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Technologické inovace v socialistickém potravinářství [přednáška docenta Jídla Martina France]
Technological innovation in socialist food industry [lecture by associate professor Martin France]
Event by: Centre for the Study of Popular Culture
Location: Na Boršově, Náprstkova 10, Praha 1
About event
Slices Rema or Progress as the end of good old times? Technological innovations in the food industry of the 1960s to 1980s.
Technological innovations in the food industry were especially promoted in the fifties and largely in the 1960s mostly very slowly, which was related to very low investments in many sectors. Innovative projects were stretched and failed to implement them according to the original plans. This is evidenced by the fate of a mammoth project for the production of semi -finished products from the so -called reconstructed meat. In connection with this and other innovations in food technologies from the 1960s to 1980s, the question of whether technological progress also meant an improvement in products, or whether it was rather a deterioration of quality, eg substitute raw materials. -
Doc. PhDr. Martin Franc, Ph.D. (* 1973) is a historian of eating and lifestyle. He works at the Masaryk Institute of the Academy of Sciences, specializing in the history of eating in 18-20. century and the history of lifestyle and consumption in Czechoslovakia in 1945–1989. He teaches at the Faculty of Humanities of Charles University in Prague, the author or co -author of many science publications. He and Roman Vaňek present the program History of the Kitchen on Czech Radio, together they also meet at Mall.tv in the project Facred History, where he plays himself - the figure of "associate professor food".
Technological innovations in the food industry were especially promoted in the fifties and largely in the 1960s mostly very slowly, which was related to very low investments in many sectors. Innovative projects were stretched and failed to implement them according to the original plans. This is evidenced by the fate of a mammoth project for the production of semi -finished products from the so -called reconstructed meat. In connection with this and other innovations in food technologies from the 1960s to 1980s, the question of whether technological progress also meant an improvement in products, or whether it was rather a deterioration of quality, eg substitute raw materials. -
Doc. PhDr. Martin Franc, Ph.D. (* 1973) is a historian of eating and lifestyle. He works at the Masaryk Institute of the Academy of Sciences, specializing in the history of eating in 18-20. century and the history of lifestyle and consumption in Czechoslovakia in 1945–1989. He teaches at the Faculty of Humanities of Charles University in Prague, the author or co -author of many science publications. He and Roman Vaňek present the program History of the Kitchen on Czech Radio, together they also meet at Mall.tv in the project Facred History, where he plays himself - the figure of "associate professor food".