Skip to main content Skip to main navigation menu Skip to site footer

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