{"id":10697,"date":"2011-05-01T21:32:24","date_gmt":"2011-05-01T18:32:24","guid":{"rendered":"http:\/\/109.232.216.219\/~bilimvegelecek\/?p=10697"},"modified":"2017-05-29T21:35:55","modified_gmt":"2017-05-29T18:35:55","slug":"tacuinum-etruscodan-tarifler","status":"publish","type":"post","link":"https:\/\/bilimvegelecek.com.tr\/index.php\/2011\/05\/01\/tacuinum-etruscodan-tarifler","title":{"rendered":"\u201cTacuinum Etrusco\u201ddan tarifler"},"content":{"rendered":"
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Taccuino Etrusco adl\u0131 kitab\u0131n kapa\u011f\u0131.<\/figcaption><\/figure>\n

Ali&No Yay\u0131nevi, \u201cArkeolojik Gastronomi\u201d ad\u0131 alt\u0131nda bir dizi ba\u015flatt\u0131. Okuru arkeoloji d\u00fcnyas\u0131nda gastronomik bir yolculu\u011fa \u00e7\u0131karan dizinin yay\u0131mlad\u0131\u011f\u0131 kitaplardan biri \u201cTacuinum Etrusco \/ Etrusk Not Defteri\u201d. \u00c7esitli k\u00fclt\u00fcrlerin mutfaklar\u0131n\u0131n kap\u0131s\u0131n\u0131 aralayan dizide mutfak k\u00fclt\u00fcr\u00fc arkeolojik d\u00f6nemler \u00e7er\u00e7evesinde, okura tarifler verilerek tan\u0131t\u0131l\u0131yor.<\/p>\n

Tarihi gastronomi uzman\u0131 Augusto Tocci ile gazeteci ve Floransa ile Siena \u00dcniversitleri\u2019nde ders veren Alex Revelli Sorini\u2019nin birlikte yay\u0131ma haz\u0131rlad\u0131\u011f\u0131 Etr\u00fcsk mutfa\u011f\u0131 Ege\u2019den \u0130talya\u2019ya g\u00f6\u00e7 etti\u011fi varsay\u0131lan bu halk\u0131n mutfak k\u00fclt\u00fcr\u00fcn\u00fc \u015farap, zeytinya\u011f, bu\u011fday, bakliyat ve tah\u0131llar, et yemekleri, s\u00fctl\u00fc g\u0131dalar, yaban eti, deniz \u00fcr\u00fcnleri, tatl\u0131 su bal\u0131klar\u0131 ve \u015feker hen\u00fcz kullan\u0131lmad\u0131\u011f\u0131 i\u00e7in bal kat\u0131larak haz\u0131rlanan tatl\u0131lardan yola \u00e7\u0131karak merakl\u0131 okura tariflerle aktar\u0131yor.<\/p>\n

Etr\u00fcsklerden bug\u00fcne mutfak k\u00fclt\u00fcrleri konusunda yaz\u0131l\u0131 bir belge ula\u015fmamas\u0131na kar\u015f\u0131n her iki yazar, kaz\u0131larda \u00e7\u0131kan bulgular ve duvar resimleri \u0131\u015f\u0131\u011f\u0131nda 2500 y\u0131ll\u0131k bir ge\u00e7mi\u015fi olan Etr\u00fcsk yemek tarifleriyle ba\u015f ba\u015fa b\u0131rak\u0131yor okuru. Lezzetli yemeklerin ard\u0131nda bir tek ho\u015f kokular olmad\u0131\u011f\u0131n\u0131 s\u00f6yleyen Tocci ve Sorini, yemek pi\u015firme s\u00fcrecine bir t\u00fcr rit\u00fcelin de etki yapt\u0131\u011f\u0131<\/p>\n

inanc\u0131nda.<\/p>\n

Sizlere aktaraca\u011f\u0131m birka\u00e7 yemek tarifinin Toskana b\u00f6lgesindeki Etr\u00fcsk kentlerinde<\/p>\n

yap\u0131lan kaz\u0131 \u00e7al\u0131\u015fmalar\u0131 ve mezarl\u0131k (nekropol) alan\u0131ndaki duvar fresklerindeki bulgulara ve yerel tarih\u00e7ilerin mutfak ara\u015ft\u0131rmalar\u0131na dayan\u0131larak haz\u0131rland\u0131\u011f\u0131n\u0131 an\u0131msat\u0131r\u0131m.<\/p>\n

 <\/p>\n

Etr\u00fcskl\u00fc ustalardan tarifler<\/em><\/strong><\/p>\n

\u00dcz\u00fcm yapra\u011f\u0131na sar\u0131lan dolmates: <\/strong>Mevsim sebzeleri ile birlikte bu\u011fdaydan bir kar\u0131\u015f\u0131m pi\u015firilir. Kar\u0131\u015f\u0131mdan al\u0131nan k\u00fc\u00e7\u00fck par\u00e7alar \u00fcz\u00fcm yapraklar\u0131na sar\u0131l\u0131r. Etr\u00fcsklerin dolmates diye adland\u0131rd\u0131\u011f\u0131 sarmalar, seramik bir kap i\u00e7inde f\u0131r\u0131na verilir. \u00dczerine bir miktar zeytinya\u011f, \u015farap ve tuz eklenerek pi\u015fene kadar k\u0131zart\u0131l\u0131r.<\/p>\n

Kestane soslu mercimek: <\/strong>Mercimek ve kestane iki ayr\u0131 kapta pi\u015firilir. Kestaneler yumu\u015fad\u0131\u011f\u0131 zaman bir havanla ezilir, i\u00e7ine kimyon, nane, zeytinya\u011f, biber ve sirke kat\u0131l\u0131r. Kestane sosu k\u0131s\u0131k ate\u015fte kar\u0131\u015f\u0131t\u0131r\u0131l\u0131r. En son mercimeklere kestane kremas\u0131 ve bir miktar zeytinya\u011f\u0131 eklenerek ikram edilir.<\/p>\n

Kerevizli \u015feftali: <\/strong>Sekiz adet ham \u015feftalinin kabuklar\u0131n\u0131 soyun. K\u0131s\u0131k ate\u015fte bir miktar su ekleyerek pi\u015firin. \u015eeftaliler yumu\u015famaya ba\u015flay\u0131nca \u00fczerlerine ince k\u0131y\u0131lm\u0131\u015f kereviz, defne, maydanoz, biber ve zeytinya\u011f katarak kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Etr\u00fck tatl\u0131s\u0131 – Armut p\u00fcresi: <\/strong>Armutlar\u0131 y\u0131kad\u0131ktan sonra k\u0131s\u0131k ate\u015fte pi\u015firin. \u00c7ekirdekleri ve orta k\u0131sm\u0131n\u0131 temizledikten sonra ezerek p\u00fcre haline getirin. \u0130\u00e7ine bal, biber, iki yumurta, bir miktar un ve zeytinya\u011f kat\u0131n. Kar\u0131\u015f\u0131m\u0131 bir kal\u0131ba d\u00f6kerek f\u0131r\u0131nda k\u0131s\u0131k ate\u015fte pi\u015firin. Armut p\u00fcresini \u00fczeri k\u0131zarana kadar f\u0131r\u0131nda tutun. \u00dczerini bir miktar bal ve dilimlenen armutlarla s\u00fcsleyebilirsiniz.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ali&No Yay\u0131nevi, \u201cArkeolojik Gastronomi\u201d ad\u0131 alt\u0131nda bir dizi ba\u015flatt\u0131. Okuru arkeoloji d\u00fcnyas\u0131nda gastronomik bir yolculu\u011fa \u00e7\u0131karan dizinin yay\u0131mlad\u0131\u011f\u0131 kitaplardan biri \u201cTacuinum Etrusco \/ Etrusk Not Defteri\u201d. \u00c7esitli k\u00fclt\u00fcrlerin mutfaklar\u0131n\u0131n kap\u0131s\u0131n\u0131 aralayan dizide mutfak k\u00fclt\u00fcr\u00fc arkeolojik d\u00f6nemler \u00e7er\u00e7evesinde, okura tarifler verilerek tan\u0131t\u0131l\u0131yor. Tarihi gastronomi uzman\u0131 Augusto Tocci ile gazeteci ve Floransa ile Siena \u00dcniversitleri\u2019nde ders veren […]<\/p>\n","protected":false},"author":429,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[124,20],"tags":[244,238],"class_list":["post-10697","post","type-post","status-publish","format-standard","hentry","category-87-sayi","category-arkeoloji","tag-arkeoloji","tag-tarih"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t