Razmišljanja o pirinču u mediteranskim društvima
Some Thoughts on Rice in the Mediterranean Societies
Конференцијски прилог (Објављена верзија)
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Kulturna istorija hrane je prilično zapostavljeno polje istraživanja u domaćoj istoriografiji, i tek sporadično se pojavljuju istraživački prilozi. Izabran je pirinač kao biljna kultura koja je imala određeni značaj u mediteranskim društvima, i čija se uloga u sklopu tradicionalne mediteranske ishrane menjala shodno društveno-kulturnim, ali i klimatskim promenama. Rad ima za cilj da ocrta kulturni i istorijsko-geografski tok gajenja i konzumacije pirinča pre i posle vizantijske epohe, polazeći od Brodelovih zapažanja, potom predstavljajući novije rezultate iz različitih disciplina – vizantologije, osmanistike, kulturne antropologije, i ekološke istorije. Na drugom nivou je traženje odgovora na pitanje čija je hrana bio pirinač na vizantijskom i osmanskom Levantu, i u kojoj meri je bila prisutna njegova kultivacija, koji su bili načini njegove pripreme, čime se ulazi u područje gastronomije sa njenim nizom istraživačkih pitanja. Rad je prvenstveno usmeren ka povezivanju različitih metod...oloških pristupa i mogućnosti u policentričnom istraživanju jedne od trenutno najzastupljenijih poljoprivrednih kultura na svetu.
This text, very short due to the requirements of this volume, is not aiming at anything but providing some questions and challenges for the well-established frameworks regarding the rice culture. Though Braudel’s voluminous works, The Mediterranean and Material civilization, are still highly relevant in both the sources and the conclusions, it is necessary to include more disciplines and aspects, when analyzing a food culture and an item of nourishment, which did not replace the traditional, old grains in the bread basket. Food choices, food preferences, consumption studies, luxury and elite food, haute cuisine, history of gastronomy and many more questions and sub-fields of cultural anthropology have to be included into further investigations of both rice and any other ‘novel’ food item in any society. Starting as the luxury food and a medicinal item in the Byzantine time, rice was incorporated into already eclectic Ottoman cuisine, but due to the mass production, it was affordable fo...r the lower social levels, as a staple food in charity kitchens – imarets. Rice fields demanded quite a complex organization in their making, tilling, irrigation, labor calendar, and above all – constantly supervised skilled labor force, which makes rice cultivation similar to viticulture. Another common thing is the climate sensitivity of both crops, in terms of precipitation and temperature, so it could be argued that ‘the Little Ice Age’ had not influenced favorably the vineyards and paddy fields in the Balkans.
Кључне речи:
pirinač / kulturna istorija hrane / Mediteran / Vizantija / Osmansko carstvo / istorijska geografija / ekološka istorija (environmental history) / mediteranaske kuhinje / gastronomija / cultural history of the food / the Mediterranean / the Byzantium / the Ottoman empire / historical geography / environmental history / Mediterranean cuisines / gastronomyИзвор:
Kasnovizantijski i postvizantijski Mediteran: životni uslovi i svakodnevica, 2020, 46-56Издавач:
- Naučno društvo za istoriju zdravstvene kulture
Институција/група
Istorija / HistoryTY - CONF AU - Mrgić, Jelena PY - 2020 UR - http://reff.f.bg.ac.rs/handle/123456789/5804 AB - Kulturna istorija hrane je prilično zapostavljeno polje istraživanja u domaćoj istoriografiji, i tek sporadično se pojavljuju istraživački prilozi. Izabran je pirinač kao biljna kultura koja je imala određeni značaj u mediteranskim društvima, i čija se uloga u sklopu tradicionalne mediteranske ishrane menjala shodno društveno-kulturnim, ali i klimatskim promenama. Rad ima za cilj da ocrta kulturni i istorijsko-geografski tok gajenja i konzumacije pirinča pre i posle vizantijske epohe, polazeći od Brodelovih zapažanja, potom predstavljajući novije rezultate iz različitih disciplina – vizantologije, osmanistike, kulturne antropologije, i ekološke istorije. Na drugom nivou je traženje odgovora na pitanje čija je hrana bio pirinač na vizantijskom i osmanskom Levantu, i u kojoj meri je bila prisutna njegova kultivacija, koji su bili načini njegove pripreme, čime se ulazi u područje gastronomije sa njenim nizom istraživačkih pitanja. Rad je prvenstveno usmeren ka povezivanju različitih metodoloških pristupa i mogućnosti u policentričnom istraživanju jedne od trenutno najzastupljenijih poljoprivrednih kultura na svetu. AB - This text, very short due to the requirements of this volume, is not aiming at anything but providing some questions and challenges for the well-established frameworks regarding the rice culture. Though Braudel’s voluminous works, The Mediterranean and Material civilization, are still highly relevant in both the sources and the conclusions, it is necessary to include more disciplines and aspects, when analyzing a food culture and an item of nourishment, which did not replace the traditional, old grains in the bread basket. Food choices, food preferences, consumption studies, luxury and elite food, haute cuisine, history of gastronomy and many more questions and sub-fields of cultural anthropology have to be included into further investigations of both rice and any other ‘novel’ food item in any society. Starting as the luxury food and a medicinal item in the Byzantine time, rice was incorporated into already eclectic Ottoman cuisine, but due to the mass production, it was affordable for the lower social levels, as a staple food in charity kitchens – imarets. Rice fields demanded quite a complex organization in their making, tilling, irrigation, labor calendar, and above all – constantly supervised skilled labor force, which makes rice cultivation similar to viticulture. Another common thing is the climate sensitivity of both crops, in terms of precipitation and temperature, so it could be argued that ‘the Little Ice Age’ had not influenced favorably the vineyards and paddy fields in the Balkans. PB - Naučno društvo za istoriju zdravstvene kulture C3 - Kasnovizantijski i postvizantijski Mediteran: životni uslovi i svakodnevica T1 - Razmišljanja o pirinču u mediteranskim društvima T1 - Some Thoughts on Rice in the Mediterranean Societies EP - 56 SP - 46 UR - https://hdl.handle.net/21.15107/rcub_reff_5804 ER -
@conference{ author = "Mrgić, Jelena", year = "2020", abstract = "Kulturna istorija hrane je prilično zapostavljeno polje istraživanja u domaćoj istoriografiji, i tek sporadično se pojavljuju istraživački prilozi. Izabran je pirinač kao biljna kultura koja je imala određeni značaj u mediteranskim društvima, i čija se uloga u sklopu tradicionalne mediteranske ishrane menjala shodno društveno-kulturnim, ali i klimatskim promenama. Rad ima za cilj da ocrta kulturni i istorijsko-geografski tok gajenja i konzumacije pirinča pre i posle vizantijske epohe, polazeći od Brodelovih zapažanja, potom predstavljajući novije rezultate iz različitih disciplina – vizantologije, osmanistike, kulturne antropologije, i ekološke istorije. Na drugom nivou je traženje odgovora na pitanje čija je hrana bio pirinač na vizantijskom i osmanskom Levantu, i u kojoj meri je bila prisutna njegova kultivacija, koji su bili načini njegove pripreme, čime se ulazi u područje gastronomije sa njenim nizom istraživačkih pitanja. Rad je prvenstveno usmeren ka povezivanju različitih metodoloških pristupa i mogućnosti u policentričnom istraživanju jedne od trenutno najzastupljenijih poljoprivrednih kultura na svetu., This text, very short due to the requirements of this volume, is not aiming at anything but providing some questions and challenges for the well-established frameworks regarding the rice culture. Though Braudel’s voluminous works, The Mediterranean and Material civilization, are still highly relevant in both the sources and the conclusions, it is necessary to include more disciplines and aspects, when analyzing a food culture and an item of nourishment, which did not replace the traditional, old grains in the bread basket. Food choices, food preferences, consumption studies, luxury and elite food, haute cuisine, history of gastronomy and many more questions and sub-fields of cultural anthropology have to be included into further investigations of both rice and any other ‘novel’ food item in any society. Starting as the luxury food and a medicinal item in the Byzantine time, rice was incorporated into already eclectic Ottoman cuisine, but due to the mass production, it was affordable for the lower social levels, as a staple food in charity kitchens – imarets. Rice fields demanded quite a complex organization in their making, tilling, irrigation, labor calendar, and above all – constantly supervised skilled labor force, which makes rice cultivation similar to viticulture. Another common thing is the climate sensitivity of both crops, in terms of precipitation and temperature, so it could be argued that ‘the Little Ice Age’ had not influenced favorably the vineyards and paddy fields in the Balkans.", publisher = "Naučno društvo za istoriju zdravstvene kulture", journal = "Kasnovizantijski i postvizantijski Mediteran: životni uslovi i svakodnevica", title = "Razmišljanja o pirinču u mediteranskim društvima, Some Thoughts on Rice in the Mediterranean Societies", pages = "56-46", url = "https://hdl.handle.net/21.15107/rcub_reff_5804" }
Mrgić, J.. (2020). Razmišljanja o pirinču u mediteranskim društvima. in Kasnovizantijski i postvizantijski Mediteran: životni uslovi i svakodnevica Naučno društvo za istoriju zdravstvene kulture., 46-56. https://hdl.handle.net/21.15107/rcub_reff_5804
Mrgić J. Razmišljanja o pirinču u mediteranskim društvima. in Kasnovizantijski i postvizantijski Mediteran: životni uslovi i svakodnevica. 2020;:46-56. https://hdl.handle.net/21.15107/rcub_reff_5804 .
Mrgić, Jelena, "Razmišljanja o pirinču u mediteranskim društvima" in Kasnovizantijski i postvizantijski Mediteran: životni uslovi i svakodnevica (2020):46-56, https://hdl.handle.net/21.15107/rcub_reff_5804 .