Relevant bibliographies by topics / Bulgarian Cooking

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  2. Books
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  4. Conference papers

Academic literature on the topic 'Bulgarian Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Bulgarian Cooking"

1

Walczak-Mikołajczakowa, Mariola. "Turkish Borrowings in Bulgarian Lexis Related to Cuisine and Cooking." Przegląd Humanistyczny, no. 68/4 (April 23, 2023): 93–101. http://dx.doi.org/10.31338/2657-599x.ph.2022-4.7.

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Lexical borrowings from Turkish occupy an important place in the lexis of modern Bulgarian. Attempts to eradicate Turcisms, which had been underway for several decades, have been unsuccessful. Even systemic measures have failed. It has not been possible to replace with native lexis or lexis borrowed from other languages in particular that vocabulary which has penetrated most deeply into the consciousness of Bulgarians, that is, words used for centuries in everyday life. This compact group, saturated to the brim with Turcisms, is formed by the vocabulary related to the kitchen and its equipment
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2

Dineva, Snejana. "MONITORING OF NITRATE CONTENT IN POTATOUS FROM BULGARIAN MARKET." International Conference on Technics, Technologies and Education, ICTTE 2019 (2019): 534–37. http://dx.doi.org/10.15547/ictte.2019.07.081.

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The potatoes are common food for people of all ages and very often are used in Bulgarian kitchen as a main component of core dishes and also separately under different types of salad. The aim of this article is to give information about the nitrate content in potatoes from the commercial chain in Bulgaria. The monitoring have been conducted during June, July and August. The measurements of NO3- ions were carried out with a Greentest appliance, Model ECO 5. The samples from the conducted monitoring were with higher NO3- content for the fresh potatoes that have been accepted and recommended from
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3

Shevchenko, Larysa, and Dmytro Dergach. "COOKING SHOW genre in the stylistic paradigm of modern slavic mass media." Current issues of Ukrainian linguistics: theory and practice, no. 47 (2023): 32–49. http://dx.doi.org/10.17721/apultp.2023.47.32-49.

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The article touches upon the problem of media communication dynamics, synchronized with its language nature, functions and genre system. The author's argumentation is based on the analysis of the show genre that realize the functional potential of literary language in entertainment and cognition. Its communication invariant – the cooking show genre – has been interpreted using the methods of media linguistic episteme and research paradigm. From the point of view of functional stylistics, the architectonics and creolization means of the cooking show in its various invariants were analyzed. It i
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4

Pekova, Liliya M., Magdalena P. Baymakova, Pavlina O. Parousheva, Mariya D. Fartunova, Nikolay E. Dimitrov, and Iskra A. Tomova. "Clinical Characteristics of Ulceroglandular Tularemia in Two Bulgarian Regions, 2014-2015: a Report of Five Cases." Folia Medica 59, no. 4 (2017): 486–93. http://dx.doi.org/10.1515/folmed-2017-0050.

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AbstractWe present here the first five human cases with tularemia from two regions in South Bulgaria in which there had been no previous report of the infection. The cases occurred over a period of 8 months (December 2014 - August 2015). They were treated at the Department of Infectious Diseases in Stara Zagora University Hospital, Bulgaria. We present the clinical, epidemiological and laboratory data for four men and one woman (age range 52 to 73 years). Three men were hunters, four patients took part in handling, preparing/skinning and cooking the game animals. One man marked agricultural wo
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5

Zhelyazkov, G., D. Stratev, and M. Strateva. "Effect of cold and frozen storage on veined rapa whelk (Rapana venosa) meat quality." Agricultural Science and Technology 16, no. 3 (2024): 54–61. http://dx.doi.org/10.15547/ast.2024.02.030.

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Abstract. The study aim was to determine the impact of storage period on veined rapa whelk (Rapana venosa) meat, either chilled for 6 days or frozen for 3, 6, 9 and 12 months on its technological traits, chemical composition and fatty acid profile. Rapa whelks were collected by divers in June 2021 from the Black Sea, one nautical mile off the Bulgarian coast. A total of 60 kg of rapa whelks were collected from a depth of 10-15 m. The water holding capacity, cooking and roasting losses, meat proximate composition and fatty acid profile were analysed in the laboratories of the Faculty of Agricul
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6

Neshovska, Christina, Veselin Kirov, Zaprianka Shindarska, and Iliyan Kostov. "RISK ASSESSMENT IN DOG FOOD PROCESSING." Knowledge International Journal 31, no. 3 (2019): 697–702. http://dx.doi.org/10.35120/kij3103697n.

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We conduct a comparative study that includes an analysis of three different types of dog foods processing – dry-extruded, wet and raw ones.Our aim was to compare the technological stages of these three three different types of dog foods processing and to analyze the Critical Control Points and risk factors throughout the production cycles.The Critical Control Points at the production cycles in three types of dog food were analyzed. A risk assessment of the food production stages with a view to their safety by comparison of the shelf life of different types of dog food has been carried out usin
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7

Maykova, S. V., I. S. Romashko, O. M. Vivcharuk, and N. P. Shemedyuk. "Karotin contained bioyogurts and their use for the development of biologically valuable restaurant dishes." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 97 (2022): 27–33. http://dx.doi.org/10.32718/nvlvet-f9705.

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The paper considers the feasibility of using organic yogurts in the manufacture of several traditional cold dishes, in the recipes of which there is a fermented milk product. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of optimization of several dishes of different cuisines of the world, which use sour milk component in their recipes. An appropriate substitute with improved characteristics is proposed and the use of organic yogu
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8

Shkodrova, Albena. "Home Cooking from a “Slavery” to a “Right”. The Impact of State Socialist Feminism on Domestic Cooking Practices in Bulgaria." Food and History 16, no. 1 (2018): 117–39. http://dx.doi.org/10.1484/j.food.5.117098.

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9

Dimitrova, Tsonka. "WILD EDIBLE MUSHROOM USAGE BY THE URBAN AND RURAL POPULATION IN DIFFERENT REGIONS OF THE WORLD, COMPARED TO THE REGION OF VARNA-BULGARIA." Journal of IMAB - Annual Proceeding (Scientific Papers) 29, no. 2 (2023): 4951–57. http://dx.doi.org/10.5272/jimab.2023292.4951.

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Purpose: Wild edible mushrooms are used worldwide and in Bulgaria as well. This inquiry investigation aimed at evaluating some mushroom usage practices by inhabitants in towns and villages in the Region of Varna, Bulgaria. Material/Methods: We carried out a study of 200 adult individuals, 100 males and 100 females, on the territory of the Region of Varna using anonymous inquiry with a set of 12 concrete items about wild edible mushroom usage. Statistical data processing was performed using descriptive and correlation analysis. Results: There was a domination of the negative attitude towards th
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10

Dimitrova, Tsonka, Petko Marinov, Galina Yaneva, and Dobri Ivanov. "ANALYSIS OF USAGE AND QUALITY OF WILD EDIBLE MUSHROOMS BY PEOPLE FROM BULGARIA, COMPARED TO OTHER FOREIGN COUNTRIES." Journal of IMAB - Annual Proceeding (Scientific Papers) 27, no. 4 (2021): 4151–56. http://dx.doi.org/10.5272/jimab.2021274.4151.

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Purpose: Wild edible mushrooms are collected and consumed for centuries worldwide and in Bulgaria as well. This questionnaire investigation aimed at assessing some common mushroom usage practices in a random sample from the population in Varna region, Bulgaria. Material/Methods: We performed a study of 200 adult individuals, 100 males and 100 females, from Varna region using anonymous questionnaire with 12 basic items about wild edible mushroom usage. Statistical data processing was performed using descriptive methods and correlation analysis. Results: There was a prevalence of male and female
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Books on the topic "Bulgarian Cooking"

1

Slavov, Atanas. Traditional Bulgarian cooking. Hippocrene Books, 1998.

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2

St. George Ladies Society (Washington, D.C.), ed. Bulgarian and other favorite recipes. St. George Ladies Society, 1991.

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3

Cholcheva, Penka. Zlatna gotvarska kniga. Fama, 2001.

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4

Emilii͡a︡, Kostandieva, ed. Stari ret͡s︡epti ot Shumensko. Izdatelska kŭshta "Slavcho Nikolov i sie", 1992.

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5

Chaushev, Asen. Luksozna kukhni͡a︡. Intermeni͡u︡, 1991.

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6

Smolnit͡ska, Sofii͡a. I͡Astii͡a ot zelenchut͡si i vativa. Medit͡sina i fizkultura, 1987.

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7

Simeonova, Tonka. Bŭlgarska kukhni͡a︡: Li͡a︡to. Delfin Pres, 1992.

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8

Petrov, Li͡ubomir. Nashenska trapeza. Gei͡a-libris, 1992.

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9

Smolnit͡ska, Sofii͡a. Bŭlgarski spet͡sialiteti. DF "Dimitŭr Blagoev", 1991.

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10

Atanasova, Dochka Nikolova. Edna sladka godina v moi︠a︡ dom: Sbornik ret︠s︡epti na panagi︠u︡rski i︠a︡stii︠a︡. IK "Oborishte", 2008.

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Book chapters on the topic "Bulgarian Cooking"

1

"Cooking Advice in Bulgaria." In Rebellious Cooks and Recipe Writing in Communist Bulgaria. Bloomsbury Academic, 2021. http://dx.doi.org/10.5040/9781350132337.0008.

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2

Claquin, Laurent. "The cooking devices of Apollonia Pontica (Bulgaria):." In The Danubian Lands between the Black, Aegean and Adriatic Seas. Archaeopress Publishing Ltd, 2015. http://dx.doi.org/10.2307/j.ctvr43k44.68.

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Conference papers on the topic "Bulgarian Cooking"

1

DÖMÖTÖRI, Neli. "TEMPORAL ASPECTS OF RESULTATIVE CONSTRUCTIONS IN BULGARIAN, ENGLISH AND HUNGARIAN COOKING RECIPES." In 14th International Conference of J. Selye University. J. Selye University, Komárno, Slovakia, 2022. http://dx.doi.org/10.36007/4508.2023.09.

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