{"id":1301,"date":"2024-01-06T10:59:55","date_gmt":"2024-01-06T08:59:55","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1301"},"modified":"2024-01-06T11:23:18","modified_gmt":"2024-01-06T09:23:18","slug":"imblanzirea-elefantului-din-bucatarie-postfata-la-volumul-ce-e-nou-in-noua-bucatarie-romaneasca-de-adriana-sohodoleanu","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2024\/01\/06\/imblanzirea-elefantului-din-bucatarie-postfata-la-volumul-ce-e-nou-in-noua-bucatarie-romaneasca-de-adriana-sohodoleanu\/","title":{"rendered":"\u00cembl\u00e2nzirea elefantului din buc\u0103t\u0103rie, postfa\u021b\u0103 la volumul Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu"},"content":{"rendered":"\n

E<\/strong>ditura GastroArt anun\u021b\u0103 o nou\u0103 apari\u021bie editorial\u0103 disponibil\u0103 \u00een lib\u0103riile C\u0103rture\u0219ti: Ce e nou \u00een Noua Gastronomie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu. V\u0103 invit\u0103m s\u0103 citi\u021bi postfa\u021ba scris\u0103 de Cosmin Dragomir. Pute\u021bi comanda cartea aici<\/a><\/p>\n\n\n

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\u00cen 1841, la Ia\u0219i, ap\u0103rea prima carte de bucate tip\u0103rit\u0103 din Moldova ai c\u0103rei autori, Mihal Kog\u0103lniceanu \u0219i Costache Negruzzi, se semnaser\u0103 pe prima edi\u021bie doar cu ini\u021bialele. Succesul volumului \u0219i\/sau poate chiar ap\u0103sarea anonimit\u0103\u021bii \u2013 frustarea de a nu fi recunoscu\u021bi ca desc\u0103lic\u0103tori de tocane \u0219i aluaturi\u00a0 \u00eel fac pe viitorul prim-ministru, s\u0103 scrie, la pu\u021bin timp dup\u0103 apari\u021bia c\u0103r\u021bii, acest manual de utilizare cu indica\u021bii clare pentru posteritate \u0219i cu o v\u0103dit\u0103 speran\u021b\u0103 narcisist\u0103: \u201cAt\u00e2ta v\u0103 voi mai zice c\u0103 acum de cur\u00eend am mai publicat \u2013 \u00eempreun\u0103 cu d. C.N., un alt Prometeu manque ca \u0219i mine \u2013 o carte care, r\u0103sturn\u00eend toate puterile a\u0219ezate, c\u0103lc\u00eend \u00een picioare toate pravilele primite de adunare \u0219i de obiceiul p\u0103m\u00eentului, are s\u0103 fac\u0103 o revolu\u021bie stra\u0219nic\u0103 \u00een toat\u0103 Moldova \u00eentru chipul de a face frig\u0103nele \u0219i g\u0103lu\u0219ti; vreu s\u0103 vorbesc de o colec\u021bie de 200 de re\u021bete de feluri de bucate, care are s\u0103 ne fac\u0103 cea mai mare reputa\u021bie \u00eentre buc\u0103t\u0103ri\u021be \u0219i viitorimea recunosc\u0103toare ne va da negre\u0219it frumosul nume de: introduc\u0103torii artei culinare \u00een Moldova. S\u00eentem mul\u021bumi\u021bi \u0219i cu at\u00eeta\u201d[1]<\/a>.<\/p>\n\n\n\n

Era, \u00eentr-adev\u0103r, un moment prielnic pentru revolu\u021bii \u0219i r\u0103sturn\u0103ri de pravile. Cel pu\u021bin asta ne garanteaz\u0103 istoria, iar ea nu gre\u0219e\u0219te. Poate, c\u00e2teodat\u0103 e doar nedreapt\u0103. Principatele \u00ee\u0219i lep\u0103dau i\u0219licul, \u0219alvarii \u0219i ciubucul \u0219i se dedulceau la modele occidentale fie c\u0103 era vorba de vestimenta\u021bie, dans, design sau bune maniere. Gastronomia nu avea cum s\u0103 r\u0103m\u00e2n\u0103 inert\u0103 la aceste schimb\u0103ri. Moldova culinar\u0103, a\u0219a cum arat\u0103 ea ast\u0103zi datoreaz\u0103 c\u00e2te ceva \u0219i celor doi revolu\u021bionari pa\u0219opti\u0219ti, dar \u0219i gastronomici.<\/p>\n\n\n\n

Ei, acu imagina\u021bi-v\u0103 c\u0103 Mihail Kog\u0103lniceanu ne este contemporan \u0219i textul citat mai sus era postat ca status pe re\u021belele de socializare sau chiar \u00een grupuri de gospodari unde conservatorismul este \u0219i mai flagrant. I s-ar fi explicat c\u0103 \u201ca\u0219a nu se face!\u201d. Ar fi fost \u00eentrebat: \u201ccine v-a lucrat aici?\u201d.  <\/p>\n\n\n\n

\u00cen materie de re\u021bete intransigen\u021ba neao\u0219\u0103 cap\u0103t\u0103 propor\u021bii colosale. Mama \u0219i bunica sunt singurele repere credibile. Ne \u00eengr\u0103dim \u00eentr-o autoreferen\u021bialitate indestructibil\u0103 la gusturile, obiceiurile ba chiar \u0219i metehnele (\u0219ti\u021bi bancul cu m\u00e2ncarea so\u021biei care nu era pe placul b\u0103rbatului pentru c\u0103 nu era ars\u0103 precum cea din copil\u0103rie?) modului de a g\u0103ti \u0219i condimenta cu care am fost obi\u0219nui\u021bi. Studiile sociologice au demonstrat c\u0103 cele mai mari probleme de adaptare ale diasporei sunt legate de m\u00e2ncare.<\/p>\n\n\n\n

Dar, uit\u0103m c\u0103 exist\u0103 milioane de mame \u0219i bunici, uit\u0103m de M\u0103rii \u0219i de p\u0103l\u0103riile lor, ignor\u0103m adev\u0103rul general valabil transmis via folclor prin \u201cc\u00e2te bordeie, at\u00e2tea obicee\u201d. Ni s-a c\u0103\u0219unat pe standardizare \u0219i, chiar dac\u0103 ne e foame, n-avem apetit pentru poten\u021biale revela\u021bii masticabile. Suntem convin\u0219i apriori c\u0103 un dish, deci nu o m\u00e2ncare (sic!), ori ne va sta \u00een g\u00e2t, ori ne va pica greu la stomac. Suntem ca bunicul nepomenit al lui Prometeu care \u00eei d\u0103dea peste m\u00e2n\u0103 nepotului \u0219i \u00eei spunea s\u0103 nu se mai joace cu lemnele alea c\u0103 e bine a\u0219a cum este \u0219i c\u0103 m\u00e2nie zeii.<\/p>\n\n\n\n

Cam a\u0219a \u0219i cu modernizarea buc\u0103t\u0103riei rom\u00e2ne\u0219ti sau cu buc\u0103t\u0103ria rom\u00e2neasc\u0103 de secol XXI (botezul \u00eei apar\u021bine lui Cezar Ioan). Prefer aceast\u0103 sintagm\u0103 tuturor celorlalte pentru a nu valida sau avantaja vreouna dintre subtendin\u021bele concuren\u021biale luate deja la puricat de c\u0103tre Adriana. Ca imediat\u0103 consecin\u021b\u0103 a ceea am scris mai sus ar trebui s\u0103 fie pusul personal \u00een r\u0103sp\u0103r cu alegerea titlului c\u0103r\u021bii, care ar putea p\u0103rea p\u0103rtinitor. Nu este! Alegerea autoarei este cea corect\u0103 reduc\u00e2nd \u00eentregul trend analizat la sintagma cea mai vehiculat\u0103, explicit\u0103 \u0219i cu o doz\u0103 de pionerat.<\/p>\n\n\n\n

Cu acceptul autoarei, o s\u0103 m\u0103 folosesc de onoranta oportunitate a postfe\u021bei ca s\u0103 vorbesc mai mult despre gastronomie \u0219i mai pu\u021bin despre carte.<\/p>\n\n\n\n

Cred c\u0103 buc\u0103t\u0103ria rom\u00e2neasc\u0103 mai veche, mai nou\u0103 mai a\u0219a \u0219i a\u0219a are nevoie de c\u00e2t mai multe voci care s\u0103 o sus\u021bin\u0103. Cred c\u0103 are nevoie \u0219i de mai multe c\u0103r\u021bi, iar cea de fa\u021b\u0103 iese din tipicul volumelor de gastronomie de la noi unde obi\u0219uim re\u021bete \u0219i sfaturi practice \u0219i aproape deloc teoretiz\u0103ri. Cititorul are acum ocazia s\u0103 \u021bin\u0103 \u00een m\u00e2ini (\u0219i sper c\u0103 r\u0103sfoi\u021bi varianta print \u0219i \u00eenc\u0103 nu circul\u0103 vreun pdf piratat) o cercetare \u0219tiin\u021bific\u0103 \u00e1<\/em> la carte<\/em>. Mai mult, este o cercetare care a fost cu at\u00e2t mai dificil\u0103 cu c\u00e2t se desf\u0103\u0219ura direct pe un front aflat \u00een continu\u0103 schimbare. Noile buc\u0103t\u0103rii rom\u00e2ne\u0219ti nu sunt concepte b\u0103tute \u00een cuie, de fapt au fost luate la pil\u0103 \u00een timpul document\u0103rii, ba chiar se finiseaz\u0103 \u0219i acum \u00een timpul lecturii. De\u0219i are c\u00e2\u021biva ani de c\u00e2nd s-a prop\u0103\u0219it \u0219i la noi modernizarea este \u00eenc\u0103 \u00eentr-o faz\u0103 incipient\u0103. Exist\u0103 \u0219i riscul s\u0103 se degonfleze \u0219i buc\u0103t\u0103ria s\u0103 tind\u0103 spre alte mode. \u00cen timp ce scriu acest text mi-am adus aminte \u0219i chiar r\u0103sfoiesc un volum din 1921 intitulat \u201cCea mai nou\u0103 carte de bucate\u201d.<\/p>\n\n\n\n

O carte precum aceasta are un dublu rol: de a face lumin\u0103 \u00eentr-o chestiune destul de ambigu\u0103 \u0219i de a educa. Cele dou\u0103 converg, pentru c\u0103 poate acum mai mult dec\u00e2t \u00een ocaziile \u00een care am degustat \u0219i stat de vorb\u0103 cu actorii principali ai volumului avem toate informa\u021biile pentru a \u00een\u021belege mai bine \u201ccu ce se m\u0103n\u00e2nc\u0103\u201d gastronomia rom\u00e2neasc\u0103 de secol XXI. Trebuie s\u0103 recunoa\u0219tem \u2013 cel pu\u021bin eu a\u0219a deduc din miile de interac\u021biuni off \u0219i online cu domeniul \u2013 c\u0103 avem un elefant \u00een buc\u0103t\u0103rie \u0219i nu prea \u0219tim cum s\u0103 ne comport\u0103m. Unii l-ar m\u00e2ng\u00e2ia pe tromp\u0103, al\u021bii i-ar smulge filde\u0219ii. Unii l-ar sc\u0103rm\u0103na pe burt\u0103, altora le-ar fi fric\u0103 de dihania nemaiv\u0103zut\u0103 \u00een proximitate. Unii ar milita pentru res\u0103lb\u0103ticire, al\u021bii l-ar duce la ZOO. Parc\u0103, conform unei statistici empirice, celor mai mul\u021bi le e team\u0103 ca nu cumva s\u0103 le \u00eenlocuiasc\u0103 dul\u0103ul din curte sau bichonul din garsonier\u0103. Exist\u0103 o antipatie v\u0103dit\u0103 fa\u021b\u0103 de por\u021biile mici \u0219i dichisite, o reac\u021bie popular\u0103 c\u0103 \u201cnu satur\u0103\u201d \u0219i un butoi cu vegeta sau delikat care st\u0103 s\u0103 explodeze. Pe timpul lui Kog\u0103lniceanu ar fi luat furcile \u0219i topoarele, ast\u0103zi punem la treab\u0103 mouse-ul \u0219i tastatura. Poporul este ofuscat c\u0103 trebuie s\u0103 m\u0103n\u00e2nce mai pu\u021bin \u0219i mai fancy. E fix ca \u00een cazul f\u0103inii din greieri pe care UE ne oblig\u0103<\/s> s\u0103 o consum\u0103m. M\u0103 \u0219i mir c\u0103 nu au ap\u0103rut fake news-urile cu o dub\u0103 neagr\u0103 echipat\u0103 cu o buc\u0103t\u0103rie mobil\u0103 \u00een care Setil\u0103 \u0219i Fomil\u0103 sunt sechestra\u021bi \u0219i obliga\u021bi s\u0103 NU se sature cu tot felul de matraprazl\u00e2curi nepantagruelice. Din p\u0103cate aceast\u0103 carte nu o s\u0103 ajung\u0103 la acei dregrab shareuitori de \u0219tiri false.<\/p>\n\n\n\n

Consider c\u0103 cea mai mare problem\u0103 de imagine a gastronomiei moderne este minimalismul afi\u0219at en-detail. Suntem obi\u0219nui\u021bi s\u0103 comand\u0103m, maximum, trei feluri de m\u00e2ncare. Antreu sau ciorb\u0103\/sup\u0103, fel principal \u0219i desert. Experien\u021ba \u00eentr-un astfel(altfel) de restaurant vine la pachet cu meniul de degustare (adic\u0103 angro). Cu 5\/7\/9 feluri diferite, fiecare cu c\u00e2te x elemente (ingrediente, consisten\u021be, sosuri). M\u00e2ncatul devine exploratoriu \u0219i mai pu\u021bin utilitar. Filosofal chiar \u0219i f\u0103r\u0103 scop de ostoire a h\u0103meselii. \u0218i nu, chiar deloc, nu este destinat celor trei mese ale zilei. Este duminical, de s\u0103rb\u0103toare, mai de ie\u0219it \u00een ora\u0219 dec\u00e2t de ie\u0219eal\u0103 \u00een ora\u0219. Ocazional, nu cotidian. Astfel el nu \u00eenlocuie\u0219te ci compenseaz\u0103 rutina. Asta c\u00e2nd vorbim de fine dining. Pentru c\u0103 exist\u0103 \u0219i o categorie intermediar\u0103 de locante cu buc\u0103t\u0103rie rom\u00e2neasc\u0103 modern\u0103 (\u00een general bistrouri) unde por\u021biile sunt mai generoase. \u0218i acolo inventivitatea, produsul local \u0219i calitatea lui sunt cele care definesc conceptul din farfurie, dar care se muleaz\u0103 pe o alt\u0103 strategie de servire a clientului.<\/p>\n\n\n

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E adev\u0103rat c\u0103 unele inova\u021bii ale noii genera\u021bii de chefs<\/em> pot func\u021biona ca recul \u0219i dau ap\u0103 la moar\u0103 contestatarilor. Au avut ocazia s\u0103 explice \u0219i s\u0103 se explice \u00een aceste pagini. Este adev\u0103rat c\u0103 anumite genera\u021bii \u0219i p\u0103turi sociale (majoritatea cov\u00e2r\u0219itoare a membrilor) sunt ultraconservatoare \u0219i accept\u0103 rar derog\u0103ri de la gusturile cunoscute. A\u0219a e de c\u00e2nd lumea. Uite un exemplu care are vreo dou\u0103 secole. \u201ePutea, bun\u0103oar\u0103, Louis-Ettienne Maynard, fran\u021buzul buc\u0103tar al lui Alexandru Vod\u0103 Ipsilante s\u0103 serveasc\u0103 la masa domneasc\u0103 cine \u0219tie ce sosuri verzi, galbene, fistichii sau albastre, c\u00e2nd Dinc\u0103 \u2013 \u021biganul f\u0103cea o m\u00e2ncare de \u00abclapon cu cocanari\u00bb sau clapon, m\u0103 rog, cu migdale de \u0162arigrad, l\u0103sau boierii toate sosurile \u015fi toate combina\u0163iile francezului \u015fi m\u00e2ncau din m\u00e2ncarea lui Dinc\u0103 p\u00e2n\u0103 c\u00e2nd \u00eei ridicau pe bra\u0163e\u201d[2]<\/a>. Dup\u0103 aproape dou\u0103 sute de ani observ\u0103m aceea\u0219i inapeten\u021b\u0103 pentru nou \u0219i acela\u0219i apetit pentru triferment. \u00centre timp claponul cu cuconari a disp\u0103rut din buc\u0103t\u0103ria tradi\u021bional\u0103 iar pizza \u0219i-a f\u0103cut loc \u00een frecven\u021ba de g\u0103tit, comandat \u0219i consum f\u0103r\u0103 s\u0103 dea mult din coate. Ia fost \u0219i u\u0219or pentru c\u0103 este un preparat cu ingrediente identificabile (am men\u021bionat-o pentru c\u0103 este unul dintre exemplele acceptate cu succes de mai toate genera\u021biile).<\/p>\n\n\n\n

O alt\u0103 problem\u0103 de imagine a buc\u0103t\u0103riei rom\u00e2ne\u0219ti moderne este frecventa irecognoscibilitate. Chiar \u0219i cei mai curajo\u0219i dintre noi avem dubii s\u0103 m\u00e2nc\u0103m lega\u021bi la ochi. \u0218i, nu \u00een ultimul r\u00e2nd, pre\u021bul. Buc\u0103t\u0103ria e o scump\u0103!<\/p>\n\n\n\n

Dar toate cele trei caracteristici cu poten\u021bial negativ sunt, de fapt, quelque chose-ul pove\u0219tii. O fac intrigant\u0103, seduc\u0103toare, sexy. Un platou cu iahnie de fasole \u0219i ciolan este porno, \u00een timp de buc\u0103t\u0103ria modern\u0103 este erotic\u0103. Ambele ne condimenteaz\u0103 via\u021ba, \u00een special dac\u0103 cheful o las\u0103 mai moale cu c\u00e2t suflet a pus \u0219i e mai atent la cantitatea de sare.<\/p>\n\n\n\n

Oricum adresabilitatea buc\u0103t\u0103riei rom\u00e2ne\u0219ti de secol XXI nu are preten\u021bii de exhaustivitate, ci dimpotriv\u0103 e un produs de ni\u0219\u0103. E gourmet. Cam a\u0219a st\u0103 treaba \u0219i cu volumul acesta. Nu e nici Sanda Marin, nici Radu Anton Roman, nici Irina Georgescu. De fapt nu suport\u0103 compara\u021bie cu vreo alt\u0103 apari\u021bie editorial\u0103 scris\u0103 de vreun rom\u00e2n. E unic \u0219i diferit, merituos \u0219i tehnocrat. E fix ca buc\u0103t\u0103ria rom\u00e2neasc\u0103 modern\u0103: nu doar c\u0103 nu e pentru toat\u0103 lumea, ci e doar pentru foarte pu\u021bini. Pu\u021bini dar buni. Buni \u0219i pofticio\u0219i.<\/p>\n\n\n\n

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[1]<\/a> Mihail Kog\u0103lniceanu, Iluzii pierdute. Un \u00eent\u00e2i amor, \u00een Opere I, edi\u021bie, studiu introductiv, note \u0219i comentarii de Dan Simionescu, Bucure\u0219ti, Editura Academiei, 1974<\/p>\n\n\n\n

[2]<\/a> George I. Ionescu-Gion, Istoria Bucure\u0219cilor, ed. Tehnopress, 2008<\/p>\n\n\n\n

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\u201eConsider c\u0103 Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 este at\u00e2t o continuitate istoric\u0103 c\u00e2t \u0219i o ruptur\u0103 de trecut. Mi\u0219carea, de\u0219i relativ brownian\u0103, \u00ee\u0219i construie\u0219te c\u00e2mpul apel\u00e2nd la resurse materiale precum ingrediente locale de sezon, re\u021bete micro-locale \u0219i resurse simbolice precum tradi\u021bii, istorii \u0219i amintiri prin care patromonializez\u0103 conceptul de local. Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 nareaz\u0103 localul performativ \u0219i teatral, propun\u00e2nd o experien\u021b\u0103 la un pre\u021b accesibil unei clase cu surplus de capital economic \u0219i cultural. Ea are o contribu\u021bie pozitiv\u0103 la dezvoltarea comunit\u0103\u021bii gastronomice locale \u0219i, de\u0219i este influent\u0103, ea nu str\u0103punge (\u00eenc\u0103) grani\u021bele comunit\u0103\u021bii foodie. F\u0103c\u00e2nd parte din eforturile disparate ce \u021bintesc \u00eembun\u0103t\u0103\u021birea serviciilor \u0219i a imaginii \u021b\u0103rii at\u00e2t pe plan intern c\u00e2t \u0219i, sau \u00een special, extern, r\u0103m\u00e2ne de v\u0103zut \u00een ce m\u0103sura aceste restaurante pot crea o schimbare printre clasa de mijloc vizat\u0103. Acest aspect precum \u0219i modurile \u00een care percepe consumatorul noua oferta culinar\u0103 r\u0103m\u00e2n ca teme viitoare de cercetare care s\u0103 contribuie la aprofundarea cunoa\u0219terii Noii Buc\u0103t\u0103rii Rom\u00e2ne\u0219ti.\u201d (Adriana Sohodoleanu)<\/p>\n\n\n\n

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Adriana Sohodoleanu, doctor in sociologie din 2021, este gastronom. Teza sa de doctorat, care a analizat fenomenul Noii Buc\u0103t\u0103rii Rom\u00e2ne\u0219ti, o valideaz\u0103 ca cercet\u0103tor, iar experien\u021ba sa de proprietar de cofetarie artizanal\u0103 ii asigur\u0103 ancorarea practic\u0103 \u00een munca de laborator si \u00een industrie. Adriana a contribuit cu articole la publica\u021bii precum Oxford Food Symposium\u2019s Proceedings, Dilema Veche, Iscoada, Zile si Nopti \u0219i altele. Eseurile ei exploreaz\u0103 conexiunile dintre m\u00e2ncare \u0219i societate, atr\u0103g\u00e2nd aten\u021bia asupra modurilor complexe \u00een care cultura alimentar\u0103 se \u00eemplete\u0219te cu contexte socio-politice mai largi. Adriana este coautor al unei c\u0103r\u021bi de retete de deserturi istorice, al\u0103turi de Cosmin Dragomir, \u0219i are interven\u021bii s\u0103pt\u0103m\u00e2nale la Radio Rom\u00e2nia Cultural sub umbrela proiectului s\u0103u Cultura la farfurie ce cuprinde \u0219i prelegeri la Funda\u021bia Calea Victoriei, cine culturale \u00een colaborare cu chefs<\/em> \u0219i somelieri, degust\u0103ri, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"

Editura GastroArt anun\u021b\u0103 o nou\u0103 apari\u021bie editorial\u0103 disponibil\u0103 \u00een lib\u0103riile C\u0103rture\u0219ti: Ce e nou \u00een Noua Gastronomie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu. V\u0103 invit\u0103m s\u0103 citi\u021bi postfa\u021ba scris\u0103 de Cosmin Dragomir. Pute\u021bi comanda cartea aici \u00cen 1841, la Ia\u0219i, ap\u0103rea prima carte de bucate tip\u0103rit\u0103 din Moldova ai c\u0103rei autori, Mihal Kog\u0103lniceanu \u0219i Costache Negruzzi, se semnaser\u0103 […]<\/p>\n","protected":false},"author":2,"featured_media":1294,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,27],"tags":[],"class_list":["post-1301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-stiri"],"yoast_head":"\n\u00cembl\u00e2nzirea elefantului din buc\u0103t\u0103rie, postfa\u021b\u0103 la volumul Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu - Cosmin Dragomir<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cosmindragomir.ro\/ro\/2024\/01\/06\/imblanzirea-elefantului-din-bucatarie-postfata-la-volumul-ce-e-nou-in-noua-bucatarie-romaneasca-de-adriana-sohodoleanu\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00cembl\u00e2nzirea elefantului din buc\u0103t\u0103rie, postfa\u021b\u0103 la volumul Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Editura GastroArt anun\u021b\u0103 o nou\u0103 apari\u021bie editorial\u0103 disponibil\u0103 \u00een lib\u0103riile C\u0103rture\u0219ti: Ce e nou \u00een Noua Gastronomie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu. 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