Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Eine Plattform für die Wissenschaft: Bauingenieurwesen, Architektur und Urbanistik
Ethnic Soups from Rupea Area (Romania) as Resources for Sustainable Local Development
In Rupea area, in central Romania, Romanians, Saxons, Magyars and Roma people live. Their traditional ethnic cuisines represent intangible cultural heritage resources. In a qualitative research based on semi-structured interviews with respondents from all four ethnicities, we identified the dishes, spices and tastes considered representative by them through thematic analysis. We compared ethnic gastronomic characteristics using doublets of gustemes, based on Claude Lévi-Strauss’ model, and highlighted the touristic potential of serving the soups of all ethnic groups as a common touristic package. The comparison highlighted similarities due to the dependence of all locals on indigenous food resources, but also differences due to the different propensity to capitalize on spontaneous flora or to adopt Austro-Hungarian influences. The soups, with their similarities and differences, are gastronomic reflections of the historical status and the long coexistence of the ethnic groups in Transylvania. The touristic capitalization of soups as an intangible cultural heritage resource can become a source of income for local people, contributing to the strengthening of local identity and the sustainable development of the area. It is supported by social entrepreneurship tourism and the consolidation of local networks of producers. In addition, ethnic soups can also be used as a quick and effective lunch option for assisted elderly people, students or busy employees.
Ethnic Soups from Rupea Area (Romania) as Resources for Sustainable Local Development
In Rupea area, in central Romania, Romanians, Saxons, Magyars and Roma people live. Their traditional ethnic cuisines represent intangible cultural heritage resources. In a qualitative research based on semi-structured interviews with respondents from all four ethnicities, we identified the dishes, spices and tastes considered representative by them through thematic analysis. We compared ethnic gastronomic characteristics using doublets of gustemes, based on Claude Lévi-Strauss’ model, and highlighted the touristic potential of serving the soups of all ethnic groups as a common touristic package. The comparison highlighted similarities due to the dependence of all locals on indigenous food resources, but also differences due to the different propensity to capitalize on spontaneous flora or to adopt Austro-Hungarian influences. The soups, with their similarities and differences, are gastronomic reflections of the historical status and the long coexistence of the ethnic groups in Transylvania. The touristic capitalization of soups as an intangible cultural heritage resource can become a source of income for local people, contributing to the strengthening of local identity and the sustainable development of the area. It is supported by social entrepreneurship tourism and the consolidation of local networks of producers. In addition, ethnic soups can also be used as a quick and effective lunch option for assisted elderly people, students or busy employees.
Ethnic Soups from Rupea Area (Romania) as Resources for Sustainable Local Development
Mariana Borcoman (Autor:in) / Daniela Sorea (Autor:in)
2023
Aufsatz (Zeitschrift)
Elektronische Ressource
Unbekannt
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