Abstract
On the territory of present Slovakia, the folk meals have a long-year tradition and distinct character. In several regions, they strongly differ and manifest wide diversity as a result of geographical variability and the influence of neighbour countries. Particular character of folk meals in different regions primarily depended on availability of plant and animal products based on natural resources and/or of products resulting from plant cultivation and utility animal husbandry. More than 500 plant species by predecessors in Slovakia and a huge amount of original technology of foods prepared from different plant products have been used.
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Brindza, J., Toth, D., Ostrovsky, R., Kucelova, L. (2016). Traditional Foods in Slovakia. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_5
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DOI: https://doi.org/10.1007/978-1-4899-7648-2_5
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