{"id":88159,"date":"2024-04-10T14:53:27","date_gmt":"2024-04-10T12:53:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/el-receptari-mes-antic-de-mallorca-es-reedita"},"modified":"2024-04-10T19:29:27","modified_gmt":"2024-04-10T17:29:27","slug":"el-receptari-mes-antic-de-mallorca-es-reedita","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/en\/el-receptari-mes-antic-de-mallorca-es-reedita","title":{"rendered":"El receptari m\u00e9s antic de Mallorca es reedita"},"content":{"rendered":"<p>S&#8217;acaba de reeditar l&#8217;\u00fanic receptari de Mallorca del segle XVIII. Es tracta del llibre\u00a0<strong><em>Modo de cuinar a la mallorquina<\/em><\/strong>, de Jaume Mart\u00ed Oliver (1712-1788), que l&#8217;editorial Barcino, el restaurant 7 Portes i la Fundaci\u00f3 La Caixa acaben de publicar.<\/p>\n<p>L&#8217;obra original, redactada per aquest frare agust\u00ed, va desapar\u00e8ixer, per\u00f2 s&#8217;han conservat diversos manuscrits a llibreries nobiliaries i de fam\u00edlies erudites, la qual cosa demostra la<strong>\u00a0import\u00e0ncia i acceptaci\u00f3 que va tenir el llibre de Jaume Mart\u00ed en aquella \u00e8poca<\/strong>. El manuscrit que s&#8217;ha editat \u00e9s el m\u00e9s complet que es conserva. Prov\u00e9 de la Fundaci\u00f3 Bartomeu March Servera i inclou 139 receptes de Jaume Mart\u00ed i 29 d&#8217;an\u00f2nimes.<\/p>\n<p><strong>Una col\u00b7lecci\u00f3 \u00fanica<br \/>\n<\/strong>El llibre\u00a0<em>Modo de cuinar a la mallorquina\u00a0<\/em>\u00e9s el volum 9 de la Col\u00b7lecci\u00f3 7 Portes de Receptaris Hist\u00f2rics de la Cuina Catalana, una iniciativa conjunta de la\u00a0<strong>fam\u00edlia Sol\u00e9 Parellada<\/strong>, el\u00a0<strong>Restaurant de les 7 Portes\u00a0<\/strong>de Barcelona, l\u2019<strong>Editorial\u00a0Barcino\u00a0<\/strong>\u00a0i la\u00a0<strong>Fundaci\u00f3 La Caixa<\/strong>.<\/p>\n<p>\u00c9s una recopilaci\u00f3 \u00fanica al m\u00f3n, que t\u00e9 com a objectiu \u00e9s\u00a0<strong>arreplegar la hist\u00f2ria de la cuina catalana des de l\u2019edat\u00a0mitjana fins al segle XX<\/strong>. De fet, la col\u00b7lecci\u00f3 comen\u00e7a amb el\u00a0<em>Llibre de Sent Sov\u00ed<\/em>, un dels m\u00e9s antics d&#8217;Europa escrit en llengua vulgar i el m\u00e9s antic de la pen\u00ednsula ib\u00e8rica.<\/p>\n<p>Aquest nou volum, titulat\u00a0<em>Modo de cuinar a la mallorquina<\/em>, inclou un receptari conventual, en concret, de l\u2019ordre dels agustins de Mallorca, amb m\u00e9s 168 receptes. La recopilaci\u00f3, amb textos de fra Jaume Mart\u00ed, \u00e9s el primer receptari aut\u00f2cton mallorqu\u00ed que es coneix, ja que, fins el segle XVIII els cuiners de l\u2019illa consultaven obres de cuina externes.<\/p>\n<p>Aquesta reedici\u00f3 inclou estudis del professor d&#8217;hist\u00f2ria econ\u00f2mica Gabriel Jover-Avell\u00e0, de l&#8217;especialista en hist\u00f2ria de la cuina i gastronomia Antoni Contreras, i del cuiner Miquel Calent.<\/p>\n<p>La presentaci\u00f3 del llibre va tenir lloc el 10 d&#8217;abril al CaixaForum Palma. Hi assistiren\u00a0<strong>Ignasi Mir\u00f3<\/strong>, director corporatiu de Cultura i Ci\u00e8ncia de la Fundaci\u00f3 La Caixa;\u00a0<strong>Paco Sol\u00e9<\/strong>, president de 7 Portes i director de la Col\u00b7lecci\u00f3 7 Portes de Receptaris Hist\u00f2rics de Cuina Catalana;\u00a0<strong>Antoni Riera<\/strong>, catedr\u00e0tic em\u00e8rit d\u2019hist\u00f2ria medieval de la Universitat de Barcelona i codirector de la Col\u00b7lecci\u00f3 7 Portes de Receptaris Hist\u00f2rics de Cuina Catalana; i\u00a0\u00a0<strong>Toni Massan\u00e8s<\/strong>, director de la Fundaci\u00f3 Al\u00edcia.<\/p>\n<p>Podeu consultar-ne una mostra a: <a href=\"https:\/\/gastronomicament.cat\/wp-content\/uploads\/2024\/04\/Modo-de-cuinar-a-la-mallorquina_fragment.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/gastronomicament.cat\/wp-content\/uploads\/2024\/04\/Modo-de-cuinar-a-la-mallorquina_fragment.pdf<\/a><\/p>\n<p>El podeu comanar\u00a0a:\u00a0<a href=\"https:\/\/www.editorialbarcino.cat\/cataleg\/modo-de-cuinar-a-la-mallorquina\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.editorialbarcino.cat\/cataleg\/modo-de-cuinar-a-la-mallorquina\/<\/a><\/p>\n<p>La darrera edici\u00f3 que se&#8217;n va fer era de 1989, avui dia exhaurida, i no era tan completa. Se&#8217;n varen fer c\u00e0rrec el catedr\u00e0tic Joan Miralles i professora Francesca Cantallops, a partir d&#8217;uns manuscrits de Montu\u00efri i de la biblioteca de Son Vivot, en la qual hi varen incloure un estudi sobre l&#8217;\u00fas de la llengua catalana en el segle XVIII.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jaume Mart\u00ed va escriure aquesta obra al segle XVIII i inclou 168 elaboracions<\/p>\n","protected":false},"author":1,"featured_media":88151,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1046,1475],"tags":[],"coauthors":[2053],"class_list":["post-88159","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat-es-en","category-reportatges-i-novetats-en","post_format-post-format-gallery"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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