Published in Scientific Papers. Series E. Land Reclamation, Earth Observation & Surveying, Environmental Engineering, Vol. XIII
Written by Carlo Marius DRAGOMIR, Simona-Maria ILIE, Mariana-Atena POIANA, Corina Dana MISCA, Ileana COCAN, Delia-Gabriela DUMBRAVĂ, Camelia MOLDOVAN, Viorica-Mirela POPA, Carmen Daniela PETCU, Claudia ROMAN, Diana-Nicoleta RABA
Food symbols, along with other important values in different aspects of life, individualize Romanian folk culture in relation to other cultures. Research in the field of traditional Romanian food has increased greatly in last year’s resulting in many books, studies and articles that approach the changing complexities of taste and the world of food and its cooking. In this paper are presented the main traditional Romanian culinary practices in the context of their historical and cultural characteristics. Results of the study shown that, Romania is noted for many traditional foods and drinks. Romanian culinary practices are mainly determined by regional distinctions. In last years, because of industrialization, Romanian culinary practices have undergone a general trend of transformation and alignment to the imposed production and distribution standards, society has witnessed undermining of traditional food cultures.
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