Steven Raichlen, uzn\u00e1van\u00fd odborn\u00edk na grilov\u00e1n\u00ed a spisovatel, se vydal na celosv\u011btovou v\u00fdpravu za hled\u00e1n\u00edm t\u011bch nej\u00fachvatn\u011bj\u0161\u00edch z\u00e1\u017eitk\u016f s grilov\u00e1n\u00edm na sv\u011bt\u011b. Jeho cesta ho zavedla do vzd\u00e1len\u00fdch destinac\u00ed, kde objevil rozmanit\u00e9 chut\u011b a tradice, kter\u00e9 definuj\u00ed grilov\u00e1n\u00ed po cel\u00e9m sv\u011bt\u011b.<\/p>\n\n
V Kolumbii nabrala Raichlenova honba za grilov\u00e1n\u00edm ne\u010dekan\u00fd sm\u011br. Zaujat\u00fd z\u00e1hadnou pochoutkou zn\u00e1mou jako lomo al trapo se odv\u00e1\u017eil do Bogoty, kde ho uvedli do kulin\u00e1\u0159sk\u00e9 krajiny, kter\u00e1 se t\u00e1hla daleko za hranice hov\u011bz\u00edho.<\/p>\n\n
Arepas, grilovan\u00e9 kuku\u0159i\u010dn\u00e9 placky, a exotick\u00e9 lah\u016fdky jako grilovan\u00e9 plant\u00e1ny a \u010digiro (kapybara) okouzlily jeho chu\u0165ov\u00e9 poh\u00e1rky. Ve vyhl\u00e1\u0161en\u00e9 restauraci Andres Carne de Res Raichlen obdivoval obrovskou velikost restaurace a jej\u00ed pohlcuj\u00edc\u00ed gurm\u00e1nsk\u00fd z\u00e1\u017eitek, dopln\u011bn\u00fd vlastn\u00edm um\u011bleck\u00fdm odd\u011blen\u00edm.<\/p>\n\n
Raichlenovo p\u00e1tr\u00e1n\u00ed se roz\u0161\u00ed\u0159ilo do 53 zem\u00ed, v\u010detn\u011b \u00c1zerb\u00e1jd\u017e\u00e1nu, Kambod\u017ee, Jihoafrick\u00e9 republiky a Srbska. Ka\u017ed\u00e1 destinace nab\u00eddla jedine\u010dn\u00e9 poznatky o kulturn\u00edm v\u00fdznamu grilov\u00e1n\u00ed.<\/p>\n\n
V \u00c1zerb\u00e1jd\u017e\u00e1nu se stal sv\u011bdkem inovativn\u00edho pou\u017eit\u00ed vanilkov\u00e9 zmrzliny namo\u010den\u00e9 ve vejci a kokosu a grilovan\u00e9 nad pl\u00e1polaj\u00edc\u00edm ohn\u011bm. V Kambod\u017ei vystopoval d\u00e1vn\u00e9 ko\u0159eny grilov\u00e1n\u00ed objeven\u00edm zobrazen\u00ed ohni\u0161\u0165 a \u0161p\u00edz\u016f v chr\u00e1mov\u00e9m komplexu Bayon.<\/p>\n\n
U Angkor Watu na\u0161el Raichlen ru\u0161n\u00e9 parkovi\u0161t\u011b p\u0159em\u011bn\u011bn\u00e9 na kulin\u00e1\u0159sk\u00e9 centrum, kde grilovan\u00e9 \u0159\u00ed\u010dn\u00ed ryby na \u0161p\u00edzech zrcadlily sc\u00e9ny, kter\u00e9 vid\u011bl v chr\u00e1mov\u00fdch stalet\u00fdch um\u011bleck\u00fdch d\u00edlech.<\/p>\n\n
Na sv\u00fdch cest\u00e1ch Raichlen pochopil hlubok\u00e9 propojen\u00ed mezi grilov\u00e1n\u00edm a lidskou civilizac\u00ed. \u201eGrilov\u00e1n\u00ed formovalo to, k\u00fdm jsme jako druh,\u201c poznamen\u00e1v\u00e1. \u201eBylo to katalyz\u00e1torem, kter\u00fd n\u00e1s prom\u011bnil z opi\u010d\u00edm podobn\u00fdch tvor\u016f v \u010dlov\u011bka.\u201c<\/p>\n\n
Od primitivn\u00edch technik va\u0159en\u00ed masa nad \u017ehav\u00fdmi uhl\u00edky a\u017e po modern\u00ed pokrok ve vysoce technologick\u00fdch grilech se grilov\u00e1n\u00ed vyv\u00edjelo spolu s lidstvem. Stalo se ned\u00edlnou sou\u010d\u00e1st\u00ed na\u0161ich spole\u010densk\u00fdch setk\u00e1n\u00ed, kulturn\u00edch oslav a kulin\u00e1\u0159sk\u00fdch tradic.<\/p>\n\n
V Maroku se Raichlen setkal s Hassanem Bin Brikem, \u201ed\u011bde\u010dkem\u201c grilov\u00e1n\u00ed, kter\u00fd sd\u00edlel sv\u00e9 znalosti o koft\u011b, tradi\u010dn\u00ed mlet\u00e9 masov\u00e9 placi\u010dce. Ve Francii se nau\u010dil um\u011bn\u00ed va\u0159it mu\u0161le na l\u016f\u017eku borovicov\u00e9ho jehli\u010d\u00ed zap\u00e1len\u00e9ho \u017e\u00e1rem \u2013 technika, kter\u00e1 dod\u00e1vala jedine\u010dnou kou\u0159ovou chu\u0165.<\/p>\n\n
Victor Arguinzoniz, \u201e\u0161\u00edlen\u00fd v\u011bdec grilov\u00e1n\u00ed\u201c v Axpe ve \u0160pan\u011blsku, ohromil Raichlena sv\u00fdm mistrovstv\u00edm v grilov\u00e1n\u00ed chleba s uzen\u00fdm m\u00e1slem a kokotxas a la brasa, grilovan\u00fdmi hrtany tresky.<\/p>\n\n
Raichlen v\u011b\u0159\u00ed, \u017ee grilov\u00e1n\u00ed nab\u00edz\u00ed pohled do podstaty kultury. \u201e\u0158ekni mi, co griluje\u0161, a j\u00e1 ti pov\u00edm, kdo jsi,\u201c \u0159\u00edk\u00e1 a parafr\u00e1zuje filozofa 18. stolet\u00ed Jeana Anthelma Brillata-Savarina.<\/p>\n\n
Prost\u0159ednictv\u00edm sv\u00fdch kulin\u00e1\u0159sk\u00fdch dobrodru\u017estv\u00ed z\u00edskal Raichlen hlubok\u00e9 uzn\u00e1n\u00ed pro rozmanitost lidsk\u00fdch zku\u0161enost\u00ed a spole\u010dn\u00e9 nitky, kter\u00e9 n\u00e1s v\u0161echny spojuj\u00ed. Grilov\u00e1n\u00ed, tvrd\u00ed, je univerz\u00e1ln\u00ed jazyk, kter\u00fd p\u0159ekra\u010duje hranice a sbli\u017euje lidi.<\/p>","protected":false},"excerpt":{"rendered":"
Celosv\u011btov\u00e9 p\u00e1tr\u00e1n\u00ed po grilov\u00e1n\u00ed: Objevov\u00e1n\u00ed kultur a pochoutek Steven Raichlen na kulin\u00e1\u0159sk\u00e9 cest\u011b Steven Raichlen, uzn\u00e1van\u00fd odborn\u00edk na grilov\u00e1n\u00ed a spisovatel, se vydal na celosv\u011btovou v\u00fdpravu za hled\u00e1n\u00edm t\u011bch nej\u00fachvatn\u011bj\u0161\u00edch…<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5854],"tags":[5847,5848,5849,5844,5845,5846,5850,5851,5853,5852],"class_list":["post-2989","post","type-post","status-publish","format-standard","hentry","category-culinary-arts","tag-food-and-culture","tag-global-cuisine","tag-grilling","tag-barbecue","tag-culinary-journey","tag-cultural-exploration","tag-human-civilization","tag-steven-raichlen","tag-world-cuisine","tag-travel-and-food"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/2989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=2989"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/2989\/revisions"}],"predecessor-version":[{"id":2990,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/2989\/revisions\/2990"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=2989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=2989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=2989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}