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Banat- The 5 Senses


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Banat- The 5 Senses

  1. 1. Romania – Region: BANAT
  2. 2. The Romanian Hymn <ul><li>De ş teapt ă -te, rom â ne, din somnul cel de moarte, Î n care te-ad â ncir ă barbarii de tirani! Acum ori niciodat ă croie ş te- ţ i alt ă soart ă , La care s ă se-nchine ş i cruzii t ă i du ş mani! </li></ul>
  3. 3. Translation of the Romanian Hymn <ul><li>WARNING!!! The translation will sound very bad! </li></ul><ul><li>Wake up, Romanian, from the deadly sleep, </li></ul><ul><li>Under which your barbarian tyrants had kept you, </li></ul><ul><li>Now or never, make yourself another fate, </li></ul><ul><li>To which your cruel enemies kneel. </li></ul>
  4. 4. ***The dot is where Lugoj is.
  5. 5. <ul><li>In this presentation our group will talk about the region in which we live: BANAT, which will be represented through the 5 senses. </li></ul><ul><li>It is situated in western Romania, and it is the most developed part of the country, except the capital: Bucharest, due to the western European influences. </li></ul><ul><li>Even our city- Lugoj - was dominated for a long period of time by Germans. </li></ul>
  6. 6. SMELL
  7. 7. <ul><li>Because the summer has already made the first steps and all the flowers have bloomed, we picked a variety of smells, so you can imagine how Banat smells. </li></ul>
  8. 8. Acacia (Salc â m)
  9. 9. (TEI)
  10. 10. Elder Berry (SOC)
  11. 11. <ul><li>The flowers from the Acacia tree are used for natural treatments. Also, they smell very beautiful during the beginning of summer. </li></ul><ul><li>The linden flowers are used to prepare tea and cough syrup. </li></ul><ul><li>The elder berry flowers are used to make, during summer, a natural juice. They can be used for natural treatments as well. </li></ul>
  12. 12. Recipe for the juice made from the Elder berry tree flowers <ul><li>Ingredients: </li></ul><ul><ul><li>5 liters water </li></ul></ul><ul><ul><li>1 kilogram sugar </li></ul></ul><ul><ul><li>2 sliced lemons </li></ul></ul><ul><ul><li>5 bundles elder berry flowers </li></ul></ul><ul><ul><li>First you put all the ingredients in glass jar. Then you stir them and finally you leave them for 2 or 3 days in the sun to mature. </li></ul></ul><ul><ul><li>After the 2 days have past you filter it and put in well-sealed bottles. The juice must be kept in the fridge. </li></ul></ul>
  13. 13. SIGHT
  14. 14. Ha ycock (C ă pi ţă de f â n)
  15. 15. <ul><li>They are used as food for animals. </li></ul><ul><li>During summer they are kept outside because they need to dry. In winter they are kept in a shed. </li></ul><ul><li>The way in which the haycocks are made (see the previous slide) is the traditional way. The villagers thrust a stick in the ground and then with the help of a pitchfork they arrange the hay on the stick. </li></ul><ul><li>The cornstraws are used to make layers on which animals sleep. </li></ul>
  16. 16. The Româneşti Monastery
  17. 17. <ul><li>The Monastery was built during the first two decades of the XX Century by the patriarch (head of the Orthodox Church) of that time. He was fascinated by the beauty of the place (the bottom of the Padeş Mountain) and decided to build here a Monastery. </li></ul><ul><li>Here it was discovered a source with thermal water. The water has healing properties. </li></ul>
  18. 18. Water lily (nufăr) It grows in the thermal water surrounding the Româneşti Monastery
  19. 19. The cave near the Rom â ne Ş ti Mona s tery
  20. 20. <ul><li>The cave was discovered at the end of the XIX Century, but only after 1960 it became more popular. </li></ul><ul><li>Starting in 1984 concerts of classical music and modern music are held here because it was found out that the cave has excellent acoustic s . </li></ul>
  21. 21. The City of TIMI Ş OARA
  22. 22. <ul><li>This town is the regional capital. </li></ul><ul><li>It is the third largest town in Romania. It is one of the most beautiful cities in our country. </li></ul><ul><li>It is also called ‘The Little Vienna ’, because the centre of the town is a smaller copy of the centre of Vienna . </li></ul><ul><li>It was the first city in Europe to have electric street lighting. </li></ul><ul><li>Also, it was the first city in our country to have tram pulled by horses (1869). Only 30 years later it was introduced the first electric tram in the country. </li></ul><ul><li>Timisoara was the first town in Romania to get rid of the communist dictatorship in 1989. </li></ul>
  23. 23. LUGOJ
  24. 24. <ul><li>Our town, Lugoj, is the second largest town in our county, after Timisoara. </li></ul><ul><li>It’s one of the most important cultural centres in Banat and Transylvania. </li></ul><ul><li>Our college (National College “Coriolan Brediceanu”) is one of the most appreciated schools in Banat and not only. </li></ul>
  25. 25. SEMENIC MOUNTAIN The most visited mountain in our part of the country, both in summer and winter.
  26. 26. THE THREE WATERS LAKE ( Lacul Trei Ape )
  27. 27. <ul><li>The lake is situated near the Semenic Mountain. It is a great place for relaxation because there aren ’t many cars. </li></ul><ul><li>During summer it is an amazing place to go camping and during winter it is awesome to go skiing. </li></ul>
  28. 28. Poiana M ă rului (The Apple Orchard)
  29. 29. <ul><li>The area of Poiana Mărului is known from the time of our ancestors. Here were found several vestiges dating back to 100 AD. </li></ul><ul><li>It ’ s a wonderful place to go camping. </li></ul>
  30. 30. TASTE
  31. 31. Stuffed cabbage rolls ( Sarmale )
  32. 32. RECIPE (part 1) <ul><li>Ingredients: 800 g pork meat (without bones) 2.5 kg pickled cabbage (with uncut cabbage leaves) 4 onions 100 g tomato paste or purée 1.5 liter water (or, if available, meat stock) 2 g paprika powder 250 g dripping or cooking oil 100 g rice 5 g peppercorns 2 g thyme 300 g smoked pork ribs 10 small tomatoes 20 g salt 20 g sugar 2 bay leaves </li></ul><ul><li>Preparation: First mince the fresh pork meat. [In the old days the pork was chopped and minced with a small axe!]. Very gently steam two of the onions, chopped finely, in a pot with a bit of water and dripping, then add to the minced meat. Meanwhile, parboil the rice and then cool this with cold water. When cool mix this into the cooking pork with half of the crushed pepper, thyme and salt. Leave this on the stove until the pork is no longer pink. </li></ul>
  33. 33. RECIPE (part 2) <ul><li>In a separate dish, select leaves of the pickled cabbage (they should not be shredded, as in sauerkraut) and cut them into appropriate pieces, roughly like the size of your palm. Place some meat mixture on to the middle of each leaf and roll this to about the size of a cigar or a small sausage (in different regions of Romania, sarmale of different sizes are typical). Close the ends by folding the leaves inside using your index finger. In this way, you will get the proper sarmale shape. Now shred the rest of the pickled cabbage and place some shredded sauerkraut in the bottom of a cast-iron pot or similar. Next, place the sarmale into the pot, and then add the pork ribs into the pot and put the rest of the chopped pickled cabbage on top. The rest of the onions should be cut into fine rings and fried in dripping (or oil) until golden brown. Cool the simmering onions by adding the paprika powder, the tomato paste and the water (or if available the stock). This is then placed over the sarmale , together with thyme, the bay leaves, the sugar and the rest of the peppercorns (uncrushed). Cook over a low heat for about two and a half hours. Next, slice the tomatoes and place them on top of the sarmale and put the pot in the oven, where the tomatoes will become roasted. Also you can put some sour cream or yogurt on top </li></ul><ul><li>Serve the sarmale with pork ribs and mamaliga (a kind of polenta). </li></ul><ul><li>Pofta buna! (Bon Appetite!) </li></ul>
  34. 34. MITITEI
  35. 35. A short history <ul><li>The story has it a popular mid-19th-century Romanian inn, famous for its sausages, was out of a customer favorite. To save time, the chef formed the unstuffy meat mixture into sausage-shaped cylinders and grilled them over charcoal. The customers delighted in &quot;the wee ones without skin,&quot; and so these casing less sausages became known as mititei or &quot;the wee ones. &quot;Mititei also can be made with lamb or pork or a combination, and formed into patties or meatballs and grilled, broiled, pan fried or baked in the oven. Indoor grills work great, too. </li></ul>
  36. 36. RECIPE (part 1) <ul><li>Prep Time: 15 minutes </li></ul><ul><li>Cook Time: 15 minutes </li></ul><ul><li>Ingredients: </li></ul><ul><li>2 pounds ground chuck </li></ul><ul><li>2 tablespoons olive oil </li></ul><ul><li>2 tablespoons water </li></ul><ul><li>3 finely chopped garlic cloves </li></ul><ul><li>1/2 teaspoon thyme </li></ul><ul><li>1/2 teaspoon hot red pepper </li></ul><ul><li>1/2 teaspoon hot Hungarian paprika </li></ul><ul><li>2 teaspoons caraway seeds </li></ul><ul><li>2 teaspoons salt </li></ul><ul><li>1 teaspoon freshly ground black pepper </li></ul>
  37. 37. RECIPE (part 2) <ul><li>Preparation: </li></ul><ul><li>Place all ingredients in a large bowl and mix thoroughly, wetting your hands frequently to keep the meat moist. Cover bowl and refrigerate at least 6 hours or overnight. </li></ul><ul><li>Using slightly dampened hands, divide mixture into 18 equal portions and form into oval sausages about 3 inches long and 1 1/2 inches thick. </li></ul><ul><li>Grill, broil or pan fry 7 minutes per side or bake at 350 degrees for 15 minutes. </li></ul><ul><li>Serve with tomato and green onion salad, sour cream sprinkled with paprika, baked potato or French fries, or rice. </li></ul><ul><li>&quot;Mititei&quot; make great appetizers and are wonderful cold the next day in a sandwich. </li></ul>
  38. 38. SOUND
  39. 39. Traditional folk dance
  40. 40. <ul><li>Romanian folk music (please open the file named Nicoleta Voica to hear it) is accompanied by traditional dance. </li></ul><ul><li>The music from Banat is characterised by clarinet, horns, organ and accordian. </li></ul><ul><li>Nicoleta Voica is one of the most appreciated folk artist in our region and she was born in Lugoj. </li></ul><ul><li>Every region has its own unique dances and rhythms. Unfortunately young people nowadays don’t like as much as the older ones. </li></ul>
  41. 41. ION VIDU
  42. 42. <ul><li>One of several composers from the region, Vidu was born in 1863 and he lived all his life in Lugoj. All his masterpieces (especially choral compositions) where written here. </li></ul><ul><li>Ion Vidu dedicated all his life to music and teaching people about the fascinating world of music. He also taught at our high school. </li></ul><ul><li>He was very famous in our region. His greatest opera is Ana Lugojana (you can hear it if you open the file called Ana Lugojana ). </li></ul>
  43. 43. TOUCH
  44. 44. Wool (L Â N Ă )
  45. 45. Products made from wool: Wool blanket (PĂTURĂ) Wool cloth (S HUB Ă)
  46. 46. <ul><li>The wool blankets are hung on the walls by the villagers instead of paintings. They are handmade and have intricate designs. </li></ul><ul><li>The wool clothes are used by shepherds during winter all over the country. They make it themselves and it’s a reason for pride for them. </li></ul><ul><li>Actually, the wool shawl is one of the ways in which you can recognize a shepherd in Romania. </li></ul>
  47. 47. LINEN (IN ) <ul><li>The most used material in our region wh e n talking about traditional clothes. </li></ul>
  48. 48. GALLOWS’ GRASS or HEMP (C â nepa) <ul><li>Industrial plant used in the manufacturing of the traditional costume s of Banat. </li></ul>
  49. 49. THE END We hope you didn’t get too bored and that we have awaken your interest for our region .