Greek gastronomy

The aim of the work is to characterize Greek gastronomy, to emphasize the qualities of Greek cuisine and its typical features, to point out the importance of Greek gastronomy both for the tourism industry in Greece and for the local inhabitants, to analyse the position of Greek gastronomy in Prague and the possibilities to use local dining facilities for this designated purpose. In the first chapter of the study, basic gastronomic terminology is defined as well as the importance of gastronomy in history, dining as a fundamental service in the tourism industry and the relationship between tourism and gastronomy is also explained. The second chapter of the study dwells on the importance of the tourism industry for the Greek economy. It expands on basic geographic details and on the history of Greece. The third chapter focuses on the characteristics of Greece gastronomy it describes traditional Greek meals, local dining habits, table manners or Greek festivals associated with gastronomy. The final, practical part is dedicated to Greek gastronomy in Prague and analyses chosen dining facilities, then, using a comparative method, compares the acquired information by its own means.