JSB080 E-COURSE: Balkan Grill - Fragments of Balkan Cusine

Faculty of Arts
Spring 2021
Extent and Intensity
0/0/0. 3 credit(s). Type of Completion: z (credit).
Taught online.
Teacher(s)
doc. Mgr. Elena Krejčová, Ph.D. (lecturer)
Mgr. Dominika Kubišová (lecturer)
Mgr. Pavel Pilch, Ph.D. (lecturer)
Guaranteed by
doc. Mgr. Elena Krejčová, Ph.D.
Department of Slavonic Studies – Faculty of Arts
Contact Person: Mgr. Pavel Pilch, Ph.D.
Supplier department: Department of Slavonic Studies – Faculty of Arts
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
there are 7 fields of study the course is directly associated with, display
Course objectives
The aim of the course is to acquaint students with the gastronomy of the Balkan Peninsula, to introduce the specifics of national and regional cuisines of individual Balkan countries. Through etymology to approach the origin of the names of individual dishes and follow their development in different cultural environments. The course also places the culinary customs of the Balkans in the geographical, historical and ethnographic context, acquaints students with the culture and everyday life of the Balkan nations through tradition and folklore, points to mutual contacts both between the Balkans and in the European context.
Learning outcomes
The graduate of the course will have knowledge of gastronomy of the Balkan Peninsula, based on accompanying knowledge of geography, ethnography, history and culture.
Syllabus
  • 1. The Balkans - a crossroads of civilizations and gastronomy. Balkans - definition of the term, etymology of the name, basic geographical, data, diversity in the field of gastronomy 2. Burek. Etymology, synonyms, realization in individual Balkan cuisines. 3. Balkan desserts. The intertwining Greek-Turkish tradition in the preparation of desserts and the influence of this tradition and their connection to cultural customs. 4. Balkan dishes containing meat. Traditions of preparation, consumption in the context of religion 5. Balkan salads. Origin, etymology, history of the most popular Balkan salads, errors in their preparation. Presentation of Balkan cuisine in an interdisciplinary perspective. 6. Balkan alcoholic beverages. A brief introduction to the winemaking tradition and the production of spirits, the characteristics of anise drinks. 7. Balkan soups. Soup as a component of Balkan food, comparison with the Central European tradition. 8. Balkan soft drinks. A look into the history of the origin and production of drinks typical only for the Balkans (boza and ajran), soft drinks in the past and today 9. Balkan spreads. Traditional production and processing of vegetables in the Balkans, methods of processing, technical aids. 10. Seafood specialties. Typical dishes for the Adriatic and Black Sea coasts. 11. Christmas in Bulgaria. Folklore tradition, food as part of a ritual. A typical Christmas board in the past and present. Parallels with the Greek tradition. 12. Macedonian specialties. Makedonian dishes in the context of Balkan cuisine. Balkan minorities in the Czech Republic, their traditions, customs, Czech-South Slavic relations. 13. Coffee - tradition, method of preparation, its place in everyday life of the Balkans.
Literature
  • Karpatský, Dušan. Jugoslávská kuchyně. Avicenum, Zdravotnické nakladatelství, Praha 1988
  • Bočková, Helena. Kulinární praxe českých Balkánců: gastronomie v rodině, při menšinových akcích, balkánské restaurace. Porta Balkanica. 2019, roč. 11, č. 1-2, s. 7-27
  • Genew-Puhalewa, Iliana. Bałkańskie Zapiski Kuchenne 2. Kuchnia Grecji Północnej w recepturach i opowieściach. Kraków: Atropos, 2009
  • Škodrova, Albena. Soc gurme. Kurioznata kuchnja v NRB. Žanet 45, Sofia 2014
  • Slavková, Markéta. The burek as a meal and metaphor: food, migration and identity between "Orient" and "Occident". Porta Balkanica. 2019, roč. 11, č. 1-2, s. 62-75
  • Genew-Puhalewa, Iliana. Bałkańskie zapiski kuchenne 1. Bułgarska kuchnia jarska w przepisach i komentarzach. Kraków: Atropos, 2006
  • Bogdanov, Kiril. Bălgarska kuchnja. Kibea, Sofia 2005
  • Bočková, Helena. Balkán jako etnografické muzeum Evropy? aneb Hledání ztraceného času. Porta Balkanica. 2019, roč. 11, č. 1-2, s. 7-27
  • Kănčeva, Nevjana. Balkanskata kuchnja. Kolchida, Sofia 2016
  • Fatková, Gabriela. Holubci, sarmi a šulky: balkánské závitky a jejich druhý život v českém pohraničí. Porta Balkanica. 2019, roč. 11, č. 1-2, s. 51-61
  • Šifler-Petkova, Petja. 111 recepti okolo sveta. Impuls, Sofia 2009
  • Kouba, Miroslav. "Supa ili čorba"?: role polévky v kulinární kultuře Balkánu a střední Evropy. Porta Balkanica. 2019, roč. 11, č. 1-2, s. 28-50
  • Krákorová, Daniela, Komatović, Aleksandar. Balkánská kuchyně. Grada, Praha 2002
  • Dečev, Stefan. Obyčejný nebo vídeňský? O dlouhé cestě kozunaku po Dunaji. Porta Balkanica. 2019, roč. 11, č. 1-2, s. 76-78
  • Berovska, Ivanka, Berovski, Kiril. Bulharská vína – Cesty za vínem. Praha: Grada Publishing 2003
Teaching methods
self-study of the interactive curriculum; preparation for progress tests and final test, preparation of the final project
Assessment methods
1 progress test per week; 1 final test; The student submits a word file with a recipe of the Balkan food prepared by him t together with a photograph of the ready dish.
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: online kurz v rozsahu 80 hodin (studium z e-learningových osnov a literatury k předmětu, příprava k postupovým testům), 10 hodin příprava výstupu k ukončení předmětu.
The course is also listed under the following terms Spring 2022, Spring 2023.
  • Enrolment Statistics (Spring 2021, recent)
  • Permalink: https://is.muni.cz/course/phil/spring2021/JSB080