{"id":7640,"date":"2016-02-09T06:14:45","date_gmt":"2016-02-09T04:14:45","guid":{"rendered":"http:\/\/blog.erm.ee\/?p=7640"},"modified":"2016-02-09T06:47:50","modified_gmt":"2016-02-09T04:47:50","slug":"suua-on-hea-aga-hasti-suua-on-parem","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=7640","title":{"rendered":"S\u00fc\u00fca on hea, aga h\u00e4sti s\u00fc\u00fca on parem"},"content":{"rendered":"
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Tekst:\u00a0 Piret Koosa, teadur
\n<\/em><\/p>\n

Fotod: Arp Karm<\/em><\/p>\n

Siinses blogis on juba olnud juttu ERMi uue maja soome-ugri p\u00fcsin\u00e4itusega kaasneva toiduteemalise haridusprogrammi ettevalmistamisest – https:\/\/blog.erm.ee\/?p=7026<\/a>.\u00a0Soov tulevasel n\u00e4itusel komi k\u00f6\u00f6k v\u00f5imalikult elavalt k\u00fclastajate ette tuua andis kuraatoritele p\u00f5hjuse veeta p\u00e4ev komi h\u00f5rgutisi vaaritades. Selles juhendas ja abistas meid udmurditar Ljudmila Ruukel, kel on Soome-Ugri Toidukultuuri Seltsi eestvedajana vajalikud teadmised-oskused ja pikaajaline kogemus erinevate h\u00f5imurahvaste toitude valmistamisel. Meie t\u00f5eliselt soomeugrilikus k\u00f6\u00f6gitoimkonnas olid lisaks Ljudmilale Nikolai Kuznetsov, Svetlana Karm, Natalia Pyllu ja Piret Koosa, roogade pildile saamise eest kandsid hoolt Keijo Kraus ja Madis Lunkov.<\/p>\n

\"ak0157\"<\/a>Alustati tooraine ettevalmistamisega. \u00dcmmargune, aga pole kuu, sabaga, aga pole hiir, k\u00fcsisid vanad komid kavalalt. Vastuse leiab pildilt.<\/em><\/p>\n

\"ak0186\"<\/a>Ljudmila annab juhiseid, Svetlana kuulab t\u00e4helepanelikult.<\/em><\/p>\n

Traditsiooniliselt valmistati pelmeene k\u00fclmal ajal ja korraga suures koguses. Kui igap\u00e4evane toiduvaaritamine oli varasemalt naiste p\u00e4rusmaa, siis pelmeeniteol osalesid ka pere meesliikmed.<\/p>\n

\"ak0191\"<\/a>
\n\"ak0198\"<\/a>
\n\"ak0201\"<\/a>
\n\"ak0213\"<\/a><\/p>\n

V\u00f5iga k\u00f5lbab ka pehkinud puu s\u00fc\u00fca, \u00fctleb komi k\u00f5nek\u00e4\u00e4nd. Kruubit\u00e4idisega \u0161angid maitsevad k\u00fcll niisamagi h\u00e4sti, aga ega v\u00f5iga m\u00e4\u00e4rimine neidki kehvemaks tee.<\/p>\n

\"ak0293\"<\/a><\/p>\n

\"ak0342\"<\/a>Piret s\u00e4tib putru taldrikusse, Svetlana hoiab kogenuma kolleegina asjade k\u00e4igul silma peal.<\/em><\/p>\n

Nikolai vaatas kultuurikandja pilguga valminud road \u00fcle ja hindas sobilikuks.<\/p>\n

\"ak0180\"<\/a><\/p>\n

\"ak0223\"<\/a><\/p>\n

K\u00f5ik valminud road pildistati \u00fcles, et neid juba saabuval s\u00fcgisel interaktiivsel kujul n\u00e4itusesaalis serveerida.
\n\"ak0357\"<\/a><\/p>\n

\"ak0188\"<\/a><\/p>\n

\"ak0308\"<\/a>
\n\"ak0378\"<\/a>Peakokk Ljudmila sai alles p\u00e4eva l\u00f5pus mahti maha istuda, hinge t\u00f5mmata ja tehtut hinnata.<\/em><\/p>\n

\"ak0398\"<\/a>Komip\u00e4rane peolaud t\u00e4ies hiilguses.<\/em><\/p>\n

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Tekst:\u00a0 Piret Koosa, teadur Fotod: Arp Karm Siinses blogis on juba olnud juttu ERMi uue maja soome-ugri p\u00fcsin\u00e4itusega kaasneva toiduteemalise haridusprogrammi ettevalmistamisest – https:\/\/blog.erm.ee\/?p=7026.\u00a0Soov tulevasel n\u00e4itusel komi k\u00f6\u00f6k v\u00f5imalikult elavalt k\u00fclastajate ette tuua andis kuraatoritele p\u00f5hjuse veeta p\u00e4ev komi h\u00f5rgutisi vaaritades. Selles juhendas ja abistas meid udmurditar Ljudmila Ruukel, kel on Soome-Ugri Toidukultuuri Seltsi eestvedajana…<\/p>\n","protected":false},"author":1,"featured_media":7658,"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":[28],"tags":[],"class_list":["post-7640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soome-ugri"],"yoast_head":"\nS\u00fc\u00fca on hea, aga h\u00e4sti s\u00fc\u00fca on parem - 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=7640\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"S\u00fc\u00fca on hea, aga h\u00e4sti s\u00fc\u00fca on parem - Eesti Rahva Muuseumi ajaveeb\" \/>\n<meta property=\"og:description\" content=\"Tekst:\u00a0 Piret Koosa, teadur Fotod: Arp Karm Siinses blogis on juba olnud juttu ERMi uue maja soome-ugri p\u00fcsin\u00e4itusega kaasneva toiduteemalise haridusprogrammi ettevalmistamisest – https:\/\/blog.erm.ee\/?p=7026.\u00a0Soov tulevasel n\u00e4itusel komi k\u00f6\u00f6k v\u00f5imalikult elavalt k\u00fclastajate ette tuua andis kuraatoritele p\u00f5hjuse veeta p\u00e4ev komi h\u00f5rgutisi vaaritades. 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