{"id":87469,"date":"2021-03-10T16:47:03","date_gmt":"2021-03-10T14:47:03","guid":{"rendered":"https:\/\/slovaklinesmagazin.sk\/cms\/?p=87469"},"modified":"2021-03-10T16:47:03","modified_gmt":"2021-03-10T14:47:03","slug":"co-sa-jedlo-a-aka-bola-kuchyna-stredoveku","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2021\/03\/co-sa-jedlo-a-aka-bola-kuchyna-stredoveku\/","title":{"rendered":"\u010co sa jedlo a ak\u00e1 bola kuchy\u0148a stredoveku"},"content":{"rendered":"<p><strong>Ako to vtedy vyzeralo?<\/strong><br \/>\nKuchy\u0148a, teda miestnos\u0165 kde sa var\u00ed a tak ako ju pozn\u00e1me teraz,\u00a0 vznikla a\u017e v 16. stor. Spolo\u010dne s pr\u00edchodom kach\u013eov\u00fdch pec\u00ed, ide o tzv. \u010ciernu kuchy\u0148u. V tej dobe sa len opekalo na ohni alebo ve\u013ek\u00fdch panv\u00e1ch, tie\u017e sa varilo vo vode. Dnes ob\u013e\u00faben\u00e9 vypr\u00e1\u017eanie v tej dobe\u00a0 e\u0161te nepoznali. V bohat\u00fdch rodin\u00e1ch sa pri stavbe hradov vo ve\u013ekej miere dbalo na prc\u00edznu stavbu s\u00eddla. Stavba <a href=\"https:\/\/aval-jz.sk\/\"><span style=\"color: #0000ff;\"><strong>kuchyne na mieru<\/strong><\/span><\/a> toho ktor\u00e9ho \u0161lachticovho s\u00eddla, neboli v\u00fdnimkou.<\/p>\n<p>Jedlo sa len 2 x denne &#8211; prv\u00e9 jedlo medzi 10 h a 11 h a druh\u00e9 jedlo o 18 hodine.\u00a0 Jedlo nevyzeralo tak, ako ho pozn\u00e1me dnes, teda napr. m\u00e4so alebo om\u00e1\u010dka s pr\u00edlohou. Pr\u00edlohy v\u00f4bec e\u0161te nepoznali a nejedli.<br \/>\nM\u00e4so sa jedlo samotn\u00e9 alebo s ovocnou om\u00e1\u010dkou, tej sa hovorilo j\u00edcha.<\/p>\n<p><strong>Ako a z \u010doho sa jedlo?<\/strong><br \/>\nRiad bol z kameniny, skla alebo z kovu, napr aj z c\u00ednu, ktor\u00fd ale uvo\u013e\u0148oval nebezpe\u010dn\u00e9 l\u00e1tky do jedla, ako sa a\u017e nesk\u00f4r zistilo. Obrus \u200b\u200bsl\u00fa\u017eil nielen k prestieranie stolu, ale mal aj \u010distiacu funkciu. Stolovn\u00edci si do c\u00edpov utierali \u0161pinav\u00e9 ruky. Jedlo sa rukami alebo ly\u017eicou, pr\u00edpadne si pom\u00e1hali no\u017eom, ten ale sk\u00f4r sl\u00fa\u017eil na porcovanie a pr\u00edpravu jedla. Vidli\u010dky pri\u0161li a\u017e nesk\u00f4r a spo\u010diatku sa pova\u017eovali za &#8222;n\u00e1stroj diabla&#8220;. Prv\u00fdkr\u00e1t sa v Eur\u00f3pe za\u010dali vyskytova\u0165 v 14. storo\u010d\u00ed, v 15 &#8211; 16. stor. si nach\u00e1dzali cestu k n\u00e1m a zab\u00fdvali sa tu a\u017e okolo 17.storo\u010dia.<\/p>\n<p><strong>\u010co sa vtedy jedlo?<\/strong><br \/>\nVe\u013emi ob\u013e\u00faben\u00e9 boli ka\u0161e. Robili sa zo v\u0161etk\u00e9ho, \u010dastokr\u00e1t aj z m\u00e4sa. Prost\u00fd \u013eud jedol len oby\u010dajn\u00e9 ka\u0161e, v\u00e4\u010d\u0161inou z p\u0161enice, ra\u017ee a podobne. Ka\u0161e boli ob\u013e\u00faben\u00e9 hlavne sladk\u00e9 (aj masov\u00e9 boli sladk\u00e9). Nesladili sa ale cukrom, ten svoj boom zaznamenal a\u017e na prelome stredoveku a renesancie. Sladilo sa hlavne medom, ale aj ovoc\u00edm.<\/p>\n<p>Panstvo jedlo tie\u017e ve\u013ea m\u00e4sa, hlavne \u0161\u013eachta. Najviac to bola zverina, ryby, ale aj hydina (kura, p\u00e1v), hov\u00e4dzie a brav\u010dov\u00e9. Vtedy bolo be\u017en\u00e9 jes\u0165 napr. l\u00ed\u0161ky alebo veveri\u010dky. Z r\u00fdb sa m\u00e4so jedlo v\u00e4\u010d\u0161inou zvl\u00e1\u0161\u0165. Kv\u00f4li ve\u013ekej konzum\u00e1cii m\u00e4sa mali vtedy bohat\u00ed p\u00e1ni tie\u017e ve\u013emi \u010dasto dnu. Preto sa tejto chorobe hovor\u00ed choroba kr\u00e1\u013eov. Trpel \u0148ou aj\u00a0 Karol IV.<\/p>\n<p><strong>Ako sa l\u00ed\u0161ilo stravovanie na vidieku a u \u0161\u013eachty?<\/strong><br \/>\nVidie\u010dania mali stravu ve\u013emi chudobn\u00fa. Ve\u013ea jedli to, \u010do vypestovali, nazbierali a z t\u00fdch lacnej\u0161\u00edch surov\u00edn, teda ovocie, mlie\u010dne v\u00fdrobky, hrach, chlieb, obilniny, polievky, ka\u0161e. Pili \u010daj z byliniek, vodu alebo pivo.<\/p>\n<p>Panstvo jedlo i ovocie exotick\u00e9, ktor\u00e9 si nech\u00e1vali dov\u00e1\u017ea\u0165, ako napr\u00edklad figy, datle alebo citr\u00f3ny. T\u00ed najbohat\u0161\u00ed si nech\u00e1vali vozi\u0165 aj trstinov\u00fd cukor, ktor\u00fd v tom \u010dase za\u010dali objavova\u0165. Vtedy ale e\u0161te s n\u00edm nijako v\u00fdrazne nesladili, ale pova\u017eovali ho za liek. Vo ve\u013ekej miere jedli m\u00e4so a pili v\u00edno. Ka\u0161e sa tie\u017e jedli vo ve\u013ekom, ale viacmenej len sladk\u00e9 a z drah\u0161\u00edch surov\u00edn, najdrah\u0161ie surovina vtedy boli p\u0161eno.<\/p>\n<p>Ve\u013emi ob\u013e\u00faben\u00e9 bolo tie\u017e korenia.<br \/>\nS t\u00fdm sa nakladalo pri varen\u00ed ve\u013emi ve\u013ekoryso &#8211; lebo platilo, \u017ee \u010d\u00edm viac korenia, t\u00fdm honosnej\u0161ie jedlo a bohat\u0161\u00ed hostite\u013e. Korenie sa toti\u017e dov\u00e1\u017ealo a bolo ve\u013emi drah\u00e9.<\/p>\n<p><strong>\u010co bolo vtedy inak a \u010do sa zachovalo?<\/strong><br \/>\nTak napr\u00edklad knedl\u00edk nebol taky, \u010do pozn\u00e1me dnes. Kned\u013ea sa predt\u00fdm robila z nasekan\u00e9ho m\u00e4sa. V\u0161eobecne sa m\u00e4so jemno sekalo (to \u010do je dnes mlet\u00e9), \u010do ale zabralo ve\u013ea hod\u00edn \u010dasu a pokrmy z mlet\u00e9ho m\u00e4sa tak patrili k t\u00fdm najluxusnej\u0161\u00edm.<\/p>\n<p>\u0160i\u0161ka v stredoveku tie\u017e vyzerala \u00faplne inak. Bol to op\u00e4\u0165 pokrm z m\u00e4sa, dnes by sa to dalo prirovna\u0165 k pa\u0161t\u00e9te, ktor\u00e1 je pe\u010den\u00e1 vo formi\u010dke.<\/p>\n<p>Mand\u013eov\u00e9 mlieko sa robilo v stredoveku \u00faplne rovnako ako dnes. Rozdiel je len v tom, \u017ee dnes si pom\u00f4\u017eeme elektrikou, ale vtedy mandle ru\u010dne drvili, ne\u017e je zaliali vodou a n\u00e1sledne precedili.<\/p>\n<p><strong>Zauj\u00edmavosti<\/strong><br \/>\nPrv\u00e1 dochovan\u00e1 kuch\u00e1rka, \u010di\u017ee prv\u00fd ucelen\u00fd s\u00fabor receptov rozdelen\u00fd pod\u013ea kapitol, teda tak, ako pozn\u00e1me kuch\u00e1rky dnes, sa datuje v polovici 16 storo\u010dia. Nap\u00edsal ju Bavor z Husti\u0159an, nesie n\u00e1zov &#8222;Kucha\u0159stv\u00ed, to jest kni\u017eka o rozli\u010dn\u00fdch krm\u00edch, jako sa u\u017eito\u010dne s chu\u0165ou chysta\u0165 maj\u00fa.&#8220; \u00dapln\u00e9 prvenstvo medzi kuch\u00e1rkami m\u00e1 ale Severin mlad\u0161\u00ed a jeho s\u00fabor, kde je na 400 pokrmov.<\/p>\n<p>Kuch\u00e1rky nesk\u00f4r p\u00edsali len v\u00fdznamn\u00ed \u013eudia, \u010dasto vedci. T\u00fdm bol aj onen Bavor, ktor\u00fd bol alchymista na dvore Rudolfa II.<\/p>\n<p>V oblasti gastron\u00f3mie sa ka\u017ed\u00fd venoval tomu &#8222;svojmu remeslu&#8220;, teda boli napr. kol\u00e1\u010dn\u00edci, \u0161i\u0161k\u00e1ri, pernik\u00e1ri ..<\/p>\n<p>V\u00edno v stredoveku tieklo pr\u00fadom, hojne sa pilo a prid\u00e1valo sa aj do jed\u00e1l. Opitos\u0165 bola dokonca pova\u017eovan\u00e1 za nie\u010do \u00factyhodn\u00e9ho. Prost\u00fd \u013eud naopak pil pivo, a nie v tak ve\u013ekej miere :).<\/p>\n<p>Na \u0161\u013eachtick\u00fdch stoloch sa pri hostin\u00e1ch \u010dasto objavoval &#8222;\u0160auesten&#8220; &#8211; \u010do bolo tzv. jedlo na predstavenie. Jednalo sa o cel\u00e9 zviera, ktor\u00e9 sa cel\u00e9 ozdobilo zlatou farbou alebo sa inak nafarbilo a zdobilo tak st\u00f4l.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ako to vtedy vyzeralo? Kuchy\u0148a, teda miestnos\u0165 kde sa var\u00ed a tak ako ju pozn\u00e1me teraz,\u00a0 vznikla a\u017e v 16. stor. Spolo\u010dne s pr\u00edchodom kach\u013eov\u00fdch pec\u00ed, ide o tzv. \u010ciernu kuchy\u0148u. V tej dobe sa len opekalo na ohni alebo ve\u013ek\u00fdch panv\u00e1ch, tie\u017e sa varilo vo vode. Dnes ob\u013e\u00faben\u00e9 vypr\u00e1\u017eanie v tej dobe\u00a0 e\u0161te nepoznali. [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":87470,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-87469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/87469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=87469"}],"version-history":[{"count":1,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/87469\/revisions"}],"predecessor-version":[{"id":87471,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/87469\/revisions\/87471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/87470"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=87469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=87469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=87469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}