National cuisine in the process of identity building of Central Europeans
Abstract: The text captures the „career“ of halusky with bryndza sheep cheese as a Slovak national dish from the first mention of it dating back to the 15th century until today. It describes this dish, long considered as unhealthy, as traditional food of mountain shepherds, who had to rely on sheep products only. It is only in the middle of the 20th century that halusky become an internationally renowned culinary hit, due to a boost in tourism in Slovakia as well as to their sensational success at the Montreal world exhibition in 1967. The dish has become very popular and sought-after also as a result of the decline in sheep breeding following the transformation of farms into cooperatives. Halusky is thus an example of a dish which has become a „national speciality“, in a way similar to other national cuisines – more for emotional than for purely rational reasons.
Key words: national cuisine, bryndza sheep cheese, halusky (boiled lumps of potato dough)
Prof. PhDr. Rastislava Stoličná, DrSc., vědecká pracovnice Ústavu etnológie Slovenskej akadémie vied v Bratislavě. Přednáší také na Slezské univerzitě v Katovicích/Těšíně.Vedle obecných otázek etnologie se zabývá se zejména kulinární kulturou, etnokartografií a Slováky žijícími v zahraničí (email@example.com)