Možnosti využití raw stravy v gastronomii

This thesis is focused on raw food diet in general and on its utilization in gastronomy. The aim of the theoretical part is to define raw food diet, to characterize commonly consumed food when following this diet and to provide a brief historical overview of this diet based on raw food consumption. There are also described both health benefits and potential risks to human health caused by minimally heat treated food. The primary purpose of this thesis is to conduct a market research for opening a new raw food business through two questionnaire surveys. The results shown in the practial part of this thesis suggest that there could be an interest in opening a new raw food business.