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THE SPACE OF THE ROMANIAN KITCHEN. CULTURAL PRACTICES AND SIGNIFICATIONS


IOANA BOGHIAN
“Vasile Alecsandri” University of Bacău, Romania

Issue:

CP, Number 21

Section:

No. 21 (2016)  Editorial

Abstract:

Our paper aims to respond to the cultural need of asserting cultural identity by rediscovering Romanian food-related practices and meanings in association with the space of the kitchen. More specifically, it is an attempt to present the Romanian kitchen as a cultural space where the practices of cooking food, the tools used in food preparation and the time of the day/month/year when a certain dish is made carry deep meanings that are part of the traditions and identity of the Romanian people. Our broader aim is to promote aspects of Romanian cultural life from the visible and invisible Romanian cultural heritage at an international level. The premise is that, in the area of cultural food heritage, more than in any other domain, each community has layers of popular knowledge accumulated historically, as a result of the interaction with the environment and the living conditions, many of these supported by a solid scientific basis (BergflĂždt et al., 2012). Due to the cultural transmission from one generation to another, traditional knowledge acquires the character of historical continuity of using resources. Rediscovering them does not contrast with the idea of progress but, on the contrary, includes it (Cannarella & Piccioni, 2011; Handayani & Prawito, 2009; Parrotta & Agnoletti, 2007).

Keywords:

cultural heritage, kitchen, cultural practices, kitchen tools, food preparation.

Code [ID]:

CP201621V00S01A0001 [0004475]

Full paper:

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