The Romanian cousine
Upcoming SlideShare
Loading in...5
×
 

The Romanian cousine

on

  • 266 views

 

Statistics

Views

Total Views
266
Views on SlideShare
193
Embed Views
73

Actions

Likes
0
Downloads
0
Comments
0

1 Embed 73

http://comeniusmuseumiasi.wordpress.com 73

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment
  • {}

The Romanian cousine The Romanian cousine Presentation Transcript

  • The Romanian cousine
  • Brief history • The main occupations of the Romanian people have been, even from the ancient times, agriculture, farming and hunting. • As the Romanian geographical forms has many water meadows, hills, plains as well as many mountains, the development of cultures and fruit trees have made it possible to maintain a rich culinary tradition, based on processing cereals, vegetables and fruit.
  • Brief history Therefore, the Romanian cuisine includes a wide variety of meat products, diary with specific taste and flavours, as well as specific processing. By mixing the cultures, the Romanian cuisine was influenced by the Balkan, German, Italian, Serbian and Maghiar ones, but not only. The diversity of taste and the refinement of the products all over the world are appreciated by those who know the traditions of the people.
  • National specific food One of the typical Romanian food is maize. It is corn flour boiled in water, with salt and sometimes with buttermilk, butter, cheese, according to the desired end product. It is very much used as the food for the agricultural peasants and farmers. It replaced bread during the preindustrial historic period, as it was obtained at home by manual processing.
  • National specific food Minced meat rolls For 25 servings 500 gr pork (minced) 500 gr beef 500 gr lamb or sheep 1 tablespoon paprika 1 teaspoon pepper 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon thyme 10 cloves of crushed garlic 500 ml beef broth, water or mineral water
  • National specific food Maize, minced meat rolls with rice in cabbage or vine leaves Beans with smoked pork
  • National specific food Tripe Meat jelly Fried meat Stuffed peppers
  • National specific food Sausages Chicken cooked in white sauce Traditional sour soup Tripe soup
  • Traditional deserts Sweet cheese and raisin pastries Sponge cake with nuts and Turkish delight Cheese pancakes Easter cake
  • Romanian wines • One of the most important drinks is wine, as our country has a rich tradition in making it. • Romania is the ninth world wine producer, and the export market has recently started to increase. • There are a wide variety of local brands and types (Feteasca, Grasa, Tamaioasa), but also universal ones - Merlot, Sauvingnot blanc, Muscat Ottonel.
  • Romanian drinks • Beer is also preferred by Romanians, altogether with traditional food. • Another tasty drink preferred by Romanians is “Tuica” (plum brandy), Romania being the world second largest producer of plums.
  • Presentation created by:  Bogdan Andrada Valentina (class 7C)  Lupu Stefan Andrei (class 6A) “Ion Ghica” Secondary School Iasi, Romania