TRADITIONAL CUISINE OF FOREST LAND REGION, HUNEDOARA COUNTY

Luminița Cornelia Pîrvulescu, Tabita Adamov, Tiberiu Iancu, Claudia Sîrbulescu, Despina-Maria Bordean, Diana-Nicoleta Raba, Andreea Oprișoni

Abstract


Culinary specificity's study of the Forest Land region reveals an area with a unique gastronomy, little explored, but with huge potential. The dishes have a special taste and are obtained from few ingredients, from their own farms. Although it is an isolated area, the local women have created tasty dishes, convincing future generations to prepare them and carry on the traditions. In this region of Hunedoara county everything is a cycle starting from the animals and their well-being to give good productions of milk, meat and eggs to the agricultural works that are carried out in a natural and classic way without introducing agricultural equipments.

 


Keywords


gastronomy; traditional dishes; Forest Land

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References


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Copyright (c) 2023 Luminita Cornelia Pirvulescu

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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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