Chris Cantell Discusses - Chef Monster: Koga tradicijata ke sretne progresiven gotva by Zivka Deleva

Anatolij Kom, eden od najpopularnite gotvai vo Moskva zapona revolucija vo tradicionalnata ruska gastronomija. Dolgogodieniot oboavatel na molekularnata gastronomija, posledniot trend od modernoto gotvenje, si otvori nov restoran Varvari lociran na nekolku minuti odenje od poznatiot Crven Plotad. No to e tolku posebno za ovoj restoran od visokata klasa koj slui ruska hrana? Nainot na podgotvuvanje. Kom e sledbenik na dvienjeto na molekularnata gastronomija, koe gi zamenuva konvencionalnite tavinja za prenje, ili tepsiite ili tradicionalnite knigi za gotvenje so hemiski procesi i supstancii, koi ja pretvoraat obinata veer vo ou. Fokusot na gotvenjeto ne e veke namenet samo da se nahranat gladnite Celta na molekularnata gastronomija ja pokriva optestvenata komponenta, tehnika komponenta i najvano umetnikata komponenta. Od druga stran, multikulturniot karakter na Rusija e izvorot na bogatstvoto na ruskata kujna. Toa e isto taka edna od najpopularnite kujni i najrairenite kujni vo svetot. Ajde da gi spomeneme borot, ili kvas ili alik ili vkusnite piroki i sekako dobro poznatiot alkohol vodka, koj e simbol na site istonoevropski zemji. So nivnoto selsko poteklo ruskite jadenja se lesni za podgotovka i ne potrebuvaat nekoi posebni vetini ili egzotini sostojki. Riba, peurki, zelenuk, leb, kompiri, med, itarici, se e vkusno, zdravo i lesno da se dobie. Kako i da e kolku i da zvui interesno za strancite, se ini poveke dosadno i nesvarlivo za Anatolij Kom. So toa to im dava na obrocite nova forma i vkus toj se obiduva da ja podgotvi hranata za idninata i moebi da go promeni nainot na koj se hranat rusite. Kombinacijata od tradicionalni sostojki i nekoformistiki alatki i metodi generira nepovtorliv vkus na jadenjata podgotveni spored pravilata na molekularnata gastronomija. A i hranata izgleda prekrasno neli?

related story: http://afp.google.com/article/ALeqM5jEX1pNxfx1lctVFe6cDH0r8kfUKg

by Zivka Deleva for PocketNews (http://pocketnews.tv)

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edited by Zuzana Lakostikova