{"id":435,"date":"2022-09-19T17:24:00","date_gmt":"2022-09-19T14:24:00","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=435"},"modified":"2022-09-19T17:24:00","modified_gmt":"2022-09-19T14:24:00","slug":"pacatul-de-capatai-al-ciorbareselor-de-la-noi-versus-tehnica-de-ramen","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2022\/09\/19\/pacatul-de-capatai-al-ciorbareselor-de-la-noi-versus-tehnica-de-ramen\/","title":{"rendered":"\u201eP\u0103catul de c\u0103p\u0103t\u00e2i\u201d al ciorb\u0103reselor de la noi versus tehnica de ramen"},"content":{"rendered":"<p>Am stat la pove\u0219ti \u00een cel mai nou episod <strong>Amintiri Gustoase<\/strong> cu timi\u015foreanul <strong>Caius Mer\u015fa<\/strong>, omul care a importat \u00een Rom\u00e2nia conceptul de supa-bar. Am virbit despre ciorbe, patiserie, dar \u0219i despre Timi\u0219oara &#8211; Capital\u0103 Cultural\u0103 European\u0103 \u00een 2023.<\/p>\n<p>Podcastul este de ascultat pe toate platformele de streaming audio sau direct aici:<\/p>\n<p><iframe style=\"width: 100%; max-width: 660px; overflow: hidden; background: transparent;\" src=\"https:\/\/embed.podcasts.apple.com\/ro\/podcast\/cronicaridigitali-s6-caius-ovidiu-mer%C8%99a-explic%C4%83-ce\/id1511474599?i=1000579644676\" height=\"175\" frameborder=\"0\" sandbox=\"allow-forms allow-popups allow-same-origin allow-scripts allow-storage-access-by-user-activation allow-top-navigation-by-user-activation\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Ce \u00eenseamn\u0103 rom\u00e2nesc din punct de vedere gastronomic?<\/strong><\/h2>\n<p>\u201eE foarte simplu. Tradi\u021bional, \u00een primul r\u00e2nd, trebuie definit ca un areal geografic, doi la m\u00e2n\u0103 ca un areal al popula\u021biei care exist\u0103 la noi \u00een \u021bar\u0103, care m\u0103n\u00e2nc\u0103 \u0219i gust\u0103, a creat, astfel de lucruri \u0219i da, suferim de rasismul \u0103sta \u00eendreptat spre noi, dar cam toate lucrurile care se fac la noi sunt ale noastre. Fac dou\u0103 paralele foarte clare: eu am f\u0103cut un studiu despre istoria t\u0103i\u021belului \u0219i cumva t\u0103i\u021belul pleac\u0103 din Mongolia, sufer\u0103 ni\u0219te transform\u0103ri \u00een China, din China ajunge \u00een Orientul Mijlociu, dup\u0103 \u00een nordul Africii \u0219i de acolo ajunge \u00een Italia. \u0218i dac\u0103 urm\u0103rim dezvoltarea cerealelor \u0219i a materiilor prime pentru t\u0103i\u021bei, paste, cum vrei s\u0103 le denume\u0219ti, vom ajunge s\u0103 realiz\u0103m de fapt c\u0103 pastele nu sunt ale italienilor. Deci, nici italienii n-au paste dac\u0103 suntem at\u00e2t de rasi\u0219ti cu m\u00e2ncarea noastr\u0103.<\/p>\n<p>Asta este una din teoriile pe care le sus\u021bin. O alt\u0103 teorie pe care o sus\u021bin este teoria sarmalei. Toat\u0103 lumea spune c\u0103 sarmalele nu sunt ale noastre, c\u0103 au fost inventate de al\u021bii \u0219i urm\u0103toarea \u00eentrebare pentru cei care spun c\u0103 sarmalele nu sunt ale noastre \u0219i c\u0103 sunt turce\u0219ti \u2013 dac\u0103 au m\u00e2ncat sarmale de la noi \u0219i sarmale turce\u0219ti?<\/p>\n<p>S\u0103 vad\u0103 c\u0103 sunt dou\u0103 chestii diferite. \u0218i nici de la turci nu sunt m\u0103car, c\u0103 acolo nu s-a inventat carnea m\u0103cinat\u0103 care a ajuns \u00een sarmale, deci un pic mai \u00een spate mergem, \u00een de\u0219ert. Nici ale turcilor nu sunt, a\u0219a c\u0103 cred c\u0103 am l\u0103murit problema cu ce e \u0219i nu e al nostru. Ba da, sunt \u0219i ale noastre. \u021aine \u0219i de marketing \u0219i trebuie s\u0103 reu\u0219im s\u0103 facem chestia asta a\u0219a cum trebuie, exact cum au reu\u0219it s\u0103 fac\u0103 italienii cu pastele.\u201d<\/p>\n<h2><strong>Care este filosofia buc\u0103t\u0103riei rom\u00e2ne\u0219ti?<\/strong><\/h2>\n<p>\u201eCumva la noi m\u00e2ncarea este ca fotbalul. Primele persoane cu care am discutat despre ideea acestui doctorat au pufnit \u00een r\u00e2s \u0219i m-au pus s\u0103 vorbesc cu mama, bunica, cu rudele lor, c\u0103 ei \u0219tiu de fapt cum se face m\u00e2ncarea \u0219i m\u00e2ncarea mamei e cea mai bun\u0103, \u0219i cam asta este ideea unei m\u00e2nc\u0103ri. Noi trebuie s\u0103 trecem un pic peste asta \u0219i s\u0103 ajungem s\u0103 privim profesionist ideea de art\u0103 culinar\u0103, de m\u00e2ncare, de buc\u0103t\u0103rie, de tot ceea ce discut\u0103m.<\/p>\n<p>Eu, de exemplu, am o buc\u0103\u021bic\u0103 din doctoratul \u00een arte vizuale, am o paralel\u0103 \u00eentre gust, culoare \u0219i contraste. Acolo m-am legat de o teorie pe care momentan nu am publicat-o, dar va face \u0219i parte din acel doctorat. Trebuie s\u0103 privim profesionist buc\u0103t\u0103ria rom\u00e2neasc\u0103. \u00cen primul r\u00e2nd, trebuie bine organizat\u0103. Din toate c\u0103r\u021bile publicate \u00een Rom\u00e2nia, maxim 10% reprezint\u0103 ceva pe care ai putea s\u0103 te bazezi, s\u0103 cite\u0219ti \u0219i s\u0103 te inspiri din ele. Doctoratul e bazat ca structur\u0103 \u0219i mod de privire pe buc\u0103t\u0103ria italian\u0103 care are cel mai bun studiu f\u0103cut. Lucrez dup\u0103 ni\u0219te c\u0103r\u021bi de istorie a buc\u0103t\u0103riei italiene \u0219i efectiv iau tot ceea ce \u0219tiu din buc\u0103t\u0103ria rom\u00e2neasc\u0103 \u0219i introduc prin acel gr\u0103tar al stilului italian de a privi arta culinar\u0103.\u201d<\/p>\n<h2><strong>Care ar fi \u201ep\u0103catul de c\u0103p\u0103t\u00e2i\u201d al ciorb\u0103reselor de la noi versus tehnica de ramen?<\/strong><\/h2>\n<p>\u201eNoi nu prea punem accent pe limitarea anumitor ingrediente, anumitor chestii referitoare la calorii \u0219i la tot felul. Am v\u0103zut la un moment dat o discu\u021bie referitoare la friptura de Zal\u0103u a lui Radu Anton Roman. Noi numim chestiile astea tradi\u021bionale \u0219i, de exemplu, pentru \u021b\u0103ranul rom\u00e2n din Transilvania, tradi\u021bional acum vreo 300 de ani era s\u0103 posteasc\u0103 6 luni pe an, deci mesele alea \u00eenc\u0103rcate de care tot vorbim, care curg pe l\u00e2ng\u0103, le vedeai la boieri sau la mesele de s\u0103rb\u0103toare.<\/p>\n<p>\u00cen m\u00e2ncarea de zi cu zi nu prea \u00eent\u00e2lnim chestiile astea \u0219i de aia avem tendin\u021ba de a folosi la toate lucrurile eterna chestie \u00abcu de toate\u00bb. Cumva, lucrurile trebuie g\u00e2ndite \u0219i c\u00e2nt\u0103rite \u00eentr-un fel pentru c\u0103 ele \u00ee\u0219i au rostul \u00eentr-un fel sau altul, nu neap\u0103rat s\u0103 pui de toate acolo.<\/p>\n<p>Ciorba \u00een sine este o chestie cu de toate, dar \u0219i lucrurile alea puse \u00een ciorb\u0103 \u00ee\u0219i au sensul lor, pentru c\u0103 dac\u0103 urm\u0103rim ciorbele alea nu le g\u0103sim doar la noi sau numai tipul \u0103la de ciorb\u0103 \u00eel g\u0103sim doar la noi. Sunt foarte multe gusturi care exist\u0103 per geografic f\u0103r\u0103 s\u0103 \u0219tim de ele. Am o coleg\u0103 care mi-a spus c\u0103 a m\u00e2ncat mur\u0103turi prin Coreea de Sud \u0219i erau uimitor de asem\u0103n\u0103toare la gust cu mur\u0103turile noastre.<\/p>\n<p>E clar c\u0103 nu exist\u0103 o asem\u0103nare \u00eentre Coreea de Sud \u0219i Rom\u00e2nia, dar sunt dou\u0103 lucruri care s-au dezvoltat similar \u0219i modul nostru de fermentare cu modul lor de fermentare creeaz\u0103 acelea\u0219i gusturi. Asta este p\u0103rerea mea, c\u0103 noi am luat ni\u0219te re\u021bete pe care vrem s\u0103 le facem a\u0219a un pic fandosite \u0219i punem foarte multe chestii peste tot, ca s\u0103 fie cu de toate.\u201d<\/p>\n<h2><strong>Va fi inclus\u0103 \u0219i gastronomia \u00een proiectul Timi\u0219oara \u2013 Capital\u0103 cultural\u0103 2023?<\/strong><\/h2>\n<p>\u201eDa. Destul de t\u00e2rziu am intrat noi cei din bran\u0219a asta \u00een discu\u021biile cu Capitala cultural\u0103, dar exist\u0103 o asocia\u021bie \u00een Timi\u0219oara, HORETIM se nume\u0219te, care discut\u0103 la nivel de prim\u0103rie \u0219i Consiliu Jude\u021bean referitor la reprezentarea noastr\u0103 \u00een asocia\u021bie \u0219i se lucreaz\u0103 deja la un meniu din Banat, la restaurantele care vor participa pe partea de gastronomie, eu personal lucrez pe partea de cafenele, s\u0103 facem o hart\u0103 a cafenelelor din Timi\u0219oara, deci da, se lucreaz\u0103 mult pe tema asta \u0219i sunt foarte mul\u021bi oameni implica\u021bi. Cumva e ca o trezire ideea asta de Capital\u0103 Cultural\u0103.\u201d<\/p>\n<p><a href=\"https:\/\/cronicaridigitali.ro\/podcast\/\"><strong>Podcastul Cronicari Digitali<\/strong><\/a> este sus\u021binut de <strong>Raiffeisen Bank Rom\u00e2nia<\/strong> \u0219i de <strong>Electrolux Rom\u00e2nia<\/strong>. Partenerii proiectului sunt convin\u0219i c\u0103, prin accesul la educa\u021bie, cultur\u0103 \u0219i tehnologie, putem deveni cea mai bun\u0103 versiune a noastr\u0103.<\/p>\n<p>Realizat de agen\u021bia <strong>Zaga Brand<\/strong> \u0219i <strong>Asocia\u021bia Human Made Art (HUMART),<\/strong> <strong>podcastul Cronicari Digitali<\/strong> este \u00een prezent cel mai popular produs cultural din Apple Podcasts at\u00e2t \u00een Rom\u00e2nia c\u00e2t \u0219i \u00een mai multe \u021b\u0103ri unde tr\u0103iesc comunit\u0103\u021bi importante de rom\u00e2ni. \u00cen sec\u021biunea Travel, podcastul Cronicari Digitali este pe prima pozi\u021bie \u00een Rom\u00e2nia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Am stat la pove\u0219ti \u00een cel mai nou episod Amintiri Gustoase cu timi\u015foreanul Caius Mer\u015fa, omul care a importat \u00een Rom\u00e2nia conceptul de supa-bar. Am virbit despre ciorbe, patiserie, dar \u0219i despre Timi\u0219oara &#8211; Capital\u0103 Cultural\u0103 European\u0103 \u00een 2023. Podcastul este de ascultat pe toate platformele de streaming audio sau direct aici: &nbsp; Ce \u00eenseamn\u0103 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,23,14,6],"class_list":["post-435","post","type-post","status-publish","format-standard","hentry","category-general","tag-amintiri-gustoase","tag-caius-mersa","tag-cronicari-digitali","tag-podcast"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u201eP\u0103catul de c\u0103p\u0103t\u00e2i\u201d al ciorb\u0103reselor de la noi versus tehnica de ramen - 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\/2022\/09\/19\/pacatul-de-capatai-al-ciorbareselor-de-la-noi-versus-tehnica-de-ramen\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201eP\u0103catul de c\u0103p\u0103t\u00e2i\u201d al ciorb\u0103reselor de la noi versus tehnica de ramen - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"Am stat la pove\u0219ti \u00een cel mai nou episod Amintiri Gustoase cu timi\u015foreanul Caius Mer\u015fa, omul care a importat \u00een Rom\u00e2nia conceptul de supa-bar. 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