{"id":13869,"date":"2020-09-11T09:30:57","date_gmt":"2020-09-11T06:30:57","guid":{"rendered":"https:\/\/blog.erm.ee\/?p=13869"},"modified":"2020-09-22T09:25:52","modified_gmt":"2020-09-22T06:25:52","slug":"ai-see-kena-ilmus-raamat-laimjala-muistsetest-maitsetest","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=13869","title":{"rendered":"\u00c4i see kena! Ilmus raamat Laimjala muistsetest maitsetest"},"content":{"rendered":"
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Tekst: ERMi vanemteadur Anu Kannike.<\/p>\n

September on Eesti toidu kuu<\/a> ja seega toidus\u00f5prade kuldaeg: k\u00f5ikjal korraldatakse kohalikke maitseid tutvustavaid festivale, turup\u00e4evi ja s\u00f6\u00f6maaegu.\u00a0 ERM t\u00e4histab koos hea koost\u00f6\u00f6partneri Nooda O\u00dc-ga Saaremaalt toidup\u00e4randi pidu v\u00e4rske \u00fchisloominguga, raamatuga \u201eLaimjala muistsed maitsed\u201c<\/a>.<\/p>\n

\"\"<\/a><\/strong>Tegu pole tavap\u00e4rase piirkondliku retseptikogumikuga, kuigi huviline saab v\u00e4lja uurida, mis on tutt <\/em>ja nott, runnakad <\/em>v\u00f5i kahverjan; <\/em>kuidas keeta poolvillast putru <\/em>ja \u00f5llepodi <\/em>v\u00f5i kuidas k\u00e4ib kapsa suretamine. <\/em>Raamatu kaasautoriks on ERMi kirjasaatjad, kes on arhiivi aastak\u00fcmnete jooksul materjali saatnud ning kelle nimed, n\u00e4od ja v\u00e4ljav\u00f5tted kirjadest on hea t\u00e4iendus t\u00e4nap\u00e4eva k\u00fclaelanike m\u00e4lestustele. 1930. aastate l\u00f5pul l\u00e4kitasid Saaremaa korrespondendid muuseumi \u00fcle 600 lehek\u00fclje materjali vastuseks Ilmari Mannise ja Ferdinand Linnuse koostatud rahvateaduslikele k\u00fcsimuskavadele \u201eS\u00f6\u00f6gid, joogid, maitsetaimed. S\u00f6\u00f6gikombed\u201c ning Helmi Kurriku k\u00fcsimustikule \u201eS\u00f6\u00f6gid ja joogid. K\u00f6\u00f6gi- ja s\u00f6\u00f6gin\u00f5ud\u201c. Peaaegu k\u00f5ik P\u00f6ide kihelkonnast muuseumile saadetud tekstid on kirja pannud kooli\u00f5petajad ja \u00f5pilased selle p\u00f5hjal, mis nad on oma pere v\u00f5i kohalike k\u00e4est kuulnud.<\/p>\n

\"\"<\/a>

Evald Allas. P\u00f6ide vanamees kaevul, 1895. ERM Fk 187:8<\/p><\/div>\n

Raamatust leiab ka koha- ja perep\u00e4rimust, kombeid, lugusid ning pilte kinnastest, v\u00f6\u00f6dest, s\u00f6\u00f6gist ja s\u00f6\u00f6gin\u00f5udest. Laimjala k\u00fclas asuva Nooda O\u00dc juhataja Mare Kallas on aukartust\u00e4ratava entusiasmiga kogunud m\u00e4lestusi, talletanud kokandusoskusi, innustanud kohalikku rahvast osalema t\u00f6\u00f6tubades ja rahvakalendri t\u00e4htp\u00e4evade t\u00e4histamisel. T\u00e4nuv\u00e4\u00e4rselt on Laimjala maitsete raamatu tekstid paralleelselt eesti ja inglise keeles, pakkudes v\u00e4\u00e4rt abimaterjali nii kohalikele ettev\u00f5tjatele kui ka p\u00e4randiteadlikele kodu- ja v\u00e4listuristidele.<\/p>\n

Leib, teravili ja kartul, aga ka v\u00f5ilillesiirup ja katlanott<\/strong><\/h3>\n

Nagu mujalgi Eesti taluperedes, on saarlaste p\u00f5hitoiduained ikka olnud leib ja kala, teravili ning kartul. Raamatut uurides torkab aga silma piirkondlik mitmekesisus, sama toidu retseptid varieeruvad lausa \u00fche k\u00fcla piires, r\u00e4\u00e4kimata kihelkonnast. Raamatuesitluse peolauaski v\u00f5rdlesid saarlastest naabrid n\u00e4iteks valgete pallide ehk k\u00e4kkide ja leivapudi ise\u00e4ralikke valmistusviise. M\u00f5istagi saab t\u00e4nap\u00e4evase tooraine ja kulinaarsete meetoditega traditsioonilistele maitsetele uusi n\u00fcansse lisada, n\u00e4iteks mekkis \u00fclihea karamelliseeritud kooriku ja rukki\u00f5hikulaastuga leivakile. Miks mitte proovida ka \u00f5lletarretist ja leivamagustoitu kadaka- v\u00f5i v\u00f5ilillesiirupiga!<\/p>\n

\"\"<\/a>

Karamellise kattega leivakile rukkileiva\u00f5hikuga.<\/p><\/div>\n

Saarlased v\u00f5tavad toidu hankimist ja sellega tegemist t\u00f5siselt, ehkki siiski mitte surmt\u00f5siselt. Kas teadsite, miks silgu nina ega saba ei s\u00f6\u00f6da? Muidugi sellep\u00e4rast, et silk nuusutavat meres ninaga surnut ja \u00e4ra minnes l\u00f6\u00f6vat teda sabaga.<\/p>\n

\u00c4kine ehk kiirsoolatud kala on t\u00f5eline gurmeeroog. Laimjala kaluritel polnud merel aega pikalt kalaga j\u00e4nnata, nii neelanud kangemad mehed terved kilud elusalt alla \u2013 t\u00f5si, selleks pidi enne pool pudelit viina hinge all olema. Uskuge v\u00f5i mitte, aga nii r\u00e4\u00e4kisid Ruhve k\u00fcla mehed.<\/p>\n

\"\"<\/a>

S\u00e4rje\u00e4kine, kahverjan haugimarjast ja marineeritud r\u00e4imerullid.<\/p><\/div>\n

M\u00f5nes peres on t\u00e4naseni t\u00e4ies eluj\u00f5us talvine talurahvatoit katlanott. <\/em>Kui pliidi kohale kuivama pandud kondiga lihakintsu k\u00fcljest oli enamik liha \u00e4ra s\u00f6\u00f6dud, siis h\u00f6\u00f6veldati noaga veel viimased lihariismed ka lahti ja keedeti veega poolpehmeks, pandi sibul sisse, hautati ning lisati jahu. Katla sisu valati kaussi ja asetati s\u00f6\u00f6gilaua keskele. S\u00f6\u00f6jad v\u00f5tsid iga\u00fcks oma lusikaga katlast notti ja s\u00f5id runnakate<\/em> ehk koorega keedetud kartulite k\u00f5rvale.<\/p>\n

Omaette lood on seotud kuulsa Saaremaa kodu\u00f5llega. Kui muidu olid peamised vaaritajad perenaised, siis pruulimisest v\u00f5tsid osa mehed ja naised koos. Oli tavaks \u00f6elda, et naised hoolitsevad \u00f5lle maitse, mehed aga selle v\u00f5imu eest. M\u00f5nikord ulatus meesterahva abik\u00e4si kaugemalegi \u2013 nii juhtunud Laimjalas, et Juula, Liini ja Veera keetnud matusteks \u00f5llesuppi, aga Volli sortsatanud m\u00f6\u00f6daminnes naljaviluks pudeli viina ka sekka. K\u00f5rgendatud meeleolus peieliste kohta arvati nii: \u201eKes on \u00f6elnd, et matus peab \u00fcks \u00e4\u00e4retu kurb s\u00fcndmus olema?\u201c<\/p>\n

\"\"<\/a>

Ilmari Manninen. Saare naine \u00f5lut pruulimas, 1923. ERM Fk 443:108.<\/p><\/div>\n

Laimjala k\u00fcla hing Mare Kallas ja tema kaasteelised esitlevad ning elustavad muistset saare toidup\u00e4randit kui p\u00f5nevat teekonda. Samas on \u00e4sja s\u00fcndinud raamat tore n\u00e4ide kogukonna ja muuseumi koosloomest. ERMi poolt l\u00f5id tekstide, fotode ja lugude valikul ning m\u00f5istete selgitamisel kaasa Anu J\u00e4rs, Reet Piiri ja Anu Kannike.<\/p>\n

Lisav\u00e4\u00e4rtus raamatule on film<\/a>, kus n\u00e4eme endise P\u00f6ide kihelkonna maastikke, kohalikke perenaisi traditsioonilisi roogasid valmistamas ning kuuleme rahvamuusikat. Filmi panustas oma kaadritega ERMist Karin Leivategija.<\/p>\n

Tr\u00fckise saab soetada ERMi muuseumipoest ja e-poest<\/a>.<\/p>\n

Fotod: Anu J\u00e4rs, Anu Kannike.<\/p>\n

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Tekst: ERMi vanemteadur Anu Kannike. September on Eesti toidu kuu ja seega toidus\u00f5prade kuldaeg: k\u00f5ikjal korraldatakse kohalikke maitseid tutvustavaid festivale, turup\u00e4evi ja s\u00f6\u00f6maaegu.\u00a0 ERM t\u00e4histab koos hea koost\u00f6\u00f6partneri Nooda O\u00dc-ga Saaremaalt toidup\u00e4randi pidu v\u00e4rske \u00fchisloominguga, raamatuga \u201eLaimjala muistsed maitsed\u201c. Tegu pole tavap\u00e4rase piirkondliku retseptikogumikuga, kuigi huviline saab v\u00e4lja uurida, mis on tutt ja nott, runnakad…<\/p>\n","protected":false},"author":1,"featured_media":13873,"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":[34],"tags":[],"class_list":["post-13869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trukis"],"yoast_head":"\n\u00c4i see kena! 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