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Local Wild Food Plants and Food Products in a Multi-Cultural Region: An Exploratory Study among Diverse Ethnic Groups in Bessarabia, Southern Moldova

Author

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  • Dauro M. Zocchi

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy)

  • Naji Sulaiman

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy)

  • Julia Prakofjewa

    (Department of Environmental Sciences, Informatics and Statistics, Ca’ Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy)

  • Renata Sõukand

    (Department of Environmental Sciences, Informatics and Statistics, Ca’ Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy)

  • Andrea Pieroni

    (University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
    Department of Medical Analysis, Tishk International University, Erbil 4401, Kurdistan, Iraq)

Abstract

A growing number of studies have acknowledged that food and ethnobotanical heritage have traditionally played a crucial role in the resilience of local communities, and their potentially crucial role in addressing future challenges posed by the turbulent changes affecting food systems worldwide. However, the issue of how and why food heritage changes across cultures within the same or similar foodscapes is still largely under-investigated. To partially contribute to this debate, we conducted exploratory fieldwork research in 15 villages in the Bessarabia region in the southern part of Moldova. We aim to record this multiethnic region’s contemporary food and ethnobotanical heritage, focusing on the culinary uses and knowledge of plants, dishes, and artisanal food products. A total of 91 persons (37 men and 54 women) belonging to some of the most representative ethnic groups of the area (i.e., Moldovans, Gagauz, Bulgarians, and Ukrainians) were involved in this study. Among these groups, we recorded 66 plant and fungal taxa, as well as 42 traditional artisanal home-produced local food products and dishes. Overall, Moldovans showed a more vigorous food and ethnobotanical diversity in terms of the mentioned items than the other groups. Based on our exploratory field study, we identified possible factors that could be investigated to better explain the less biodiverse food heritage among the other three considered groups.

Suggested Citation

  • Dauro M. Zocchi & Naji Sulaiman & Julia Prakofjewa & Renata Sõukand & Andrea Pieroni, 2024. "Local Wild Food Plants and Food Products in a Multi-Cultural Region: An Exploratory Study among Diverse Ethnic Groups in Bessarabia, Southern Moldova," Sustainability, MDPI, vol. 16(5), pages 1-35, February.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:5:p:1968-:d:1347174
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    References listed on IDEAS

    as
    1. Josep Espluga-Trenc & Laura Calvet-Mir & Daniel López-García & Marina Di Masso & Ariadna Pomar & Guillem Tendero, 2021. "Local Agri-Food Systems as a Cultural Heritage Strategy to Recover the Sustainability of Local Communities. Insights from the Spanish Case," Sustainability, MDPI, vol. 13(11), pages 1-14, May.
    2. Wioletta Knapik & Karol Król, 2023. "Inclusion of Vanishing Cultural Heritage in a Sustainable Rural Development Strategy–Prospects, Opportunities, Recommendations," Sustainability, MDPI, vol. 15(4), pages 1-21, February.
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