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- Title
STUDY ON CULINARY CUSTOMS AND TRADITIONS IN BANAT'S PLAIN.
- Authors
Pirvulescu, Luminita; Pisat, Marioara; Petroman, Cornelia; Radu, Steluța
- Abstract
Romanian cuisine is known due to its large food variety, available in the international cuisine as well; too little of this food has local origin, although some experts consider it as part of the national patrimony. But in Banat's plain region, there are some meals that are cooked for Easter Day, in Passion Week, that have a local specific; most of them are borrowed from the cuisine belonging to other people that still cohabit today in the multicultural area of the historical Banat. Due to these aspects, Banat cuisine is one of the most diversified cuisines in the world, where „ciorba" is soured with lemon, the basic meal is accompanied by fruit stew instead of salads and the "rantas" is often used.
- Subjects
BLACK Sea; ROMANIA; GASTRONOMY; FOOD; COOKING; HOLIDAYS
- Publication
Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2009, Vol 11, Issue 4, p1
- ISSN
1453-1410
- Publication type
Article