{"id":1659,"date":"2025-01-23T08:00:34","date_gmt":"2025-01-23T06:00:34","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1659"},"modified":"2025-01-23T08:00:35","modified_gmt":"2025-01-23T06:00:35","slug":"martisor-gustos-gastroart-lanseaza-in-primavara-o-carte-dedicata-exclusiv-sarmalelor-o-puteti-precomanda-cu-livrare-la-inceputul-lui-martie","status":"publish","type":"post","link":"http:\/\/cosmindragomir.ro\/en\/2025\/01\/23\/martisor-gustos-gastroart-lanseaza-in-primavara-o-carte-dedicata-exclusiv-sarmalelor-o-puteti-precomanda-cu-livrare-la-inceputul-lui-martie\/","title":{"rendered":"M\u0103r\u021bi\u0219or gustos: GastroArt lanseaz\u0103 \u00een prim\u0103var\u0103 o carte dedicat\u0103 exclusiv sarmalelor. O pute\u021bi precomanda cu livrare la \u00eenceputul lui martie"},"content":{"rendered":"

<\/p>\n\n\n\n

Editura GastroArt anun\u021b\u0103 lansarea campaniei de precomenzi pentru cele mai recent titlu din colec\u021bia dedicat\u0103 gastronomiei din prezent: un studiu despre dedicat exclusiv sarmalelor, realizat de c\u0103tre entologul \u0219i antropologul Carmelia Burghele \u00een satele s\u0103l\u0103jene. Cartea poate fi precomandat\u0103 exclusiv pe site-ul libr\u0103riilor C\u0103rture\u0219ti <\/a>\u0219i va ajunge la destinatari de m\u0103r\u021bi\u0219or.<\/strong><\/p>\n\n\n\n

volume SARMALE \u0218I SEROTONIN\u0102. DESPRE UN MAINSTREAM GASTRO-CULTURAL<\/strong> cite\u0219te sarmalele printr-o gril\u0103 modern\u0103, antropologic\u0103 (se militeaz\u0103 pentru chiar o \u201eantropologie a sarmalelor\u201d),  \u00een care vechea m\u00e2ncare tradi\u021bional\u0103 este comfort food. Experien\u021ba senzorial\u0103 a \u201esarmaliz\u0103rii\u201d , cu nostalgia copil\u0103riei \u0219i savoarea m\u00e2nc\u0103rii bine ticluite de bunica,  stimuleaz\u0103 desc\u0103rcarea de serotonin\u0103, hormonul fericirii, d\u00e2nd o stare de lini\u0219te \u0219i bun\u0103 dispozi\u021bie  at\u00e2t de necesar\u0103 \u00een tumultul cotidian al urbanului.<\/p>\n\n\n\n

\u201eR\u0103\u021betele\u201d culese direct din sate, de la \u021b\u0103r\u0103nci pricepute, se \u00eenscriu \u00eentr-un mainstream cultural \u00een care tot ce e tradi\u021bional e aduc\u0103tor de echilibru, de armonie \u0219i de bucurie, \u0219i sunt  reinterpretate \u201ecu dichis\u201d \u00eentr-un mare hub culinar, cel al buc\u0103t\u0103riei rom\u00e2ne\u0219ti noi.<\/p>\n\n\n\n

Volumul este un soi de \u201efals tratat despre sarmale\u201d, pun\u00e2nd \u00een aceea\u0219i \u201eoal\u0103 de sarmale\u201d cookie stories din lumea satului, repere cultural \u2013 identitare \u0219i tendin\u021be culinare \u00een trend.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Cartea este prefa\u021bat\u0103 de profesorul Nicolae Panea, iar Cosmin Dragomir semneaz\u0103 cuv\u00e2ntul de \u00eencheiere. Volumul beneficiaz\u0103 \u0219i de recomand\u0103rile scriitorilor Adriana Babe\u021bi \u0219i Radu Paraschivescu:<\/p>\n\n\n\n

\u201cC\u00e2nd, \u00een vara lui 1919, un mare general francez a poposit la Lugoj, Marseieza a r\u0103sunat cu av\u00e2nt din zeci de piepturi. Cu inimile cov\u00e2r\u015fite de m\u0103re\u0163ia clipei, c\u00e2nt\u0103re\u0163ii str\u0103vechiului cor \u201eIon Vidu\u201d au scris o fil\u0103 de neuitat \u00een istorie. C\u0103ci \u00een vreme ce \u00eenalta fa\u0163\u0103 a Fran\u0163ei se \u00eenfiora ascult\u00e2nd \u201eAux armes, citoyens!\u201d (pentru nefrancofoni, ozarm\u0103sitoaien<\/em>), timi\u015fenii au priceput cu gr\u0103bire vigurosul \u00eendemn: \u201eO sarm\u0103 s\u0103 t\u0103iem!\u201d<\/p>\n\n\n\n

S\u0103 fie doar o legend\u0103 urban\u0103? La urma urmei, nici nu conteaz\u0103, c\u00e2t\u0103 vreme fapta bravilor lugojeni ne ajut\u0103 s\u0103 aducem imn de slav\u0103 Rom\u00e2niei pofticioase \u015fi acestei c\u0103r\u0163i minunate. Fiindc\u0103 ceea ce face aici priceputa sarmaloloag\u0103 Camelia Burghele ne las\u0103 cu gurile c\u0103scate de uimire. \u00cent\u00e2i, ea a\u015faz\u0103 S\u0103lajul natal pe gastro-harta \u0163\u0103rii. Apoi, ne dovede\u015fte cu asupra de m\u0103sur\u0103, c\u0103 \u015ftiin\u0163a \u015fi gustul cel bun sunt una (nu degeaba zic francezii savoir<\/em> \u015fi saveur<\/em>). Chiar a\u015fa ceva se \u00eent\u00e2mpl\u0103 \u00een zecile de foi umplute cu vorbe savante, dar \u015fi cu multe rostiri din popor, toate tocate m\u0103runt, s\u0103rate \u015fi piperate cu voie bun\u0103 \u015fi apoi r\u00e2nduite cu spor: \u015ftiin\u0163\u0103 adev\u0103rat\u0103, dar f\u0103r\u0103 nimic sleit \u00een ea, pove\u015fti pline de saft \u015fi 60 de re\u0163ete care te dau \u00een clocot de pl\u0103cere.<\/p>\n\n\n\n

Deci, poft\u0103 s-ave\u0163i!\u201d (Adriana Babe\u0163i)<\/strong><\/p>\n\n\n\n

\u201eRom\u00e2nia are conturul unui pe\u015fte dolofan. Ar fi oare o erezie s\u0103 ne-o \u00eenchipuim prelu\u00e2nd forma unei sarmale? Ne-ar b\u0103nui cineva de lips\u0103 de patriotism? N-ar trebui. \u00cen fond, discu\u0163ia despre identitatea de brand a acestui produs e veche, de\u015fi nu pare s\u0103 duc\u0103 undeva anume. Exist\u0103 sarmale c\u00e2t pumnul \u015fi sarmale c\u00e2t mosorul de a\u0163\u0103. Exist\u0103 sarme \u015fi piro\u015fti. Spre a nu mai spune c\u0103 exist\u0103 \u015fi un colec\u0163ionar de sarmale, Cosmin Dragomir, la a c\u0103rui editur\u0103 apare cartea de fa\u0163\u0103.<\/p>\n\n\n\n

Prin urmare, tot ce lipsea era un hermeneut subtil \u015fi \u015farmant, un antropolog cu aplecare spre gastronomie, care s\u0103 plaseze oala cu sarmale \u00een mai multe tipuri de meniu \u015fi s\u0103 fac\u0103 racordurile necesare. \u00cel avem acum. Camelia Burghele scrie conving\u0103tor \u015fi viu despre acest soi de comfort food<\/em> pe care nicio gospodin\u0103 cu o \u00eenzestrare minimal\u0103 nu are voie s\u0103-l rateze sau s\u0103-l ignore. Oala cu sarmale e prezent\u0103 la rug\u0103 \u015fi la Revelion, la masa nunta\u015filor \u015fi la parastas, la aniversare \u015fi la comemorare. Indiferent dac\u0103 sunt preg\u0103tite ca la mama sau ca la bunica acas\u0103 (soacra e trecut\u0103 ritualic sub t\u0103cere), sarmalele poart\u0103 \u00een textura lor mesaje care vin din profunzimea ruralului \u015fi se \u00eendreapt\u0103 cuceritor spre fort\u0103re\u0163ele urbane.<\/p>\n\n\n\n

Sigur, n-are nimeni ambi\u0163ia s\u0103 introduc\u0103 sarmalele pe listele Michelin. \u015ei nici nu e nevoie. Totul e s\u0103 gu\u015fti pitorescul din farfurie \u015fi din context. S\u0103 vezi cu ochii min\u0163ii buc\u0103t\u0103ria de odinioar\u0103 \u015fi s\u0103 sim\u0163i mirosul aburilor care se ridic\u0103 din oal\u0103 \u015fi cuprind \u00eenc\u0103perea \u00eentr-o \u00eembr\u0103\u0163i\u015fare aromat-pofticioas\u0103. Iar Camelia Burghele nu face aici doar antropologie, ci \u015fi literatur\u0103. Ea l\u0103mure\u015fte o sumedenie de sarmalentendu-uri privind felul \u00een care ne adjudec\u0103m copyrightul produsului (ehe, obsesiva noastr\u0103 grij\u0103 de-a ne umfla mu\u015fchii aproprierii, \u00eentr-o perioad\u0103 c\u00e2nd lumea \u00een\u0163elege c\u0103 m\u00e2ncarea e de obicei transfrontalier\u0103, iar identit\u0103\u0163ile fluide) \u015fi apeleaz\u0103 la c\u0103r\u0163i de bucate din vechime, pe ale c\u0103ror pagini st\u0103 uneori sigiliul unei pete de gr\u0103sime.\u201d (Radu Paraschivescu)<\/strong><\/p>\n\n\n\n

\u201cCamelia Burghele, prin volumul de fa\u021b\u0103, demonstreaz\u0103 \u00eenc\u0103 o dat\u0103 c\u0103 sarmalele sunt \u0218I rom\u00e2ne\u0219ti \u0219i c\u0103 \u00een astfel de discu\u021bii apelul la istoria culinar\u0103 \u0219i scotocitul p\u00e2n\u0103 \u00een ieslea lumii \u00een c\u0103utarea sarmalelor originare nu \u00ee\u0219i au rostul. Istoria lor este \u00eenc\u00e2lcit\u0103 \u0219i \u00eenc\u0103 neelucidat\u0103 de speciali\u0219ti. Mai mult, subiectul e c\u00e2t se poate de sensibil \u0219i creeaz\u0103 tensiuni diplomatice \u00eentre diferite na\u021biuni.<\/p>\n\n\n\n

C\u00e2nd statistica arat\u0103 c\u0103 sarmale se fac \u00een peste 50% din \u021b\u0103rile de pe glob, analiza diversit\u0103\u021bii culturale din jurul unui singur preparat dintr-o singur\u0103 regiune ar trebui s\u0103 ne fac\u0103 s\u0103 reg\u00e2ndim \u00eentreaga epopee sarmalologic\u0103. Camelia Burghele fix asta face: o analiz\u0103 antropologic\u0103 modern\u0103 a tradi\u021bionalului la care adaug\u0103 zeci de re\u021bete \u2013 varia\u021biuni la tem\u0103. \u0218i o face la pas, la firul ierbii \u0219i al cotorului de varz\u0103, din sat \u00een sat, din cas\u0103 \u00een cas\u0103. Cartea are ca fundament sute de interviuri cu b\u0103tr\u00e2nii din S\u0103laj \u0219i nu numai. Unii dintre ei nu mai sunt printre noi \u2013 zeci, sute, mii de c\u0103r\u021bi de bucate pierdute \u00een cimitire. Munca unor speciali\u0219ti precum autoarea de fa\u021b\u0103 \u00eentre\u021bine vie parte din identitatea na\u021bional\u0103 \u0219i demonstreaz\u0103 c\u0103 patrimoniul gastronomic material \u0219i imaterial nu are doar valoare muzeal\u0103\u201d. (Cosmin Dragomir<\/strong>)<\/p>\n\n\n\n

Cine este Camelia Burghele<\/h2>\n\n\n\n

Camelia BURGHELE <\/strong>este un etnolog \/ antropolog cultural specializat \u00een magia terapeutic\u0103 tradi\u021bional\u0103 \u0219i formulele moderne de preluare a scenariilor magico-rituale, dar \u0219i \u00een dinamica proceselor culturale din satele rom\u00e2ne\u0219ti tradi\u021bionale (mai ales a satelor din S\u0103laj). Este dublu licen\u021biat\u0103 (Litere \u0219i Jurnalism, UBB Cluj), dublu master (UBB Cluj, Universitatea Bucure\u0219ti) \u0219i are studii doctorale (UBB Cluj) \u0219i postdoctorale (Academia Rom\u00e2n\u0103).<\/p>\n\n\n\n

Este autoarea a peste 20 de c\u0103r\u021bi de etnologie \u0219i antropologie cultural\u0103, \u00eentre care se remarc\u0103 seria de 10 volume \u201eSatele s\u0103l\u0103jene \u0219i pove\u0219tile lor\u201d \u0219i o serie de \u201eretreat-uri turistice la \u021bar\u0103\u201d \u2013 \u0218apte zile \u00een \u021aara Silvaniei<\/em>, \u0218apte pove\u0219ti din \u021aara Silvaniei<\/em> and \u0218apte seri \u00een \u021aara Silvaniei<\/em> (sub tipar), \u00een care valorific\u0103 cercet\u0103ri etnografice personale de teren.<\/p>\n\n\n\n

Este o voce autorizat\u0103 a genera\u021biei mai tinere de antropologi rom\u00e2ni, preocupat\u0103 de radiografierea fenomenelor culturale specifice globaliz\u0103rii \u0219i urbanului, a noilor repere din satul post-tradi\u021bional \u0219i a formulelor elastice de raportare a omului contemporan la paradigma supranaturalului (volumul Etnologie, magie, pandemie. C\u0103ma\u0219a ciumii, next level: 2.0<\/em>, \u00een preg\u0103tire).<\/p>\n\n\n\n

Unul dintre ultimele sale volume, De la vraj\u0103 la vr\u0103jeal\u0103. O antropologie a supranaturalului contemporan,<\/em> ap\u0103rut la Editura Institutul European, Ia\u0219i, 2017, cu edi\u021bia a II a \u00een 2022) cu o prefa\u021b\u0103 de Nicu Gavrilu\u021b\u0103, s-a bucurat de un succes notabil: \u201eUn volum unic \u00een felul s\u0103u, de pionierat \u0219i, mai ales, de maxim\u0103 actualitate, tentant pentru lectur\u0103\u201d (acad. Sabina Ispas).<\/p>\n\n\n\n

A activat \u00een proiecte derulate \u00een cadrul \u201eTimi\u0219oara \u2013 Capital\u0103 Cultural\u0103 2023\u201d, \u0219i, prin Culinaria Banatica, se implic\u0103 \u00een demersuri culturale \u0219i evenimente ce sus\u021bin atribuirea titlului de \u201eEuroregiune Gastronomic\u0103\u201d Timi\u0219oarei. Are o serie de studii de antropologia alimenta\u021biei bazate pe cercet\u0103ri de teren (re\u021bete din satul tradi\u021bional), racordate la antropologia culinar\u0103 (sau cultural\u0103) european\u0103.<\/p>\n\n\n\n

Membru \u00een boardul Asocia\u021biei de \u0218tiin\u021be Etnologice din Rom\u00e2nia. Protagonist\u0103 a numeroase emisiuni TV \u0219i radio regionale \u0219i na\u021bionale pe teme de antropologie cultural\u0103. Lector  \/ speaker \u00een diverse proiecte culturale, a impus \u00een discursul antropologic c\u00e2teva expresii definitorii: \u021b\u0103ranul SMART<\/em>, colec\u021bia de babe<\/em>, \u021b\u0103ranul \u2013 ecologist.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Editura GastroArt anun\u021b\u0103 lansarea campaniei de precomenzi pentru cele mai recent titlu din colec\u021bia dedicat\u0103 gastronomiei din prezent: un studiu despre dedicat exclusiv sarmalelor, realizat de c\u0103tre entologul \u0219i antropologul Carmelia Burghele \u00een satele s\u0103l\u0103jene. Cartea poate fi precomandat\u0103 exclusiv pe site-ul libr\u0103riilor C\u0103rture\u0219ti \u0219i va ajunge la destinatari de m\u0103r\u021bi\u0219or. Volumul SARMALE \u0218I SEROTONIN\u0102. […]<\/p>","protected":false},"author":2,"featured_media":1660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"yoast_head":"\nM\u0103r\u021bi\u0219or gustos: GastroArt lanseaz\u0103 \u00een prim\u0103var\u0103 o carte dedicat\u0103 exclusiv sarmalelor. 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