Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource

Ana-Maria Bolborici,Daniela Sorea,Ioana Anisa Atudorei,Mirabela Ioana Lupu

doi:10.3390/su14031199

Abstract

The present study highlights the value of gastronomy and culinary practices in Făgăraș County as a dimension of the Intangible Cultural Heritage that can contribute to the sustainable development of the area. The field research carried out within an interdisciplinary project of the Transilvania University of Brașov pointed out the importance of the different “ciorbe” (sour soups) in the local gastronomy of Făgăraș County. Our groundwork found some traditional local soups and soup recipes. Starting from these results, the study stresses the opportunity to exploit this heritage resource through social entrepreneurship. To uphold this perspective, our study highlights that soups and sour soups are prepared with local ingredients, that women in the area are experienced and have the willingness to cook together. The tourist specificity of the area favors the creation of a local network between entrepreneurs from all over the country. The main contribution of the study derives from the fact that it presents arguments that show the generosity of gastronomy and culinary practices as a heritage resource, illustrating that a popular culinary product can grow and become a local brand.

Highlights

Academic Editors: Baiba Rivza, Globalization promotes the principle of unity in diversity and the daily life shows that people have almost the same habits all over the world not just because they are connected by the internet and by social media channels, and by their way of life and by consuming cultural products; people are interested in tasting specific/local food or exotic dishes and in preparing them
We will try in this paper: (1) to highlight the importance given to the different “ciorba” in the local gastronomy of Făgăras, Land (Romania); through our research, we identified some traditional local recipes for soups and sour soups; (2) to highlight the potential for sustainable local development of this Intangible Cultural Heritage (ICH) gastronomic resource; we propose its capitalization through social entrepreneurship
We recorded the results of the interview processing on these forms, which correspond to the dimensions of intangible cultural heritage

Summary

Introduction

Academic Editors: Baiba Rivza, Globalization promotes the principle of unity in diversity and the daily life shows that people have almost the same habits all over the world not just because they are connected by the internet and by social media channels, and by their way of life and by consuming cultural products (the movies can be an example); people are interested in tasting specific/local food or exotic dishes and in preparing them. We will try in this paper: (1) to highlight the importance given to the different “ciorba” (sour soup) in the local gastronomy of Făgăras, Land (Romania); through our research, we identified some traditional local recipes for soups and sour soups; (2) to highlight the potential for sustainable local development of this ICH gastronomic resource; we propose its capitalization through social entrepreneurship.

Objectives

Methods

Results

Discussion

Conclusion