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Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource

Author

Listed:
  • Ana-Maria Bolborici

    (Department of Social and Communication Sciences, Transilvania University of Brașov, 29, Eroilor Bd. 500036 Brașov, Romania)

  • Mirabela Ioana Lupu

    (Department of Tourism Engineering and Management, Transilvania University of Brașov, 29, Eroilor Bd., 500036 Brașov, Romania)

  • Daniela Sorea

    (Department of Social and Communication Sciences, Transilvania University of Brașov, 29, Eroilor Bd. 500036 Brașov, Romania)

  • Ioana Anisa Atudorei

    (Department of Social and Communication Sciences, Transilvania University of Brașov, 29, Eroilor Bd. 500036 Brașov, Romania)

Abstract

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.

Suggested Citation

  • Ana-Maria Bolborici & Mirabela Ioana Lupu & Daniela Sorea & Ioana Anisa Atudorei, 2022. "Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource," Sustainability, MDPI, vol. 14(3), pages 1-20, January.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:3:p:1199-:d:729933
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    References listed on IDEAS

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    1. Lelia Voinea & Dorin Vicențiu Popescu & Mihaela Bucur & Teodor Mihai Negrea & Răzvan Dina & Calcedonia Enache, 2020. "Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study," Sustainability, MDPI, vol. 12(14), pages 1-25, July.
    2. Mary Clare Ahearn & Kathleen Liang & Stephan Goetz, 2018. "Farm business financial performance in local foods value chains," Agricultural Finance Review, Emerald Group Publishing Limited, vol. 78(4), pages 470-488, March.
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    Cited by:

    1. Daniela Sorea & Monica Defta & Ionuț Mihai Popescu, 2023. "Journeys to Significant Places in Orthodoxy as a Source of Sustainable Local Development in Romania," Sustainability, MDPI, vol. 15(7), pages 1-26, March.
    2. Mariana Borcoman & Daniela Sorea, 2023. "Ethnic Soups from Rupea Area (Romania) as Resources for Sustainable Local Development," Sustainability, MDPI, vol. 15(2), pages 1-21, January.

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