Politika Magazin presented its readers with a review of the book Traditional recipes of domestic Serbian cuisine in the text Gastronomic trip to Serbia.
On this occasion, we transmit the text in its entirety:
From ajnpren soup, strudel with poppy seeds and ajmokca that are prepared in Vojvodina, to pie zeljanica, pickled banica and jamanica typical for eastern and southern Serbia, i.e. halva, manti and cicvara from the western parts of our country, to gruvanica and filija from Kosovo and Metohija - a hundred sweet and salty diakonies, was presented by Miodrag Ilić in the book "Traditional recipes of Serbian cuisine". That's where we took this week's suggestions for our culinary magic.
With each recipe, it is stated where it comes from, under whose influence it was created, how it is prepared in different places, and even what customs or legends are associated with it.
For a year, the author collected original records about the most popular but also some unknown Serbian dishes, whether it was about old cooks or handwritten family recipes that were passed down from one generation to the next. His wife Dragana, with whom he runs a website about recipes and food culture (Recipes and Kuvar online), professional chef Dejan Ilić and ten associates who have preserved and prepared recipes from various parts of Serbia helped him in his endeavor.
He wanted to remind of a way of life that is slowly but inexorably disappearing when family members used to share a meal at a common table and when meals were always carefully prepared from fresh, local ingredients. Thanks to the Ethnological Department of the National Museum of Zrenjanin, he had access to the oldest preserved edition on cooking - "Cookbook of Forgotten Dishes" printed in 1914 in Veliki Bečkerek, then the work of anthropologist Sima Trojanović "Old Serbian Dishes and Drinks" from 1896, as well as records of ethnologists Jovan Erdeljanović.
Culinary tradition, as a part of the intangible cultural heritage of every nation, preserves evidence of the foods that our ancestors used for centuries, but are now threatened with oblivion. They are often accompanied by beautiful stories and interesting anecdotes. For example, Karađorđe always carried a bowl of papula, a dish made of mashed white beans, on his belt, Miloš Obrenović adored stuffed zucchini.
Politika Magazin, 02.06.2019. author Aleksandra Mijalković (all rights reserved)
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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