ZA JEDILNO MIZO V SREDNJEM VEKU

• Main Author: Hepe, Luka
• Other Authors: Ravnikar, Anton
• Format: Master Thesis
• Language: Slovenian
• Published: [L. Hepe] 2016
• Subjects: Prehranjevalne navade; srednji vek; pridelovanje hrane; plemiči; bonton za mizo; kmečka prehrana; prehrana na Slovenskem.; Eating habits; middle ages; food production; nobility; etiquette at the table; peasant food; food in Slovenian regions.; info:eu-repo/classification/udc/930.85(4):392.8"04/14"(043.2); Morali; sami
• Online Access: https://dk.um.si/IzpisGradiva.php?id=59033; https://dk.um.si/Dokument.php?id=90693&dn=; http://www.cobiss.si/scripts/cobiss?command=DISPLAY&base=cobib&rid=22219272&fmt=11

V magistrski nalogi smo se ukvarjali s tematiko hrane v srednjem veku, s posebnim poudarkom na obnašanju za jedilno mizo in spremembami le tega v času srednjega veka. Opisali smo osnovne značilnost prehrane in prehranjevanja različnih slojev prebivalstva ter na koncu naloge primerjali prehrano in prehranjevalne navade v evropskih deželah ter na Slovenskem. Hrana v srednjem veku ni bila enolična in monotona, predvsem višji sloji družbe, plemiči in graščaki na gradovih, menihi v samostanih in bogatejši meščani so si lahko privoščili izobilje in prirejali prave pojedine. Sestavine za jedilnik so pridobivali iz svojih posestev, divjačino so ulovili v gozdovih, veliko hrane so dobili od podložnih slojev v obliki dajatev, začimbe in del mesa pa so kupovali na trgu. Kmetje so se morali zadovoljiti s samozadostnostjo, kar so sami pridelali, to so tudi jedli. Prav tako so bili vezani na sezonsko hrano, poleti je bil njihov jedilnik bogatejši, pozimi pa manj raznolik. Posebej smo izpostavili samostane, ki so bile gurmanske zibelke srednjega veka. V toku časa so se spreminjale navade za jedilno mizo. Če so v zgodnjem srednjem veku jedli brez obzira do drugih, so se v poznejšem obdobju izoblikovale in ustalile navade spodobnega in civiliziranega obnašanja za mizo, ki so od ljudi za mizo zahtevale vedenje v skladu z njihovim družbenim statusom. V tem obdobju se je razširila tudi uporaba osnovnega jedilnega pribora. Hrana na slovenskem je bila v obdobju srednjega veka podobna kot v preostalih evropskih deželah. Pri svojih raziskavah smo ugotovili, da so tudi v slovenskih deželah višji sloji jedli prefinjeno hrano in so ob prihodu eminentnih gostov prirejali prave pojedine, kjer je bilo hrane v izobilju. Slovenski kmetje so se, podobno kot njihovi evropski rojaki, morali zadovoljiti z bolj skromno prehrano. Ob praznikih in večjih delih pa so si tudi kmetje privoščili boljše jedi. The master thesis deals with the theme of food in the middle ages, especially with the behaviour at the dining table and the subsequent changes during that period. We described the basic characteristics of food and eating within the different strata of society. At the end of the thesis, we compared the food and the eating habits in Europe and the Slovenian regions. Food in the middle ages was not uneventful and monotonous. Especially the higher levels of society, nobles and lords in the castles, monks in monasteries and richer citizens could afford an abundance of food and organized real feasts. They obtained the ingredients for the menu from their own properties, through hunting wild animals in the forests and from their subjects in the form of taxes. They bought the spices and some of the meat at the markets. Peasants had to be satisfied with self-sufficiency. Whatever they had produced, that was what they ate. Peasants were also more dependent on seasonal food, with their summer menu being richer than the winter one. We put special attention to monasteries, as they were the gourmet cradles of the Middle Ages. In the course of time, the habits at the dining table changed. In the early Middle Ages, people ate with no regard to others, but in the late Middle Ages new habits and rules of decent and civilized behaviour at the dining table were formed, which required people to behave in accordance with their social status. In this period, the use of the basic cutlery became widespread. Food in the Slovenian regions was during that period similar to that of other European regions. In our research, we determined, that the members of the higher strata of society in Slovenian regions also ate sophisticated food, and that they organized real feasts with plenty of food, when eminent guests arrived. Slovenian peasants, much like their European counterparts, had to be satisfied with food that was more modest. However, at times of celebration and important farming tasks involving more people, peasants also treated themselves to a good meal.