Please use this identifier to cite or link to this item:
http://cris.utm.md/handle/5014/678
DC Field | Value | Language |
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dc.contributor.author | GUTIUM, Olga | en_US |
dc.contributor.author | SIMINIUC, Rodica | en_US |
dc.contributor.author | GROSU, Carolina | en_US |
dc.contributor.author | CAZAC, Viorica | en_US |
dc.date.accessioned | 2021-01-19T11:18:35Z | - |
dc.date.available | 2021-01-19T11:18:35Z | - |
dc.date.issued | 2020-12-15 | - |
dc.identifier.citation | Gutium, Оlga, Siminiuc, Rodica, Grosu, Carolina, & Cazac, Viorica. (2020). SARMALE - SYMBOL OF MOLDOVAN GASTRONOMY. Journal of Social Sciences, III (4), 111–116. http://doi.org/10.5281/zenodo.4296393 | en_US |
dc.identifier.issn | 2587-3490 | - |
dc.identifier.issn | 2587-3504 | - |
dc.identifier.uri | http://cris.utm.md/handle/5014/678 | - |
dc.description.abstract | Moldovan cuisine is the result of synthesizing, over time, the tastes, ideas and gastronomic habits specific to the Moldovan population. Sarmalele or găluștele is a dish specific to southeastern Europe, with an older history. Găluștele occupy a special place in our national cuisine. They serve as a starting point or open the way for hot food at holiday tables. The preliminary study found a diversity of sarmale which is a varied preparation depending on several reference criteria - the filling, the type of leaf, the aesthetic shape, size, preparation technology, preparation vessels, etc. Knowing the terms, the ingredients used, the preparation technologies, the meaning and the traditions is an educational objective, but also a research that deserves attention in order to ensure its continuity. | en_US |
dc.language.iso | other | en_US |
dc.relation.ispartof | Journal of Social Sciences | en_US |
dc.subject | Moldoovian cuisine | en_US |
dc.subject | traditional food | en_US |
dc.subject | gastronomy | en_US |
dc.subject | leaves plants | en_US |
dc.subject | preparation technologies | en_US |
dc.title | SARMALE - SYMBOL OF MOLDOVAN GASTRONOMY | en_US |
dc.type | Article | en_US |
dc.identifier.doi | 10.5281/zenodo.4296393 | - |
item.grantfulltext | open | - |
item.languageiso639-1 | other | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Department of Food and Nutrition | - |
crisitem.author.dept | Department of Textile and Polygraphy | - |
crisitem.author.orcid | 0000-0003-4257-1840 | - |
crisitem.author.parentorg | Faculty of Food Technology | - |
crisitem.author.parentorg | Faculty of Textiles and Polygraphy | - |
Appears in Collections: | Journal Articles |
Files in This Item:
File | Description | Size | Format | |
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JSS-4-2020-pp_111-116.pdf | 495.92 kB | Adobe PDF | View/Open |
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