{"id":11802,"date":"2018-09-25T08:55:30","date_gmt":"2018-09-25T05:55:30","guid":{"rendered":"https:\/\/blog.erm.ee\/?p=11802"},"modified":"2018-09-24T15:04:15","modified_gmt":"2018-09-24T12:04:15","slug":"adru-salatiks-ja-kormoran-vorstiks-parnumaa-maitsed-ermis","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=11802","title":{"rendered":"Adru salatiks ja kormoran vorstiks. P\u00e4rnumaa maitsed ERMis"},"content":{"rendered":"
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Tekst: Anu Kannike, teadur<\/em>
\nFotod: Arp Karm, fotograaf<\/em><\/p>\n

2018. aasta maikuus v\u00f5ttis P\u00e4rnumaa pidulikult vastu poolteise meetri pikkuse r\u00e4ndkahvli. Nimelt valis Maaeluministeerium mitme kandidaadi seast just selle maakonna t\u00e4navuseks Eesti toidupiirkonnaks. P\u00e4rnumaa on endale varemgi nime teinud kohalikku toitu v\u00e4\u00e4rtustavate s\u00fcndmustega, nagu Tahkuranna kurgifestival, kalaroogadele p\u00fchendatud R\u00e4imeWest v\u00f5i looduslikke toidutaimi tutvustav Kihlepa v\u00f5ilillefestival. Juba mitmeid aastaid \u00fchendab rannapiirkonna loodus- ja toiduturismi pakkujaid Romantilise Rannatee v\u00f5rgustik<\/a>.<\/p>\n

Toidupiirkonna tiitel aitab kaasa ajaloolise ja erip\u00e4rase toidukultuuri ning kohaliku toidu tootjate ja pakkujate tutvustamisele nii omadele kui ka k\u00fclalistele. Kevadisel kokkusaamisel ERMis P\u00e4rnumaa toidupiirkonna projektijuhi Kadi Elmestega j\u00f5udsime arusaamisele, et muuseumi toel oleks v\u00f5imalik sealset toidup\u00e4randit uuel viisil fookusesse t\u00f5sta. 18. septembril saigi teoks P\u00e4rnumaa maitsete p\u00e4ev, kus toidust r\u00e4\u00e4kisid nii uurijad kui ka praktikud, sai kuulda p\u00f5nevaid lugusid ajaloost, kuid ka kogeda eksootilisi maitseid ja omandada uusi roogade valmistamise nippe.<\/p>\n

P\u00e4rnumaa maitsete palett on mitmekesine. Sedapuhku otsustasime keskenduda merega seotud toitudele-jookidele, mis on rannarahvale eriliselt l\u00e4hedased ja ka kohalikuks kaubam\u00e4rgiks kujunenud. Konverentsiosa aitasid sisustada Tallinna \u00dclikooli ajaloolased ja arheoloogid, kes uurivad Eesti kesk- ja varauusaja toidulauda nii muinasj\u00e4\u00e4nuste kui ka arhiiviallikate valgusel. Lembi L\u00f5ugas, Martin Malve ja Inna J\u00fcrjo r\u00e4\u00e4kisid sellest, kuidas siinsete elanike meretoidus p\u00f5imusid v\u00f5\u00f5ras ja kohalik, mida k\u00f5nelevad arheoloogilised leiud ja millist rolli on m\u00e4nginud l\u00e4bi aegade t\u00e4htsad kalaliigid r\u00e4im ja kilu. Reet Piiri tutvustas muuseumi arhiivis leiduvaid andmeid ja lugusid P\u00e4rnumaa toidust. Liivi Lahe Kalanduskogu tegevjuht Esta Tamm andis v\u00e4rvika \u00fclevaate rannarahva s\u00f6\u00f6gi-joogitraditsioonidest ja nende eluj\u00f5ulisusest ka t\u00e4nap\u00e4eval.<\/p>\n

Akadeemilisele osale j\u00e4rgnesid t\u00f6\u00f6toad, milles valmistati P\u00e4rnumaalt p\u00e4rit toorainest \u00fchtaegu traditsioonilisi ja uudseid toite ja jooke. Tippkokk Dimitri Demjanov on tuntud kui Eesti k\u00f6\u00f6gi eestk\u00f5neleja, kes on veendunud, et talupojatoitude t\u00e4nap\u00e4evased laiendusv\u00f5imalused on piiramatud. Koos Bocuse d\u2019Or\u2019i v\u00f5istlusel hiilanud Dmitri Rooziga n\u00e4itlikustasid nad seda ideed kiluj\u00e4\u00e4tise suupiste \u00f5pitoas. \u00dcllatuslikult h\u00f5rku maitseelamust pakkus Kihnu K\u00fceki<\/a> perenaine ja 2015. aasta parima kokaraamatu \u201eArmastusega Kihnust, uut ja vana saarek\u00f6\u00f6gist\u201c autor Jana Ruubel, kelle k\u00e4e all valmisid suupisted karvakala ehk h\u00fclge- ja kormoranilihast.\u00a0 Esta Tamme kurgi-kala kombinatsioon ja taimetark Mercedes Merimaa juhendamisel valminud ja suurep\u00e4raselt kalak\u00f5rvaseks sobiv kr\u00f5mpsjas p\u00f5isadrusalat p\u00e4lvisid samuti maitsjatelt tunnustuss\u00f5nu. Toitude paletti t\u00e4iendasid joogid: \u00fche vana P\u00e4rnumaa meremehe retseptiraamatu j\u00e4rgi kokku segatud viski, imemahe meem\u00f5du ja eriti tervislik kalmusejook.<\/p>\n

T\u00f6\u00f6tubades toimetamine p\u00e4\u00e4dis \u00fchise toitude-jookide tutvustamise ja maitsmisega. P\u00e4ev l\u00f5ppes samuti toidulainel \u2013 kirsiks tordil sai osalemine ERMi ja Allfilmi koost\u00f6\u00f6s valminud tippkokkade t\u00f6\u00f6p\u00e4eva j\u00e4\u00e4dvustava filmi \u201eK\u00f6\u00f6gis\u201c esilinastusel.<\/p>\n

\"\"

Taimetark Mercedes Merimaa r\u00e4\u00e4kis kalmusejuure tervistavatest omadustest.<\/p><\/div>\n

\"\"

Kormoraniliha serveeriti Kihnus k\u00fcpsetatud leival.<\/p><\/div>\n

\"\"

Kurgi ja kala k\u00f5rvale sobis h\u00e4sti vanade meremeeste viski.<\/p><\/div>\n

\"\"

P\u00f5isadrust saab head salatit.<\/p><\/div>\n

\"\"

Dmitri Rooz tutvustab kilusuupisteid.<\/p><\/div>\n

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Tekst: Anu Kannike, teadur Fotod: Arp Karm, fotograaf 2018. aasta maikuus v\u00f5ttis P\u00e4rnumaa pidulikult vastu poolteise meetri pikkuse r\u00e4ndkahvli. Nimelt valis Maaeluministeerium mitme kandidaadi seast just selle maakonna t\u00e4navuseks Eesti toidupiirkonnaks. P\u00e4rnumaa on endale varemgi nime teinud kohalikku toitu v\u00e4\u00e4rtustavate s\u00fcndmustega, nagu Tahkuranna kurgifestival, kalaroogadele p\u00fchendatud R\u00e4imeWest v\u00f5i looduslikke toidutaimi tutvustav Kihlepa v\u00f5ilillefestival. Juba mitmeid…<\/p>\n","protected":false},"author":1,"featured_media":11807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-11802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sundmus"],"yoast_head":"\nAdru salatiks ja kormoran vorstiks. 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