Provider: - Institution: - Data provided by Europeana Collections- V sredini škofov kruh s sadjem in orehi, v ospredju in zadaj levo ljubljanska jajčna jed (recept iz 19. stoletja), levo Hildegardini ...piškoti za živce ter ostali priboljški. Specialitete so pripravile bibliotekarke Slovanske knjižnice. - All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Pozornost se ukazuje na dosad neprotumačen motiv u obliku dva spojena hljepčića u crkvi Sv. Trojstva na freski Posljednje večere iz Žminja. Time se ispravlja krivi navod u Leksikonu ikonografije, ...liturgike i simbolike zapadnog kršćanstva (Zagreb, 1979.). Prema terenskim zapisima s kraja 20. st. analizira se gradivo o uskrsnom kruhu i pecivu iz središnje Istre u svjetlu blagdanskog darivanja.
Provider: - Institution: - Data provided by Europeana Collections- Notranjost pekarne Josipa Kirbiša, kjer se dela “s polno paro”. Leta 1938 je prijavil dva pomočnika in enega vajenca.- All metadata ...published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Original language summary:
O výrobě pečiva v Praze Holešovicích.- Extended description:
Provoz automatické linky v podniku Mlýnský a ...pekárenský průmysl Praha Holešovice. Moderní výrobní linka zvládla za hodinu vyrobit 7 tun chleba a pokryla tak potřeby třetiny obyvatel Prahy.
Production line operation in the company Mill and Baking Industry Praha Holešovice. Modern production line handled to produce 7 tons of bread per hour and covered the needs of the third of the population of Prague.- Information:
Datum vysílání neznáme. Broadcast date uknknown.- Production of pastry in Prague - Holešovice.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Original language summary:
Výroba tradičního, zdobeného vizovického pečiva.- Information:
Datum vysílání neznáme. Broadcast date ...uknknown.- Making of traditional, decorated pastries from Vizovice.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Společně s publ. Kniha receptů a návod k upotřebení a Schichtova kuchařka 2.-5. díl ve společném
kartonovém obalu (25 cm)- All ...metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
