Ciorba – a Romanian identity preparation. A radiography of culinary techniques and consequences on nutritional valences in over 150 years since the first recipes.
Dr. Gabriela Berechet – culinary expert
Objectively, people do not only feed on proteins, triglycerides, carbohydrates, but also on the symbols, rituals, traditions and feelings given by food. Man does not choose food only according to physiological requirements and perceptual and cognitive mechanisms, but also based on cultural and social representations, which leads to additional constraints on what cannot be eaten, what is valued and what is unpleasant (Fischler, 1990). Sociological approaches to assessing the transformation of society due to food-market change are important, and the negative impact of these changes on nutritional status can be brought about by changes in the technology of preparation or substitution of ingredients, while preserving sensory characteristics and improving nutritional values.