Balogh, Pál Géza (2025) ‘Why are we stuck at the level of gomolya in cheese-making?’ : The Carpathian Basin Dairy Heritage and Modern Artisanal Cheese-makers. In: Living eating habits, revitalized foodways and the concepts of tradition and food heritage. ELTE HTK Néprajztudományi Intézet; Néprajzi Múzeum, Budapest, pp. 219-227. ISBN 9789634165200; 9789635670840
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Abstract
In my study I review the main lines of the history of cheese-making in Hungary: the cheese-making of shepherds and peasants, the manorial cheese culture and the development of modern factory cheese production. I then describe how modern cheese-makers relate to this complex heritage: the process of modern tradition-creating, the usage of international recipes, and the interrelationship between heritage and economic considerations.
| 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 19:36 |
| Last Modified: | 22 May 2026 19:36 |
| URI: | https://real.mtak.hu/id/eprint/238943 |
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