{"id":546,"date":"2015-12-22T00:00:00","date_gmt":"2015-12-21T23:00:00","guid":{"rendered":"http:\/\/zavod-parnas.org\/w\/2015\/12\/22\/zakljucki-okrogle-mize-priprava-poprtnikov-kot-ziva-mojstrovina-slovenije\/"},"modified":"2016-03-20T16:52:29","modified_gmt":"2016-03-20T15:52:29","slug":"zakljucki-okrogle-mize-priprava-poprtnikov-kot-ziva-mojstrovina-slovenije","status":"publish","type":"post","link":"http:\/\/zavod-parnas.org\/w\/zakljucki-okrogle-mize-priprava-poprtnikov-kot-ziva-mojstrovina-slovenije\/","title":{"rendered":"Zaklju\u010dki okrogle mize Priprava poprtnikov kot \u017eiva mojstrovina Slovenije"},"content":{"rendered":"<h2>Zaklju\u010dki okrogle mize &#8220;Priprava poprtnikov kot \u017eiva mojstrovina Slovenije&#8221;, <\/h2>\n<p>ki je potekala v okviru 3. dr\u017eavne razstave poprtnikov in drugih prazni\u010dnih bo\u017ei\u010dnih kruhov  (organizatorji: DP\u017d Dobrepolje Struge v sodelovanju z Zvezo kmetic Slovenije, Zavodom Parnas in Ob\u010dino Dobrepolje) v petek, 11. decembra ob 16.30 v modri dvorani Jakli\u010devega doma na Vidmu v ob\u010dini Dobrepolje <\/p>\n<p>Gostje okrogle mize: <b>Marjeta Ker\u0161i\u010d Svetel, ddr. Verena Vidrih Perko, Jo\u017eica Grandovec, Klara Debeljak, moderator Jo\u017ee Stari\u010d.<\/b> <\/p>\n<p><img src='\/images\/news\/okrogla_miza01a.JPG' style='margin:5px' > <\/p>\n<p>1.\tZa dedi\u0161\u010dino smo odgovorni sami, ne dr\u017eava, ministrstvo ali Unesco. <b>Ni pomembna za\u0161\u010dita, ampak da dedi\u0161\u010dino \u017eivimo ljudje.<\/b> Ohraniti je potrebno pestrost receptov in na\u010dine priprave poprtnikov &#8211; ni nujno, da je re\u0161itev za dedi\u0161\u010dino vedno v za\u0161\u010diti izdelkov, ker omejuje pestrost in \u0161tevilo izdelovalcev. <\/p>\n<p>2.\tEvropske konvencije zagovarjajo<b> odpiranje muzejev javnosti in participativni pristop<\/b> pri varovanju kulturne dedi\u0161\u010dine, zato mora sodelovanje javnosti in strokovnih slu\u017eb (muzeji, ZVKD, Ministrstvo za kulturo) potekati v obeh smereh. Okrogle mize so dobra oblika za tovrstno komunikacijo. Prisotnost nesnovne  dedi\u0161\u010dine priprave poprtnikov po Sloveniji, ki jo je Koordinator varstva \u017eive kulturne dedi\u0161\u010dine izpostavil kot potreben element pred razglasitvijo \u017eive mojstrovine Slovenije, bomo evidentirali s pomo\u010djo strokovnih slu\u017eb. V sodelovanju z Muzejem Ribnica  Rokodelskega centra Ribnica bomo pobudo za evidentiranje poslali slovenskim muzejem.  <\/p>\n<p>3.\tKulturna dedi\u0161\u010dina se ves \u010das razvija. Kar danes po\u010dnemo, bo mogo\u010de v prihodnosti dedi\u0161\u010dina. Pomembno vlogo pri varovanju kulturne dedi\u0161\u010dine priprave poprtnikov nosi<b> interpretacija dedi\u0161\u010dine<\/b> &#8211; v smeri komuniciranja in na\u010drtovanja do\u017eivetij. Poprtniki se razvijajo v smeri likovnih umetnin, pomembno pa je, da ohranijo tudi svoj simbolni pomen (obredni kruh).  <\/p>\n<p>4.\tPoprtnike in njihovo pripravo lahko pove\u017eemo s <b>kreativnim turizmom<\/b> &#8211; ne kot celoletno ponudbo in masovni turizem, ampak v omejenem \u010dasu in za omejeno \u0161tevilo ljudi. Ponudba pri poprtnikih je vzdu\u0161je, ki se ga v\u010dasih ne da direktno prodati, zato je dobro delovati preko mre\u017eenja (stojni\u010darji, gostinci, &#8230;). Ni eti\u010dno sporno na ra\u010dun dedi\u0161\u010dine slu\u017eiti denar. Vendar pa s tr\u017eenjem ne smemo uni\u010diti vrednot dedi\u0161\u010dine. Vsaka dedi\u0161\u010dina potrebuje svojo zgodbo &#8211; tudi pri vklju\u010devanju poprtnika v gostinsko ponudbo obvezno sodi zraven zgodba (ponudba poprtnika s \u010dajem &#8211; skupaj z zgodbo). <\/p>\n<p>5.\tPri pripravi proizvodov za tr\u017eenje, ki so vezani na pripravo poprtnika, se gospodinje sre\u010dajo z razli\u010dnimi zakonskimi dolo\u010dili. Dajemo pobudo za <b>bolj\u0161e medresorsko povezovanje <\/b>med Ministrstvom za kulturo, kjer se evidentirajo kot nosilke dedi\u0161\u010dine, in Ministrstvom za kmetijstvo, ki dolo\u010da pravila izvajanja dopolnilnih dejavnosti na kmetiji (peka kruha, peciva in sla\u0161\u010dic, izobra\u017eevanje na kmetiji &#8230;). <\/p>\n<p>6.\tRazne zbirke in objave receptov pomagajo ohranjati znanje in recepture &#8211; po drugi strani pa jih odtujijo skupnosti, kjer so se recepture izoblikovale. \u0160e bolj kot finan\u010dna plat, je nosilcem tradicionalnih znanj pomembno priznanje o tem, za \u010digavo modrost pravzaprav gre &#8211; in to je tudi njihova neodtujljiva pravica.  <\/p>\n<p>Zapisala: Metka Stari\u010d <br \/>Priloga: Lista udele\u017eencev na okrogli mizi (41 prisotnih)<\/p>\n","protected":false},"excerpt":{"rendered":"<p><img src='\/images\/news\/okrogla_miza01.JPG' style='margin:5px' align='left'>Oglejte si zaklju\u010dke okrogle mize ob 3. dr\u017eavni razstavi poprtnikov in drugih prazni\u010dnih bo\u017ei\u010dnih kruhov, ki je potekala 11. decembra 2015 v modri dvorani Jakli\u010devega doma na Vidmu v organizaciji Dru\u0161tva pode\u017eelskih \u017eena Dobrepolje Struge v sodelovanju z Zvezo kmetic Slovenije, Zavodom Parnas in Ob\u010dino Dobrepolje.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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