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Relevant bibliographies by topics / Romanian Cooking

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Academic literature on the topic 'Romanian Cooking'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2024

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Journal articles on the topic "Romanian Cooking"

1

Coste, Octavian. "Lexical Gaps in Romanian From the Perspective of English: The Case of Culinary Verbs." Romanian Journal of English Studies 9, no. 1 (December 1, 2012): 22–29. http://dx.doi.org/10.2478/v10319-012-0003-1.

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Abstract This paper aims at presenting the lexical gaps which occur when translating a text from English into Romanian. In the first part of the paper causes for and types of lexical gaps, common strategies for dealing with lexical gaps in the process of translating are investigated and illustrated. The analysis made in the second part of the paper focuses on English verbs expressing the technique of cooking in water. The verbs which lead to lexical gaps in Romanian are insisted upon and the appropriate solutions to fill in these gaps are offered.

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Ghita, Ina Irina. "Altering Cooking and Eating Habits during the Romanian Communist Regime by Using Cookbooks." Encounters in Theory and History of Education 19 (November 30, 2018): 141–62. http://dx.doi.org/10.24908/eoe-ese-rse.v19i0.6752.

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This digital project examines the role of a cook book, Sanda Marin’s Carte de Bucate, first published in 1936, as a vehicle for social education in Communist Romania. The book was censored and transformed during the Communist regime as two interconnected phenomena were taking place: the reinforcing of the ideology of the Communist model and an increasing economic crisis that led to scarcity of food. The paper also pays attention to how the language and tone used in the book changed depending on the understanding of gender roles in different decades. In spite of Communist claims of an equal division of responsibilities, procuring of food and cooking was considered a woman’s task. By addressing equal responsibility in the public sphere, not at home, the progress toward gender equity reached after the War was completely erased during communism since women had to work and also be responsible for all domestic duties at home, a situation that has been similar in other eastern European countries to this day.

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3

Melenchuk, Olha. "Gastronomic Heritage of Bukovyna: Ethnographic Aspect." Folk art and ethnology, no. 4 (December 30, 2022): 73–81. http://dx.doi.org/10.15407/nte2022.04.073.

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It is emphasized on the historiography of the issue of Ukrainian folk traditional cuisine in the article. In particular, a review of scientific literature and fiction writing culinary editions with the actualized gastronomic issue is submitted. In this context attention is paid mainly to the analysis of ethnological and culinary materials included into the gastronomic guide Tastes of Bukovyna, dedicated to traditional Ukrainian, Moldavian, Romanian, Jewish, Polish dishes and the food of Lipovans Old Believers. Taking this fact into account, problem of popularization of Ukrainian folk traditional gastronomic heritage both in Bukovyna and in Ukraine in general is distinguished. The issues of the compositional features of the book with the detailed descriptions of each chapter, records of culinary recipes, and peculiarities of cooking of the dishes related to family and calendar rites, are considered in the article. Having analyzed the artistic and ethnographic essays, typical features of natural conditions are determined; in particular, the ones of Foothills of Bukovyna and Transnistria as well as the clothing culture in Bukovyna population are found out. Interesting details from the description of the decorative and artistic design of residential and household buildings are revealed and the folklore motifs of the book are considered.

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4

Soriano-Ayala, Encarnación, and Verónica C. Cala. "A Comparative Study of Breakfast Habits of Romanian and Spanish Adolescents Enrolled in Southern Spain Schools." Practice and Theory in Systems of Education 10, no. 3 (August 1, 2015): 276–84. http://dx.doi.org/10.1515/ptse-2015-0026.

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AbstractIntroduction: Globalization has favored intra-European Commission (EC) and extra-EC migration to Spain. One of the most numerous cultural groups that have settled in the southern Spain is from Romania. Coexistence, especially in schools, has made us become interested in knowing the eating habits at breakfast of Romanian and Spanish populations. Numerous studies show that the food intake at breakfast, mostly made before leaving home, has an incidence on the physic wellbeing of adolescent throughout the day. The processes of acculturation are also inseparable from the eating habits, health and life, that maintain the migrant teenagers. Breakfast is analyzed as one of the habits more associated with diet quality; paradoxically, one of the findings of our study, many adolescents do not take a proper breakfast every day.Objectives: The study analyzes the characteristics and the main cultural and gender differences in the implementation of breakfast: its maintenance or omission in young autochthonous and immigrants of Romanian origin in the southeast Spanish schools. Design. This is a cross-sectional study with a cluster sampling in two Primary schools and seven Secondary schools. The instrument applied was an adaptation of the KIDSCREEN-27 questionnaire. Sample. It has been formed by 1472 students between 11 and 18 years old; nationality: 1315 were Spanish and 157 were Romanians. Data analysis. Descriptive and differential analyses using the chi-square and U of Mann-Whitney statistics.Results: In the study we identified 1.2% of Spaniards and 3.3% of Romanians who either skip breakfast or do not eat foods throughout the morning. The main breakfast foods of the Spanish students are dairy, bread and cereals, cookies, juice and olive oil; for the Romanian students the basic foods at breakfast are cereals, dairy products, juices, biscuits and jams. We have found significant differences between the two compared cultural groups. We also found significant differences between the food eaten by men of the two cultural groups (Spanish and Romanian) and by the food eaten by women (Spanish and Romanian) in the breakfast food.Conclusions: The results show the need to further promote and implement educational programs that encourage students to make breakfast before leaving home. Also, it is necessary, they take care of the intake of the right foods to start the day and contemplate this habit from a transcultural and gender approach. Significant differences were identified in the breakfast practice food by both genders and cultural groups.

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5

Allah, F. Um Min, and G. Alexandru. "Waste cooking oil as source for renewable fuel in Romania." IOP Conference Series: Materials Science and Engineering 147 (August 2016): 012133. http://dx.doi.org/10.1088/1757-899x/147/1/012133.

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6

Ionita, Ioana Daniela. "Doing good with food." Journal of Organizational Ethnography 8, no. 1 (April 1, 2019): 57–67. http://dx.doi.org/10.1108/joe-01-2018-0004.

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Purpose The purpose of this paper is to explore food access issues as tackled by an association that runs a week-end soup kitchen in a social welfare center in Bucharest, Romania. The research focuses on how the volunteers involved in this food charity activity perceive the beneficiaries of their generous act and their current life circumstances, as well as the extent to which a sense of responsibility informs the charitable cookers’ perspective on the donated food recipients. Design/methodology/approach The findings presented in this paper are based on volunteering work done within the association, more precisely on participant observation focusing on the purchase and cooking of ingredients. It also relies on extensive semi-structured interviews with one founding member, and with two other volunteers who regularly participate in the charitable cooking sessions. Findings Due to the specific way cooking and food distribution take place within the week-end soup kitchen, contact with beneficiaries is very limited and the volunteering activity is unlikely to fuel reflections on and actions against the underlying causes of inadequate food access. Originality/value There is a growing interest in studying food poverty in Romania, where private, non-denominational organizations focusing on food access are struggling to build a stable and equitable food (re)distribution system. This paper offers new insights into food aid organizational features that support and help advance both wider participation and long-term sustainability.

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MULȚESCU, Mihaela, Marta ZACHIA, Nastasia BELC, Teodora MANASIA, Floarea BURNICHI, and Florentina ISRAEL-ROMING. "Effect of Boiling on the Antioxidant Potential of Cabbage Varieties." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 2 (November 23, 2019): 149. http://dx.doi.org/10.15835/buasvmcn-fst:2019.0028.

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The aim of this study was to investigate the effect of boiling cooking method on the total polyphenolic content, ascorbic acid concentration, pigments amount and total antioxidant activity of four cabbage varieties (De Buzau cabbage, Buzoiana cabbage, Magura cabbage and De Isalnita cabbage) from Buzau, Romania. As we expect, fresh vegetables presented greater antioxidant capacity than boiled vegetables. For all cooked vegetables, the parameters (polyphenols, ascorbic acid, chloropyll, carotenoids and antioxidant activity) decrease with increase of boiling time. After 15 minutes of boiling, content in nutrients fell below 50%.

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8

Šedík, Peter, Cristina Bianca Pocol, Elena Horská, and Mariantonietta Fiore. "Honey: food or medicine? A comparative study between Slovakia and Romania." British Food Journal 121, no. 6 (June 20, 2019): 1281–97. http://dx.doi.org/10.1108/bfj-12-2018-0813.

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Purpose The purpose of this paper is to investigate different profiles of honey consumers in Slovakia and Romania by using a segmentation approach, thus supporting honey producers from both countries and promoting the consumption of honey for both food and health benefits. Design/methodology/approach A paper and online survey was conducted in two representative regions of Slovakia (n=2,138) and Romania (n=1,100), between November 2017 and February 2018. By carrying out a two-step cluster analysis, several segments of honey consumers based on consumption patterns, demographic profile, purchasing behaviour and honey preferences were defined. Findings In both countries, honey is mostly consumed as food product and medicine and the majority of consumers think honey has healing effects. Based on the data, the authors identified similar segments in Slovakia and Romania, in terms of frequency and annual consumption (“maniacs” or “loyal consumers”, “regular consumers”, “occasional consumers” or “sporadic consumers” and “irregular consumers”), but, at the same time, those segments are different in terms of the way in which honey is consumed (multipurpose or direct consumption, spreads, beverages and ingredients for cooking). Originality/value The findings provide honey producers–beekeepers a wider information base, which can increase effectiveness of price, distribution and marketing communication strategies. Furthermore, knowledge from results will allow producers to specialise and place the production by designing different marketing strategies in different segments.

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9

Nwanna, E. C., B. E. Eje, and P. C. Eze. "Physico-chemical analysis of Obizi River in Awka South Local Government Area of Anambra State, Nigeria for domestic purposes." Nigerian Journal of Technology 41, no. 5 (November 9, 2022): 895–901. http://dx.doi.org/10.4314/njt.v41i5.10.

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Physico-chemical properties of obizi river in awka south local government area of anambra state were analyzed for its pollution level and determined if it will be fit for domestic purposes. It is significant for cooking, drinking, fishing, recreational and other uses. It flows via a channel that may be contaminated by industrial, agricultural, and other anthropogenic activities, limiting its normal uses for cooking, drinking, fishing, recreational and other uses. The parameters analyzed includes temperature (°C), pH, turbidity (NTUb), conductivity μs/cm, resistivity mg/l, chloride mg/l. Temperature(°C), pH, turbidity (NTUb) resistivity mg/l and conductivity μs/cm was measured in-situ using mercury thermometer with a range of 100C -350C, pH meter (HANNA H1991002), turbidimeter (Hl 88703, WAGTECH), conductivity and resistivity multi-meter (HI 991300, Hanna Instruments, Romania) and chloride was determined by titration. The results of the analysis were equivalence with world health organization (WHO) limit for domestic drinking water and other purposes. From the results obtained, it showed that all the parameters analyzed were above WHO permissible limit except resistivity and chloride which is within the world health organization (WHO) limit for domestic drinking water. As much, it is not recommended for human consumption and is recommended that the state government put in place a treatment plant which can be used to treat the obizi river water before being used by the community that depends solely on it for domestic purposes.

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10

Chera-Anghel, Irina-Alina, and Raluca-Ioana Stefan-van Staden. "Extraction of heavy metals by cooking/preserving of seafood, tuna and poultry from Romania – A source of contamination with heavy metals." Food Chemistry 407 (May 2023): 135158. http://dx.doi.org/10.1016/j.foodchem.2022.135158.

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Books on the topic "Romanian Cooking"

1

Roman, Radu Anton. Romanian recipes, wines and customs. București: Paideia, 2008.

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2

Packham, Doina. Dining in Romania. Bucharest: Romanian Cultural Institute Pub. House, 2003.

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3

illustrator, Bernea Horia, ed. Carte de bucate românești: Romanian cookery book. București: RAO International Publishing Co., 2002.

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4

Shrusṭer, Miri Libovits'. Okhel Romani mi-bayit ṭov: Kasher. Givʻatayim: Oranit, 2006.

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5

Marin, Sanda. Carte de bucate. București: Editura Lider, 1997.

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6

Klepper, Nicolae. Taste of Romania: Its cookery and glimpses of its history, folklore, art, literature, and poetry. New York: Hippocrene Books, 1997.

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7

Chiriac, Dan. Bucătărie. [București]: Editura Național, 2004.

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8

1817-1891, Kogălniceanu Mihail, Pandele Rodica, and Kogălniceanu Mihail 1817-1891, eds. Carte de bucate boierești: 200 reţete cercate de bucate, prăjituri și alte trebi gospodărești. 6th ed. București: Vremea, 2007.

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9

Roman, Radu Anton. Bucate, vinuri și obiceiuri românești. București: Paideia, 2001.

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10

Zilahy, Ágnes. Erdélyi ételek könyve. Dévaványa: Szalay Kft., 2006.

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Book chapters on the topic "Romanian Cooking"

1

Cristescu, Cătălin, and Gabriel Andreica. "ROMAN COOKING WARES DISCOVERED AT SARMIZEGETUSA REGIA." In Rei Cretariae Romanae Fautorum: Acta 46, 365–74. Archaeopress Publishing Ltd, 2020. http://dx.doi.org/10.2307/j.ctv1gt94kk.40.

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2

Riera, Jeronima Riutort. "LATE ROMAN COOKING WARES IN THE AREA OF BARCINO AND ILURO:." In Rei Cretariae Romanae Fautorum: Acta 46, 43–48. Archaeopress Publishing Ltd, 2020. http://dx.doi.org/10.2307/j.ctv1gt94kk.8.

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Simony, Aude. "LOCAL COOKING WARES FROM THE WESTERN NILE DELTA, EGYPT (1ST–3RD CENTURY AD)." In Rei Cretariae Romanae Fautorum: Acta 46, 591–98. Archaeopress Publishing Ltd, 2020. http://dx.doi.org/10.2307/j.ctv1gt94kk.66.

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Conference papers on the topic "Romanian Cooking"

1

Riutort Riera, Jeronima. "Late Roman cooking wares in the area of Barcino and Iluro: from African imports to local production." In 31st Congress of the Rei Cretariae Romanae Fautores, Cluj-Napoca, Romania. Archaeopress Archaeology, 2020. http://dx.doi.org/10.32028/9781789697483-4.

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2

Castaldo, Vincenzo. "From North Africa to Campania: trade and local imitations of African cooking ware. An overview and new data from the North-Vesuvian territory." In 31st Congress of the Rei Cretariae Romanae Fautores, Cluj-Napoca, Romania. Archaeopress Archaeology, 2020. http://dx.doi.org/10.32028/9781789697483-25.

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Marin (Barbu), Corina Aurora, and Elenа Condreа. "Choosing the Hotel According to the Quality Presented by Influencers on Social Networks." In International Conference Innovative Business Management & Global Entrepreneurship. LUMEN Publishing, 2020. http://dx.doi.org/10.18662/lumproc/ibmage2020/51.

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The tourism industry has found an incredibly fertile ground to reach potential customers with the growth of social media. With the influencers’ tendencies to share moments in their lives and especially about their travels, social networks have become one of the most powerful weapons that travel agencies and hotels use to attract as many customers as possible. The phenomenon of influencers is one in development in our country as well. New accounts are constantly appearing on social networks, promoting brands from many fields (beauty, fashion, cooking, sports and even tourism). We are witnessing a revolution in the consumption of audiovisual content, and the development of the concept of influencer confirms this. The main purpose of this paper is to explore how influencers can influence consumers’ decisions in choosing a hotel. It will focus on research on attitudes and opinions on social media and information in tourism in Romania. The data were collected through an online opinion poll and were analyzed using descriptive statistics. Research has shown a great advantage in using influencers to attract customers. However, customers who choose certain hotels through influencers come with higher expectations, which is why the quality of services must rise to the highest standards.

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