Kulinární praxe českých Balkánců : Gastronomie v rodině, při menšinových akcích, balkánské restaurace
| Title in English | Culinary practice of Balkan people living in Czech republic : Family cooking, cooking evends, Balkan restaurants |
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| Authors | |
| Year of publication | 2019 |
| Type | Article in Periodical |
| Magazine / Source | Porta Balkanica |
| MU Faculty or unit | |
| Citation | |
| Web | http://portabalkanica.eu/journal/porta-balkanica/ |
| Keywords | Culinary Culture; National Cuisine; Ethnic Subculture; Acculturation; Balkan Minorities; Czech Republic; Fieldwork |
| Description | This study aims to describe, analyze and interpret culinary culture of today´s Balkans ethnic minorities in the Czech Republic – Bulgarians, Serbians, Greeks, Albanians, Macedonians, Bosnians and Croatians. The analysis is based on empiric materials from fieldwork held in 2009–2018. The author demonstrates specific examples of processes of enculturation, adaptation and acculturation, and mainly focuses on the issue of cultural persistence. Migrants from the Balkans living in the Czech Republic perceive and categorize their food, drink and eating habits through their ethnicity. They apply the elements of their national cuisine especially in the family life, at informal social meetings, and organized minority events. Their diet combines meals and eating habits of both: their national, and Czech cuisine. The national gastronomy remains part of their everyday lives and second most common way of ethno-cultural self-presentation during their organized minority events. The existence and intensity of national cuisines in minority culture is no longer determined by the length of their stay in target country. Instead, it is determined mainly by individual ethnic identification and the relationship to the national cultural heritage of the country of origin. The author put this phenomenon into context of postmodern revitalization of ethnic groups. |