Local productsMonday 05 March 2018

The slow food made in Transylvania

To eat well in the Romanian tradition means to eat as their ancestors have eaten for centuries, without changing anything at all, and this, in the eyes of others, is no longer an oldie but a trendy cuisine and is called slow food.

Turnul slaninii Dumitra

To eat well in the Romanian tradition means to eat as their ancestors have eaten for centuries, without changing anything at all, and this, in the eyes of others, is no longer an oldie but a trendy cuisine and is called slow food.

The gastronomy of Transylvania has collected during the history different ingredients and cultures that have contributed to its celebrity, not just once.

For centuries, beyond the Carpathians, Romanians, Hungarians, Jews, Armenians, Saxons and all other ethnic communities who lived there, have succeed in enriching each other’s gastronomical culture while maintaining, at the same time, their identity in front of the pot.

The first Transylvanian cookbook was written during the 16th century by an unknown chef and was entitled "Szokacs tudomany."  It was translated in English as "Science of cookery, cookbook court of the Prince of Transylvania from the 16th century." After he cooked for different personalities belonging to the royalty and nobility of those times, the cook wrote a book containing over 900 recipes that defines the greatness of the era’s cuisine.

The book’s importance regards the gastronomic cuisine legacy of Transylvania which shows the use of sauces made with flour and paprika, the use of herbs such as fennel, parsley, tarragon, marjoram, basil, or soups that mix fruit and meat, and so on.

The cuisine of Transylvania comes to be appreciated as one of the elite cuisine, also containing dishes that were named after several Romanians rulers, names that were in use until the beginning of the 20th century.

One thing is obvious, that is to say, the famous cuisine of Transylvania was a high society’s cuisine, intended for counts, princes and people of high social status, and it was not at all a cuisine for commoners.  

Bibiography:

Valer Butură, Străvechi mărturii de civilizaţie românească, Ed. Ştiinţifică şi Enciclopedică, Bucureşti, 1989.

Link:

http://www.univsp.ro/institut3.ht 

D.K.

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