TY - JOUR
KW - Făgăraș Land
KW - Gastronomy
KW - Healthy nutrition
KW - Intangible cultural heritage
KW - Social entrepreneurship
KW - Soup
KW - Transylvania
KW - cultural heritage
KW - entrepreneur
KW - resource use
KW - Sustainability
KW - Sustainable development
AU - Ana-Maria Bolborici
AU - Mirabela Lupu
AU - Daniela Sorea
AU - Ioana Atudorei
AB - 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.
DO - 10.3390/su14031199
M1 - 3
N1 - Publisher: MDPI
N2 - 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.
TI - Gastronomic Heritage of Fagaras Land: A Worthwhile Sustainable Resource
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85123121473&doi=10.3390%2fsu14031199&partnerID=40&md5=6b1c711a86add7eac332e483b8294587
VL - 14
SN - 20711050 (ISSN)
ER -