{"id":12945,"date":"2019-09-26T08:00:15","date_gmt":"2019-09-26T05:00:15","guid":{"rendered":"https:\/\/blog.erm.ee\/?p=12945"},"modified":"2019-09-30T09:20:36","modified_gmt":"2019-09-30T06:20:36","slug":"vorokoisi-ummamuudu-suugi-ehk-vana-voromaa-maitsete-paev-ermis","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=12945","title":{"rendered":"V\u00f5rok\u00f5isi ummamuudu s\u00f6\u00f6gi ehk Vana-V\u00f5romaa maitsed ERMis"},"content":{"rendered":"
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Autor: ERMi teadur Anu Kannike.
\nFotod: Arp Karm.<\/p>\n

V\u00f5rumaa on aastaid olnud esirinnas kohaliku traditsioonilise toidu arendamisel ja v\u00e4\u00e4rtustamisel. Vana-V\u00f5romaal kasvanud v\u00f5i sealt p\u00e4rit toidul on peal Uma Meki kaubam\u00e4rk ning selle v\u00f5rgustiku laadad ja toidun\u00e4dalad meelitavad ligi k\u00f5iki Eesti inimesi. Siinsele toidupiirkonnale annavad v\u00e4rvi eriomased road, nagu suitsusaunaliha, tatrapuder, l\u00e4\u00e4tseroog ja kanepitoidud. Tangudega hautatud nn pakse kapsaid ja oa-ning herneputru ehk tampi tehti omal ajal ainult L\u00f5una-Eestis. Viimasel aastak\u00fcmnel on uuesti au sisse t\u00f5stetud traditsiooniline v\u00f5rumaine jaanip\u00e4eva- ja suvistep\u00fchade maius s\u00f5ir, mida valmistatakse kohalikust kohupiimast ja piimast, lisades mune, v\u00f5id ja k\u00f6\u00f6mneid.<\/p>\n

\"\"<\/a>Toidup\u00e4randi entusiastid on s\u00f5nastanud ka t\u00e4nap\u00e4eva V\u00f5rumaa k\u00f6\u00f6gi p\u00f5him\u00f5tted. Neile on olulised kodune s\u00f6\u00f6gitegemine kohalikust kvaliteetsest toidukaubast, isikup\u00e4rased maitsed, s\u00f6\u00f6gitarkuste edasiandmine p\u00f5lvest p\u00f5lve, toidu hooajalisus ja talupoeglik alalhoidlikkus. Samas tuleks toitu m\u00f5nuga teha, k\u00fclalisi lahkelt kostitada ja n\u00f5ud t\u00fchjaks s\u00fc\u00fca. V\u00f5rokesed \u00fctlevad: \u201eKu k\u00f5ik per\u00e4 \u00e4r s\u00fcvv\u00e4s, tul\u00f5 humm\u00f5n h\u00e4\u00e4 ilm!\u201d<\/p>\n

K\u00f5ik s\u00f6\u00f6di isukalt \u00e4ra ka 18. septembril ERMi ja V\u00f5ru Instituudi koost\u00f6\u00f6s korraldatud Vana-V\u00f5romaa maitsete p\u00e4eva toitude esitlusel. T\u00f6\u00f6tubades valmistati nii v\u00f5romaiste kokkade kui muuseumi peakoka juhatusel s\u00f5ira, hapendatud aiavilju ja seeni, lambalihahaket kadakasuitsu ja tatraga, vegansalateid ja -smuutisid ning kitsepiima ja musta leiva j\u00e4\u00e4tist murakaga.<\/p>\n

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Maitsete p\u00e4eva konverentsil said huvilised teada ERMi materjalidest V\u00f5romaa toidu kohta, s\u00f5irast minevikus ja t\u00e4nap\u00e4eval ning p\u00e4randtoitudest veganluse vaatenurgast. Arutlusringis v\u00e4itlesid tootjate ja veterinaarameti esindajad toidup\u00e4randiga seotud v\u00f5imaluste ja probleemide \u00fcle. Miks peab liha suitsutamiseks olema koduses suitsusaunas betoonp\u00f5rand? Miks ei saa suitsuliha m\u00fc\u00fca turismitalu naabrile v\u00f5i k\u00fclakohvikule? Kuidas saab v\u00e4ikek\u00fclas elav s\u00f5iratootja turustada 75% toodangust oma talus v\u00f5i l\u00e4hi\u00fcmbruse turul, kui k\u00fclas elab vaid paark\u00fcmmend inimest? (Vastus: iga elanik peaks s\u00f6\u00f6ma p\u00e4evas u \u00fche kilogrammi s\u00f5ira). Mil p\u00f5hjusel pole Eestis \u00fchtegi v\u00e4iketootjale vajalikku Euroopa Liidu toiduseaduste erisust? Miks ei saa samas tootjad aru, et iga uus toode ei kvalifitseerugi toiduks, n\u00e4iteks juhul, kui tegu on ravimtaimedega (sel juhul peaks p\u00f6\u00f6rduma hoopis ravimiameti poole)? M\u00f5negi teema juures j\u00f5uti \u00fchistele arusaamadele, kuigi vastuseid k\u00f5las esialgu v\u00e4hem kui probleeme.\"\"<\/a><\/p>\n

ERMi toidu-uurijate koost\u00f6\u00f6 V\u00f5rumaaga toidup\u00e4randi vallas ei piirdu \u00fchekordse \u00fcritusega. Oleme kolme aasta jooksul korraldanud mitmeid seminare ja t\u00f6\u00f6tubasid ning kogunud materjali v\u00e4lit\u00f6\u00f6del. \u00dchiselt saime valmis \u201eV\u00f5rokeste k\u00f6\u00f6gi- ja s\u00f6\u00f6giraamatu\u201c ingliskeelse t\u00f5lke ning l\u00e4bisime paberimajanduse kadalipu Euroopa Liidu kaitstud geograafilise t\u00e4hise taotlemiseks s\u00f5irale. On valminud ja ettevalmistamisel antropoloogilised filmid liha suitsutamisest<\/a>, kitsejuustu valmistamisest<\/a> ja s\u00f5irateost. \u00dchine missioon j\u00e4tkub \u00f5ige pea arutelude ja t\u00f6\u00f6tubadega L\u00f5una-Eesti toidukonverentsil V\u00f5rus.<\/p>\n

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Autor: ERMi teadur Anu Kannike. Fotod: Arp Karm. V\u00f5rumaa on aastaid olnud esirinnas kohaliku traditsioonilise toidu arendamisel ja v\u00e4\u00e4rtustamisel. Vana-V\u00f5romaal kasvanud v\u00f5i sealt p\u00e4rit toidul on peal Uma Meki kaubam\u00e4rk ning selle v\u00f5rgustiku laadad ja toidun\u00e4dalad meelitavad ligi k\u00f5iki Eesti inimesi. Siinsele toidupiirkonnale annavad v\u00e4rvi eriomased road, nagu suitsusaunaliha, tatrapuder, l\u00e4\u00e4tseroog ja kanepitoidud. Tangudega hautatud…<\/p>\n","protected":false},"author":1,"featured_media":12954,"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":[30,19],"tags":[],"class_list":["post-12945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osalus","category-sundmus"],"yoast_head":"\nV\u00f5rok\u00f5isi ummamuudu s\u00f6\u00f6gi ehk Vana-V\u00f5romaa maitsed ERMis - Eesti Rahva Muuseumi ajaveeb<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.erm.ee\/?p=12945\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V\u00f5rok\u00f5isi ummamuudu s\u00f6\u00f6gi ehk Vana-V\u00f5romaa maitsed ERMis - Eesti Rahva Muuseumi ajaveeb\" \/>\n<meta property=\"og:description\" content=\"Autor: ERMi teadur Anu Kannike. Fotod: Arp Karm. V\u00f5rumaa on aastaid olnud esirinnas kohaliku traditsioonilise toidu arendamisel ja v\u00e4\u00e4rtustamisel. Vana-V\u00f5romaal kasvanud v\u00f5i sealt p\u00e4rit toidul on peal Uma Meki kaubam\u00e4rk ning selle v\u00f5rgustiku laadad ja toidun\u00e4dalad meelitavad ligi k\u00f5iki Eesti inimesi. Siinsele toidupiirkonnale annavad v\u00e4rvi eriomased road, nagu suitsusaunaliha, tatrapuder, l\u00e4\u00e4tseroog ja kanepitoidud. 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Fotod: Arp Karm. V\u00f5rumaa on aastaid olnud esirinnas kohaliku traditsioonilise toidu arendamisel ja v\u00e4\u00e4rtustamisel. Vana-V\u00f5romaal kasvanud v\u00f5i sealt p\u00e4rit toidul on peal Uma Meki kaubam\u00e4rk ning selle v\u00f5rgustiku laadad ja toidun\u00e4dalad meelitavad ligi k\u00f5iki Eesti inimesi. Siinsele toidupiirkonnale annavad v\u00e4rvi eriomased road, nagu suitsusaunaliha, tatrapuder, l\u00e4\u00e4tseroog ja kanepitoidud. 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