Arsenije Todorović | University of Novi Sad, Faculty of Sciences (original) (raw)
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Papers by Arsenije Todorović
Glasnik Etnografskog muzeja u Beogradu, 2024
Један део материјалне компоненте кулинарске традиције пред- стављају писани документи. У њима се ... more Један део материјалне компоненте кулинарске традиције пред- стављају писани документи. У њима се проналазе упутства о начину припреме и сервирању гастрономских производа, као и са њима повезане одреднице. У овом раду ће бити приказан садржај сачуване свеске рецепата једног од познатијих угоститеља из Пирота са намером да се проученим материјалом допринесе изучавању локалне културе исхране као једној важној компоненти локалног и националног идентитета.
Pirotski zbornik
The "Težak" magazine, published by the Serbian Agricultural Society from 1869 to 1941, ... more The "Težak" magazine, published by the Serbian Agricultural Society from 1869 to 1941, was a scientific, professional and popular science literature considering the field of agriculture, housekeeping and culinary art, where authors used to publish their field data collection based papers and where one part of entire articles included Pirot region as well. Creating a theoretical basis for the important segment of intangible heritage of Pirot region - the gastroheritology, one part of the research represents a review of already published material, which's very important part are articles of the aforementioned magazine. Between 1880. and 1940, nine different-approach articles were published, all of them representing an important theoretical aspect in traditional agriculture and local food culture research. Agricultural production circumstances in Pirot region after liberation from the Turks are depicted in the articles as well as pasturing and the kachkavalj producing pra...
In the middle of XX century with the appearance of modern bakery, the traditional way of bread pr... more In the middle of XX century with the appearance of modern bakery, the traditional way of bread preparation, which had been characteristic through centuries in Pirot area was abandoned by which the traditional recipes and the basis properties of bread were forgotten. By the reconstruction of bread in the lab conditions, optimized recipes for bread making were established and detailed rheological and microbiological tests were made. On the basis of the obtained results, the frame for estimation of quality factors of these sorts of products has been defined with the use of descriptive method of sensory evaluation with belonging factors of importance and adapted to specific characteristics of these kinds of products which are significantly different from already existing frames for sensor evaluation of commercial breads. Using the comparative analysis of traditional bread made with home-prepared yeast and the bread made with baking yeast, the key role of the home- prepared yeast has been proved as important in achieving specific characteristics of traditional bread.
Gastronomski proizvodi kojima prvenstveno treba pridati značaj su proizvodi od testa. Kako u svoj... more Gastronomski proizvodi kojima prvenstveno treba pridati značaj su proizvodi od testa. Kako u svojim beleženjima navodi Vladimir Nikolić, seosko muško stanovništvo je, čak iako nije bila oskudica, volelo da jede hleb, koji je često bio nedopečen i gnjecav. Na sličan način i sa istom na- menom kao i hleb, pripremane su i pogače. Pored toga, među najčešće pri- premanim jelima iz ove grupe su banice i pite (pripremane od pšeničnog brašna) i moruznice, pripremane od kukuruznog brašna. U gradskom jezgru, pored navedenih jela, na poseban način pripremana je jufka, kao i ćije. Diskutovanje problematike gastro proizvoda od testa Pirotskog kraja ograničeno je činjenicom da hleb, po današnjem shvatanju istog, ne predstavlja jelo, dok je kroz istoriju vrlo često korišćen kao jedina ili dopunska hrana. Naročito je izražena upotreba hleba u pripremi tzv. sirotinjskih jela – golovara, popare, skroba i kruševice, gde se isti, ako nije glavni sastojak, nadrobi u već oskudno pripremljeno „jelo“. Sa dru- ge strane, pite, banice, moruznicu (proju) nemoguće je nazvati jelima, jer se, analogno hlebu, pod jelima podrazumevaju druge vrste gastro proizvoda, pa se ona često svrstavaju u „topla predjela“. Najzad, jufka bi se mogla svrstati u grupaciju „testenina“, ali je i tu potrebna opreznost. Slična je situacija kod slatkih pita i banica. Prema tome, nasleđe tradicionalnih gastro proizvoda od testa iz Pirotskog kraja je vrlo teško prilagoditi važećim podelama i klasifikacijama grupa jela, pa bi posebno trebalo razmotriti zasebnu klasifikaciju.
Traditional gastronomy represents an integral part of the cultural heritage and history, identity... more Traditional gastronomy represents an integral part of the
cultural heritage and history, identity and life style of the inhabitants
of one town, region or country. Pirot is among the first associations
that people have when south-eastern Serbia is mentioned being the
town where historical events and happenings left their specific marks
in all aspects of life which include gastronomy as well. In wider
Serbian gastronomy practice, autochthonous food of Pirot was not
specifically determined which therefore made it invisible and
unknown. The change of generations is influencing the loss of
authentic values of Pirot area in its broader sense and also in the
sense of traditional habits in food and meals preparation which gives
the task to the authorized institutions, non-governmental and tourist
organizations to collect data about the gastronomy of the region
which would be of varied use to the local restaurants, tourist
organization, and households which render services of preparation
and food and drinks serving and to all other individuals and groups
that want to taste and offer authentic food and gastronomy products.
Glasnik Etnografskog muzeja u Beogradu, 2024
Један део материјалне компоненте кулинарске традиције пред- стављају писани документи. У њима се ... more Један део материјалне компоненте кулинарске традиције пред- стављају писани документи. У њима се проналазе упутства о начину припреме и сервирању гастрономских производа, као и са њима повезане одреднице. У овом раду ће бити приказан садржај сачуване свеске рецепата једног од познатијих угоститеља из Пирота са намером да се проученим материјалом допринесе изучавању локалне културе исхране као једној важној компоненти локалног и националног идентитета.
Pirotski zbornik
The "Težak" magazine, published by the Serbian Agricultural Society from 1869 to 1941, ... more The "Težak" magazine, published by the Serbian Agricultural Society from 1869 to 1941, was a scientific, professional and popular science literature considering the field of agriculture, housekeeping and culinary art, where authors used to publish their field data collection based papers and where one part of entire articles included Pirot region as well. Creating a theoretical basis for the important segment of intangible heritage of Pirot region - the gastroheritology, one part of the research represents a review of already published material, which's very important part are articles of the aforementioned magazine. Between 1880. and 1940, nine different-approach articles were published, all of them representing an important theoretical aspect in traditional agriculture and local food culture research. Agricultural production circumstances in Pirot region after liberation from the Turks are depicted in the articles as well as pasturing and the kachkavalj producing pra...
In the middle of XX century with the appearance of modern bakery, the traditional way of bread pr... more In the middle of XX century with the appearance of modern bakery, the traditional way of bread preparation, which had been characteristic through centuries in Pirot area was abandoned by which the traditional recipes and the basis properties of bread were forgotten. By the reconstruction of bread in the lab conditions, optimized recipes for bread making were established and detailed rheological and microbiological tests were made. On the basis of the obtained results, the frame for estimation of quality factors of these sorts of products has been defined with the use of descriptive method of sensory evaluation with belonging factors of importance and adapted to specific characteristics of these kinds of products which are significantly different from already existing frames for sensor evaluation of commercial breads. Using the comparative analysis of traditional bread made with home-prepared yeast and the bread made with baking yeast, the key role of the home- prepared yeast has been proved as important in achieving specific characteristics of traditional bread.
Gastronomski proizvodi kojima prvenstveno treba pridati značaj su proizvodi od testa. Kako u svoj... more Gastronomski proizvodi kojima prvenstveno treba pridati značaj su proizvodi od testa. Kako u svojim beleženjima navodi Vladimir Nikolić, seosko muško stanovništvo je, čak iako nije bila oskudica, volelo da jede hleb, koji je često bio nedopečen i gnjecav. Na sličan način i sa istom na- menom kao i hleb, pripremane su i pogače. Pored toga, među najčešće pri- premanim jelima iz ove grupe su banice i pite (pripremane od pšeničnog brašna) i moruznice, pripremane od kukuruznog brašna. U gradskom jezgru, pored navedenih jela, na poseban način pripremana je jufka, kao i ćije. Diskutovanje problematike gastro proizvoda od testa Pirotskog kraja ograničeno je činjenicom da hleb, po današnjem shvatanju istog, ne predstavlja jelo, dok je kroz istoriju vrlo često korišćen kao jedina ili dopunska hrana. Naročito je izražena upotreba hleba u pripremi tzv. sirotinjskih jela – golovara, popare, skroba i kruševice, gde se isti, ako nije glavni sastojak, nadrobi u već oskudno pripremljeno „jelo“. Sa dru- ge strane, pite, banice, moruznicu (proju) nemoguće je nazvati jelima, jer se, analogno hlebu, pod jelima podrazumevaju druge vrste gastro proizvoda, pa se ona često svrstavaju u „topla predjela“. Najzad, jufka bi se mogla svrstati u grupaciju „testenina“, ali je i tu potrebna opreznost. Slična je situacija kod slatkih pita i banica. Prema tome, nasleđe tradicionalnih gastro proizvoda od testa iz Pirotskog kraja je vrlo teško prilagoditi važećim podelama i klasifikacijama grupa jela, pa bi posebno trebalo razmotriti zasebnu klasifikaciju.
Traditional gastronomy represents an integral part of the cultural heritage and history, identity... more Traditional gastronomy represents an integral part of the
cultural heritage and history, identity and life style of the inhabitants
of one town, region or country. Pirot is among the first associations
that people have when south-eastern Serbia is mentioned being the
town where historical events and happenings left their specific marks
in all aspects of life which include gastronomy as well. In wider
Serbian gastronomy practice, autochthonous food of Pirot was not
specifically determined which therefore made it invisible and
unknown. The change of generations is influencing the loss of
authentic values of Pirot area in its broader sense and also in the
sense of traditional habits in food and meals preparation which gives
the task to the authorized institutions, non-governmental and tourist
organizations to collect data about the gastronomy of the region
which would be of varied use to the local restaurants, tourist
organization, and households which render services of preparation
and food and drinks serving and to all other individuals and groups
that want to taste and offer authentic food and gastronomy products.