Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/952
Title: Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure
Authors: COVALIOV, Eugenia 
GUTIUM, Olga 
CAZAC, Viorica 
BABCENCO, Coralia 
Keywords: baba neagra;culture;Republic of Moldova
Issue Date: 2021
Publisher: Global Journals
Project: 20.80009.0807.17. Educație pentru revitalizarea patrimoniului cultural național prin tehnologiile tradiționale de prelucrare utilizate în Republica Moldova, în contextul multiculturalității, diversității și integrării europene 
Journal: Global Journal of HUMAN-SOCIAL SCIENCE: C Sociology & Culture
Abstract: 
It is known that food itself reflects the identity and culture of a region; becoming an important component of local heritage. Baba Neagra is an iconic dessert for Republic of Moldova, which has been passed down from generation to generation to Moldovan housewives, but forgotten by many, especially restaurants. In this sense, the aim of the current study is to emphasize some technological and cultural aspects attached to Baba Neagra in Republic of
Moldova. The paper presents the full preparation of the Baba Neagra as it is traditionally carried out in north of Moldova and lists the main ingredients.
Description: 
Volume 21 Issue 5 Version 1.0 Year 2021
URI: http://cris.utm.md/handle/5014/952
ISSN: 2249-460x
0975-587X
Appears in Collections:Journal Articles

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