Lammas : gastronoomilised seiklused Euroopas
Laen...
Kuupäev
2014
Kättesaadav alates
Autorid
Sári, Zsolt (koostaja)
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Hungarian Open Air Museum
Abstrakt
Miks peaks üks muuseum avaldama kokaraamatu?
Ja miks on see muuseum otsustanud koostada kokaraamatu just lamba- ja talleliha retseptidest?
Miks peaks üks muuseum avaldama kokaraamatu? Ja miks on see muuseum otsustanud koostada kokaraamatu just
lamba- ja talleliha retseptidest? Kallis lugeja, me ei ole kokad, seega palun ära oota staarkokkade imeretsepte. Szentendre Skanzen on pööranud suurt tähelepanu traditsioonilisele maapiirkondade kultuurile ja oskusteabele, mida saab
kodudes kasutada veel aastaid. Meie elumajades on mitmeid kööke, kus valmistatakse traditsioonilist toitu, kasutades
kohalikke köögivilju ja ürte. Muuseumi külastajatel on võimalus neid roogasid proovida. Meie arvates on toidu valmistamine midagi enamat kui igapäevane toiming – see on loominguline tegevus ja tõeline koos veedetud kvaliteetaeg,
perekonnale või sõpradele süüa tehes saab majapidamistööst meelelahutus. Loodame, et meie kogutud retseptid on
piisavalt põnevad ja huvitavad, et motiveerida inimesi valmistama lambaliharoogasid isegi siis, kui nad varem pole seda
julgenud teha. See raamat on ka neile, kes veedavad meelsasti aega süüa tehes, kellele meeldib mitmekesisus ja kes on
toiduvalmistamise kunstist huvitatud.
Euroopa maapiirkondades on endiselt au sees mitmed eripäraseid toidud. Maakohtade kokakunsti mitmekesisus peitub
karjaste toitudes ning eri köökide argipäeva- ning pühaderoogades. Mitmekülgne köök sõltub kohalikult kliimast, tooraine kvaliteedist ning kohalikest traditsioonidest. Talleliha on Euroopa köökides sajandeid olnud kõige olulisemal kohal.
Mõndades piirkondades on talleliha endiselt valitseval kohal ning sellest valmistatakse erinevaid populaarseid roogasid aga üldiselt on see käesoleval sajandil oma populaarsust kaotamas. Kas on kedagi, kes poleks kuulnud lambaliha
kebab’ist, Inglise röstitud lambalihast või Ungari lambalihahautisest? Meie kokaraamatusse on kogutud retseptid Euroopa riikidest, milles kasutatakse lihtsaid, kuid samas väga erinevaid tooraineid ja maitsetaimi. Mitmetes Euroopa piirkondades valmistatakse talle- või lambalihast traditsioonilisi toitusid nii argi- kui ka pidupäevadel. Tänapäeval teatakse
kõige paremini ülestõusmispühade lambapraadi – paljudes riikides ei osata ülestõusmispühade lauda ilma lambapraeta
ette kujutadagi. „CANEPAL: Kultuur ja Loodus: lambakasvatuse ja pastoraalse elu pärand Euroopas” on rahvusvaheline
projekt, mis sai teoks Euroopa Liidu Kultuur 2007-2013 raamprogrammi kaasrahastuse toel. Ungari Vabaõhumuuseumi
juhtimisel osalesid projektis erinevad asutused seitsmest Euroopa riigist (Prantsusmaa, Kreeka, Poola, Eesti, Bulgaaria,
Hispaania ja Ungari).
Projekti eesmärgiks oli juhtida tähelepanu lambakasvatuse ja karjatamise pärandile ning tänapäeva võimalustele. Projekti teema võimalikult mitmekülgseks esitamiseks koostati mitmeid teadustöödele tuginevaid näitusi, multimeedia
materjale, DVD karjasemuusikaga ja hariv arvutimäng. Kokaraamatusse valisime retseptid projektis osalenud riikidest.
Me ei keskendunud üksnes koostisosadele ja valmistamisele, vaid ka toiduga seotud ajaloo ja traditsioonide edasiandmisele. Suur tänu programmis osalenud asutustele ja retsepte valinud kolleegidele! Eriline tänu Attila Hadnagy’le,
Jászárokszállás võõrastemaja juhatajale, kes tegutseb Ungari Vabaõhumuuseumis ja andis roogade valmistamiseks
vajalikud ruumid. Soovime samuti tänu avaldada peakokk István Csete’le, kes kõik toidud fotosessiooni tarvis ka valmis
tegi. Eriline tänu ka Tamara Faár’ile ja Zsófia Szigethy’le, kes uurisid kõiki retsepte põhjalikult ja aitasid neid sõnadesse
panna. Valdava osa resteptide juures on orginaalfotod, mis on tehtud roogade valmistamise ajal.
Projekti CANEPAL: Kultuur ja Loodus: lambakasvatuse ja pastoraalse elu pärand Euroopas üheks partneriks oli ka Eesti Maaülikooli põllumajandus- ja keskonnainstituut.
Why does a museum publish a cookbook? And if it does, why does it select sheep and lamb dishes? We are not chefs, so dear reader, please do not expect great creations of star chefs. The Skanzen in Szentendre has been paying great attention to the representation of traditional rural culture and to the mediation of practical knowledge which can be used at home for years. We maintain several kitchens in our dwelling houses where traditional, local food, vegetables and herbs from the gardens are used and visitors can taste dishes prepared from these ingredients. In our opinion, cooking is more than an everyday routine, it is a creative art, a real quality time spent together, since if we cook either for the family or friends; cooking becomes a real entertainment instead of a household chore, due to the time spent together. We hope that we present dishes that are more exciting, more interesting and we motivate people to cook lamb dishes even if they did not dare to prepare such meals before. Thus the book is for those who gladly cook, who like variety, namely for everyone who is interested in cuisine. Europe’s rural regions have preserved several peculiar dishes. The variegation of gastronomy is hidden in the meals of shepherds or in the everyday and festive dishes of the kitchens in the countryside. Diverse cuisine, determined by the climate of the environment, superb raw materials and local traditions possess several ingredients. Lamb was one of the most significant meat types in European kitchens for centuries. However, in the 20th century it has lost much of its popularity even if it is still general in some of the regions and popular dishes are born from sheep and lamb. Is there anyone who has not heard about lamb kebab, English roasted lamb or the Hungarian mutton stew? In our cookbook we collected the recipes of European countries, utilising the simplest but also the most diverse raw materials and herbs. In several regions of Europe traditional, characteristic meals are prepared from lamb or sheep either on weekdays or at festivals. Nowadays, the Easter lamb is the best-known; in several countries Easter table is unimaginable without roasted lamb. The “CANEPAL: Culture and Nature: the European Heritage of Sheep-Farming and Pastoral Life” is an international project, which was realised by the co-financing of the European Union Culture 2007-2013 frame programme. The programme was brought into being by the partnership of institutions from seven European countries (France, Greece, Poland, Bulgaria, Eesti, Spain and Hungary) with the leadership of the Hungarian Open Air Museum with the aim of drawing attention to the heritage and present-day possibilities of European sheep-farming and shepherding. Based on scientific research exhibitions, multimedia materials, music DVD and computer game have been created in the programme presenting the topic in its variety. Into our cookbook we selected recipes collected in the countries participating in the programme. We have not only focused on formulating the ingredients and the process of preparation as precisely as possible, we also tell the history and the traditions of the meals. Thanks to the institutions participating in the programme, to the colleagues who selected the recipes! Special thanks to Attila Hadnagy, manager of the Inn from Jászárokszállás, operating in the Hungarian Open Air Museum, because he provided place for the preparation of the dishes. We would also like to say thanks to Chef István Csete, who cooked the dishes for the photo shoot. Special thanks to Tamara Faár and Zsófia Szigethy who examined all recipes and formulated the texts. Most of the recipes are accompanied by real and original photos made during the preparation of the meals.
One of the partners in the project CANEPAL: Culture and Nature: European Heritage of Sheep and Cattle Breeding was the Institute of Agricultural and Environmental Sciences of the Estonian University of Life Sciences.
Projekti CANEPAL: Kultuur ja Loodus: lambakasvatuse ja pastoraalse elu pärand Euroopas üheks partneriks oli ka Eesti Maaülikooli põllumajandus- ja keskonnainstituut.
Why does a museum publish a cookbook? And if it does, why does it select sheep and lamb dishes? We are not chefs, so dear reader, please do not expect great creations of star chefs. The Skanzen in Szentendre has been paying great attention to the representation of traditional rural culture and to the mediation of practical knowledge which can be used at home for years. We maintain several kitchens in our dwelling houses where traditional, local food, vegetables and herbs from the gardens are used and visitors can taste dishes prepared from these ingredients. In our opinion, cooking is more than an everyday routine, it is a creative art, a real quality time spent together, since if we cook either for the family or friends; cooking becomes a real entertainment instead of a household chore, due to the time spent together. We hope that we present dishes that are more exciting, more interesting and we motivate people to cook lamb dishes even if they did not dare to prepare such meals before. Thus the book is for those who gladly cook, who like variety, namely for everyone who is interested in cuisine. Europe’s rural regions have preserved several peculiar dishes. The variegation of gastronomy is hidden in the meals of shepherds or in the everyday and festive dishes of the kitchens in the countryside. Diverse cuisine, determined by the climate of the environment, superb raw materials and local traditions possess several ingredients. Lamb was one of the most significant meat types in European kitchens for centuries. However, in the 20th century it has lost much of its popularity even if it is still general in some of the regions and popular dishes are born from sheep and lamb. Is there anyone who has not heard about lamb kebab, English roasted lamb or the Hungarian mutton stew? In our cookbook we collected the recipes of European countries, utilising the simplest but also the most diverse raw materials and herbs. In several regions of Europe traditional, characteristic meals are prepared from lamb or sheep either on weekdays or at festivals. Nowadays, the Easter lamb is the best-known; in several countries Easter table is unimaginable without roasted lamb. The “CANEPAL: Culture and Nature: the European Heritage of Sheep-Farming and Pastoral Life” is an international project, which was realised by the co-financing of the European Union Culture 2007-2013 frame programme. The programme was brought into being by the partnership of institutions from seven European countries (France, Greece, Poland, Bulgaria, Eesti, Spain and Hungary) with the leadership of the Hungarian Open Air Museum with the aim of drawing attention to the heritage and present-day possibilities of European sheep-farming and shepherding. Based on scientific research exhibitions, multimedia materials, music DVD and computer game have been created in the programme presenting the topic in its variety. Into our cookbook we selected recipes collected in the countries participating in the programme. We have not only focused on formulating the ingredients and the process of preparation as precisely as possible, we also tell the history and the traditions of the meals. Thanks to the institutions participating in the programme, to the colleagues who selected the recipes! Special thanks to Attila Hadnagy, manager of the Inn from Jászárokszállás, operating in the Hungarian Open Air Museum, because he provided place for the preparation of the dishes. We would also like to say thanks to Chef István Csete, who cooked the dishes for the photo shoot. Special thanks to Tamara Faár and Zsófia Szigethy who examined all recipes and formulated the texts. Most of the recipes are accompanied by real and original photos made during the preparation of the meals.
One of the partners in the project CANEPAL: Culture and Nature: European Heritage of Sheep and Cattle Breeding was the Institute of Agricultural and Environmental Sciences of the Estonian University of Life Sciences.
Kirjeldus
Märksõnad
lambaliha, lihatoidud, toiduretseptid, kokaraamatud, rahvustoidud, maapiirkonnad, Euroopa