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Vol. 49 No. 3 (2020)

Uredili / Edited by Špela Ledinek Lozej, Katarina Šrimpf Vendramin, Ingrid Slavec Gradišnik & Jurij Fikfak

Published: 2020-12-31

FOOD HERITAGE-MAKING BETWEEN THE ALPS AND THE ADRIATIC

Food Heritage-Making between the Alps and the Adriatic

Špela Ledinek Lozej, Katarina Šrimpf Vendramin

7-16
- PDF (Slovenščina)
Plenty of Fish in This Sea: Sifting the past in the Northeastern Adriatic

Nataša Rogelja Caf, Alenka Janko Spreizer, Martina Bofulin

17-34
- PDF (Slovenščina)
The Upper Savinja Valley Stomach Sausage – A Narrative of Space, Diet, and People

Maja Godina Golija

35-52
- PDF (Slovenščina)
Branding Tolmin Cheese

Špela Ledinek Lozej

53-80
- PDF (Slovenščina)
Between Traditions and Innovations Culinary Boutique Tourism in the Hinterland of Mediterranean Tourist Destinations

Maja Topole, Primož Pipan

81-111
- PDF (Slovenščina)

ARTICLES - Edited by Ingrid Slavec Gradišnik & Jurij Fikfak

A Spirit in the Service of the Nation Slivovka and Banal Nationalism in Selected Newspapers in Socialist Yugoslavia

Jernej Mlekuž

115-134
- PDF (Slovenščina)
Routes of Kuçedra Relation to Water and Authority in Contemporary Albania

Nataša Gregorič Bon

135-161
- PDF (Slovenščina)
Narratives about Work in Croatian Celebrity Culture

Ozren Biti

163-184
- PDF