Fish cuisine of the Czech lands. Cultural-historical traditions and current aspects

Abstract

The book characterizes the role of fish and aquatic animals in the diet of the Czech lands from the Middle Ages to the present day, presents the main features of fish cuisine in the light of historical sources, especially cookbooks, describes and evaluates the offer of fish and fish dishes in gastronomy and tourism events.

Keywords

• culinary culture
• culinary heritage
• fish cuisine
• tourism
• history of gastronomy
• Czechia