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The paper deals with the phenomenon of national cuisine and traditional food in the perception of Slovaks living abroad. Through a key study in selected localities in Canada, it follows the dishes referred to as „typical Slovak,“ their preferences, methods of preparation and presentation. As it turns out, the processes of perception of national cuisine or dishes labeled as typically Slovak in the environment of Slovaks abroad often have an emotional charge rather than rational justifications. In general, it could be said that the perception of the so-called national cuisine is a metaphor conditioned by individual experiences, patterns or family and historical experiences rather than a precisely identifiable reality, and they are closely correlated with the formation or maintenance of the national consciousness of individuals abroad. [ABSTRACT FROM AUTHOR]

The culture and way of life of Slovaks and their descendants living in Canada (in the more than one hundred and fifty years of its existence on the American continent) has undergone several changes due to cultural changes (acculturation and assimilation) and the influence of globalization (and the presence of multiculturalism). These reasons are manifested by unique cultural elements and manifestations of the culture of Slovaks living outside the territory of the mother state. The paper maps and analyses the cultural potential of the Roman Catholic parish of St. Cyril and Methodius in Mississauga in the context of preserving and maintaining the culture and identity of Slovaks in this parish. It deals tangible and intangible cultural heritage, cultural organizations, institutions – associations, events and human resources. There are a number of Slovak institutions in Canada, which play a key role in maintaining the culture and identity of Slovaks. The results of the research can be the basis for further research and represent the status of activity and functioning of the Slovak community in Mississauga – a Roman Catholic Parish as an institution based on ethnic principle. The research material was obtained through short-term field research in April 2023. [ABSTRACT FROM AUTHOR]