There isn't a single old traditional recipe that hasn't undergone at least some slight modification or upgrade since that dish was first prepared, just as there isn't a single house, family or housewife or cook that won't claim that their recipe is the original one. , says Miodrag Ilić, author of the book "Traditional recipes of domestic Serbian cuisine", about which we wrote a few issues earlier, was published by Politika Magazin, in its edition of June 23.06.2019, XNUMX.
However, this is no reason why respecters of tradition, lovers of national gastronomy and all those who are happy to (and) try what their ancestors once ate, should not go in search of "those ways of preparing food or drinks that are very simple or old-fashioned, and have either already been completely lost and may only be remembered by older people or are only used by shepherds, workers and the poor", as Dr. Jovan Erdeljanović, a well-known ethnologist, once recommended in the work "Serbian Folk Dishes and Drinks" from 1908 .
Among such dishes, torn from oblivion and preserved in family cookbooks or public archives throughout our country, there are also tsikvara, Banica, milkmaid, bake, mantles, halva and gruvanica - whose names already evoke images of old village hearths and food under the sun - but also collard greens, ajnpren broth i schenokle, served in fine porcelain dishes, on tables covered with white damask, in elegant dining rooms of Serbian bourgeois families from the beginning of the last century.
Along with the recipes, which Ilić published in his book in both Serbian and English, because he believes that the rich Serbian culinary heritage should be shared with the whole world, the author also gave a brief overview of the history of food in Serbia, folk customs and beliefs, the way of preparing certain type of food and "little tips from experienced housewives".
Now those instructions are in front of the readers of the "Magazine", to try them out in their own homes (in most of Serbia, until the 20th century, this word meant exactly - the kitchen), perhaps supplement and "pass it on". To some new generations of gourmets.
Source: Politika Magazin, 23.06.2019/XNUMX/XNUMX, A. Mijalković
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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