Scholarly record

TRADITIONS AND CULINARY CUSTOMS IN TARA FAGARASULUI

M. Lupu, C. Canja, V. Padureanu, A. Maier

Abstract

The Romanian gastronomy is a very rich branch, very developed, which over the years has gathered a lot of both indigenous elements and some borrowed from other nations and peoples. When it comes to Romanian culinary habits, each geographical area has its own traditions, and these are manifested especially around Christmas, when most people prepare selected dishes. Speaking in general, however, Romanians are used to using tarragon, thyme and garlic when it comes to spices, and a special position in the Romanian cuisine is dessert, represented by jams, pies, cakes and pasta around the holidays. Also wine is the drink appreciated by most Romanians, who consume to a large extent and plum palika. A representative element of the Romanian gastronomy is represented by the stuffed cabbage, which together with sour cream and sometimes the polenta delights most of the foreigners coming to visit our country. Also, dairy products occupy a special place in Romanian cuisine, and "mititeii" are also on the list of preparations tried by foreigners. Anyone who wants to know the spirit of the Tara Fagarasului, must enter into a house of a traditional family and sit down at there table. The purpose of this paper is to present the traditions and culinary customs of Tara Fagarasului as well as the influence of other ethnic groups on them. The Saxon culinary traditions on the right side of the Olt River, from Cincsor, Cincu, Merghindeal, combined with the spicy taste of the Hungarians from Halmeag came to add value to the value of the traditional Romanian cuisine. And in this case we have an adaptation and a blend of tastes, flavors, spices, techniques.

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