (english) The territory of Switzerland extends to three natural-geographical units, resulting in the
creation of a rich gastronomic offer, because throughout the country there were differences in
food supply, ingredients and ways of preparing meals. The basic ingredients on which all
varieties of Swiss cuisine are based are a large selection of bread, whole grains, potatoes,
cheese, milk and dairy products. Food in Switzerland can be considered one of the most
important elements of the entire tourist offer, and the most famous are cheeses and chocolate
whose recipes date back to the 17th century. The most famous types of cheeses in Switzerland
are ementaler, gruyere, vacherin and appenzeller. In addition to cheeses and chocolate, the
basis of Swiss cuisine is meat and dairy products. In addition to meat and dairy products, a
favorite and one of the most represented ingredients in the preparation of meals are potatoes.
The multitude of regional influences has created a rich gastronomic offer in Switzerland,with
traces of French, German and Italian cuisine mixed in, which are combined and served in
various combinations under the auspices of Swiss cuisine and receive a specific Swiss
identity.
Keywords
Švicarska kuhinja
čokolada
sir
turistička kuhinja
fondue
Keywords (english)
Swiss cuisine
chocolate
cheese
tourist cuisine
fondue
Language croatian
URN:NBN urn:nbn:hr:143:772630
Study programme Title: Management; specializations in: Tourism Management, Information Management Course: Tourism Management Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resource Text
File origin Born digital
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Created on 2018-10-12 11:34:14