Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
518 42 |
Ultima descărcare din IBN: 2024-04-21 08:30 |
Căutarea după subiecte similare conform CZU |
641.55(478) (2) |
Economie casnică. Științe domestice. Întreținerea casei (169) |
SM ISO690:2012 GUTIUM, Olga, SIMINIUC, Rodica, GROSU, Carolina, CAZAC-SCOBIOALA, Viorica. Sarmale - symbol of Moldovan gastronomy. In: Journal of Social Sciences, 2020, vol. 3, nr. 4, pp. 111-116. ISSN 2587-3490. DOI: https://doi.org/10.5281/zenodo.4296393 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Social Sciences | ||||||
Volumul 3, Numărul 4 / 2020 / ISSN 2587-3490 /ISSNe 2587-3504 | ||||||
|
||||||
DOI:https://doi.org/10.5281/zenodo.4296393 | ||||||
CZU: 641.55(478) | ||||||
Pag. 111-116 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
Moldovan cuisine is the result of synthesizing, over time, the tastes, ideas and gastronomic habits specific to the Moldovan population. Sarmalele or is a dish specific to southeastern Europe, with an older history. national cuisine. They serve as a starting point or open the way for hot food at holiday tables. The preliminary study found a diversity of sarmale which is a varied preparation depending on several reference criteria - the filling, the type of leaf, the aesthetic shape, size, preparation technology, preparation vessels, etc. Knowing the terms, the ingredients used, the preparation technologies, the meaning and the traditions is an educational objective, but also a research that deserves attention in order to ensure its continuity. |
||||||
Cuvinte-cheie Moldovian cuisine, traditional food, gastronomy, leaves plants, preparation technologies, bucatarie moldoveneasca, bucate tradiționale, gastronomie, Frunze, tehnologii de preparare |
||||||
|
Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Gutium, O.V.</dc:creator> <dc:creator>Siminiuc, R.I.</dc:creator> <dc:creator>Grosu, C.</dc:creator> <dc:creator>Cazac-Scobioala, V.I.</dc:creator> <dc:date>2020-12-30</dc:date> <dc:description xml:lang='en'><p>Moldovan cuisine is the result of synthesizing, over time, the tastes, ideas and gastronomic habits specific to the Moldovan population. Sarmalele or is a dish specific to southeastern Europe, with an older history. national cuisine. They serve as a starting point or open the way for hot food at holiday tables. The preliminary study found a diversity of sarmale which is a varied preparation depending on several reference criteria - the filling, the type of leaf, the aesthetic shape, size, preparation technology, preparation vessels, etc. Knowing the terms, the ingredients used, the preparation technologies, the meaning and the traditions is an educational objective, but also a research that deserves attention in order to ensure its continuity.</p></dc:description> <dc:identifier>10.5281/zenodo.4296393</dc:identifier> <dc:source>Journal of Social Sciences (4) 111-116</dc:source> <dc:subject>Moldovian cuisine</dc:subject> <dc:subject>traditional food</dc:subject> <dc:subject>gastronomy</dc:subject> <dc:subject>leaves plants</dc:subject> <dc:subject>preparation technologies</dc:subject> <dc:subject>bucatarie moldoveneasca</dc:subject> <dc:subject>bucate tradiționale</dc:subject> <dc:subject>gastronomie</dc:subject> <dc:subject>Frunze</dc:subject> <dc:subject>tehnologii de preparare</dc:subject> <dc:title>Sarmale - symbol of Moldovan gastronomy</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>