Tradicijska prehrana kao prilog poznavanju primorsko-bunjevačkog identiteta
Traditional Nutrition as an Addition to the Knowledge of Identity of the Coastal Bunjevci

Summary/Abstract: During field work in the Krivi Put region some data about traditional nutrition was collected. They represent specialities, ‘markers’ which are important to self-identification of the coastal group of Bunjevci. The data were collected in two periods: in the Podbile region and Alan in June 2003 and in the Krivi Put region, Mrzli Dol and Primorski Veljun in June 2004. Some economic methods which were related to nutritional habits of the rural population are described here. Selected and described dishes, like cheese ‘škripavac’, cabbage, meat, halves or pork and delicacies are not only characteristic of the coastal Bunjevci. These are basic differences in comparison with other neighbouring groups, mostly those of the citizens of Senj. Valorisation of the nutrition of this group through the time section in the past and present show us a strong statement about the quality of food which in the past was not polluted by pesticides. The last part of this paper is dedicated to traditional nutrition in modern life and expression of hospitality amongst the coastal Bunjevci which especially was evident during our visits to interviewees.Today’s nutrition is trying to unify food and dishes of traditional cuisine. The reason for this is the increasing importance to the general orientation of tourism to healthy and local food. Systematic field research gives a great contribution to these ends. Collection of data, synthesis and publishing of this sorts of works are part of scientific work the same as this research about the coastal Bunjevci.

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