{"id":5909,"date":"2018-09-14T08:21:25","date_gmt":"2018-09-14T06:21:25","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=5909"},"modified":"2018-09-14T08:21:25","modified_gmt":"2018-09-14T06:21:25","slug":"legenda-o-klasku","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/legenda-o-klasku\/","title":{"rendered":"Legenda o kl\u00e1sku"},"content":{"rendered":"

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Uctievan\u00e1 a\u00a0milovan\u00e1, zbo\u017e\u0148ovan\u00e1 a\u00a0pestovan\u00e1 ako vo vati\u010dke. To v\u0161etko je kukurica, o\u00a0ktorej prad\u00e1vna indi\u00e1nska legenda tvrd\u00ed, \u017ee zachr\u00e1nila \u013eudstvo pred smr\u0165ou vyhladovan\u00edm.\u00a0 <\/em><\/p>\n

\u00a0<\/strong><\/p>\n

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Ak by sme prstom na mape h\u013eadali miesto, odkia\u013e poch\u00e1dza kukurica, museli by sme n\u00edm uk\u00e1za\u0165 na Mexiko a\u00a0stredn\u00fa Ameriku. Tis\u00edcky rokov predt\u00fdm, ako sa americk\u00e9ho kontinentu dotkla noha Eur\u00f3panov, r\u00e1stla na \u0148om rastlinka pln\u00e1 div\u00fdch z\u0155n, prap\u00f4vodn\u00fd plan\u00fd druh kukurice, naz\u00fdvan\u00fd aj teosint. Jeho zrnk\u00e1 boli mal\u00e9 a\u00a0ner\u00e1stli spolu, no pr\u00e1ve z\u00a0neho sa nesk\u00f4r vyvinuli v\u0161etky modern\u00e9 druhy kukurice, ktorej v\u00fdznam a\u00a0ve\u013ekos\u0165 poznali u\u017e star\u00ed obyvatelia centr\u00e1lnej Ameriky. Mal\u00e9 zrno, uctievan\u00e9 celkom ako bo\u017estvo, sa stalo prvou cere\u00e1lnou potravou \u013eud\u00ed a\u00a0kukurica sa stala hlavnou zlo\u017ekou jed\u00e1lni\u010dkov Mayov aj kme\u0148ov \u017eij\u00facich ju\u017enej\u0161ie, v\u00a0Ekv\u00e1dore, Peru i\u00a0\u010cile (\u0161pecialitou bol ritu\u00e1lne mie\u0161an\u00fd puding z\u00a0krvi l\u00e1m a\u00a0kukurice). Pod\u013ea archeologick\u00fdch n\u00e1lezov u\u017e pred 2.000 rokmi z\u00e1hradk\u00e1rky \u201eexperimentovali\u201c so \u0161\u013eachten\u00edm r\u00f4znych nov\u0161\u00edch druhov kukurice a\u00a0napokon pomletie such\u00fdch z\u0155n a\u00a0ich premena na \u013eah\u0161ie skladovate\u013en\u00fa m\u00faku umo\u017enila \u013eu\u010fom vytvori\u0165 si z\u00e1soby kukurice na hor\u0161ie \u010dasy. A\u00a0ke\u010f\u017ee mali odrazu celoro\u010dne \u201epo ruke\u201c stabilnej\u0161iu zlo\u017eku v\u00fd\u017eivy, d\u00e1 sa poveda\u0165, \u017ee kukurica od z\u00e1kladu zmenila aj hist\u00f3riu \u013eudstva: ovplyvnila n\u00e1rast obyvate\u013estva, pomohla zn\u00ed\u017ei\u0165 mieru detskej \u00famrtnosti, premie\u0161ala soci\u00e1lne \u0161trukt\u00fary, rozdala karty v\u00a0r\u00e1mci svetov\u00e9ho obchodovania, poriadne zasiahla do vyu\u017e\u00edvania p\u00f4dy, zmenila v\u00fdrobu po\u013enohospod\u00e1rskeho n\u00e1radia, ovplyvnila kulin\u00e1rske met\u00f3dy \u010di dokonca n\u00e1bo\u017eenstv\u00e1.<\/p>\n

Najstar\u0161ie kukuri\u010dn\u00e9 klasy obsahovali sotva p\u00e4\u0165 zrniek, meniacich svoju farbu od bielej a\u017e po \u017elt\u00fa, oran\u017eov\u00fa, okrov\u00fa, hrdzav\u00fa \u010di dokonca fialov\u00fa. Pestovatelia si za\u010dali v\u00e1\u017ei\u0165 m\u00e4k\u0161ie odrody kukurice, dekorat\u00edvnej\u0161ie kl\u00e1sky a\u00a0zamilovali sa i\u00a0do jej \u010doraz slad\u0161ej chuti. Azt\u00e9kovia rad\u0161ej pestovali k\u0155mne odrody, ktor\u00fdmi do s\u00fdtosti nak\u0155mili hospod\u00e1rske zvierat\u00e1, Navahovia pos\u00fdpali svoje novonaroden\u00e9 deti pe\u013eom z\u00a0kukurice, ak\u00fdmsi \u201eposv\u00e4tn\u00fdm prachom\u201c \u0161\u0165astia a\u00a0ochrany pred zl\u00fdmi silami, no a Inkovia aj\u00a0podaktor\u00ed obyvatelia Mexika zasa vyr\u00e1bali z\u00a0kukurice alkohol \u201echicha\u201c, ktor\u00fd skladovali vo ve\u013ek\u00fdch n\u00e1dob\u00e1ch a obchodovali s\u00a0n\u00edm.<\/p>\n

\u00a0<\/strong><\/p>\n

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Studen\u00e1 kukuri\u010dn\u00e1 polievka <\/strong><\/p>\n

Vonku je st\u00e1le dostato\u010dne hor\u00faco, av\u0161ak t\u00e1to tro\u0161ku \u0161tip\u013eav\u00e1, no najm\u00e4 studen\u00e1 polievka pripraven\u00e1 za 30 min\u00fat, pon\u00faka na septembrov\u00e9 dni dokonal\u00e9 osvie\u017eenie. Ke\u010f\u017ee ide o \u201eraw\u201c verziu polievky, pou\u017eite \u010derstv\u00e9 plodiny a\u00a0vrch polievky dozdobte namiesto jogurtu a\u00a0\u010dierneho korenia kyslou smotanou, kvapkami oleja alebo semienkami a\u00a0ob\u013e\u00faben\u00fdmi bylinkami.<\/p>\n

Potrebujeme:<\/strong> 500 g \u017elt\u00fdch sladk\u00fdch cherry paradajok, 3 kl\u00e1sky uvarenej sladkej kukurice, 1 \u017elt\u00fa papriku, \u0161alotku, plechovku bielej maslovej fazule, 1 \u010dili papri\u010dku, 2 PL octu, 2 PL olivov\u00e9ho oleja, \u0161\u0165avu z\u00a0polovice limetky, so\u013e, korenie, biely jogurt na ozdobu.<\/p>\n

Pr\u00edprava:<\/strong> Paradajky, papriku a\u00a0\u0161alotku nakr\u00e1jame na drobno a\u00a0vlo\u017e\u00edme do misy. Prid\u00e1me kukuricu orezan\u00fa od kl\u00e1skov, posol\u00edme, okoren\u00edme a\u00a0nech\u00e1me pol hodiny odpo\u010d\u00edva\u0165. Vo v\u00fdkonnom mix\u00e9ri mixujeme zeleninu s\u00a0olejom, octom a\u00a0limetkovou \u0161\u0165avou, za\u010dneme na ni\u017e\u0161\u00edch obr\u00e1tkach a\u00a0pod\u013ea potreby prid\u00e1me viac oleja a\u00a0octu. Rozmixujeme do hladka. Dochut\u00edme so\u013eou, koren\u00edm, prid\u00e1me nakr\u00e1jan\u00fa \u010dili papri\u010dku a\u00a0pod\u00e1vame s\u00a0bielym jogurtom a\u00a0bylinkami.<\/p>\n

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Cesta do slovenskej kuchyne<\/strong><\/p>\n

Su\u0161enie kukuri\u010dn\u00fdch z\u0155n, ich mletie na m\u00faku a\u00a0ka\u017edodenn\u00e9 pou\u017eitie na pr\u00edpravu r\u00f4znych jed\u00e1l a\u00a0predov\u0161etk\u00fdm chleba poznali p\u00f4vodn\u00e9 Indi\u00e1nske kmene d\u00e1vno predt\u00fdm, ako ich objavil moreplavec Kri\u0161tof Kolumbus. Ani priam posv\u00e4tn\u00e1 hodnota plodiny pre miestnych \u013eud\u00ed mu nezabr\u00e1nila v\u00a0tom, aby nepreniesol semienka kukurice do Eur\u00f3py, kde sa jej za\u010dalo v\u00a0miernych oblastiach ve\u013emi dobre dari\u0165 a\u00a0skadia\u013e sa napokon roz\u0161\u00edrila do cel\u00e9ho sveta. Jej kr\u00e1\u013eovstvom a\u00a0krajinou, kde sa dopestuje najviac kukurice na svete, s\u00fa dnes Spojen\u00e9 \u0161t\u00e1ty americk\u00e9 – zabezpe\u010duj\u00fa 40 % celkovej svetovej produkcie kukurice. Iste\u017ee, v\u00a0rozvinut\u00fdch krajin\u00e1ch si na jej sladk\u00fdch odrod\u00e1ch pochutia i \u013eudia, av\u0161ak len ako na chutnom spestren\u00ed be\u017en\u00e9ho jed\u00e1lni\u010dka, pestovanie kukurice je zameran\u00e9 predov\u0161etk\u00fdm na to, aby sa \u0148ou nak\u0155mil dobytok. No\u00a0rozvojov\u00fdch krajin\u00e1ch sa kukurica stala aj ve\u013emi d\u00f4le\u017eitou s\u00fa\u010das\u0165ou stravy obyvate\u013eov, pri\u010dom\u00a0v\u00a0jej \u201edomovine\u201c –\u00a0Mexiku – ju vyu\u017e\u00edvaj\u00fa aj na \u010fal\u0161ie \u00fa\u010dely: zo such\u00fdch stoniek kukurice sa vyr\u00e1baj\u00fa roho\u017ee, stre\u0161n\u00e1 krytina, ploty i\u00a0ohrady, no kukurica je pr\u00edtomn\u00e1 i\u00a0pri mnoh\u00fdch ritu\u00e1loch a\u00a0sl\u00e1vnostiach.<\/p>\n

Zn\u00e1ma slovensk\u00e1 etnologi\u010dka Katar\u00edna N\u00e1dask\u00e1 v knihe Rok v\u00a0slovenskej \u013eudovej kuchyni uv\u00e1dza, \u017ee na juhu Slovenska sa kukurica \u201eus\u00eddlila\u201c po\u010das 17. storo\u010dia, v\u00a0\u010dase vojnov\u00fdch nepokojov v\u00a0strednej a\u00a0juhov\u00fdchodnej Eur\u00f3pe (\u201ePod\u013ea niektor\u00fdch n\u00e1zorov ju k\u00a0n\u00e1m priniesli R\u00f3movia z\u00a0Turecka a\u00a0Rumunska.\u201c) a spom\u00edna i\u00a0be\u017en\u00fd sp\u00f4sob pr\u00edpravy kukurice – mlela sa na m\u00faku a\u00a0pripravovala ako kukuri\u010dn\u00e1 ka\u0161a, ktor\u00e1 chutila de\u0165om i\u00a0dospel\u00fdm omasten\u00e1 maslom \u010di mas\u0165ou, posypan\u00e1 cukrom, pr\u00edpadne na slano, spestren\u00e1 \u0161kvarkami a\u00a0mliekom. Ke\u010f gazdin\u00e9 kukuri\u010dn\u00fa ka\u0161u sformovali do n\u00e1doby a\u00a0hodili piec\u0165 do pece, kr\u00e1jali ju hlado\u0161om ako jemn\u00e9 pe\u010divo, ktor\u00e9 neraz nahr\u00e1dzalo klasick\u00fd chleba.<\/p>\n

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\u013dahk\u00fd \u0161al\u00e1t so zemiakmi a kukuricou<\/strong><\/p>\n

Nie je ni\u010d jednoduch\u0161ie ako tento \u0161al\u00e1t, nie je ni\u010d \u013eah\u0161ie, ke\u010f potrebujete zjes\u0165 \u010dosi, \u010do v\u00e1m neza\u0165a\u017e\u00ed \u017eal\u00fadok. V\u0161etko nauklad\u00e1te na jeden plech, d\u00e1te piec\u0165 do r\u00fary a\u00a0do cel\u00e9ho procesu zasiahnete iba raz. Vlastne dvakr\u00e1t – v\u00a0polovici pr\u00edpravy vyberiete z\u00a0plechu hotov\u00fa kukuricu a\u00a0na z\u00e1ver sa pust\u00edte do hotov\u00e9ho, zamie\u0161an\u00e9ho \u0161al\u00e1tu. No nie je to \u00fa\u017easn\u00e9?<\/p>\n

Potrebujeme:<\/strong> 750 g mal\u00fdch ru\u017eov\u00fdch zemiakov v\u00a0\u0161upke, 2 kl\u00e1sky uvarenej kukurice, 1 \u010derven\u00fa papriku, 1 oran\u017eov\u00fa papriku, 1 zelen\u00fa papriku, rascu, mlet\u00fa \u010dili papri\u010dku, so\u013e, mlet\u00e9 korenie, olej, zelen\u00fa jarn\u00fa cibu\u013eku, k\u00f4por alebo in\u00fa ob\u013e\u00faben\u00fa bylinku.<\/p>\n

Pr\u00edprava:<\/strong> R\u00faru predhrejeme na 200 \u00b0C. Plech na pe\u010denie vymast\u00edme olejom, polo\u017e\u00edme na\u0148 zemiaky prekrojen\u00e9 na polovi\u010dky, v\u0161etky pripraven\u00e9 papriky nakr\u00e1jan\u00e9 na koc\u00f4\u010dky, posypeme ich so\u013eou, koren\u00edm, paprikou a\u00a0rascou a\u00a0na vrch nasypeme nakr\u00e1jan\u00e9 bylinky. Premie\u0161ame rukami, aby sa zelenina obalila olejom. Doprostred plechu polo\u017e\u00edme kl\u00e1sky kukurice. Pe\u010dieme cca 30 min\u00fat, potom kukurice vyberieme a\u00a0pokra\u010dujeme v\u00a0pe\u010den\u00ed pribli\u017ene \u010fal\u0161iu polhodinku, k\u00fdm nie s\u00fa zemiaky m\u00e4kk\u00e9. Medzit\u00fdm z\u00a0kl\u00e1skov zre\u017eeme zrnk\u00e1 kukurice a\u00a0ke\u010f je zelenina na plechu pripraven\u00e1, premiestnime ju do v\u00e4\u010d\u0161ej misy a\u00a0do \u0161al\u00e1tu primie\u0161ame aj kukuricu. Dozdob\u00edme zvy\u0161n\u00fdmi bylinkami a\u00a0jarnou cibu\u013ekou, nakr\u00e1janou na kolieska, e\u0161te tepl\u00e9 pod\u00e1vame.<\/p>\n

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Cestoviny so sladkou kukuricou \u00a0<\/strong><\/p>\n

R\u00fdchle a\u00a0efektn\u00e9. Tak by sa dali nazva\u0165 tieto fettuccine, \u0161irok\u00e9 rezance s\u00a0kukuri\u010dn\u00fdmi zrnami. A\u00a0ke\u010f si k\u00a0nim priprav\u00edte svie\u017ei \u0161al\u00e1t z\u00a0rukoly a\u00a0paradajok, alebo uhorkov\u00fd \u0161al\u00e1t, m\u00e1te na stole plnohodnotn\u00e9 a\u00a0ve\u013emi r\u00fdchlo \u201eukuchten\u00e9\u201c jedlo.<\/p>\n

Potrebujeme:<\/strong> Bal\u00ed\u010dek cestov\u00edn fettuccine, 1 cibu\u013eku nakr\u00e1jan\u00fa na drobno, 2 \u0161\u00e1lky kukuri\u010dn\u00fdch z\u0155n (pribli\u017ene z\u00a0dvoch kl\u00e1skov), olivov\u00fd olej, 100 g m\u00e4kk\u00e9ho kozieho syra, 50 ml mlieka, 50 g str\u00fahan\u00e9ho parmez\u00e1nu, so\u013e, mlet\u00e9 \u010dierne korenie, \u010derstv\u00fa bazalku.<\/p>\n

Pr\u00edprava:<\/strong> Do v\u00e4\u010d\u0161ieho hrnca d\u00e1me vari\u0165 vodu, ke\u010f vrie, prid\u00e1me do nej \u0161tipku soli. Uvar\u00edme v\u00a0nej cestoviny pod\u013ea n\u00e1vodu a\u00a0potom ich odlo\u017e\u00edme bokom. Medzit\u00fdm ohrejeme na panvici ly\u017eicu olivov\u00e9ho oleja, podus\u00edme na \u0148om cibu\u013eku a\u00a0ke\u010f je m\u00e4kk\u00e1, prid\u00e1me kukuri\u010dn\u00e9 zrn\u00e1. Dus\u00edme cca 7 – 8 min\u00fat. V\u00a0mix\u00e9ri spracujeme m\u00e4kk\u00fd koz\u00ed syr s\u00a0mliekom, parmez\u00e1nom, so\u013eou a\u00a0koren\u00edm, zmes prid\u00e1me do panvice ku kukurici a\u00a0prehrejeme. Do zmesi prid\u00e1me uvaren\u00e9 cestoviny a\u00a0z\u013eahka zmie\u0161ame, pri pod\u00e1van\u00ed e\u0161te dozdob\u00edme \u010derstv\u00fdmi l\u00edstkami bazalky.<\/p>\n

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Placky z\u00a0kukurice a cukiny<\/strong><\/p>\n

Kukuri\u010dn\u00e9 kol\u00e1\u010diky, placky, fa\u0161\u00edrky – volajte ich, ako chcete, no jedno je ist\u00e9: pripravi\u0165 ich a\u00a0potom zjes\u0165 je \u00fapln\u00e1 malina. Maj\u00fa bohat\u00fa chu\u0165 a\u00a0nerozpad\u00e1vaj\u00fa sa, s\u00fa to mal\u00e9 zeleninov\u00e9 chleb\u00edky, ktor\u00e9 m\u00f4\u017eete pod\u00e1va\u0165 s\u00a0\u010d\u00edmko\u013evek: so \u0161al\u00e1tom, m\u00e4skom, rybou \u010di len tak s\u00a0om\u00e1\u010dkou, ktor\u00fa priprav\u00edte, k\u00fdm sa zeleninov\u00e9 placky sma\u017eia.<\/p>\n

Potrebujeme:<\/strong> 1 a\u00a0\u00bd cukiny, \u00bd plechovky sladkej kukurice (alebo \u00bd \u0161\u00e1lky mrazenej), 1 cibu\u013eu, 1 vajce, \u00bd \u0161\u00e1lky kukuri\u010dnej m\u00faky, \u00bd \u0161\u00e1lky hladkej m\u00faky, ly\u017eicu mlieka, 2 ly\u017eice nastr\u00fahan\u00e9ho parmez\u00e1nu, so\u013e, korenie, olej na vysm\u00e1\u017eanie.<\/p>\n

Na om\u00e1\u010dku potrebujeme:<\/strong> Kysl\u00fa smotanu, parmez\u00e1n, dijonsk\u00fa hor\u010dicu, so\u013e, korenie.<\/p>\n

Pr\u00edprava:<\/strong> V\u00a0miske zmie\u0161ame o\u010disten\u00fa a\u00a0na jemno nastr\u00fahan\u00fa cuketu, cibu\u013eku nakr\u00e1jan\u00fa na drobno a\u00a0vajce. Prid\u00e1me kukuricu. Potom kukuri\u010dn\u00fa i\u00a0hladk\u00fa m\u00faku, parmez\u00e1n, so\u013e,\u00a0korenie aj mlieko. Dobre spolu v\u0161etko premie\u0161ame a\u00a0nech\u00e1me odpo\u010d\u00edva\u0165. Rozohrejeme panvicu s\u00a0olejom a\u00a0ly\u017eicou na nej tvarujeme zo zmesi mal\u00e9 placky. Vysm\u00e1\u017eame do zlatista a\u00a0obraciame. Zatia\u013e \u010do sa placky pripravuj\u00fa, zmie\u0161ame v\u0161etky pr\u00edsady na om\u00e1\u010dku (parmez\u00e1nu a\u00a0hor\u010dice pridajte pod\u013ea vlastn\u00e9ho uv\u00e1\u017eenia) a\u00a0ke\u010f s\u00fa placky hotov\u00e9, pred pod\u00e1van\u00edm ich osu\u0161\u00edme na kuchynskej papierovej utierke. Konzumujeme tepl\u00e9 alebo za studena, ako hlavn\u00fd chod \u010di ako pr\u00edlohu.<\/p>\n

\u00a0<\/strong><\/p>\n

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Kukuri\u010dn\u00fd nad\u00fdchan\u00fd kol\u00e1\u010dik<\/strong><\/p>\n

Len tri z\u00e1kladn\u00e9 ingrediencie a\u00a0ak\u00fd z\u00e1zrak z\u00a0toho vznikne! Pripravte si tento \u013eahk\u00fd nad\u00fdchan\u00fd kol\u00e1\u010d a\u00a0pou\u017eite ho ako z\u00e1klad pre ovocie, ktor\u00e9 nazbierate v\u00a0z\u00e1hrade \u010di k\u00fapite na trhu. E\u0161te st\u00e1le m\u00f4\u017ee ma\u0165 v\u00e1\u0161 dezert sladk\u00fa v\u00f4\u0148u leta…<\/p>\n

Potrebujeme:<\/strong> 3 vajcia, 110 g pr\u00e1\u0161kov\u00e9ho cukru, 110 g kukuri\u010dnej m\u00faky, \u010derstv\u00e9 ovocie, vanilkov\u00fd extrakt, maslo.<\/p>\n

Pr\u00edprava:<\/strong> Kukuri\u010dn\u00fa m\u00faku preosejeme najmenej dvakr\u00e1t. R\u00faru predhrejeme na 180 \u00b0C, priprav\u00edme si formu na kol\u00e1\u010d, ktor\u00fa vyma\u017eeme maslom a\u00a0spodok vylo\u017e\u00edme papierom na pe\u010denie. Vaj\u00ed\u010dka rozbijeme do misky, poriadne ich rozmixujeme s\u00a0p\u00e1r kvapkami vanilkov\u00e9ho extraktu a\u00a0postupne za\u010dneme prid\u00e1va\u0165 pr\u00e1\u0161kov\u00fd cukor. Po tro\u0161k\u00e1ch ku\u00a0zmesi prid\u00e1vame kukuri\u010dn\u00fa m\u00faku a\u00a0primie\u0161avame ju \u0161pacht\u013eou. Zmes nalejeme do formy, uhlad\u00edme povrch a\u00a0pe\u010dieme cca 20 min\u00fat. Kol\u00e1\u010d po vybrat\u00ed z\u00a0r\u00fary chlad\u00edme na kovovej mrie\u017eke. Po vychladnut\u00ed ozdob\u00edme \u013eubovo\u013en\u00fdm \u010derstv\u00fdm ovoc\u00edm a\u00a0pod\u00e1vame popr\u00e1\u0161en\u00fd pr\u00e1\u0161kov\u00fdm cukrom (kol\u00e1\u010d m\u00f4\u017eeme aj prekroji\u0165 pozd\u013a\u017ene a\u00a0najsk\u00f4r potrie\u0165 zmesou mascarpone a\u00a0kyslej smotany, a\u017e potom vrstv\u00edme ovocie).<\/p>\n

 <\/p>\n

 <\/p>\n

Gabina Weissov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

 <\/p>\n

Cel\u00fd \u010dl\u00e1nok si pre\u010d\u00edtate v septembrovom \u010d\u00edsle MIAU (2018)<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  Uctievan\u00e1 a\u00a0milovan\u00e1, zbo\u017e\u0148ovan\u00e1 a\u00a0pestovan\u00e1 ako vo vati\u010dke. To v\u0161etko je kukurica, o\u00a0ktorej prad\u00e1vna indi\u00e1nska legenda tvrd\u00ed, \u017ee zachr\u00e1nila \u013eudstvo pred smr\u0165ou vyhladovan\u00edm.\u00a0 \u00a0   Ak by sme prstom na mape h\u013eadali miesto, odkia\u013e poch\u00e1dza kukurica, museli by sme n\u00edm uk\u00e1za\u0165 na Mexiko a\u00a0stredn\u00fa Ameriku. Tis\u00edcky rokov predt\u00fdm, ako sa americk\u00e9ho kontinentu dotkla noha Eur\u00f3panov, […]<\/p>\n","protected":false},"author":3,"featured_media":5918,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,68],"tags":[],"class_list":["post-5909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-september-2018"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=5909"}],"version-history":[{"count":4,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5909\/revisions"}],"predecessor-version":[{"id":5925,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/5909\/revisions\/5925"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/5918"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=5909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=5909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=5909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}