{"id":758,"date":"2025-06-09T15:57:08","date_gmt":"2025-06-09T13:57:08","guid":{"rendered":"https:\/\/culinahistorica.cz\/?p=758"},"modified":"2025-06-16T16:49:28","modified_gmt":"2025-06-16T14:49:28","slug":"remeslnicky-den-na-curia-vitkov-14-6-2025","status":"publish","type":"post","link":"https:\/\/culinahistorica.cz\/?p=758","title":{"rendered":"14. 6. \u0158emeslnick\u00fd den na Curia Vitkov"},"content":{"rendered":"

14. 6. \u0158emeslnick\u00fd den na Curia Vitkov<\/h1>\n
\"\"

Vlevo je ka\u0161e z bobu obecn\u00e9ho a vpravo vi\u0161\u0148ov\u00fd maz.<\/p><\/div>\n

Druh\u00fd \u010dervnov\u00fd v\u00edkend tradi\u010dn\u011b o\u017e\u00edv\u00e1 archeoskanzen Curia Vitkov u Horn\u00edho V\u00edtkova \u0159emesln\u00edky, kte\u0159\u00ed jej zapln\u00ed a n\u00e1v\u0161t\u011bvn\u00edky seznamuj\u00ed s\u00a0nejr\u016fzn\u011bj\u0161\u00edmi dovednostmi, kter\u00e9 na\u0161i p\u0159edci \u017eij\u00edc\u00ed na p\u0159elomu 12. a 13. stolet\u00ed<\/strong> ovl\u00e1dali a my je pozapomn\u011bli. Pro leto\u0161n\u00ed uk\u00e1zky \u010desk\u00e9 st\u0159edov\u011bk\u00e9 gastronomie spojen\u00e9 i s ochutn\u00e1vkami jsem si nechala od Franti\u0161ka Hyn\u0161ta<\/a> vyrobit soubor hrnc\u016f tvarov\u011b odpov\u00eddaj\u00edc\u00ed n\u00e1lezu ze Star\u00e9 Boleslavi<\/strong>. Jeliko\u017e ale mus\u00edm spl\u0148ovat soudob\u00e9 hygienick\u00e9 normy, jsou z odli\u0161n\u00e9 hl\u00edny, a hlavn\u011b maj\u00ed uvnit\u0159 glazuru, aby \u0161ly pat\u0159i\u010dn\u011b vym\u00fdt. I tak jsem ale jejich prost\u0159ednictv\u00edm mohla n\u00e1v\u0161t\u011bvn\u00edk\u016fm velice uspokojiv\u011b demonstrovat, v \u010dem spo\u010d\u00edvaj\u00ed hlavn\u00ed rozd\u00edly oproti v r\u00e1mci uk\u00e1zek v\u00edce roz\u0161\u00ed\u0159en\u00e9mu va\u0159en\u00ed v \u017eelezn\u00e9m kotli, kter\u00e9 je nepom\u011brn\u011b jednodu\u0161\u0161\u00ed a nevy\u017eaduje a\u017e tak velk\u00e9 zku\u0161enosti a schopnosti, jako va\u0159en\u00ed p\u0159\u00edmo na ohni v keramick\u00fdch hrnc\u00edch, o kter\u00e9m m\u00e1m v pl\u00e1nu<\/strong> napsat \u010dl\u00e1nek<\/strong>, jen\u017e se j\u00edm bude podrobn\u011bji zab\u00fdvat.<\/p>\n

Po\u010das\u00ed n\u00e1m p\u0159\u00e1lo. Byl kr\u00e1sn\u00fd slune\u010dn\u00fd den a oproti n\u00ed\u017ee polo\u017een\u00fdm poloh\u00e1m, kde panovaly teploty odpov\u00eddaj\u00edc\u00ed tropick\u00e9mu dni, bylo na Curii velice p\u0159\u00edjemn\u011b. I tak ale p\u0159i\u0161lo n\u00e1v\u0161t\u011bvn\u00edk\u016f o n\u011bco m\u00e9n\u011b, ne\u017e se o\u010dek\u00e1valo. Co\u017e byla \u0161koda, proto\u017ee krom\u011b m\u00e9 uk\u00e1zky Gastronomie \u010desk\u00e9ho st\u0159edov\u011bku se zde mohli sezn\u00e1mit s tesa\u0159sk\u00fdm, kov\u00e1\u0159sk\u00fdm, kovotepeck\u00fdm a textiln\u00edmi \u0159emesly, vyzkou\u0161et si, jak se razily mince a mlelo zrno \u010di si prohl\u00e9dnout pal\u00e1c a jeho \u010dernou kuchyni, kde se pekly placky. V r\u00e1mci uk\u00e1zek st\u0159edov\u011bk\u00e9 gastronomie na p\u0159elomu 12. a 13. stolet\u00ed jsem n\u00e1v\u0161t\u011bvn\u00edky sezn\u00e1mila s t\u00edm, v jak\u00e9m n\u00e1dob\u00ed se pokrmy va\u0159ily<\/strong>, jak\u00e9 suroviny se k tomu nej\u010dast\u011bji u\u017e\u00edvaly, a p\u0159edev\u0161\u00edm na \u010dem v\u0161em si mohl pochutn\u00e1vat takov\u00fd p\u00e1n dvorce spolu s jeho nejbli\u017e\u0161\u00edmi a nejv\u011brn\u011bj\u0161\u00edmi.<\/p>\n

\"\"

Zejm\u00e9na kan\u010d\u00ed pe\u010den\u011b, vi\u0161\u0148ov\u00fd maz a okurky s medem se staly mezi n\u00e1v\u0161t\u011bvn\u00edky doslova hitem.<\/p><\/div>\n

V\u00a0r\u00e1mci ochutn\u00e1vek tak n\u00e1v\u0161t\u011bvn\u00edci mohli okusit kan\u010d\u00ed pe\u010deni<\/strong>. Tento druh masa jsem zvolila z toho d\u016fvodu, \u017ee v t\u00e9to dob\u011b je\u0161t\u011b st\u00e1le prob\u00edhala domestikace prasat, kter\u00e1 m\u011bla je\u0161t\u011b polodivok\u00fd vzhled, \u010demu\u017e i odpov\u00eddala struktura jejich masa. Maso se m\u00e1\u010delo do ovocn\u00e9ho vi\u0161\u0148ov\u00e9ho rozvaru neboli mazu. Ty byly velice obl\u00edben\u00e9 pr\u00e1v\u011b k pe\u010den\u00edm a va\u0159ily se ze sez\u00f3nn\u00edho ovoce, co\u017e jsou moment\u00e1ln\u011b vi\u0161n\u011b a t\u0159e\u0161n\u011b, kter\u00e9 pr\u00e1v\u011b dozr\u00e1vaj\u00ed. Volba ovoce tak pro m\u011b byla v\u00edc ne\u017e jasn\u00e1. D\u00e1le byla v nab\u00eddce ka\u0161e z bobu obecn\u00e9ho<\/strong>, co\u017e je nepr\u00e1vem pozapomenut\u00e1 surovina, jen\u017e se v \u010cesk\u00e9 republice velice obt\u00ed\u017en\u011b sh\u00e1n\u00ed a pat\u0159\u00ed mezi st\u00e1lici v r\u00e1mci ochutn\u00e1vek, kterou n\u00e1v\u0161t\u011bvn\u00edci v\u017edy velice pozitivn\u011b ocen\u00ed. Tak\u00e9 jsem uva\u0159ila ovesnou ka\u0161i<\/strong> s konopn\u00fdm a ln\u011bn\u00fdm sem\u00ednkem s medem a jablky. V\u0161echny zm\u00edn\u011bn\u00e9 pokrmy byly uva\u0159eny tak, aby je mohli celiaci a lid\u00e9 s lakt\u00f3zovou intoleranc\u00ed, jeliko\u017e si uv\u011bdomuji, \u017ee jejich procento v populaci st\u00e1le nar\u016fst\u00e1 a sami v rodin\u011b t\u011bmito zdravotn\u00edmi handicapy trp\u00edme.<\/p>\n

Pomysln\u00fdm zlat\u00fdm h\u0159ebem v\u00a0ochutn\u00e1vk\u00e1ch byl velice p\u0159ekvapiv\u00fd recept, jen\u017e jsem n\u00e1hodn\u011b objevila v\u00a0knize Slowianie i wikingowie przy stole od Malgorzata Krasna-Korycinska vydan\u00e9 nakladatelstv\u00edm Triglav v\u00a0roce 2015 ve \u0160t\u011bt\u00edn\u011b. Recept na okurky s\u00a0medem<\/strong> jsem si ale upravila p\u0159id\u00e1n\u00edm kopru. V r\u00e1mci n\u011bkolika p\u0159\u00edpad\u016f je archoebotanicky dolo\u017een n\u00e1lez okurek a kopru pospolu. Je tedy obecn\u011b p\u0159ij\u00edman\u00fdm n\u00e1zorem, \u017ee na\u0161i p\u0159edci ji\u017e v dob\u011b ran\u00e9ho st\u0159edov\u011bku mohli zn\u00e1t tuto chu\u0165ov\u011b velice vhodnou kombinaci. V podstat\u011b \u00fapln\u011b v\u0161ichni \u201eochutnava\u010di\u201c, kte\u0159\u00ed nemaj\u00ed probl\u00e9m s chut\u00ed kopru, se jednozna\u010dn\u011b shodli, \u017ee se jedn\u00e1 o velice zaj\u00edmav\u00fd a lahodn\u00fd recept, kter\u00fd doma rozhodn\u011b vyzkou\u0161\u00ed. Pokud v\u00e1s t\u00e9\u017e zaujal, m\u016f\u017eete si jej doma uva\u0159it podle n\u00e1sleduj\u00edc\u00edho p\u0159edpisu.<\/p>\n

\"\"Recept<\/strong>:<\/h2>\n

300 g okurek, 1 l\u017ei\u010dka drobn\u011b nasekan\u00e9ho \u010derstv\u00e9ho kopru, 2-3 pol\u00e9vkov\u00e9 l\u017e\u00edce tekut\u00e9ho medu<\/strong><\/p>\n

Nejvhodn\u011bj\u0161\u00ed jsou oby\u010dejn\u00e9 okurky, m\u016f\u017eeme pou\u017e\u00edt i naklada\u010dky, ale recept se d\u00e1 p\u0159ipravit i z modern\u011bji vy\u0161lecht\u011bn\u00e9 sal\u00e1tov\u00e9 odr\u016fdy. Okurky velice pe\u010dliv\u011b omyjeme a p\u0159\u00edpadn\u011b od\u0159\u00edzneme jejich konce. Slupku ponech\u00e1me a nadrobno pokr\u00e1j\u00edme. Potom p\u0159id\u00e1me med, kopr a prom\u00edch\u00e1me. Nen\u00ed pot\u0159eba p\u0159id\u00e1vat \u017e\u00e1dn\u00e1 dal\u0161\u00ed ochucovadla ani vodu, jeliko\u017e nakr\u00e1jen\u00e9 okurky pust\u00ed po chv\u00edli \u0161\u0165\u00e1vu.<\/p>\n

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

14. 6. \u0158emeslnick\u00fd den na Curia Vitkov Druh\u00fd \u010dervnov\u00fd v\u00edkend tradi\u010dn\u011b o\u017e\u00edv\u00e1 archeoskanzen Curia Vitkov u Horn\u00edho V\u00edtkova \u0159emesln\u00edky, kte\u0159\u00ed jej zapln\u00ed a n\u00e1v\u0161t\u011bvn\u00edky seznamuj\u00ed s\u00a0nejr\u016fzn\u011bj\u0161\u00edmi dovednostmi, kter\u00e9 na\u0161i p\u0159edci \u017eij\u00edc\u00ed na p\u0159elomu 12. a 13. stolet\u00ed ovl\u00e1dali a my je pozapomn\u011bli. Pro leto\u0161n\u00ed uk\u00e1zky \u010desk\u00e9 st\u0159edov\u011bk\u00e9 gastronomie spojen\u00e9 i s ochutn\u00e1vkami jsem si nechala […]<\/p>\n","protected":false},"author":3,"featured_media":775,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,15],"tags":[66,50,36,67,53,65],"class_list":["post-758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezarazene","category-gastronomieceskehostredoveku-cz-uplynule","tag-12-stoleti","tag-curia-vitkov","tag-ochutnavky","tag-okurky","tag-recept","tag-remesla"],"_links":{"self":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/758","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=758"}],"version-history":[{"count":8,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/758\/revisions"}],"predecessor-version":[{"id":780,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/posts\/758\/revisions\/780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=\/wp\/v2\/media\/775"}],"wp:attachment":[{"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinahistorica.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}