{"id":1690,"date":"2025-03-25T11:18:42","date_gmt":"2025-03-25T09:18:42","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1690"},"modified":"2025-03-25T11:18:43","modified_gmt":"2025-03-25T09:18:43","slug":"volumul-sarmale-si-serotonina-de-camelia-burghele-lansari-latimisoara-bucuresti-si-zalau","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2025\/03\/25\/volumul-sarmale-si-serotonina-de-camelia-burghele-lansari-latimisoara-bucuresti-si-zalau\/","title":{"rendered":"Volumul \u201cSarmale \u0219i serotonin\u0103\u201d de Camelia Burghele, lans\u0103ri laTimi\u0219oara, Bucure\u0219ti \u0219i Zal\u0103u"},"content":{"rendered":"\n

Editura GastroArt anun\u021b\u0103 lansarea volumului SARMALE \u0218I SEROTONIN\u0102. DESPRE UN MAINSTREAM GASTRO-CULTURAL <\/strong>de Camelia Burghele \u00een Timi\u0219oara, Bucure\u0219ti \u0219i Zal\u0103u.  Volumul este, deopotriv\u0103, o abordare antropologic\u0103 a buc\u0103t\u0103riei tradi\u021bionale \u0219i o culegere de re\u021bete de sarmale (preluate din satele s\u0103l\u0103jene). Cartea se g\u0103se\u0219te \u00een re\u021beaua de libr\u0103rii C\u0103rture\u0219ti, \u00een diferite b\u0103c\u0103nii \u0219i restaurante din \u021bar\u0103, online pe siteul carturesti.ro<\/a>, iar la Bookfest Timi\u0219oara poate fi achizi\u021bionat de la standul libr\u0103ririe Dou\u0103 Bufni\u021be.<\/p>\n\n\n\n

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

Programul complet al lans\u0103rilor:<\/strong><\/p>\n\n\n\n

S\u00e2mb\u0103t\u0103, 29 martie, ora 13.30, Bookfest Timi\u0219oara, prezint\u0103 Radu Paraschivescu<\/p>\n\n\n\n

Joi, 3 aprilie, la libr\u0103ria C\u0103rture\u0219ti Modul (strada Academiei nr. 18-20), particip\u0103 autoarea \u0219i invita\u021bii s\u0103i: prof. Univ. Dr. Narcisa \u0218tiuc\u0103, Marius Tudosiei \u0219i Cosmin Dragomir.<\/strong><\/p>\n\n\n\n

Joi, 10 aprilie, ora 18.00, Zal\u0103u, C\u0103rture\u0219ti la sala Porolissum, prezint\u0103 Camelia Burghele<\/p>\n\n\n\n

Joi 8 mai ora 18.00, Timi\u0219oara, C\u0103rture\u0219ti \u2013 Oper\u0103, prezint\u0103 Adriana Babe\u021bi<\/p>\n\n\n\n

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

Cu certitudine, \u00een orice formul\u0103 am \u00eencerca s\u0103 definim \u201etradi\u021bionalul\u201d, sarmalele nu pot lipsi. Sarmalele cu m\u0103lai (p\u0103sat) sau orez, cu carne t\u0103iat\u0103 din cu\u021bit, cu afum\u0103tur\u0103 sau f\u0103r\u0103, doar cu ceap\u0103 pr\u0103jit\u0103, cu cureki murat sau varz\u0103 crud\u0103, fierte pe marginea fiteului sau \u0219pohertului \u00een oale p\u00e2ntecoase de p\u0103m\u00e2nt, ne trimit mereu la savoarea m\u00e2nc\u0103rurilor de alt\u0103dat\u0103. F\u0103r\u0103 a fi chefi la restaurante fancy din centru, gospodinele din satul tradi\u021bional cuno\u0219teau \u0219i aplicau nenum\u0103rate tips and tricks pentru a le da un saft nem\u0103rginit, gustat \u0219i degustat la nun\u021bi, \u00eenmorm\u00e2nt\u0103ri \u0219i \u00een fiecare duminic\u0103.<\/p>\n\n\n\n

Sarmelele se g\u0103sesc \u00een mijlocul unui mainstream cultural, orientat spre o incomensurabil\u0103 dorin\u021b\u0103 a or\u0103\u0219eanului de a cunoa\u0219te \u0219i l\u0103uda tradi\u021bionalul (coasem chime\u0219i \u0219i ii, apel\u0103m la un design arhitectural \u021b\u0103r\u0103nesc \u0219i la o amenajare interioar\u0103 etno, g\u0103tim \u0219i m\u00e2nc\u0103m \u201eca la bunica\u201d, apel\u0103m la leacuri b\u0103be\u0219ti, vr\u0103ji \u0219i ritualuri magice, \u021binem s\u0103rb\u0103tori tradi\u021bionale, promov\u0103m cultura satului tradi\u021bional ca pe cel mai tare brand \u00een materie identitar\u0103).<\/p>\n\n\n\n

Volumul pledeaz\u0103 pentru o antropologie a\u2026 sarmalelor, \u00een care oala cu sarmale este un inefabil martor \u00eentre dou\u0103 lumi (sat \u0219i ora\u0219) \u0219i un fabulos barometru al dezvolt\u0103rii societ\u0103\u021bii rom\u00e2ne\u0219ti. Devoal\u00e2nd un incredibil know how al buc\u0103t\u0103reselor de la \u021bar\u0103, sunt selectate o serie de artificii, \u0219mecherii, trucuri, secrete (tips and tricks), numai bune de \u00eemprumutat de gospodinele de azi de la cele de ieri, toate redate \u00een limba colorat\u0103 ardeleneasc\u0103, a\u0219a cum au fost culese direct din teren.<\/p>\n\n\n\n

Printr-un storytelling inspirat, se fundamenteaz\u0103, de fapt, un patrimoniu cultural al gustului, pornind de la o serie de cooking stories \u0219i termin\u00e2nd, apoteotic, cu m\u0103rturii despre savoare, saft<\/em>, zoft<\/em> (pour les connaisseurs, desigur) dar \u0219i despre marea provocare a \u021b\u0103r\u0103ncii: s\u0103 fac\u0103 m\u00e2ncare s\u0103\u021bioas\u0103 din ingrediente pu\u021bine, de preferat \u201edin ce d\u0103 gr\u0103dina\u201d \u0219i, de cele mai multe ori, f\u0103r\u0103 carne. Se vorbe\u0219te despre un management corect al buc\u0103t\u0103riei \u0219i alimentelor, dar \u0219i despre … calit\u0103\u021bile estetice ale produselor (geometria sarmalelor, care se a\u0219eaz\u0103 \u00een oal\u0103 \u201eca razele de soare\u201d).<\/p>\n\n\n\n

Dintr-un alt unghi, antropologul se vede nevoit s\u0103 dicute \u0219i despre istorii culinare \u0219i sarmalele globalizate, despre atitudinea contemporanului \u0219i \u201efor\u021barea modelului\u201d sau \u201euzarea simbolului\u201d (supra \u2013 tradi\u021bionalitatea) dar \u0219i despre o serie de deschideri culinare: euro-sarmale (sau mondo-sarmale?), gastro-diploma\u021bie \u0219i euroregiuni gastronomice (\u0219i turistice).<\/p>\n\n\n\n

A\u0219adar, pentru c\u0103 \u201edac\u0103 sarmale nu e, nimic nu e\u201d, sarmalele au devenit, \u00eencet, euro-sarmale: cu ele ne legitim\u0103m identitar, ne spunem povestea, ne m\u00e2ndrim \u0219i le ducem cu noi pretutindeni. Vorba poetului, \u00een Rom\u00e2nia \u0219i \u00een Europa, cu adev\u0103rat \u201emiroase a sarmale peste Mun\u021bii Carpa\u021bi\u201d…<\/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

***<\/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

\u201cO \u201eantropologie a sarmalelor\u201d pare a fi o supraspecializare, poate o exagerare sau o for\u021bare, dar autoarea volumului de fa\u021b\u0103 ne convinge c\u0103 subiectul e at\u00e2t de vast \u00eenc\u00e2t aproape c\u0103 merit\u0103 o disciplin\u0103 de studiu separat\u0103. Volumul e mult mai mult dec\u00e2t o culegere de re\u021bete de sarmale preluate din memoria colectiv\u0103 a satului tradi\u021bional prin apelul la pove\u0219tile femeilor \u00een v\u00e2rst\u0103 cu care autoarea c\u0103r\u021bii st\u0103 de vorb\u0103; referen\u021bialul cercet\u0103rii este semnificativ amplificat de multitudinea perspectivelor de abordare, \u00eentre care cea dinspre comfort food \u0219i leg\u0103turile acesteia cu serotonina generatoare de amintiri duioase \u0219i emo\u021bii 9 Sarmale \u0219i serotonin\u0103 lini\u0219titoare este cea mai surprinz\u0103toare, dar \u0219i cea mai cuprinz\u0103toare. Comfort food, un concept modern, cu ample ecarturi antropologice este iscusit suprapus peste sarmale, oferindu-i colegei mele prilejul de a pune \u00een fa\u021ba cititorilor acele zeci de g\u00e2nduri, sfaturi \u0219i re\u021bete preluate direct de la bunicile satului\u201d. (Nicolae Panea)<\/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

***<\/p>\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> \u0219i \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>\n","protected":false},"excerpt":{"rendered":"

Editura GastroArt anun\u021b\u0103 lansarea volumului SARMALE \u0218I SEROTONIN\u0102. DESPRE UN MAINSTREAM GASTRO-CULTURAL de Camelia Burghele \u00een Timi\u0219oara, Bucure\u0219ti \u0219i Zal\u0103u.  Volumul este, deopotriv\u0103, o abordare antropologic\u0103 a buc\u0103t\u0103riei tradi\u021bionale \u0219i o culegere de re\u021bete de sarmale (preluate din satele s\u0103l\u0103jene). Cartea se g\u0103se\u0219te \u00een re\u021beaua de libr\u0103rii C\u0103rture\u0219ti, \u00een diferite b\u0103c\u0103nii \u0219i restaurante din \u021bar\u0103, […]<\/p>\n","protected":false},"author":1,"featured_media":1664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"yoast_head":"\nVolumul \u201cSarmale \u0219i serotonin\u0103\u201d de Camelia Burghele, lans\u0103ri laTimi\u0219oara, Bucure\u0219ti \u0219i Zal\u0103u - 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\/2025\/03\/25\/volumul-sarmale-si-serotonina-de-camelia-burghele-lansari-latimisoara-bucuresti-si-zalau\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Volumul \u201cSarmale \u0219i serotonin\u0103\u201d de Camelia Burghele, lans\u0103ri laTimi\u0219oara, Bucure\u0219ti \u0219i Zal\u0103u - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Editura GastroArt anun\u021b\u0103 lansarea volumului SARMALE \u0218I SEROTONIN\u0102. 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