Aspecte tradiționale și tehnologice ale borșului acru, element al patrimoniul gastronomic din spațiului românesc

Abstract

Gastronomy and traditional cuisine play an important role in building national and personal identities. In an era of food systems globalization (production, processing and retail) and dietary models in which transnational food companies are expanding rapidly in the Republic of Moldova, there is a risk that the national gastronomic specificity will be blurred and the strong and confident feeling of national identity and culture will disappear. During a study on traditional gastronomy, the housewives mentioned a traditional dish known as sour borscht obtained from the fermentation of wheat bran, cornmeal and other ingredients that are meant to give the borscht its special aroma, color and taste. In order to document the culinary heritage associated with this traditional dish, a field study was conducted on the characteristics of the preparation process, ingredients and terms used in various regions of the Republic of Moldova as well as superstitions and traditions related to sour borscht.