{"id":3935,"date":"2024-07-15T22:33:57","date_gmt":"2024-07-15T22:33:57","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=3935"},"modified":"2024-07-15T22:33:57","modified_gmt":"2024-07-15T22:33:57","slug":"track-food-trends-with-google-books","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/cs\/science\/food-science\/track-food-trends-with-google-books\/","title":{"rendered":"Sledujte trendy v j\u00eddle pomoc\u00ed slu\u017eby Google Books: Kulin\u00e1\u0159sk\u00e1 \u010dasov\u00e1 schr\u00e1nka"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Sledujte trendy v j\u00eddle pomoc\u00ed slu\u017eby Google Books: Kulin\u00e1\u0159sk\u00e1 \u010dasov\u00e1 schr\u00e1nka<\/h2>\n\n<h2 class=\"wp-block-heading\">Google Books: R\u00e1j pro badatele<\/h2>\n\n<p>Google Books je digit\u00e1ln\u00ed online knihovna, kter\u00e1 umo\u017e\u0148uje u\u017eivatel\u016fm vyhled\u00e1vat v milionech knih. Je to cenn\u00fd n\u00e1stroj pro novin\u00e1\u0159e, fact-checkery a v\u00fdzkumn\u00edky, proto\u017ee poskytuje p\u0159\u00edstup k obrovsk\u00e9mu \u00falo\u017ei\u0161ti znalost\u00ed. P\u0159esto\u017ee tradi\u010dn\u00ed knihovny a fyzick\u00e9 knihy z\u016fst\u00e1vaj\u00ed d\u016fle\u017eit\u00e9, Google Books nab\u00edz\u00ed pohodl\u00ed p\u0159i vyhled\u00e1v\u00e1n\u00ed konkr\u00e9tn\u00edch cit\u00e1t\u016f nebo informac\u00ed z nejasn\u00fdch nebo specializovan\u00fdch zdroj\u016f, kter\u00e9 nemus\u00ed b\u00fdt snadno dostupn\u00e9 jinde.<\/p>\n\n<h2 class=\"wp-block-heading\">Ngrams: Mapov\u00e1n\u00ed v\u00fdvoje slov<\/h2>\n\n<p>Google Labs vyvinul fascinuj\u00edc\u00ed n\u00e1stroj s n\u00e1zvem Ngrams, kter\u00fd u\u017eivatel\u016fm umo\u017e\u0148uje prozkoumat \u010detnost slov a fr\u00e1z\u00ed v knih\u00e1ch v pr\u016fb\u011bhu \u010dasu. Zadan\u00edm dvou nebo v\u00edce vyhled\u00e1vac\u00edch dotaz\u016f Ngrams vytvo\u0159\u00ed graf, kter\u00fd ukazuje, jak \u010dasto se tyto v\u00fdrazy objevily v knih\u00e1ch vydan\u00fdch mezi lety 1500 a 2000. Tento n\u00e1stroj poskytuje jedine\u010dn\u00fd zp\u016fsob, jak sledovat trendy v j\u00eddle a kulturn\u00ed zm\u011bny.<\/p>\n\n<h2 class=\"wp-block-heading\">Vzestup a p\u00e1d mikrovlnn\u00fdch trub<\/h2>\n\n<p>Porovn\u00e1n\u00ed v\u00fdraz\u016f \u201emikrovlnn\u00e1 trouba\u201c a \u201ep\u00e9ct\u201c v Ngrams odhaluje, \u017ee \u201emikrovlnn\u00e1 trouba\u201c z\u00edskala na popularit\u011b v polovin\u011b 50. let 20. stolet\u00ed a p\u0159ekonala \u201epe\u010den\u00ed\u201c. Tento n\u00e1r\u016fst pravd\u011bpodobn\u011b odr\u00e1\u017e\u00ed rostouc\u00ed vyu\u017e\u00edv\u00e1n\u00ed mikrovlnn\u00fdch trub, kter\u00e9 byly poprv\u00e9 patentov\u00e1ny v roce 1941, ale \u0161iroce popul\u00e1rn\u00ed se staly a\u017e v 70. letech 20. stolet\u00ed. Graf v\u0161ak tak\u00e9 ukazuje pokles pou\u017e\u00edv\u00e1n\u00ed \u201emikrovlnn\u00e9 trouby\u201c od poloviny 90. let 20. stolet\u00ed, co\u017e nazna\u010duje posun sm\u011brem k jin\u00fdm zp\u016fsob\u016fm va\u0159en\u00ed.<\/p>\n\n<h2 class=\"wp-block-heading\">Vzestup rukoly a p\u00e1d ledov\u00e9ho sal\u00e1tu<\/h2>\n\n<p>Ngrams tak\u00e9 vrh\u00e1 sv\u011btlo na m\u011bn\u00edc\u00ed se popularitu konkr\u00e9tn\u00edch potravin. Srovn\u00e1n\u00ed \u201erukola\u201c a \u201eledov\u00fd sal\u00e1t\u201c ukazuje, \u017ee rukola p\u0159ekonala ledov\u00fd sal\u00e1t v odkazech v americk\u00fdch knih\u00e1ch v angli\u010dtin\u011b kolem roku 1984. Od t\u00e9 doby rukola zaznamenala st\u00e1l\u00fd n\u00e1r\u016fst, zat\u00edmco ledov\u00fd sal\u00e1t v oblib\u011b poklesl. Tento trend odr\u00e1\u017e\u00ed rostouc\u00ed z\u00e1jem o listovou zeleninu a zdrav\u011bj\u0161\u00ed stravovac\u00ed n\u00e1vyky.<\/p>\n\n<h2 class=\"wp-block-heading\">Popularita tofu a m\u00fcsli<\/h2>\n\n<p>Graf Ngrams pro \u201etofu\u201c ukazuje, \u017ee tato rostlinn\u00e1 b\u00edlkovina byla prakticky nezn\u00e1m\u00e1 a\u017e do roku 1970. V polovin\u011b 80. let 20. stolet\u00ed ji\u017e p\u0159ekonala \u201ehov\u011bz\u00ed pe\u010deni\u201c v oblib\u011b. Podobn\u011b bylo \u201em\u00fcsli\u201c nesl\u00fdchan\u00e9 a\u017e do roku 1970, ale od t\u00e9 doby neust\u00e1le roste a dokonce na n\u011bkolik let kolem roku 1980 p\u0159ekonalo \u201esushi\u201c. Tyto trendy odr\u00e1\u017eej\u00ed rostouc\u00ed popularitu vegetari\u00e1nstv\u00ed, veganstv\u00ed a zdrav\u011bj\u0161\u00edch mo\u017enost\u00ed stravov\u00e1n\u00ed.<\/p>\n\n<h2 class=\"wp-block-heading\">V\u00fdvoj n\u00e1zv\u016f potravin<\/h2>\n\n<p>Ngrams n\u00e1m tak\u00e9 umo\u017e\u0148uje sledovat zm\u011bny v n\u00e1zvech, kter\u00e9 pou\u017e\u00edv\u00e1me pro potraviny. Nap\u0159\u00edklad \u201et\u011bstoviny\u201c byly v oblib\u011b relativn\u011b stabiln\u00ed a\u017e do 70. let 20. stolet\u00ed, kdy za\u010daly r\u016fst a p\u0159ekonaly \u201e\u0161pagety\u201c kolem roku 1982. Tato zm\u011bna nazna\u010duje \u0161ir\u0161\u00ed p\u0159ijet\u00ed italsk\u00e9 kuchyn\u011b a odklon od tradi\u010dn\u011bj\u0161\u00edch americk\u00fdch pokrm\u016f.<\/p>\n\n<h2 class=\"wp-block-heading\">M\u011bn\u00edc\u00ed se chut\u011b v etnick\u00fdch kuchyn\u00edch<\/h2>\n\n<p>Trojboj mezi \u201epad thai\u201c, \u201emoo goo gai pan\u201c a \u201ekorma\u201c odhaluje v\u00fdvoj americk\u00fdch chut\u00ed v etnick\u00fdch kuchyn\u00edch. \u201eKorma\u201c, indick\u00e9 kari j\u00eddlo, za\u017eilo vrcholy a p\u00e1dy v popularit\u011b, zat\u00edmco \u201emoo goo gai pan\u201c, \u010d\u00ednsk\u00e9 nudlov\u00e9 j\u00eddlo, kleslo po sv\u00e9m vrcholu kolem roku 1994. \u201ePad Thai\u201c, thajsk\u00e9 nudlov\u00e9 j\u00eddlo, z\u016fstalo relativn\u011b nezn\u00e1m\u00e9 a\u017e do konce 80. let 20. stolet\u00ed, ale rychle z\u00edskalo na popularit\u011b a do roku 2000 p\u0159ekonalo ob\u011b ostatn\u00ed j\u00eddla. Tento trend odr\u00e1\u017e\u00ed rostouc\u00ed rozmanitost a popularitu asijsk\u00e9 kuchyn\u011b ve Spojen\u00fdch st\u00e1tech.<\/p>\n\n<h2 class=\"wp-block-heading\">Dal\u0161\u00ed dotazy t\u00fdkaj\u00edc\u00ed se j\u00eddla<\/h2>\n\n<p>Mo\u017enosti prozkoum\u00e1v\u00e1n\u00ed trend\u016f v oblasti j\u00eddla pomoc\u00ed Ngrams jsou nekone\u010dn\u00e9. Zde je n\u011bkolik dal\u0161\u00edch dotaz\u016f, kter\u00e9 je t\u0159eba zv\u00e1\u017eit:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Historie pizzy ve Spojen\u00fdch st\u00e1tech<\/li>\n<li>Vzestup a p\u00e1d rychl\u00e9ho ob\u010derstven\u00ed<\/li>\n<li>M\u011bn\u00edc\u00ed se popularita ekologicky p\u011bstovan\u00fdch a lok\u00e1ln\u011b vyr\u00e1b\u011bn\u00fdch potravin<\/li>\n<li>Vliv celebritn\u00edch kucha\u0159\u016f na trendy v j\u00eddle<\/li>\n<li>Dopad potravinov\u00fdch blog\u016f a soci\u00e1ln\u00edch m\u00e9di\u00ed na kulin\u00e1rn\u00ed kulturu<\/li>\n<\/ul>\n\n<p>Pomoc\u00ed slu\u017eby Google Books a Ngrams mohou v\u00fdzkumn\u00edci, novin\u00e1\u0159i a nad\u0161enci do j\u00eddla z\u00edskat cenn\u00e9 poznatky o v\u00fdvoji trend\u016f v oblasti j\u00eddla a kulturn\u00edm v\u00fdznamu j\u00eddla.<\/p>","protected":false},"excerpt":{"rendered":"<p>Sledujte trendy v j\u00eddle pomoc\u00ed slu\u017eby Google Books: Kulin\u00e1\u0159sk\u00e1 \u010dasov\u00e1 schr\u00e1nka Google Books: R\u00e1j pro badatele Google Books je digit\u00e1ln\u00ed online knihovna, kter\u00e1 umo\u017e\u0148uje u\u017eivatel\u016fm vyhled\u00e1vat v milionech knih. Je&hellip;<\/p>\n","protected":false},"author":6,"featured_media":23877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[7336,621,7337,951,821],"class_list":["post-3935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","tag-google-books","tag-culinary-history","tag-ngrams","tag-food-trends","tag-data-visualization"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/3935","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=3935"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/3935\/revisions"}],"predecessor-version":[{"id":3936,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/3935\/revisions\/3936"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media\/23877"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=3935"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=3935"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=3935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}