Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure

Eugenia Covaliov; Olga Gutium; Coralia Babcenco; Viorica Cazac

doi:10.34257/GJHSSCVOL21IS5PG59

Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure

Eugenia Covaliov * §

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Olga Gutium

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Coralia Babcenco

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Viorica Cazac

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Technical University of Moldova

Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure

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A70FS

DOI
10.34257/GJHSSCVOL21IS5PG59

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Abstract

It is known that food itself reflects the identity and culture of a region; becoming an important component of local heritage. Baba Neagra is an iconic dessert for Republic of Moldova, which has been passed down from generation to generation to Moldovan housewives, but forgotten by many, especially restaurants. In this sense, the aim of the current study is to emphasize some technological and cultural aspects attached to Baba Neagra in Republic of Moldova. The paper presents the full preparation of the Baba Neagra as it is traditionally carried out in north of Moldova and lists the main ingredients.

References

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

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Not applicable for this article.

How to Cite This Article

Eugenia Covaliov, Olga Gutium, Coralia Babcenco, Viorica Cazac. 2021. "Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure". Global Journal of Human-Social Science, Global Journal of Human-Social Science - C: Sociology & Culture GJHSS-C Volume 21 (GJHSS Volume 21 Issue C5).

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GJHSS Volume 21 Issue C5

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Journal Specifications

Crossref Journal DOI 10.17406/GJHSS

Print ISSN 0975-587X

e-ISSN 2249-460X

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GJHSS-C Classification FOR Code: 200299

Submission ReceivedFebruary 13, 2021
Peer Review Double Blind
Handling Editor
Accepted March 4, 2021
Published March 15, 2021

Version of record

v1.2

Issue date

October 19, 2021

Language

English

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