A Survey of Romanian Culinary Heritage in the Second Half of the Nineteenth Century
A Survey of Romanian Culinary Heritage in the Second Half of the Nineteenth Century

Summary/Abstract: The article outlines the culinary history of the period 1840–1888, based on memoirs, literary works, and the first Romanian gastronomic works. The article offers a presentation of main events and of social structures, covering the relationships between the peasantry and the boyars, the free professions and the industrialists. It draws attention to the different ways in which the Romanian gastronomic synthesis of eastern and western influences operated in references to food and eating in literary works and in Romanian cookbooks from the middle of the nineteenth century. The suggestion is made that cookbooks might have played a role in strengthening the identity of the bourgeoisie, and thus the development of a middle class.

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