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master's thesis
Foodpairing - kombiniranje hrane
2019. urn:nbn:hr:143:476976
Ferenčak, Jasmina
Šibenik University of Applied Sciences
Management

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

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

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

Ferenčak, J. (2019). 'Foodpairing - kombiniranje hrane', Master's thesis, Šibenik University of Applied Sciences, accessed 21 November 2024, https://urn.nsk.hr/urn:nbn:hr:143:476976

Ferenčak J. Foodpairing - kombiniranje hrane [Master's thesis]. Šibenik: Šibenik University of Applied Sciences; 2019 [cited 2024 November 21] Available at: https://urn.nsk.hr/urn:nbn:hr:143:476976

J. Ferenčak, "Foodpairing - kombiniranje hrane", Master's thesis, Šibenik University of Applied Sciences, 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)
GranterŠibenik University of Applied Sciences
(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 useLicence In copyright icon
Created on2019-09-10 09:00:38