Vztah obyvatel regionu Franche-Comté k sýrařské tradici
| dc.contributor | Tomandl, Miloš | |
| dc.creator | Třesohlavá, Anna | |
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| dc.date | 2015 | |
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| dc.date.accessioned | 2018-05-28T11:04:31Z | |
| dc.date.available | 2018-05-28T11:04:31Z | |
| dc.date.issued | 2015 | |
| dc.identifier | ISSN 2336-6699 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11956/96514 | |
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| dc.description | The aim of the presented study is to make the familiar public with the characteristics of the cheese fabrication in the French region of Franche-Comté. In the first part, the text presents the information about the region, then it describes the cultural-historical context of the local cheese fabrication and finally the study shows results of field research. The research has confirmed that the local organization of the cheese fabrication as well as the cheese itself are very important for the inhabitants of Franche-Comté. | |
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| dc.publisher | Univerzita Karlova v Praze, Filozofická fakulta | |
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| dc.rights | ||
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| dc.rights | http://creativecommons.org/licenses/by-nc-nd/2.0/ | |
| dc.source | Studia Ethnologica Pragensia, 2015, 2, 128-139 | |
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| dc.title | Vztah obyvatel regionu Franche-Comté k sýrařské tradici | |
| dc.title | Familiar Public with the Characteristics of the Cheese Fabrication in the French Region of Franche-Comté | |
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| dc.type | article | |
| dc.type | Článek | cs_CZ |
| dc.type | Article | en_US |
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| uk.internal-type | uk_publication | |
| dc.description.startPage | 128 | |
| dc.description.endPage | 139 | |
| dcterms.isPartOf.name | Studia Ethnologica Pragensia | cs_CZ |
| dcterms.isPartOf.journalYear | 2015 | |
| dcterms.isPartOf.journalVolume | 2015 | |
| dcterms.isPartOf.journalIssue | 2 |
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Číslo 2 [10]
Issue 2