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dc.contributor.author PANAGUȚA, Rodica
dc.contributor.author SCOBIOALĂ, Nadejda
dc.contributor.author CEBOTARI, Margareta
dc.date.accessioned 2023-11-29T14:08:22Z
dc.date.available 2023-11-29T14:08:22Z
dc.date.issued 2023
dc.identifier.citation PANAGUȚA, Rodica, SCOBIOALĂ, Nadejda, CEBOTARI, Margareta. Tradiții gastronomice geto - dacice. In: Conferinţa Ştiinţifică Internaţională „Tradiţii. Tehnologii. Simboluri”, Universitatea Tehnică a Moldovei, Ediţia 1-a, 25-26 mai 2023. Chișinău, 2023, pp. 87-94. ISBN 978-9975-3623-2-0. en_US
dc.identifier.isbn 978-9975-3623-2-0
dc.identifier.uri http://repository.utm.md/handle/5014/25078
dc.description.abstract The Geto-Dacians broke away from the mass of Thracian tribes, starting to outline a distinct civilization profile around the beginning of the 1st millennium BC. e.n. reaching a high level of development both materially and spiritually. The information provided by the ancient authors and the archaeological remains are truthful sources that form the basis of the reconstruction of the historical past. The Geto-Dacian interferences with ancient civilizations such as Greek, Roman and the barbarian world gave added value to our ancestors. The food of the ghetto-Dacians combines culinary traditions specific to the Carpatho-Danubian-Pontic area as well as elements borrowed from the civilizations with which they interacted and which diversified the diet and preparation method of our ancestors. en_US
dc.language.iso ro en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject ghetto - Dacian en_US
dc.subject winemaking en_US
dc.subject Carpatho-Danubian - Dniester area en_US
dc.title Tradiții gastronomice geto - dacice en_US
dc.type Article en_US


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