Cseri Miklós - Sári Zsolt (szerk.): Vidéki életmódváltozások a 20. században (Szentendre, Szabadtéri Néprajzi Múzeum, 2009)

Kiri Edit: Füstölt hús a fagyasztóban – Hőelvonásos tartósítási eljárások egy hegyaljai faluban

Edit Kiri Culinary codes and epochs in a village of the region Hegyalja We may consider food preparation, cooking as habit or as a series of daily activities, since we spend even,' day some time in the kitchen. Eating is an indispensable element of living, a regular activity. Food ingredients can refer to the season, the kind of dish to the religious or ethnic affiliation, as well as the dish can signal a festive or daily occasion. Following the social transformation occurring in the 20

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h and 21

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t century, today's globalized world is permanently changing our daily and festive meals. Thanks to new preservation methods, we can eat deep-frozen strawberries in winter and even in summer we can take out vegetables from the freezer. Subsistence farming has been replaced by production for the market, trading relations are widened and consumer behaviour has become more general. Cultural landscapes and borders seem to disappear, so it is possible that a young housewife serves her family steamed rice with sweet-and-sour sauce purchased in the shop, or Milanese macaroni or an American cake on a Friday night. The dishes review allow an outline of the epochs: in this case the dish itself is such a symbol, which has a meaning in the context of the given epoch and of its people. We can handle the different epochs for example by reviewing the turns in human life, or in a wider sense, we can characterize historic, social and economic periods. We can reconstruct them by different ways: by recollections to depict changes in the 20

th century, or by research in the literature to obtain a historically more comprehensive interpretation. The primary objective was the documentation of the changes in the near past and in the present time. 305