Treść książki
Przejdź do opcji czytnikaPrzejdź do nawigacjiPrzejdź do informacjiPrzejdź do stopki
JanezBogataj
however
,thingssoonsettleddownagain.Dailylifeandholidaysagainresumed
theirnormaldirection.Afterall,thepeoplewhohadmovedtoSloveniafrom
theBalkansinthedecadesaftertheSecondWorldWar
,broughtwiththemnew
ritualsandcelebrations,togetherwiththeirculinaryaspect.Therewerepartial
attemptsduringindependencezealousnesstorenametheBalkančevapčiči
asumeatrolls”orevenugrilledwillies”
,buttheywerefirmlyrejectedbythe
public.Afterall,averypopularrestaurantinLjubljana(PriČadu)wherethey
serveSerbiandishesandwine,neverstoppedbeingopeneitherbefore,during
orafterindependence.This,too,isaverygoodexampleofourrespectforand
acceptanceofdifference.
Todayweoftenspeakaboutmulticulturalityandculturaldiversity.However
thisemphasisseemsunnecessary,sincewecannotspeakofanyspecialqualities
ofthepresentday.Everyenvironment,sotospeak,wasalsomulticulturalduring
pastperiodsofhistoricaldevelopment,andthisledtoculturalexchange,new
knowledge,adaptationandenrichment-andtheculinaryfieldwasnoexcep-
tion.Itisthereforecompletelyabsurdtoapproachtheseissuesinaone-sided
manner.Inthefieldsofculinaryartsandgastronomywethereforealsohave
tosupport(withthehelpofgastrodiplomacy)effortstoidentifyculinaryand
culturaldiversityontheonehandandtopreserveanddevelopcharacteristic
localandregionaldishesandculinaryknowledgeontheother
.Weareadhering
tothisideaandprincipleinLjubljanaandSloveniaaswell.
OneofthebasicissuestodaywithregardtotheSlovenefestivetableis
therelationbetweentheculinaryheritageandthepresent.Theculinaryher-
itageisweigheddownbymanystereotypes,bothwithregardtoitshistoric
developmentandsocialtypology.Wemustconsideralsowhatwasuntilvery
recentlyafairlylooseuseofthetermnationalcuisineornationaldishes.At
issuehereiswhatdistinguishesandthusdefinesSlovenecuisineinternally
andexternally.Stereotypesweretheresultoflackofknowledge,togetherwith
thecompleteabsenceof,forexample,specificrecognisableregionalculinary
features.Thusitisonlyinthelasttentotwelveyearsthatwehaveobtained
mostofourregionalculinaryliterature,whichisofvaryingquality,andwhich
alsodealswiththecustomsandritualsatthefestivetable.In2001,thefirst
culinarymapofSloveniawaspublished,whichisadmittedlyaimedmainlyat
12
