TRADITIONAL ROMANIAN FOOD-AS THE RESULT OF HISTORY, NATURE, WAY OF LIFE AND HUMAN INGENUITY

SMARANDA SIMONI

Abstract


Traditional Romanian food is very diverse and rich, with great tourism potential. Romanian cuisine has been influenced by a number of natural, historical and socio-cultural factors, being characterized by its originality and ingenuity of combining old peasant recipes with those of other nations Romanians have been in contact throughout history. Each of Romania’s historical regions has a well defined historical, socio-cultural, economic and gastronomic identity. Certifying and promoting traditional food at gastronomic festivals and tourism fairs, with the involvement of central and local authorities, would result in creating a brand recognized internationally.

Keywords


Romanian cuisine; traditional food; gastronomic tourism potential; certified traditional product

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References


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***DOOR, European Commission, Agriculture and Rural Development, Agriculture and Food

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

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