{"id":734,"date":"2025-05-19T17:40:45","date_gmt":"2025-05-19T15:40:45","guid":{"rendered":"https:\/\/culinahistorica.cz\/?p=734"},"modified":"2025-05-19T18:26:23","modified_gmt":"2025-05-19T16:26:23","slug":"5-4-2025-kouzlo-ohne-a-dymu-ii-2","status":"publish","type":"post","link":"https:\/\/culinahistorica.cz\/?p=734","title":{"rendered":"5. 4. 2025 Kouzlo ohn\u011b a d\u00fdmu II."},"content":{"rendered":"

5. 4. 2025 Kouzlo ohn\u011b a d\u00fdmu II.<\/h1>\n
\"A\u010dkoliv

A\u010dkoliv jsme se v\u011bnovali v\u00fdvoji gastronomie v pr\u016fb\u011bhu cel\u00e9ho st\u0159edov\u011bku, nejv\u00edc recept\u016f bylo z obdob\u00ed jeho z\u00e1v\u011bru a podle toho jsme tak\u00e9 zvolili n\u00e1\u0161 od\u011bv.<\/p><\/div>\n

Druh\u00fd b\u011bh workshopu, kter\u00fd se konal v malebn\u00e9m prost\u0159ed\u00ed archeoskanzenu Curia Vitkov,<\/strong> prob\u011bhl vskutku v apr\u00edlov\u00e9m duchu. I kdy\u017e byly p\u016fvodn\u011b pl\u00e1nov\u00e1ny workshopy dva, z mnoha zapeklit\u00fdch d\u016fvod\u016f nakonec musel b\u00fdt sobotn\u00ed term\u00edn kv\u016fli nedostate\u010dn\u00e9mu po\u010dtu \u00fa\u010dastn\u00edk\u016f zru\u0161en. P\u0159es to jsme s lektorsk\u00fdm t\u00fdmem p\u0159ijeli ji\u017e o den d\u0159\u00edve, abychom v\u0161e mohli \u0159\u00e1dn\u011b p\u0159ipravit, a p\u0159edev\u0161\u00edm nato\u010dit videa do pl\u00e1novan\u00e9ho nov\u00e9ho projektu<\/strong>, o kter\u00e9m ji\u017e brzy zve\u0159ejn\u00edm podrobn\u011bj\u0161\u00ed informace.<\/p>\n

Jeliko\u017e se v\u00a0r\u00e1mci workshopu v\u00a0p\u0159\u00edpad\u011b z\u00e1jmu sna\u017e\u00edme p\u0159edstavit postupn\u00fd v\u00fdvoj kuchy\u0148sk\u00e9ho n\u00e1dob\u00ed, n\u00e1\u010din\u00ed a na n\u011bj navazuj\u00edc\u00ed prom\u011bnu technologie p\u0159\u00edpravy pokrm\u016f, vyu\u017e\u00edv\u00e1me k\u00a0demonstraci vizu\u00e1ln\u00ed repliky n\u00e1dob\u00ed z\u00a0r\u016fzn\u00fdch obdob\u00ed st\u0159edov\u011bku<\/strong>, abychom na n\u011bm zm\u011bny mohli demonstrovat. Vzhledem k\u00a0tomu, \u017ee tak\u00e9 \u00fa\u010dastn\u00edci projevili z\u00e1jem o pokrmy, je\u017e se za\u010daly v\u00edce va\u0159it v\u00a0jeho z\u00e1v\u011bre\u010dn\u00e9 \u010d\u00e1sti, rozhodli jsme se, \u017ee si pro uk\u00e1zky oble\u010deme od\u011bv, jen\u017e odpov\u00edd\u00e1 pr\u00e1v\u011b t\u00e9to dob\u011b, a\u010dkoliv je jinak archeoskanzen data\u010dn\u011b koncipov\u00e1n do obdob\u00ed 12. a po\u010d\u00e1tku 13. stolet\u00ed.<\/p>\n

\"\"

Hv\u011bzda cel\u00e9ho workshopu mistrn\u011b p\u0159ipravuje pokrm podle receptu na rozebieranou slepici.<\/p><\/div>\n

P\u0159es to, \u017ee v den na\u0161eho sobotn\u00edho p\u0159\u00edjezdu panovalo p\u011bkn\u00e9, a p\u0159edev\u0161\u00edm tepl\u00e9 jarn\u00ed po\u010das\u00ed, r\u00e1no n\u00e1s \u010dekalo vskutku nep\u0159\u00edjemn\u00e9 p\u0159ekvapen\u00ed. Teplota p\u0159es noc poklesla hluboko pod bod mrazu<\/strong>, tak\u017ee nejenom \u017ee zamrzla voda v\u00a0z\u00e1zem\u00ed archeoskanzenu, ale i \u0159ada surovin pot\u0159ebn\u00fdch pro p\u0159\u00edpravu pokrm\u016f. S\u00a0notnou d\u00e1vkou improvizace a za vyu\u017eit\u00ed bohat\u00fdch zku\u0161enost\u00ed se \u0161lamastikami obdobn\u00e9ho ra\u017een\u00ed, se n\u00e1m nakonec v\u0161e pot\u0159ebn\u00e9 poda\u0159ilo zprovoznit, abychom se mohli pustit do va\u0159en\u00ed. Je na m\u00edst\u011b zm\u00ednit, \u017ee a\u010dkoliv je p\u0159\u00edprava, a p\u0159edev\u0161\u00edm n\u00e1sledn\u00e1 konzumace hypokratu<\/strong>, obdoby dne\u0161n\u00edho sva\u0159en\u00e9ho v\u00edna, na workshopech velice obl\u00edben\u00e1, nyn\u00ed doslova zachr\u00e1nila situaci. Tepl\u00e9 n\u00e1poje jsme potom vzhledem k\u00a0p\u0159etrv\u00e1vaj\u00edc\u00edmu mrazu p\u0159ipravovali a konzumovali po zbytek dne.<\/p>\n

\"\"

Z pa\u0161tik se na pansk\u00e9m stole konzumovala p\u0159edev\u0161\u00edm n\u00e1pl\u0148. T\u011bsto bylo pod\u0159adn\u011bj\u0161\u00ed a p\u0159ipadlo tak sp\u00ed\u0161 n\u00ed\u017ee postaven\u00fdm konzument\u016fm \u010di slu\u017eebnictvu.<\/p><\/div>\n

Jeliko\u017e bylo p\u0159ed Velikonocemi, va\u0159ili jsme pokrmy, kter\u00e9 se s t\u00edmto obdob\u00edm tradi\u010dn\u011b poj\u00ed. Nap\u0159\u00edklad n\u00e1varu<\/strong> neboli pu\u010d\u00e1lku. Nakl\u00ed\u010den\u00fd a opra\u017een\u00fd hr\u00e1ch, kter\u00fd se osol\u00ed a dochut\u00ed mlad\u00fdmi bylinkami. D\u00e1le skopov\u00e9 maso s\u00a0v\u00ednem v\u00a0hrozn\u00edch<\/em> podle receptu zachycen\u00e9ho v kucha\u0159sk\u00e9 knize Severina Mlad\u0161\u00edho na po\u010d\u00e1tku 16. stolet\u00ed. Sl\u00edben\u00e9 koblihy jsme bohu\u017eel nakonec neusma\u017eili, proto\u017ee v d\u016fsledku n\u00edzk\u00fdch teplot nebylo mo\u017en\u00e9 zajistit dostate\u010dn\u00e9 teplo, aby vze\u0161el kv\u00e1sek pot\u0159ebn\u00fd do t\u011bsta. M\u00edsto toho slavila \u00fasp\u011bch pa\u0161tika, ze kter\u00e9 \u00fa\u010dastn\u00edci po vzoru st\u0159edov\u011bk\u00fdch nobil\u016f zkonzumovali pouze masovou n\u00e1pl\u0148<\/strong>. D\u00e1le jsme okusili naprosto delik\u00e1tn\u00ed vep\u0159ovou panenku vyuzenou p\u0159\u00edmo v d\u00fdmu stoupaj\u00edc\u00edm z topeni\u0161t\u011b, kde se va\u0159ilo. \"\"K n\u00ed jsme si p\u0159ipravili kdoulov\u00fd a f\u00edkov\u00fd maz a ka\u0161i z bob\u016f. V pauz\u00e1ch mezi va\u0159en\u00edm jsem \u00fa\u010dastn\u00edky sezn\u00e1mila s postupn\u00fdm v\u00fdvojem kuchy\u0148sk\u00e9ho n\u00e1\u010din\u00ed a n\u00e1dob\u00ed od 12. do konce 15. stolet\u00ed. Vysv\u011btlili jsme si tak\u00e9, jak\u00fd m\u011bla jeho evoluce d\u016fsledek v r\u00e1mci prom\u011bny recept\u016f<\/strong> a postup\u016f p\u0159\u00edpravy pokrm\u016f. D\u00e1le jsme si tak\u00e9 \u0159ekli, kdo a jak va\u0159il v\u00a0r\u016fzn\u00fdch typech kuchyn\u00ed a jak se skl\u00e1daly pokrmy do jednotliv\u00fdch chod\u016f.<\/p>\n

Nesm\u00edrn\u011b si v\u00e1\u017e\u00edm toho, \u017ee jsme s\u00a0cel\u00fdm t\u00fdmem zvl\u00e1dli v\u0161echny zm\u00edn\u011bn\u00e9 nesn\u00e1ze p\u0159ekonat a u\u017e\u00edt si workshop<\/strong>. Tak\u00e9 velice d\u011bkuji \u00fa\u010dastn\u00edk\u016fm, \u017ee i p\u0159es obrovskou nep\u0159\u00edze\u0148 po\u010das\u00ed dorazili a a\u0165 u\u017e s\u00a0men\u0161\u00ed \u010di v\u011bt\u0161\u00ed m\u00edrou nad\u0161en\u00ed se zapojili do p\u0159\u00edpravy pokrm\u016f v\u00a0takto jedine\u010dn\u00fdch prostor\u00e1ch s\u00a0g\u00e9niem loci<\/strong>, podle st\u0159edov\u011bk\u00fdch recept\u016f a ze surovin, je\u017e se b\u011b\u017en\u011b v\u00a0obchod\u011b nese\u017eenou<\/strong>.<\/p>\n

Za poskytnut\u00ed fotografi\u00ed a mo\u017enost jejich vyu\u017eit\u00ed velice d\u011bkuji Martinovi Jel\u00ednkovi a Radkovi Perglovi.<\/p>\n

 <\/p>\n

\"\"

Archeosanzen Curia Vitkov je malebn\u00fd za ka\u017ed\u00e9ho po\u010das\u00ed, jen n\u011bkdy je teplotn\u011b komfortn\u011bj\u0161\u00ed obdivovat jej z fotografi\u00ed. \ud83d\ude42<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

5. 4. 2025 Kouzlo ohn\u011b a d\u00fdmu II. Druh\u00fd b\u011bh workshopu, kter\u00fd se konal v malebn\u00e9m prost\u0159ed\u00ed archeoskanzenu Curia Vitkov, prob\u011bhl vskutku v apr\u00edlov\u00e9m duchu. I kdy\u017e byly p\u016fvodn\u011b pl\u00e1nov\u00e1ny workshopy dva, z mnoha zapeklit\u00fdch d\u016fvod\u016f nakonec musel b\u00fdt sobotn\u00ed term\u00edn kv\u016fli nedostate\u010dn\u00e9mu po\u010dtu \u00fa\u010dastn\u00edk\u016f zru\u0161en. P\u0159es to jsme s lektorsk\u00fdm t\u00fdmem p\u0159ijeli ji\u017e o […]<\/p>\n","protected":false},"author":3,"featured_media":732,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,15],"tags":[50,26,13,11],"class_list":["post-734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezarazene","category-gastronomieceskehostredoveku-cz-uplynule","tag-curia-vitkov","tag-gastronomie","tag-stredovek","tag-workshop"],"_links":{"self":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=734"}],"version-history":[{"count":19,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/734\/revisions"}],"predecessor-version":[{"id":755,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/734\/revisions\/755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/media\/732"}],"wp:attachment":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}