See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/324080568

Vadon termő tápláléknövények, „vad” erjesztésű növényi ételek és italok, mint

a magyar népi konyha bio- és gasztrokulturális örökségei. Jó gyakorlat és
lehetőségek a vendéglátásban

Conference Paper · March 2018

CITATIONS READS
0 824

1 author:

Andrea Dénes
Janus Pannonius Museum, Pécs, Hungary
48 PUBLICATIONS   342 CITATIONS   

SEE PROFILE

All content following this page was uploaded by Andrea Dénes on 29 March 2018.

The user has requested enhancement of the downloaded file.

 I. TURIZMUSMARKETING KONFERENCIA

Honlap: http://ktk.pte.hu/karunkrol/intezetek

Tel: +36 72 501 599/63343, e-mail: turizmusmarketing2018@ktk.pte.hu

Honlap: http://ktk.pte.hu/ntk2018

Dr. Aubert Antal (PTE TTK)

Dr. Deli-Gray Zsuzsa (ESSCA School of Management)

Budapesti Corvinus Egyetem)

Dr. Sziva Ivett (Budapesti Corvinus Egyetem)

1
 I. TURIZMUSMARKETING KONFERENCIA

EMOK

Dr.
Dr.

ISBN 978-963-429-219-7

2
 -

Wild collected food plants, wild fermented food plants and drinks as the biocultural and
gastrocultural heritage of Hungarian folk cuisine.
Good practice and possibilities in tourism and catering

D ANDREA
denes.andrea@jpm.hu

D , ANDREA
Janus Pannonius Museum, denes.andrea@jpm.hu

It is in village tourism and craft food market that we find good examples for the use of our almost forgotten food
plants and for the 21st century revival of microbial home-made fermentation methods in plant processing; or at
least it is there that they become public or even popular, since the media willingly deals with them as
peculiarities nowadays. Ethnobiological research having become more intense in recent years, it helps us more
deeply understand these fields of our gastrocultural and biocultural heritage, since these items once were well-
known components of our food. Collected wild vegetable plants and wild fruits and sometimes their inclusion in
cultivation, as well as the production, use, offering and selling of naturally fermented pickles, vinegars and
probiotic drinks are important today as elements of catering relying on healthy, organic local and seasonal
ingredients at least this is what is seen from some exemplary practices. Regarding these two fields of folk
cuisine, in the followings I summarise what is practised in Hungary, and Baranya county first of all, also looking
at traditional peculiarities that could be

Keywords: fermentation, wild food plant, foraged food, wildcrafted food

403
 GONDA

GONDA 2014, 2016). A gasztroturizmus hazai

K et al. 2015, OROSZI et

MAGYAR TURIZMUS
ZRT -

kezdeni. Nem mindegy, hogy kinek

, hogy

(NOLAN PIERONI, 2014, S et al., 2015, D B , 2017, MARCO et al. 2017,

SANLIER
GONDA, -

ANGLER
D et al., 2012, 2013, 2015, D 2017ab, D B , 2017,
SVANBERG et al., 2012., S et al.,

404
(TURNER et al., 2011, UCZAJ et al., 2012. SCHULP THUILLER VERBURG, 2014, NOLAN
PIERONI, 2014, DOGAN et al. 2015, PIERONI PAWERA SHAH, 2016, BASCHALI et al. 2017).

- D et. al. 2012:

SCHULP (

-
-
(TURNER et al., 2011).

-
gasztro-

szerephez jutnak (pl.

-
tre

-es

(K ,
VIGA
egykor

-
-

405
 D ,

s italok is.

D ,

D , -

szerepel. Az erdei- c , a , a , a
pongyola pitypang
A
. a
a
-
amit

acon. A
-ben
pl. a krumplis- -

bor

406
A

A vadalma

fekete bodza
-as
gyalogbodza

fekete galagonya

a sulyom

-
ZOLTAI 1902: 23.).

hagyma

gazok
-ben a

ett (mecsekzoldut.hu

,
D , 2017a).
ak ma a

407
 S et al., 2015, D B

alapanyag tejsavas, alkoholos vagy

-
NOLAN PIERONI, 2014, S et al., 2015, D B ,
2017, MARCO et al. 2017, SANLIER an,

zabkiszi
-
-
cibere, cibre, kiszi, kiszle, vagy borcs
a

csorba

(R 1893, T

-ser, -
valamint a ma is ismert murci

XIX-
budape

408
 -

ribiszkebor, a csipkebor
erjesztett
- (D B 2017).

ztett

a
sem.

Irodalom
Angler K. Fazekas E. Guld Zs. Krizl E. -

-
- -turizmus"
Baschali, A. Tsakalidou, E. Kyacou, A. Karavasiloglou, N. Matalas, AL. (2017):
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in
European countries: a neglected food group. Nutrition Research Reviews 30 (1) 1-24.

409
 54 47-104.
. (2017
Hungary). Acta Ethnographica Hungarica 62 (2) 339 372.
Papp, N. Babai, D.
by Hungarian ethnic groups living in the Carpathian Basin. Acta Societatis Botanicorum
Poloniae. 81 (4) 381 396.
Papp N. Babai D.
- -
-
92.
sel feldolgozott vad-
54 9-45.
., (2005) -
(Rose and hawthorn species in the
traditional Hungarian foods).- - -
- -
230-232.
Dogan, Y. Nedelcheva, A. - Stefkov, G.
Ferrier, J. Papp, N. Hajdari, A. -
(2015): Of the importance of a leaf: the ethnobotany of sarma in Turkey and the
Balkans. Journal of Ethnobiology and Ethnomedicine 11 (1) 26.
Gonda T -
Potential use of local products in tourism - new ways for rural development. A Falu 29
(1) 17-23.
Gonda T. (2016): d: PTE,
2016. 226 p.
Gonda T. (2017):
turizmusban.
ar, 128.

statisztika 55 (6) 592 613.

Gonda T. Angler K. Krizl E.
zerk.): Tolna megye egyik
-
-70.
Pieroni, A. Pardo-de-Santayana, M. Svanberg, I.
Kalle, R. ( 2012): Wild food plant use in 21st century Europe: the disappearance of old
traditions and the search for new cuisines involving wild edibles. Acta Societatis
Botanicorum Poloniae, 81 (4) 359-370.
Turizmus
Bulletin 15 (1) 45-49.
Nolan, J. M. Pieroni, A. (eds.) 2014. Special Issue: Ethnobiology and food security in a
changing world. - Journal of Ethnobiology, 34 (1) 4 6.
Marco, M. Heeney, D. Binda, S. , Cifelli C.J. , Cotter P. D.
Kort, R. Pasin, G. Pihlanto, A. Smid, E., J. Hutkins, R. (2017): Health benefits
of fermented foods: microbiota and beyond - Current Opinion in Biotechnology 44 94-
102.

410
View publication stats

Pieroni, A. Pawera, L. Shah, G.M. (2016): Gastronomic Ethnobiology. In U. P.

Albuquerque & R. Alves (Eds.), Introduction to Ethnobiology. Switzerland: Springer
International Publishing. 53 62.

- Opus Magiricum,

Sanlier, N. Sezgin, A. C. (2017): Health benefits of fermented

foods. Critical Reviews in Food Science and Nutrition.
Schulp, C.J.E. Thuiller, W. Verburg, P.H. (2014): Wild food in Europe: A synthesis of
knowledge and data of terrestrial wild food as an ecosystem service. Ecological
Economics 105 292 305.
Pieroni, A. Dogan, Y. Hajdari, A. Kalle, R.
Reade, B. Mustafa, B. Nedelcheva A. L. Quave, C.
ethnobotanical perspective on traditional fermented plant foods and beverages in
Eastern Europe. - Journal of Ethnopharmacology. 170 284 296.
Svanberg I. Kalle R. Zyryanova O. Papp N.
Nedelcheva A. - Kolosova V. (2012):
Uses of tree saps in northern and eastern parts of Europe. Acta Societatis
Botanicorum Poloniae. 81 (4) 343 357.
Budapesti
szemle 650-652: 25-54.
Turner, N.J. Migliorini, P. Pieroni, A. Dreon, A. L. Sacchetti, L.
Paoletti, M.G. (2011): Edible and tended wild plants, traditional ecological knowledge
and Agroecology. Critical Reviews in Plant Sciences. 30 198-225.
Oroszi V. Gonda T. Guld Zs. . - Borturisztikai
B. (szerk.): Tolna megye egyik
-
-42.
- . - Miskolc, 314 p.
Magyar
9 1 29.

411