Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja:
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| Format: | Abschlussarbeit Buch |
| Sprache: | Slovenian |
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Maribor
Obzorja
1996
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| Online-Zugang: | Inhaltsverzeichnis Abstract Literaturverzeichnis |
| Beschreibung: | Auflage 800. - Literaturverzeichnis Seite 167-173 |
| Beschreibung: | 178 Seiten Illustrationen |
| ISBN: | 863770820X |
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| 500 | |a Auflage 800. - Literaturverzeichnis Seite 167-173 | ||
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| 546 | |a Deutsche und englische Zusammenfassung: Ernährung in Maribor in den zwanziger und dreißiger Jahren des 20. Jahrhunderts. Food culture in Maribor in the 1920's and 1930's | ||
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Datensatz im Suchindex
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KAZALO Predgovor . 7 1. Hrana kot kulturna dobrina. 1.1. Poglavitna teoretična izhodišča etnološkega preučevanja prehrane. 13 1.2. O dveh temeljnih teoretičnih konceptih preučevanja prehrane kot kulturne dobrine. 15 9 2. Predmet obravnave, viri in slovstvo. 2.1. Etnološko raziskovanje prehrane na Slovenskem. 23 26 3. Preskrba z živili in njihova priprava. 33 4. Dnevni obroki. 52 5. Vsakdanja jedila. 5.1. Pomen nekaterih skupin jedi. 5.2. Prehrana nekaterih starostnih in socialnih skupin. 60 69 87 6. Praznična jedila. 89 7. Uživanje hrane zunaj doma. 99 8. Prehranjevalne navade in vedenje pri jedi. 127 9- Kuharsko znanje. 136
Sklep. 150 Recepti. 154 Zusammenfassung. 160 Summary. 164 Viri in literatura. 167 Seznam slikovnega gradiva. 175
Summary Food Culture in Maribor in the 1920’s and 1930’s Food culture as a cultural element is an area of material culture which has been insufficiently researched in Slovene ethnology. This is especially true for the food culture of urban residents which was strongly subjected to the economic oscilla tions and rapid changes typical of the life in the cities. The main characteristics of this way of life, and thus of food culture as well, depended lagerly on the social position of individuals and less upon their regional origins. The 1920’s and 1930’s were marked by the rapid industrial development of Maribor which evolved from a trade center into one of the most important industrial centers of prewar Yugoslavia. The flourishing of textile and metal industries drew into Maribor numerous immigrants from surrounding villages who obtained employ ment in Maribor’s factories. With them they brought some of the regional charac teristics of the life and culture they had left behind, including food elements. Immi grants from Primorje and Serbian soldiers contributed elements of Mediterannean and Serbian cuisines. During the time period encompassed in this study, these ele ments already started to blend, though to a smaller extent at first, with the tradi tional Austrian cuisine which had been characteristic for the majority of Maribor residents since the period of the Austrian Empire. The food culture in Maribor also changed due numerous innovations in the food industry which were the result of intensive development in this branch of industry in the 19th and at the beginning
od the 20th century. Characteristic of the food culture of Maribor residents in the 1920’s and 1930’s were above all dishes prepared from vegetables and flour as well as soups. People ate large quantities of potatoes, cabbage, turnips, beans and onions. Flour dishes en compassed primarily different kinds of mush and bread. Dairy and meat dishes were of lesser importance in everyday life before World War II. The latter were an important element on festive occasions, on which one more meat dishes were served even in poorer households. Their number and, above all, quality, the price and quantity of the meat, and its preparation reflected the economic situation of each family. The more affluent roasted or fried the most expensive kinds of meat, i. e. filet of beef, roast veal, top rib, roast beef, veal cutlets, chicken, ca pon, etc. Those who could not afford these served cheaper cuts of meat on holi days, i. e. beef and smoked pork often boiled in water which was the simplest and the cheapest, and from which soup could be prepared as well.
SUMMARY 165 Most of the families in Maribor had enough food in this period but had to econo mize for it was possible to serve cheaper food and thus save for other, more visible expenses and needs such as new clothes or house furnishings. Numerous house holds spent money only on the most neccesary provisions, and luxuries were scarce. Their menus were thus modest and monotonous, largely depending on seasonal foods which they grew in their gardens or bought at the open-air mar ket. Families which were higher on the social ladder prepared more varied meals. Their lunch - the main meal of the day prepared around noon or in the early afternoon - consisted of four or five warm dishes, and they also bought more ex pensive and scarcer vegetables. Most families alloted a large part of their income for food. About one half was spent on food, one third on rent, and the rest went for clothes, shoes and other expendi tures. The greatest lack was felt in the consumption of meat, delicatessen items, sugar, genuine coffee, citrus fruits, and candy. Families which suffered an actual shortage of food were rare. This could happen, however, when there was unemployment, alcoholism, or an illness in the family. Food in particular is a cultural element which reflects economic oscillations very quickly. On such occasions more expensive food was replaced by the less expen sive, i. e. bread was replaces by corn mush, chicory coffee by cheaper soups such as brown flour soup. There were no substitutes for certain foods as there were dur ing the war. Characteristic of the food culture of
wealthier families and restaurants was a diver sity of meals which consisted of several warm dishes, as well as a greater know ledge of food preparation after the example of innovations from most prominent European cuisines such as Austrian, French and Czech. Restaurants, at least the better ones, tried to offer along with classical selections from Austrian cuisine such as goulash, steaks, roast meat, and warm sweets innovations from other cuisines, mainly French and the Meditterannean, such as differently prepared meat, fish, and seafood. Innovations in food preparation such as different preparation of meat and better vegetable dishes and desserts, as well as their preparation and consumption, first appeard among the wealthier social classes, especially on Sundays or holidays. Next they were incorporated into restuarant menus and everyday dishes, and only later were they also adopted by the lower social classes. Dishes such as steaks and roast meat that were part of the everyday diets in wealthier families were served only on Sundays or holidays in poorer families.
166 PREHRANA V MARIBORU Compared to these social characteristics of food which defined the urban food cul ture most strongly, its regional and temporal dimensions were of lesser importance. These were mainly preserved in the manner of preparation of dishes and in the composition of festive meals and reflected a strong attachment to the home and dishes of one’s childhood. Even in the new surroundigs, such dishes were pre pared almost identically, a fact especially true of Christmas and Easter dishes and the customs connected to them. The food culture of the residents of Maribor thus largely depended upon their fi nancial circumstances but also on the yearly and weekly rhythm of life. The com position of meals was adequate, but often monotonous and modest, dependet upon the seasons and upon the food grown in gardens or bought in markets, and also upon the days of the week; the large majority of residents ate different kinds of foods on workdays, on fasting days, Sundays, and holidays. There were no marked changes within the period dealt with in this study. The shorter period of want after World War I was followed by a relatively stable period lasting until World War II which did not bring about any major changes in the food culture of Maribor. Despite Migration to the city and innovations in the food culture and food industry, it did not differ much from the preceding period of prevailing Aus trian cuisine during the Austro-Hungarian Empire. Major changes occured only after World War II, especially after I960, when some dishes of other Yugoslav eth nic groups were
incorporated in everyday meals and even in festive meals in which traditional elements usually remain unchanged for the longest period of time. Translated by Nives Sulič
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ethnologischer Nahrungsforschung im Lichte jüngster schwedischer Untersuchungen. V: Ethnologia Scandinavica. Lund 1971. Bringéus Nils-Arvid, International Conference on Ethnological Food Research. Ethnologia Europaea 1981. Burnett John, Plenty Want. A social history of food in England from 1850 to the present day. London 1989· Comments. Ethnologia Europaea 9/1976, št. 1. Cundrič Janez, Vsa ta nagota! (Pogovor z nekdanjim mariborskim gostincem in lastnikom kinematografa Gjurom Valjakom). 7D 9/1980, št. 3 (24. januar). Definitivni rezultati popisa stanovništva od 31. marta 1931· godine, knjiga 4. Beo grad 1931.
168 PREHRANA V MARIBORU Douglas Mary, Food as an Art Form. Form Studio 1974, Nr. 969. Dr. Oetkerjev pripomoček za vkuhavanje. Kraj in letnica izdaje nista označena. Dr. Oetkerjevi recepti za kuhinjo in dom. Kraj in letnica izdaje nista označena. Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh 1986. Gamerith Anni, Speise und Trank im südoststeirischen Bauernland. Graz 1988. Godina Maja, Maribor 1919-1941. Oris družabnega življenja. Dialogi 22/1986, št. 10. Godina Maja, The Nutrition of the Maribor Workers between Two Wars - between Peasant and Town Food. V: Etnološka stičišča 3, Ljubljana 1991. Godina Maja, Iz mariborskih predmestij. O življenju in kulturi mariborskih delav cev v letih 1919 do 1941. Maribor 1992. Godina-Golija Maja, O pomenu krompirja v prehrani na Slovenskem. Rodna gruda 16/1994, št. 10. Gospodinjstvo in sodobna meščanska kuhinja. Maribor 1938. Grajski kino kavarna in bar. Maribor 1938. Großstadt. Aspekte empirischer Kulturforschung. Berlin 1985. Harris Marvin, Good to eat. Riddles of Food and Culture. New York 1985. Herrig Getrud, Ländliche Nahrung im Strukturwandel. Meisenheim am Glan 1974. Heureka. Ilustrirana zgodovina izumov. Ljubljana 1978. Hopf Droste Marie-Luise, Von Konservendosen und Einmachglasern. V: Wandel der Volkskultur in Europa. Münster 1988. Izgoršek Amalija, Kako se lahko varčuje v gospodinjstvu. Ljubljana 1937. Jeggle Utz, Essen in Südwestdeutschland. Kostproben der schwäbischen Küche. Schweizerisches Archiv für Volkskunde 82/1986. Jeggle Utz, Eßgewohnheit und Familienordnung. Was beim Essen alles
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170 PREHRANA V MARIBORU Meners Uwe, Volkskultur und Geschichte. Anmerkung zur Erforschung kulturhi storischer Prozesse am Beispiel der Trinkgewohnheiten. Rheinisch-westfäli sche Zeitschrift für Volkskunde 36/1991Mennell Stephen, Die Kultivierung des Appetits. Frankfurt am Main 1988. Mosmer Anton, Kindersaugflaschen aus Holz. V: Volkskunst 6/1983, št. 3. Najboljša navodila za prirejanje čokoladnih sladčic. Izdalo podjetje Julius Meinl. Kraj in letnica izdaje nista označena. Neunteufel Herta, Weihnachtliche Gebildlebekuchen aus Graz. Volkskunst 6/1983, št. 4. Novak Anka, Hrana v Šenčurju. Traditiones 15/1986. Novak Vilko, Ljudska prehrana v Prekmurju. Ljubljana 1947. Novak Vilko, Prehrana. V: Slovenska ljudska kultura. Ljubljana I960. Novak Vilko, Prehrana. Etnološka topografija slovenskega etničnega ozemlja, Vprašalnica V. Ljubljana 1976. Ostrovška Milica, Tako smo živeli. Pripoved o neki mladosti. Tipkopis. Maribor, letnica nastanka ni označena. Pertl Eman, Razvoj zdravstva v Mariboru. Časopis za zgodovino in narodopisje 57/1986, št. 2. Petek Tone, Kratek etnološki oris železničarske kolonije Studenci v Mariboru. Kro nika. Časopis za slovensko krajevno zgodovino 31/1983, št. 2-3. Petan Žarko, Dvojčka. Maribor 1983. Pirc Ivo, Prehrana prebivalstva. V: Socialni problemi slovenske vasi L Ljubljana 1938. Pleiweis Magdalena, Slovenska kuharica (6. natis), izpopolnila in predelala S. M. Félicita Kalinšek. Ljubljana 1912. Praktična gospodinja. Letniki od 1934 do 1938. Ravnik Mojca, Galjevica. Ljubljana 1981. Reisman Avgust, Iz življenja med vojno. Maribor 1939Remec Marija,
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VIRI IN LITERATURA 171 Sandgruber Roman, Knödel, Nudel, Topfenstrudel. Österreichische Ernährungs gewohnheiten und regionale Unterschiede in Mitteleuropa. V: Nord-SüdUnterschiede in der städtischen und ländlichen Kultur Mitteleuropas. Mün ster 1985. Sandgruber Roman, Genüsse. Kulturgeschichte der Genüßmittel. Wien, Köln, Graz 1986. Sandgruber Roman, Zeit der Mahlzeit. Veränderungen in Tagesablauf und Mahl zeiteneinteilung in Österreich in 18. und 19. Jahrhundert. V: Wandel der Volkskultur in Europa. Münster 1988. Schärer Martin R., Vom Teller in die Vitrine. Ist Ernährung museogen? Schweizeri sches Archiv für Volkskunde 82/1986. Schärer Martin R., Ernährung und Essgewohnheiten. V: Handbuch der schweize rischen Volkskunde. Bd. 1. Zürich 1992. Segschneider Ernst Helmut, Not kennt kein Geld. Formen der Nahrungsbeschaf fung nach dem Zweiten Weltkrieg im Raum Osnabrück. Rheinisch-westfäli sche Zeitschrift für Volkskunde 34-35/1989-90. Senica Branko, Šestinšestdeset dni. Maribor 1991. Sirk Tatjana, Briška kuhinja. Traditiones 16/1987. Slovenec. Letniki od 1926 do 1941. Spiekermann Uwe, Der Aufstieg und Bedeutungsgewinn industrieller Fertigspei sen. Suppen, Fleischextrakt und Suppenpräparate um die Jahrhundertwen de (1880-1930). Tipkopis v Seminar für soziale Geschichte, Münster 1993· Spohn Thomas, Veränderungen der Tischsitten im Spiegel bürgelicher Inventare der 17. und 18. Jahr. Rheinisch-westfälische Zeitschrift für Volkskunde 30-31/1985-1986. Stabej Jože, Kruh ubogih. Kulturnozgodovinski in jezikovni začrt zgodovine krom pirja na Slovenskem. Ljubljana 1977. Sterle
Meta, Prehrana na Loškem. Loški razgledi 34/1987. Straža. Letniki od 1919 do 1924. Štastna Jarmila, Stravovani pražskdho dëlnictva a chudiny ve druhé polovinë 19. a pa počatku 20. stoleti. Česky lid 64/1977, št. 1. Tabor. Letniki od 1919 do 1926. Teplÿ Bogo, Iz zgodovine mariborskega gostinstva. Gostinski šolski center ’58—’68. Maribor 1968. Teuteberg Hans J., Wiegelmann Günter, Der Wandel der Nahrungsgewohnheiten unter dem Einfluss der Industrialisierung. Göttingen 1972. Teuteberg Hans J., Die Eingliederung des Kaffes in den täglichen Getränkekon sum. V: Hans J. Teuteberg, Günter Wiegelmann, Unsere tägliche Kost. Mün ster, 1986. Teuteberg HansJ., Die Ernährung als psychosoziales Phänomen. V: HansJ. Teute berg, Günter Wiegelmann, Unsere tägliche Kost. Münster 1986.
172 PREHRANA V MARIBORU Teuteberg Hans J., Prolegomena zu einer Kulturpsychologie des Geschmacks. V: Kulturthema Essen. Ansichten und Problemfelder. Berlin 1993. Tokarev Sergej A., Von einigen Aufgaben der ethnographischen Erforschung der materiellen Kultur. Ethnologia Europaea 6/1972, št. 2. Tolksdorf Ulrich, Grill und Grillen oder: die Kochkunst der mittleren Distanz. Kie ler Bläter zur Volkskunde 5/1973· Tolksdorf Ulrich, Essen und Trinken in Ost- und West-Preussen. Marburg 1975. Tolksdorf Ulrich, Schwangerschaftsgelüste. Kieler Blätter für Volkskunde 7/1975. Tolksdorf Ulrich, Strukturalistische Nahrungsforschung. Versuch eines generellen Ansatzes. Ethnologia Europaea 9/1976, št. 1. Tolksdorf Ulrich, Nahrung-Not und Überfluß. V: Umgang mit Sachen. Regensburg 1981. Tolksdorf Ulrich, Der Schnellimbiß und the World of Ronald McDonald’s. Kieler Bläter zur Volkskunde 12/1981. Tolksdorf Ulrich, Nahrungsforschung. V: Grundriß der Volkskunde. Hg. von RolfW. Brednich. Berlin 1988. Tomažič Tanja, Gostilne, kakršnih se pri nas spominjamo. Slovenski etnograf 29/ 1976 (1978). Tomažič Tanja, Gospodinjski izdatki v meščanski družini. Dnevnik Pavle R. od 1916-1950. Traditiones 13/1984. Umgang mit Sachen. Zur Kulturgeschichte des Dinggebrauchs. Hrsg. K. Köstlin und H. Bausinger. Regensburg 1983· Veliki adresar Maribora, Celja in Ptuja. Maribor 1935. Vrišer Sergej, Stari Maribor: mesto, ljudje in dogodki. Kronika. Časopis za slo vensko krajevno zgodovino 31/1983· Weber - Kellermann Ingeborg, Fragebogen zu einer Volkskunde des Nahrungswe sens. V: Deutsches Jahrbuch für Volkskunde. Bd.
4, 1958. Wiegelmann Günter, Speiseeis in volkstümlichen Festmahlzeiten. Deutsche Le bensmittel-Rundschau, Bd. 60. Stuttgart 1964. Wiegelmann Günter, Alltags- und Festspeisen. Wandel und gegenwärtige Stellung. Marburg 1967. Wiegelmann Günter, Was ist der spezielle Aspekt ethnologischer Nahrungsfor schung. V: Ethnologia Scandinavica. Stockholm 1971. Wiegelmann Günter, Forschungs- und Arbeitsberichte. Von der Querschnittanaly se zur seriellen Analyse. Rheinisch-westfälische Zeitschrift für Volkskunde 26-27/1981-82. Wiegelmann Günter und Mauss Annette, Fischversorgung und Fischspeisen in 19und 20. Jahrhundert. Versuch einer quantitativen Analyse. V: The Fishing Cul ture of the World. Budapest 1984. Wiegelmann Günter, Innovationen in Speisen und Mahlzeiten. V: Hans J. Teute berg, Günter Wiegelmann, Unsere tägliche Kost. Münster 1986.
VIRI IN LITERATURA 173 Wiegelmann Günter, Die Modernisierung der Tischsitten bei der Landbevölkerung Miteleuropas. V: Hans J. Teuteberg, Günter Wiegelmann, Unsere tägliche Kost. Münster 1986. Wiegelmann Günter, Möglichkeiten ethnohistorischer Nahrungsforschung. V: HansJ. Teuteberg, Günter Wiegelmann, Unsere tägliche Kost, Münster 1986. Wiegelmann Günter, Zucker und Süßwaren im Zivilisationsprozeß der Neuezeit. V: Hans J. Teuteberg, Günter Wiegelmann, Unsere tägliche Kost. Münster 1986. Wiegelmann Günter, Historische Grundlagen der regionalen Kostunterschiede in Mitteleuropa. V: Alt Landschaftsküchen in neuer wissenschaftlicher Bewer tung. Frankfurt 1990. Wiegelmann Günter, Prinzipien zur Gliederung der Volkskultur. V: VolkskulturGeschichte-Region. Würzbrug 1990. Wiegelmann Günter, Kartoffelspeisen des 19· Jahrhunderts in Norddeutschland. V: Die Kartoffel. Geschichte und Zukunft einer Kulturpflanze. Cloppenburg 1992. Za vsak dan. Univerzalni informativni priročnik za ženski svet. Maribor 1938. Zagorski Cvetko, Vračanje k sebi. Spominska proza. Ljubljana 1988. Zeichen der Not. Als der Stahlhelm zum Kochtopf wurde. Detmold 1989. Zweig Stefan, Včerajšnji svet. Ljubljana 1958. Žagar Janja, Služkinje v Ljubljani. Traditiones 15/1986. Žagar Janja, Oblačilna kultura delavcev v Ljubljani med prvo in drugo svetovno vojno. Ljubljana 1994. Žena in dom. Letniki I/1930-XII/1941. Židov Nena, Ljubljanski živilski trg. Ljubljana 1994. |
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| spelling | Godina Golija, Maja 1960- Verfasser (DE-588)1036722538 aut Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja Maja Godina Golija Ernährung in Maribor in den zwanziger und dreißiger Jahren des 20. Jahrhunderts Food culture in Maribor in the 1920's and 1930's Maribor Obzorja 1996 178 Seiten Illustrationen txt rdacontent n rdamedia nc rdacarrier Auflage 800. - Literaturverzeichnis Seite 167-173 Dissertation Universität Ljubljana, Philosophische Fakultät 1995 Überarbeitete Buchhandelsausgabe Deutsche und englische Zusammenfassung: Ernährung in Maribor in den zwanziger und dreißiger Jahren des 20. Jahrhunderts. Food culture in Maribor in the 1920's and 1930's Geschichte 1920-1940 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Ess- und Trinksitte (DE-588)4015556-0 gnd rswk-swf Kulturanthropologie (DE-588)4133903-4 gnd rswk-swf Maribor (DE-588)4114985-3 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Maribor (DE-588)4114985-3 g Ernährung (DE-588)4015332-0 s Ess- und Trinksitte (DE-588)4015556-0 s Kulturanthropologie (DE-588)4133903-4 s Geschichte 1920-1940 z DE-604 Digitalisierung BSB München 19 - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027713331&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung BSB München 19 - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027713331&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract Digitalisierung BSB München 19 - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027713331&sequence=000005&line_number=0003&func_code=DB_RECORDS&service_type=MEDIA Literaturverzeichnis |
| spellingShingle | Godina Golija, Maja 1960- Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja Ernährung (DE-588)4015332-0 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Kulturanthropologie (DE-588)4133903-4 gnd |
| subject_GND | (DE-588)4015332-0 (DE-588)4015556-0 (DE-588)4133903-4 (DE-588)4114985-3 (DE-588)4113937-9 |
| title | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja |
| title_alt | Ernährung in Maribor in den zwanziger und dreißiger Jahren des 20. Jahrhunderts Food culture in Maribor in the 1920's and 1930's |
| title_auth | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja |
| title_exact_search | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja |
| title_full | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja Maja Godina Golija |
| title_fullStr | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja Maja Godina Golija |
| title_full_unstemmed | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja Maja Godina Golija |
| title_short | Prehrana v Mariboru v dvajsetih in tridesetih letih 20. stoletja |
| title_sort | prehrana v mariboru v dvajsetih in tridesetih letih 20 stoletja |
| topic | Ernährung (DE-588)4015332-0 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Kulturanthropologie (DE-588)4133903-4 gnd |
| topic_facet | Ernährung Ess- und Trinksitte Kulturanthropologie Maribor Hochschulschrift |
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