{"id":1306,"date":"2024-01-09T10:15:51","date_gmt":"2024-01-09T08:15:51","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1306"},"modified":"2024-01-09T14:49:03","modified_gmt":"2024-01-09T12:49:03","slug":"gastronomul-adriana-sohodoleanu-lanseaza-volumul-ce-e-nou-in-noua-bucatarie-romaneasca","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2024\/01\/09\/gastronomul-adriana-sohodoleanu-lanseaza-volumul-ce-e-nou-in-noua-bucatarie-romaneasca\/","title":{"rendered":"Gastronomul Adriana Sohodoleanu lanseaz\u0103 volumul Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103"},"content":{"rendered":"\n

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Editura GastroArt anun\u021b\u0103 lansarea volumului Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103<\/em> de Adriana Sohodoleanu, mar\u021bi, 16 ianuarie, de la 18:30 la libr\u0103ria C\u0103rture\u0219ti Verona (str. Str. Pictor Arthur Verona 13-15).<\/strong><\/p>\n\n\n\n

Al\u0103turi de autoare vor vorbi personalit\u0103\u021bi din zona academic\u0103 \u0219i din industria HoReCa, iar seara va fi continuat\u0103 cu o sesiune de autografe \u0219i degustare de vinuri de la Domeniile Prince Matei. Volumul, ce beneficiaz\u0103 de o prefa\u021b\u0103 semnat\u0103 de Marius Tudosiei si o postfa\u021b\u0103 a editorului Cosmin Dragomir, este disponibil \u00een re\u021beaua de libr\u0103rii C\u0103rture\u0219ti din \u021bar\u0103<\/a>.<\/p>\n\n\n\n

Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 este lucrarea de doctorat \u00een sociologie a Adrianei Sohodoleanu. Teza analizeaz\u0103 principalele direc\u021bii de modernizare a buc\u0103t\u0103riei autohtone de restaurante \u0219i prezint\u0103 concluziile unei cercet\u0103ri de aproximativ 5 ani \u00een care autoarea a intervievat mai to\u021bi chefii care au contribuit la schimbarea la fa\u021b\u0103 a peisajului culinar de la noi \u0219i a participat si a analizat la experiente gastronomice locale de interes temei. Cartea include \u0219i c\u00e2teva re\u021bete propuse de unii dintre cei mai cunoscu\u021bi buc\u0103tari de la noi \u2013 Mihai Toader, Radu C.M. Ionescu, Alex Petricean, M\u0103d\u0103lina Roman, etc.
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Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 este forma local\u0103 a unui fenomen interna\u021bional ce graviteaz\u0103 pe orbita Noii Buc\u0103t\u0103rii Nordice care a accelerat tendin\u021be culinare na\u021bionaliste sau doar regionale \u00een mai toat\u0103 lumea. \u00cen Rom\u00e2nia termenul de \u201cnou\u0103 buc\u0103t\u0103rie\u201d a \u00eenceput s\u0103 fie folosit \u00een Bucure\u0219\u021bi cu relativ\u0103 freven\u021b\u0103 din 2018, dar impactul lui este \u00eenc\u0103 redus. Cele dousprezece restaurante identificate au f\u0103cut obiectul unei cercet\u0103ri empirice \u00eentinse pe parcursul a patru ani. Lucrarea arat\u0103 c\u0103 restaurantele apar ca proiecte de autor opuse unor practici culinare standardizate \u00een deceniile comuniste \u0219i persistente \u00eenc\u0103 \u00een prezent. Ini\u021biatorii lor sus\u021bin c\u0103 \u0219i-au asumat responsabilitatea perform\u0103rii unei buc\u0103tarii rom\u00e2ne\u0219ti alternative, care s\u0103 arate bog\u0103\u021bia, tradi\u021bia \u0219i poten\u021bialul m\u00e2nc\u0103rii rom\u00e2ne\u0219ti de restaurant. Datele colectate conduc la concluzia c\u0103 noile restaurante \u00ee\u0219i creeaz\u0103 c\u00e2mpul prin performarea localului \u0219i respecificarea autenticit\u0103\u021bii. Mecanismele angajate sunt discursul identitar \u0219i re\u021betarul local. Buc\u0103tarii acord\u0103 aten\u021bie exclusiv ingredientelor \u0219i practicilor locale ca expresie a mo\u0219tenirii culturale tangibile \u0219i intangibile, recuper\u00e2nd \u0219i promov\u00e2nd pe acelea dintre ele care reprezint\u0103, sugereaz\u0103, semnific\u0103 locul, terroir<\/em>-ul, comunitatea. Ei creeaz\u0103 la nevoie un imaginar pozitiv identitar asociat buc\u0103t\u0103riei rom\u00e2ne\u0219\u021bi prin exploatarea ingredientelor \u0219i re\u021betelor care au asociate amintiri, pove\u0219ti, tradi\u021bii \u0219i referin\u021be istorice cu poten\u021bial de a activa sentimente de m\u00e2ndrie na\u021bional\u0103 \u0219i nostalgie.
Restaurantele analizate exploreaz\u0103 rela\u021bia dintre mo\u0219tenire \u0219i m\u00e2ncare, v\u0103z\u00e2nd \u00een aceasta datorie \u0219i oportunitate \u0219i adres\u00e2nd astfel seturi de parametri conflictuali.

\u201dConsider 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<\/em>. 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)

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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 \u00eei asigur\u0103 ancorarea practic\u0103 \u00een munca \u00een buc\u0103t\u0103rie 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 \u201cCultura la farfurie\u201d ce cuprinde \u0219i prelegeri la Funda\u021bia Calea Victoriei, cine culturale \u00een colaborare cu chefs \u0219i somelieri, degust\u0103ri, etc.<\/p>\n\n\n\n

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Editura GastroArt, specializat\u0103 \u00een valorificarea patrimonului gastronomic, a lansat de cur\u00e2nd alte dou\u0103 titluri culinare: Z\u0103muri, supe, zupe \u0219i n\u0103creli \u2013 re\u021bete ardelene\u0219ti din b\u0103tr\u00e2ni de Mircea Groza (premiul cel mare la categoria c\u0103r\u021bi din Europa de Est la Gourmand Awards 2023 – Saudi Feast Food Festival) \u0219i Colec\u021bionarul de Sarmale \u0219i alte povestiri gastronomice de Cosmin Dragomir.<\/p>\n","protected":false},"excerpt":{"rendered":"

Editura GastroArt anun\u021b\u0103 lansarea volumului Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu, mar\u021bi, 16 ianuarie, de la 18:30 la libr\u0103ria C\u0103rture\u0219ti Verona (str. Str. Pictor Arthur Verona 13-15). Al\u0103turi de autoare vor vorbi personalit\u0103\u021bi din zona academic\u0103 \u0219i din industria HoReCa, iar seara va fi continuat\u0103 cu o sesiune de autografe \u0219i […]<\/p>\n","protected":false},"author":2,"featured_media":1294,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"yoast_head":"\nGastronomul Adriana Sohodoleanu lanseaz\u0103 volumul Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 - 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\/09\/gastronomul-adriana-sohodoleanu-lanseaza-volumul-ce-e-nou-in-noua-bucatarie-romaneasca\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gastronomul Adriana Sohodoleanu lanseaz\u0103 volumul Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Editura GastroArt anun\u021b\u0103 lansarea volumului Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 de Adriana Sohodoleanu, mar\u021bi, 16 ianuarie, de la 18:30 la libr\u0103ria C\u0103rture\u0219ti Verona (str. 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