Diversitatea preparatelor de bază și din aluat în bucătăria locală din Republica Moldova

Abstract

In this article, the authors, following wider research carried out over the last years, come up with explanations that refer to the types of traditional dishes formed depending on the raw materials used in food and their evolution over time, and the use of some cooking techniques. Secondly, a sufficiently large list of dishes with names preserved over time specific to the Moldavian people, anchored in the ethnic history of the people, mentioned in certain literary or historical sources or discovered during the latest field research, is presented, which sets the preferences for certain food combinations in clear time periods. The descriptions are ordered by grouping the dishes into various categories, formed over time and now applied to the international novel. At the end of the article, the emphasis is placed on the pragmatic approach of this vast potential called gastronomic heritage and some practical ways of capitalizing it for tourism purposes are proposed, a fact that confirms the need to continue researching the subject of local cuisine and local dishes.