4 research outputs found
Sweet France - the history of French pastry
The subject of this bachelor thesis is confectionery craft and pastry making as a French cultural phenomenon. The first part focuses on a historical development of French confectionery and on an analysis of fundamental recipes that lay foundation of many French desserts. Furthermore, the thesis deals with typical French pastries both internationally recognized desserts as well as regional specialties. The practical part of this thesis was dedicated to the creation of educational materials focused on French pastry arts.Bakalářská práce se zabĂ˝vá cukrářskĂ˝m umÄ›nĂm jakoĹľto francouzskĂ˝m kulturnĂm fenomĂ©nem. Prvnà část práce je zaměřena na historickĂ˝ vĂ˝voj francouzskĂ©ho cukrářstvĂ a analĂ˝zu fundamentálnĂch receptur, kterĂ© tvořà základ mnoha francouzskĂ˝ch dezertĹŻ. Práce dále pojednává o typickĂ˝ch francouzskĂ˝ch cukrářskĂ˝ch vĂ˝robcĂch, a to jak o celosvÄ›tovÄ› známĂ˝ch dezertech, tak o nÄ›kterĂ˝ch ryze regionálnĂch specialitách. Praktickou částĂ tĂ©to práce bylo pĹ™edstavenĂ vĂ˝ukovĂ˝ch aktivit a vytvoĹ™enĂ pracovnĂch listĹŻ zaměřenĂ˝ch na francouzskĂ© cukrářstvĂ.Katedra francouzskĂ©ho jazyka a literaturyPedagogická fakultaFaculty of Educatio
FrancouzskĂ© pĹ™ejĂmky z oblasti Ĺ™emeslnĂ©ho pekaĹ™stvĂ a cukrářstvĂ uĹľĂvanĂ© v ÄŤeštinÄ›
The thesis deals with French loanwords from the field of artisanal baking and confectionery used in Czech. The theoretical part explores in more detail the concept of linguistic borrowings in general, in order to synthesize the knowledge of this phenomenon, which will be further developed in the second part of the thesis. It also specifies the history of the pastry and baking industry in France and in the Czech Republic. The aim of the practical part of the thesis is to determine the manner and form of use of selected loanwords from this field among native Czech speakers, with emphasis not only on the frequency of their use, but also on phonetic specifics related to their pronunciation. For this purpose, a sociolinguistic research in the form of a questionnaire and an interview is used.Diplomová práce se zabĂ˝vá francouzskĂ˝mi pĹ™ejĂmkami z oblasti Ĺ™emeslnĂ©ho pekaĹ™stvĂ a cukrářstvĂ uĹľĂvanĂ˝mi v ÄŤeštinÄ›. Teoretická část podrobnÄ›ji zkoumá koncepci jazykovĂ˝ch pĹ™ejĂmek a vĂ˝pĹŻjÄŤek všeobecnÄ›, za účelem syntĂ©zy poznatkĹŻ o tomto fenomĂ©nu, kterĂ˝ bude dále rozvinut ve druhĂ© části práce. BlĂĹľe takĂ© specifikuje historii cukrářskĂ©ho a pekaĹ™skĂ©ho oboru ve Francii a v ÄŚeskĂ© republice. CĂlem praktickĂ© části práce je zjistit zpĹŻsob a podobu uĹľĂvánĂ vybranĂ˝ch jazykovĂ˝ch pĹ™ejĂmek z tĂ©to oblasti mezi rodilĂ˝mi mluvÄŤĂmi ÄŤeštiny, s dĹŻrazem kladenĂ˝m nejen na frekvenci jejich pouĹľitĂ, ale takĂ© na fonetická specifika souvisejĂcĂ s jejich vĂ˝slovnostĂ. K tomuto účelu je vyuĹľito sociolingvistickĂ© šetĹ™enĂ v podobÄ› dotaznĂku a rozhovoru.Institute of Romance StudiesĂšstav románskĂ˝ch studiĂFilozofická fakultaFaculty of Art
French loanwords concerning the field of artisanal baked goods and confectionery used in Czech
The thesis deals with French loanwords from the field of artisanal baking and confectionery used in Czech. The theoretical part explores in more detail the concept of linguistic borrowings in general, in order to synthesize the knowledge of this phenomenon, which will be further developed in the second part of the thesis. It also specifies the history of the pastry and baking industry in France and in the Czech Republic. The aim of the practical part of the thesis is to determine the manner and form of use of selected loanwords from this field among native Czech speakers, with emphasis not only on the frequency of their use, but also on phonetic specifics related to their pronunciation. For this purpose, a sociolinguistic research in the form of a questionnaire and an interview is used
Sweet France - the history of French pastry
The subject of this bachelor thesis is confectionery craft and pastry making as a French cultural phenomenon. The first part focuses on a historical development of French confectionery and on an analysis of fundamental recipes that lay foundation of many French desserts. Furthermore, the thesis deals with typical French pastries both internationally recognized desserts as well as regional specialties. The practical part of this thesis was dedicated to the creation of educational materials focused on French pastry arts