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dc.contributor.authorIttu, Gudrun-Lianeen
dc.contributor.authorIttu, Constantinen
dc.contributor.authorBondrea, Ioan (editor)en
dc.contributor.otherConțiu Ioana (translator)en
dc.contributor.otherIttu, Gudrun-Liane (translator)en
dc.contributor.otherIttu, Constantin (translator)en
dc.identifier.isbnISBN PRINT 978-606-12-1612-3ro
dc.identifier.isbnISBN ONLINE 978-606-12-1636-9ro
dc.descriptionThe food is an important part of any culture, and traditional recipes are precious elements of intangible cultural heritage. The cuisine in the Transylvanian region, in general, and in the area of Sibiu in particular, highlights, once more, the given value of multiculturalism in this model space for modern society. In a multiethnic city like Sibiu, gastronomy is an axis of education, because it is part of that field that no one feels alien to. Combining practical knowledge, history and theory, this book drives us into the extraordinary adventure of the Sibian cuisine, whose fame goes beyond the boundaries of the country, now in the year preceding the Project Sibiu the European Gastronomy Region 2019 at which "Lucian Blaga" University is partner.en
dc.descriptionThe history of Sibiu awakens the feeling of pride of the locals and the admiration of those who want to know the city. Over 800 years of history speak of courage and heroism, about a fortress that faced its attackers and resisted. Equally, these centuries show the surprising economic and cultural development of a city that has found its way into the recent past by putting culture at the forefront, as a sum of past traditions and as a generator of development for the future. The gastronomic culture is a part of Sibiu's history, but few know this side, even though they appreciate today’s traditional Sibian cuisine. This book aims to bring to light the local cuisine throughout history, a welcome approach, especially in the context of the Sibiu European Gastronomy Program 2019. One of the main goals of this Program is precisely to highlight the local specificity of Sibiu cuisine, encompassing years of history and the influence of the ethnicities and cultures that gave Sibiu that unique character.en
dc.description.abstractIn the gastronomy of the European elites there have been inter-influences and important takeovers due to matrimonial relations, crusades, wars, pilgrimages etc. The trade also played a significant role, as along the commerce roads were transported, along with other commodities, food and recipes. Usually, printed books are based on older manuscripts. Cookbooks are an important source for researchers in cultural, social and economic history, allowing decoding of the gastronomic discourse of European elites, as they contain preparations considered prestigious and appropriate to a high social status. In gastronomy, as in fashion, prestigious products have been developed, used for representative purposes. Over time, classes placed lower in the social hierarchy - townspeople, as well as wealthy layers of villages - were contaminated by similar ideals, adopting elements from the gourmet behavior of the nobility. As for the old cookbooks, it can be said that they generally propagate an international cuisine with regional varieties.en
dc.description.abstractIn Transylvania, at the latest during the Principality - in other words, since the sixteenth century - fine cuisine has developed, based on European international cuisine and elements of indigenous ethnic cuisine. In the 18th century, Sibiu was not only the capital of Transylvania but the city that houses the largest garrison of the Habsburg Empire after Wiener Neustadt. There is no prince in the city, but the city is the residence of the governor and the general comandor. Along with the Habsburg administration, many high ranking military officers from various provinces of the Empire, coming from illustrious families and many officials, also descendants from the elites, have been established here, giving the city a cosmopolitan look. They came with their chefs and Viennese dishes, and fine cuisine is taken over on a large scale. Thus, the Sibiu cuisine becomes a synthesis, in which the old, local recipes coexist with the sophisticated ones taken from Central and Western Europe. If until World War I, the landmark was Vienna and its gastronomic profile, in the interwar period, the influence of Bucharest, with its French and Balkan-oriental cuisine, is becoming stronger, due to the wealth of cooking books that circulated throughout the country. After the establishment of Communism, many recipes of fine cuisine were considered bourgeois and decadent, giving up some, and others renamed and simplified. There were few places that managed to keep, to some extent, the high standards of the past. Due to the food crisis of the last decade of the communist era, preparations were made for cooked dishes and desserts inspired by the war kitchen, using few ingredients and substitutes for missing ones. After 1989, the situation has changed radically, including culinary, making it possible to return to refinement and gastronomic diversity. (Authors)en
dc.description.sponsorshipWork realised in the frame of the project „The history of fine cuisine from Renaissance to the present day”; no. contract 48124/ 19.06.2018 – cofinanced by the City Hall of Sibiu, through the Cultural Agenda 2018.en
dc.publisherThe publishing house of „Lucian Blaga” University of Sibiuen
dc.rights© Autors and the publishing house of „Lucian Blaga” University of Sibiu, 2018en
dc.subjectfine cuisineen
dc.subjectcookery booken
dc.titleFrom the history of fine cuisine from Renaissance to present day. Highlights of Sibiuen
dc.europeana.providerBiblioteca Universitatii "Lucian Blaga" Sibiuro
Appears in Collections:Publicatiile proiectului despre bucataria fina

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