. . "Speciality of French gastronomy ? Snail meat"@en . "G\u00E1l, Robert" . "978-80-7318-944-0" . . "Univerzita Tom\u00E1\u0161e Bati ve Zl\u00EDn\u011B" . "Snail meat is a part of the human diet since time immemorial. According to the preserved findings, early man was in the Stone Age ate snail meat. In the 21th century are snails still sought delicacy. Among the biggest consumers of snail meat are the countries of southern Europe. But in comparison with other kinds of meat is consumption still negligible. Snail's specialties are mainly considered to be a luxury food. It is associated with a higher price, so snails are prepared primarily in restaurants. Based on several research confirms that eating of snail meat grows not only in southern states, but also in other countries."@en . . "RIV/70883521:28110/10:63510021!RIV11-MSM-28110___" . "Zl\u00EDn" . . "28110" . "RIV/70883521:28110/10:63510021" . "V" . "Nov\u00E9 trendy v gastronomii, workshop 2010" . "1"^^ . "Hlem\u00FD\u017Ed\u00ED maso pat\u0159\u00ED do lidsk\u00E9 v\u00FD\u017Eivy odnepam\u011Bti. Podle dochovan\u00FDch n\u00E1lez\u016F, u\u017E pra\u010Dlov\u011Bk v dob\u011B kamenn\u00E9 jedl \u0161ne\u010D\u00ED maso. V 21. stolet\u00ED jsou hlem\u00FD\u017Edi st\u00E1le vyhled\u00E1vanou pochoutkou. Mezi nejv\u011Bt\u0161\u00ED spot\u0159ebitele pat\u0159\u00ED st\u00E1ty ji\u017En\u00ED Evropy. Ve srovn\u00E1n\u00ED s ostatn\u00EDmi druhy masa je v\u0161ak spot\u0159eba st\u00E1le zanedbateln\u00E1. Hlem\u00FD\u017Ed\u00ED speciality jsou p\u0159ev\u00E1\u017En\u011B pova\u017Eov\u00E1ny za luxusn\u00ED pokrmy. Poj\u00ED se s nimi vy\u0161\u0161\u00ED cena, a tak se stala jejich p\u0159\u00EDprava v\u00FDsadou restaurac\u00ED. Na z\u00E1klad\u011B n\u011Bkolika v\u00FDzkum\u016F je potvrzeno, \u017Ee konzumace hlem\u00FD\u017Ed\u00EDho masa roste nejen v jihoevropsk\u00FDch st\u00E1tech, ale tak\u00E9 v dal\u0161\u00EDch zem\u00EDch sv\u011Bta" . "Specialita francouzsk\u00E9 kuchyn\u011B ? pokrmy z hlem\u00FD\u017Ed\u00EDho masa"@cs . . "2"^^ . . "Specialita francouzsk\u00E9 kuchyn\u011B ? pokrmy z hlem\u00FD\u017Ed\u00EDho masa" . "[352B7DF26DE7]" . "Krom\u011B\u0159\u00ED\u017E" . . "Stratilov\u00E1, Zuzana" . . "8"^^ . . "2010-01-01+01:00"^^ . "Specialita francouzsk\u00E9 kuchyn\u011B ? pokrmy z hlem\u00FD\u017Ed\u00EDho masa" . "Specialita francouzsk\u00E9 kuchyn\u011B ? pokrmy z hlem\u00FD\u017Ed\u00EDho masa"@cs . "289011" . . . "Snail garden /Helix pomatia/; gastronomy"@en . . "Hlem\u00FD\u017Ed\u00ED maso pat\u0159\u00ED do lidsk\u00E9 v\u00FD\u017Eivy odnepam\u011Bti. Podle dochovan\u00FDch n\u00E1lez\u016F, u\u017E pra\u010Dlov\u011Bk v dob\u011B kamenn\u00E9 jedl \u0161ne\u010D\u00ED maso. V 21. stolet\u00ED jsou hlem\u00FD\u017Edi st\u00E1le vyhled\u00E1vanou pochoutkou. Mezi nejv\u011Bt\u0161\u00ED spot\u0159ebitele pat\u0159\u00ED st\u00E1ty ji\u017En\u00ED Evropy. Ve srovn\u00E1n\u00ED s ostatn\u00EDmi druhy masa je v\u0161ak spot\u0159eba st\u00E1le zanedbateln\u00E1. Hlem\u00FD\u017Ed\u00ED speciality jsou p\u0159ev\u00E1\u017En\u011B pova\u017Eov\u00E1ny za luxusn\u00ED pokrmy. Poj\u00ED se s nimi vy\u0161\u0161\u00ED cena, a tak se stala jejich p\u0159\u00EDprava v\u00FDsadou restaurac\u00ED. Na z\u00E1klad\u011B n\u011Bkolika v\u00FDzkum\u016F je potvrzeno, \u017Ee konzumace hlem\u00FD\u017Ed\u00EDho masa roste nejen v jihoevropsk\u00FDch st\u00E1tech, ale tak\u00E9 v dal\u0161\u00EDch zem\u00EDch sv\u011Bta"@cs . "Speciality of French gastronomy ? Snail meat"@en . .