{"id":1572,"date":"2024-08-08T07:33:04","date_gmt":"2024-08-08T04:33:04","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1572"},"modified":"2024-08-08T07:33:05","modified_gmt":"2024-08-08T04:33:05","slug":"volumul-ce-e-nou-in-noua-bucatarie-romaneasca-de-adriana-sohodoleanu-nominalizat-la-premiile-gourmand-world-cookbook","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2024\/08\/08\/volumul-ce-e-nou-in-noua-bucatarie-romaneasca-de-adriana-sohodoleanu-nominalizat-la-premiile-gourmand-world-cookbook\/","title":{"rendered":"Volumul \u201cCe e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103\u201d de Adriana Sohodoleanu, nominalizat la premiile Gourmand World Cookbook"},"content":{"rendered":"\n<p>Lucrarea de doctorat \u00een sociologie despre Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 scris\u0103 de Adriana Sohodoleanu \u0219i ap\u0103rut\u0103 \u00een decembrie la Editura GastroArt se afl\u0103 pe lista scurt\u0103 de nominaliz\u0103ri pentru premiul pentru cea mai bun\u0103 carte culinar\u0103 din sau despre Europa de Est la prestigioasele premii Gourmand World Cookbook. Volumul este comercializat exclusiv prin re\u021beaua de lib\u0103rii <a href=\"https:\/\/carturesti.ro\/carte\/ce-e-nou-in-noua-bucatarie-romaneasca-2694220134\">C\u0103rture\u0219ti<\/a>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Concursul a fost \u00eenfiin\u021bat \u00een 1995 de c\u0103tre Edouard Cointreau \u0219i recompenseaz\u0103, printre altele, cele mai bune c\u0103r\u021bi de gastronomie, tip\u0103rite sau digitale din \u00eentreaga lume. \u00cen Europa aceste premii sunt mereu denumite Oscarurile pentru industria gastronomic\u0103.<\/p>\n\n\n\n<p>Anul trecut, volumul \u201c<strong>Z\u0103muri \u2013 supe, zupe \u0219i n\u0103creli; re\u021bete ardelene\u0219ti din b\u0103tr\u00e2ni<\/strong>\u201d de Mircea Groza, ap\u0103rut tot la editura GastroArt, a fost nominalizat la dou\u0103 categorii \u201cFood Heritage book\u201d \u0219i \u201cEastern Europe book\u201d \u0219i a reu\u0219it s\u0103 c\u00e2\u0219tige premiul pentru cea mai bun\u0103 carte din Estul Europei.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"696\" src=\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-1024x696.png\" alt=\"\" class=\"wp-image-1294\" srcset=\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-1024x696.png 1024w, https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-300x204.png 300w, https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-768x522.png 768w, https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-1536x1044.png 1536w, https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-2048x1391.png 2048w, https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-18x12.png 18w, https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/12\/ce-e-nou-in-Noua-Bucatarie-Romaneasca-Adriana-Sohodoleanu-coperta-unu-1-1-600x408.png 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Ce e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103<\/strong> este lucrarea de doctorat \u00een sociologie a Adrianei Sohodoleanu. Teza analizeaz\u0103 principalele direc\u021bii de modernizare a buc\u0103t\u0103riei autohtone \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 mai toate experientele gastronomice locale de interes temei. Cartea beneficiaz\u0103 \u0219i de c\u00e2teva re\u021bete propuse de unii dintre cei mai cunoscu\u021bi buc\u0103tari de la noi.<br><br>Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 este forma local\u0103 a unui fenomen interna\u021bional ce graviteaz\u0103 pe orbit\u0103 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 mai \u00eent\u00e2i \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. 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 c\u0103 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-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 aceast\u0103 datorie \u0219i oportunitate \u0219i adres\u00e2nd astfel seturi de parametri conflictuali.<br><br>\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. 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)<br><br>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 \u0219i somelieri, degust\u0103ri, etc.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>Lista nominaliz\u0103rilor pentru premiul Cea mai bun\u0103 carte est-european\u0103<\/strong><\/p>\n\n\n\n<p>\u2022 Bosnia &#8211; Barbara\u2019s culinary code, in honor of Barbara Liskov<\/p>\n\n\n\n<p>\u2022 Estonia &#8211; Rockem Void, Vladislas Djatsuk (Menu Meedia)<\/p>\n\n\n\n<p>\u2022 Lithuania &#8211; Taste Lithuania, revised 2024, Beata Nicholson<\/p>\n\n\n\n<p>\u2022 North Macedonia &#8211; Despina Clarke, Philip Clarke<\/p>\n\n\n\n<p>\u2022 Romania \u2013 Ce e nou in Noua Bucatarie Romanesca, Adriana Sohodoleanu, Preface Marius Tudosiei, Afterword Cosmin Dragomir (GastroArt)<\/p>\n\n\n\n<p>\u2022 UK &#8211; Sweet Polish Kitchen, Ren Behan (Pavilion)<\/p>\n\n\n\n<p>\u2022 USA &#8211; The Kingdom of Rye, Darra Goldstein (University of California)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lucrarea de doctorat \u00een sociologie despre Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 scris\u0103 de Adriana Sohodoleanu \u0219i ap\u0103rut\u0103 \u00een decembrie la Editura GastroArt se afl\u0103 pe lista scurt\u0103 de nominaliz\u0103ri pentru premiul pentru cea mai bun\u0103 carte culinar\u0103 din sau despre Europa de Est la prestigioasele premii Gourmand World Cookbook. Volumul este comercializat exclusiv prin re\u021beaua de lib\u0103rii [&hellip;]<\/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-1572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","category-stiri"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Volumul \u201cCe e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103\u201d de Adriana Sohodoleanu, nominalizat la premiile Gourmand World Cookbook - 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\/08\/08\/volumul-ce-e-nou-in-noua-bucatarie-romaneasca-de-adriana-sohodoleanu-nominalizat-la-premiile-gourmand-world-cookbook\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Volumul \u201cCe e nou \u00een Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103\u201d de Adriana Sohodoleanu, nominalizat la premiile Gourmand World Cookbook - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Lucrarea de doctorat \u00een sociologie despre Noua Buc\u0103t\u0103rie Rom\u00e2neasc\u0103 scris\u0103 de Adriana Sohodoleanu \u0219i ap\u0103rut\u0103 \u00een decembrie la Editura GastroArt se afl\u0103 pe lista scurt\u0103 de nominaliz\u0103ri pentru premiul pentru cea mai bun\u0103 carte culinar\u0103 din sau despre Europa de Est la prestigioasele premii Gourmand World Cookbook. 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