Taste and Foodpairing in Czech Traditional Meals

Bc. Varvara Stepanova

Bachelor's thesis

Abstract:

Traditional Czech cuisine comprises soups, main courses of meats and sides, and rather fatty desserts. From the Middle Ages to the 2020s, there has been little to no variation on these classics in casual dining restaurants in Czech Republic. With increased globalisation in the region, restaurant owners should strive to embrace their menus. The improvement of taste qualities of classical Czech meals can both enhance consumer satisfaction and attract more customers to the gastronomic establishment. Through an empirical investigation of theories of taste phenomena, Czech restaurants can improve their food offer. This study will investigate data found in the literature review, the results obtained from the analysis of Czech cuisine and taste assessment surveys of Czech respondents. Recommendations for new ways restaurants can improve their meals to elevate the cuisine will be provided. The study will be divided in three parts. The first part, or the literature review, will describe the scientific and historical data on phenomenon of taste and Czech cuisine. The second part, or the analytical part, will give the overview on the analysis of taste properties of Czech traditional meal, as well as the analysis of “Foodpairing” theory. In the third part or the suggestion part, would be described: the significance of the acknowledgments of food science for the restaurateurs and recommendations for the developing of traditional cuisine.

Abstract:

Traditional Czech cuisine comprises soups, main courses of meats and sides, and rather fatty desserts. From the Middle Ages to the 2020s, there has been little to no variation on these classics in casual dining restaurants in Czech Republic. With increased globalisation in the region, restaurant owners should strive to embrace their menus. The improvement of taste qualities of classical Czech meals can both enhance consumer satisfaction and attract more customers to the gastronomic establishment. Through an empirical investigation of theories of taste phenomena, Czech restaurants can improve their food offer. This study will investigate data found in the literature review, the results obtained from the analysis of Czech cuisine and taste assessment surveys of Czech respondents. Recommendations for new ways restaurants can improve their meals to elevate the cuisine will be provided. The study will be divided in three parts. The first part, or the literature review, will describe the scientific and historical data on phenomenon of taste and Czech cuisine. The second part, or the analytical part, will give the overview on the analysis of taste properties of Czech traditional meal, as well as the analysis of “Foodpairing” theory. In the third part or the suggestion part, would be described: the significance of the acknowledgments of food science for the restaurateurs and recommendations for the developing of traditional cuisine.

Keywords

Czech cuisine, foodpairing, gastronomy, food science, trends in culinary

Language used: English

Date on which the thesis was submitted / produced: 23. 11. 2022

Thesis defence

• Date of defence: 1. 2. 2023
• Supervisor: Ing. Darina Svobodová
• Reader: Ing. Jiří Zelený, Ph.D.

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.

Bachelor programme / field:
Hospitality Management / Hospitality Management