Производството, търговия и потребление на храна на българите през втората половина на 19 век
Bulgarian Food Production, Trade and Consumption in the Second Half of the 19th Century

Author(s): Rumen Andreev
Subject(s): Economy, Business Economy / Management, Agriculture, Socio-Economic Research
Published by: Университет за национално и световно стопанство (УНСС)
Keywords: food; agriculture
Summary/Abstract: Every community and people are culturally and historically connected to food. Faith, religion, health and longevity of the nation are also connected to food. Religions around the world oblige what food believers should consume, when to abstain from certain foods and when not. Food and people‘s health are connected to labor, which is a major production factor. In the 19th century, agriculture was not mechanized and production in this sector directly depended on people‘s labor. Bulgarian food is diverse, and Orthodoxy allows the use of all types of food throughout the year, unlike other religions that impose absolute abstinence from certain foods. The purpose of the article is to present the food of Bulgarians in the second half of the 19th century, when the Third Bulgarian State was created. The main thesis of the report is that this was a period of flourishing Bulgarian agriculture and an abundance of food products. For the needs of the study, an interdisciplinary approach was used, using sources from the visual arts, fiction, archival documents and scientific research.

• Details
• Contents