Povijest konzumacije konjskog mesa

Mikan, Paula

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master's thesis

Povijest konzumacije konjskog mesa

Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:330636

Mikan, Paula

University of Zagreb
Faculty of Agriculture
Department of Animal Science and Technology

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APA 6th Edition

Mikan, P. (2021). Povijest konzumacije konjskog mesa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:330636

MLA 8th Edition

Mikan, Paula. "Povijest konzumacije konjskog mesa." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:330636

Chicago 17th Edition

Mikan, Paula. "Povijest konzumacije konjskog mesa." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:330636

Harvard

Mikan, P. (2021). 'Povijest konzumacije konjskog mesa', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 27 March 2023, https://urn.nsk.hr/urn:nbn:hr:204:330636

Vancouver

Mikan P. Povijest konzumacije konjskog mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2023 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:204:330636

IEEE

P. Mikan, "Povijest konzumacije konjskog mesa", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:330636

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:330636

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Metadata

Title	Povijest konzumacije konjskog mesa
Title (english)	The history of horse meat consumption
Author	Paula Mikan
Mentor	Jelena Ramljak (mentor)
Committee member	Jelena Ramljak (predsjednik povjerenstva)
Committee member	Dragica Šalamon (član povjerenstva)
Committee member	Ivica Kos (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Department of Animal Science and Technology) Zagreb
Defense date and country	2021-09-30, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Prije procesa domestikacije ljudi su konje koristili kao izvor hrane koji je omogućavao njihov opstanak i daljnji razvoj. Udomaćivanjem konja, njihov odnos prema konjima se mijenja te ih počinju koristiti kao vjerne pratioce u svakodnevnim aktivnostima, od lova do radova na zemlji. Unazad nekoliko desetljeća na spomen konzumiranja konjskog mesa, javljale su se negativne reakcije ljudi ponajviše zbog emotivnog odnosa prema konjima. No, u nekim kulturama navika konzumiranja mesa konja, i kopitara općenito, održala se do današnjih dana. Pitanje konzumacije konjskog mesa (hipofagija) oduvijek je imalo podvojena mišljenja i poticalo je na raspravu. Dok se u nekim državama konjetina i proizvodi od konjskog mesa smatraju delicijama i postoji njegova kultura konzumacije (Italija, Francuska), u drugim zemljama konzumacija se smatra tabuom (SAD, Engleska). Cilj rada je prikazati promjene u preferencijama i navikama konzumacije konjskog mesa kroz povijest u različitim dijelovima svijeta.
Abstract (english)	Before domestication, people used horses as a source of food that allowed them to survive and evolve. With the domestication of horses, their attitude towards horses changes and they begin to use them as faithful companions in daily activities, from hunting to farm work. Decades ago, people reacted negatively to the mention of eating horsemeat, mostly because of their emotional attitudes toward horses. However, in some cultures, the habit of eating horsemeat and horses in general has persisted to this day. The issue of eating horsemeat (hypophagia) has always led to divided opinions and debates. While in some countries, horsemeat and its products are considered a delicacy and there is a culture of consumption (Italy, France), in other countries, consumption is considered taboo (USA, England). The aim of this article is to show the changes in preferences and habits in the consumption of horsemeat throughout history in different parts of the world.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:330636
Study programme	Title: Production and Processing of Meat Study programme type: university Study level: graduate Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2022-01-19 09:23:21