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FOODPAIRING– novel food combinations
Jasmina Ferenčak (2019)
Polytechnic of Sibenik
Management
Cite this document

Ferenčak, J. (2019). Foodpairing - kombiniranje hrane (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:476976

Ferenčak, Jasmina. "Foodpairing - kombiniranje hrane." Master's thesis, Polytechnic of Sibenik, 2019. https://urn.nsk.hr/urn:nbn:hr:143:476976

Ferenčak, Jasmina. "Foodpairing - kombiniranje hrane." Master's thesis, Polytechnic of Sibenik, 2019. https://urn.nsk.hr/urn:nbn:hr:143:476976

Ferenčak, J. (2019). 'Foodpairing - kombiniranje hrane', Master's thesis, Polytechnic of Sibenik, accessed 14 December 2019, https://urn.nsk.hr/urn:nbn:hr:143:476976

Ferenčak J. Foodpairing - kombiniranje hrane [Master's thesis]. Šibenik: Polytechnic of Sibenik; 2019 [cited 2019 December 14] Available at: https://urn.nsk.hr/urn:nbn:hr:143:476976

J. Ferenčak, "Foodpairing - kombiniranje hrane", Master's thesis, Polytechnic of Sibenik, Šibenik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:143:476976

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Metadata
TitleFoodpairing - kombiniranje hrane
Title (english)FOODPAIRING– novel food combinations
AuthorJasmina Ferenčak
MentorNikolina Gaćina (mentor)
Committee memberAna Vukičević (predsjednik povjerenstva)
Committee memberAna Perišić (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterPolytechnic of Sibenik
(Management)
Šibenik
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Sve tradicionalne svjetske gastronomije baziraju se na pripremi jela od lokanih tradicionalnih namirnica i tradicionalnih načina njihove pripreme. Foodpairing je novi stil u kombiniranju namirnica koji se u tradicionalnoj gastronomiji nikada ne bi zajedno kombinirale. Cilj ovog rada je prikazati nove načine kombiniranja hrane koje se danas koriste u modernom kulinarstvu tj. u spoju tradicije i inovativnosti prilikom pripreme jela. U ovom radu prikazane su specifičnosti tradicionalne gastronomije u Hrvatskoj kao i razvoj moderne gastronomije, svjetska klasifikacija najboljih restorana i restorani u Republici Hrvatskoj koji imaju Michelin Guide zvjezdice.
Abstract (english)
All around the world, traditional gastronomies are based on the preparation of dishes from traditional foods and traditional ways of preparing them. Foodpairing is a new style of food combining that would never be combined in traditional gastronomy. The aim of this paper is to present new ways of food combining that are used today in modern culinary world as connection of tradition and innovations. This paper presents the specifics of traditional gastronomy in Croatia as well as the development of modern gastronomy, the world classification of the best restaurants and restaurants in the Republic of Croatia with the Michelin Guide star.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:476976
Study programmeTitle: Management
Study programme type: professional
Study level: specialist graduate
Academic / professional title: stručni/a specijalist/specijalistica menadžmenta (stručni/a specijalist/specijalistica menadžmenta)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2019-09-10 09:00:38