Báti, Anikó (2025) Food as Messenger. On the Example of Slovak Cuisine in Hungary. In: Living eating habits, revitalized foodways and the concepts of tradition and food heritage. ELTE HTK Néprajztudományi Intézet; Néprajzi Múzeum, Budapest, pp. 353-366. ISBN 9789634165200; 9789635670840
|
Text
25_aniko_bati.pdf - Published Version Download (358kB) | Preview |
Abstract
Food culture has always had a significant role in determining identity and community cohesion. In the process of social discourse about the past, inclusion, and locality, local communities select, reconstruct, and construct their shared food heritage. Elements of traditional peasant life, such as pig slaughtering, take place in a community space, following a re-created scenario. This paper focuses on recent changes in food culture and highlights the heritage practices of food and eating habits in the case of a multi-ethnic settlement in Hungary.
| Item Type: | Book Section |
|---|---|
| Subjects: | H Social Sciences / társadalomtudományok > HN Social history and conditions. / társadalomtörténet R Medicine / orvostudomány > RM Therapeutics. Pharmacology / terápia, gyógyszertan > RM215-RM216 Nutrition, Dietetics / Táplálkozás, dietetika |
| SWORD Depositor: | MTMT SWORD |
| Depositing User: | MTMT SWORD |
| Date Deposited: | 22 May 2026 11:10 |
| Last Modified: | 22 May 2026 11:10 |
| URI: | https://real.mtak.hu/id/eprint/238908 |
Actions (login required)
 |
Edit Item |
