Koliba as part of Slovak gastronomic culture

The article focuses on the situation in regional gastronomy and how it is reflected in the material culture in Slovakia, which is part of our country’s cultural identity and plays a significant role in tourism as one of its pillars. Gastronomic culture embraces not only traditional regional dishes o...

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Autores principales:	Ing. arch. František Dorko, prof. Ing. Veronika Kotradyová, PhD
Formato:	article
Lenguaje:	EN
Publicado:	Slovak University of Technology, Faculty of Architecture and Design 2020
Materias:	identity region gastronomy log cabin tourism architecture design roadhouse Architecture NA1-9428
Acceso en línea:	https://doaj.org/article/2f89c0f305254229877b76d3e555cc2f
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id	oai:doaj.org-article:2f89c0f305254229877b76d3e555cc2f
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spelling	oai:doaj.org-article:2f89c0f305254229877b76d3e555cc2f2021-12-03T15:38:37ZKoliba as part of Slovak gastronomic culture2729-7640https://doaj.org/article/2f89c0f305254229877b76d3e555cc2f2020-12-01T00:00:00Zhttps://alfa.stuba.sk/wp-content/uploads/2020/12/04_2020_Dorko_Kotradyova-1.pdfhttps://doaj.org/toc/2729-7640The article focuses on the situation in regional gastronomy and how it is reflected in the material culture in Slovakia, which is part of our country’s cultural identity and plays a significant role in tourism as one of its pillars. Gastronomic culture embraces not only traditional regional dishes or drinks, but also the way they are served and the environ-ment in which it happens, so architecture, and interior design and graphical design are relevant, too. The article maps the historical context, previous and current influences that have played their role in the food and eating culture in food service premises and the effect of globalization. It also explores the significance of preserving traditional local gastronomic culture as part of the concept of sustainable development of regional tourism. The main focus is on a koliba (a specific log cabin or wooden house) that has historically been associated with shepherds’ culture in mountainous or highland areas of Slovakia as a seasonal dwelling for herdsmen and has progressively developed into one of the symbols of Slovak hospitality in relation to tourism. The paper is an introduc-tion to an extensive study and presents the results of pilot mapping of the current situa-tion in regional gastronomy as part of research project titled APVV IDENTITA.SK.Ing. arch. František Dorkoprof. Ing. Veronika Kotradyová, PhDSlovak University of Technology, Faculty of Architecture and Designarticleidentityregiongastronomylog cabintourismarchitecturedesignroadhouseArchitectureNA1-9428ENArchitecture Papers of the Faculty of Architecture and Design STU, Vol 25, Iss 4, Pp 13-20 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	identity region gastronomy log cabin tourism architecture design roadhouse Architecture NA1-9428
spellingShingle	identity region gastronomy log cabin tourism architecture design roadhouse Architecture NA1-9428 Ing. arch. František Dorko prof. Ing. Veronika Kotradyová, PhD Koliba as part of Slovak gastronomic culture
description	The article focuses on the situation in regional gastronomy and how it is reflected in the material culture in Slovakia, which is part of our country’s cultural identity and plays a significant role in tourism as one of its pillars. Gastronomic culture embraces not only traditional regional dishes or drinks, but also the way they are served and the environ-ment in which it happens, so architecture, and interior design and graphical design are relevant, too. The article maps the historical context, previous and current influences that have played their role in the food and eating culture in food service premises and the effect of globalization. It also explores the significance of preserving traditional local gastronomic culture as part of the concept of sustainable development of regional tourism. The main focus is on a koliba (a specific log cabin or wooden house) that has historically been associated with shepherds’ culture in mountainous or highland areas of Slovakia as a seasonal dwelling for herdsmen and has progressively developed into one of the symbols of Slovak hospitality in relation to tourism. The paper is an introduc-tion to an extensive study and presents the results of pilot mapping of the current situa-tion in regional gastronomy as part of research project titled APVV IDENTITA.SK.
format	article
author	Ing. arch. František Dorko prof. Ing. Veronika Kotradyová, PhD
author_facet	Ing. arch. František Dorko prof. Ing. Veronika Kotradyová, PhD
author_sort	Ing. arch. František Dorko
title	Koliba as part of Slovak gastronomic culture
title_short	Koliba as part of Slovak gastronomic culture
title_full	Koliba as part of Slovak gastronomic culture
title_fullStr	Koliba as part of Slovak gastronomic culture
title_full_unstemmed	Koliba as part of Slovak gastronomic culture
title_sort	koliba as part of slovak gastronomic culture
publisher	Slovak University of Technology, Faculty of Architecture and Design
publishDate	2020
url	https://doaj.org/article/2f89c0f305254229877b76d3e555cc2f
work_keys_str_mv	AT ingarchfrantisekdorko kolibaaspartofslovakgastronomicculture AT profingveronikakotradyovaphd kolibaaspartofslovakgastronomicculture
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Koliba as part of Slovak gastronomic culture

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