Transformation of czech cuisine from the time of Magdalena Dobromila Rettigova to current trends of healthy lifestyle

The thesis focuses on the topic of changing eating habits from the time of Magdalena Dobromila Rettigová to contemporary trends of healthy lifestyle. It is a gradual development of eating from the late 18th century to the present. In the thereoretic part there is a discription of the contrast of the Czech writer's life and a present-day lifestyle. We can find a chapter about a life of Magdalena Dobromila Rettigová, background information leading up to, writing the cook book "Cooking at home", which became a convenient handbook for women, containing instructions and directions for kitchen guidance and complex advice for women how to manner as a wife, mother and patriot and also their influence on education of young girls. Next chapter deal with the development of kitchen and cooking, habits connected with dining and lifestyle of that time. In the end of the theoretic part is compared the cuisine of the first half ofthe 19 th century to contemporary eating habits and lifestyle. In the empirical part we can find the results of the questionnaires, which were answered in Střední odborné učiliště Toužim and Střední zdravotnická škola a vyšší odborná škola zdravotnická v Karlových Varech. I wanted to find out how far the students follow the rules of lifestyle, what does their wholeday dining look like. The overall..