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Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe

LOCAL – ALWAYS AN IMPORTANT DECISIONAL FACTOR IN INTERNATIONAL

MIHAELA-CARMEN MUNTEAN, COSTEL NISTOR, ROZALIA NISTOR, DANIELA SARPE Department of General Economics, Faculty of Economic Sciences “Dunarea de Jos” University 59-61 N. Balcescu Street, Galati [email protected]; [email protected]; [email protected]; [email protected] http://www.fsea.ugal.ro

Abstract: Cuisine always aroused curiosity and attention and increasingly more people are concerned about the origin of culinary products. Thus, culinary tourism is an important sector of . If in the past this type of tourism was practiced in rural areas, more and more today the most important European cities promote traditional dishes of the area you are visiting. Whether you call it culinary , or , this method of travel and taste the finest and traditional dishes and appreciated attracts many tourists, this form of tourism becoming a niche market with great potential. Oenological tourism is a relative concept „virgin” and less popular on our land. With the emergence and importance given lifestyle, involved and organic cuisine, increased tourism and interest in oenology.

Keywords: gourmet tourism, , oenological tourism, culture, , wineries

more objectively the legacy of this trend, we find 1. Introduction that it is contained in the Declaration on New Long time before the first half of the twentieth , recently released on several of the century, cuisine was a privilege and an elite leading chefs and culinary critics of our time. preoccupation. But by 1950, cap cuisine began to Also late twentieth century gave us and fusion shake. Progress of democratic ideas, scientific cuisine. If, then, French was only one French discoveries and technical achievements that made food, Japanese was only one Japanese food typical the food more easily obtained, have blurred for and completely different from the rench, boundaries. Gastronomy became accessible if not promises allow the most attractive all, even the vast majority. cultural transfers. Fusion cuisine combines Parallel to this huge change, and the twentieth elements of various culinary traditions, but without century has seen conceptual innovations in identifying with any particular. Since the 1970s, cooking. 1972 meant a new revolution in the several restaurants have started to offer fusion . Enough thicken sauces with flour dishes from reality and cultural diversity of clients, ready with heavy traditional dishes, cooked for passion and their ability to travel, the growing hours and giving as result a heavy plate of food sophistication of tastes and openness to new very boiled. Light sauces, quick cooking and experiences. The movement of take various forms, healthy, small portions, elegantly presented and inspired by the combination in a delicious addressing all five senses, the image is not at all synthesis, more ingredients and regional cooking inferior to the taste - they would precepts new methods, to a burst of fantasy whose dominant culinary movements, , just feature is simply an innovative eclecticism, opposite, called , heir to the kitchen combining elements of feluritelor traditions with demanding the eighteenth and nineteenth centuries. new ideas to create original recipes. Culinary art is In what ways has contributed to the development of one that speaks to all five senses. Gastronomic gastronomy new concept? Opinions are divided. experiences can turn into real memorable moments, There were some who had made this large current especially in a foreign country. And why culinary disadvantages, exaggerating small portions story to tourism has become a niche market with great ridiculous limits, bringing to serve tiny potential. alone, the number of portions strange amidst large plates and pompous tourists in this segment totaled 27 million over the saying that their cook by the principles past three years according to the Tourism Industry of Nouvelle Cuisine, not so much to reach without Association. discrediting the whole movement. But if we look

ISSN: 1109-9526 381 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe

Gourmet tourism began in the days when and fermented ), "Waterzooi" (fish or Europeans traveled for years in search of Asian chicken with and cream sauce). What is . Today is part of agro-tourism and focus on famous in is produced here. tasting local food and drink preparations. It Great producer, "Godiva" and "Leonidas", have promotes gastronomic experiences unique and stores in major cities, and truffles prepared impressive, not only those who have earned four by them as one of the reasons that deserve to visit stars. Although neglected in the past, gourmet Bruges, and Liege. - Belgian tourism is an important market that supports dessert emblem represents gauffrele which became economic and community development while popular in Romania after years' 90. Local beer is offering the tourist a more detailed picture of the very popular, best known as "Lambric" (generic various cultures. This type of tourism is practiced name given to produced near ) and in both rural areas and in cities, and should be a "Trappist". constant activity, accessible throughout the year. . The basic components of a in Copenhagen are particularly fish, and 2 . Gourmet tourism - another way of potatoes. Nothing but typical Danish food is more knowing the world like "smorrebrod" ( and ). I definitely need to try and "" - a kind of , You can not travel abroad and do not take note, "kogttorsk" - boiled cod with sauce or with museums, traditions and natural beauty, local "floeskesteg "- roast pork with rind. Here is the cuisine, mandatory component of the image that we most expensive beer in the world: "Calsberg do on each corner of the world. Gourmet tourism is Vintage No. 1", almost $ 400 per bottle and serve not something new or even unusual. There are only three restaurants in Copenhagen. special trips with tastings, guided, with all band . Near the Arctic Circle, omnipresent is literally and figuratively. But even if we focus . As such, from time to time, Finland is entirely on holidays gustatory-olfactory delight, unbridled from Santa's sleigh and they use it as deserve to know, before leaving the road, about culinary specialty. That is why the table can not what they eat there. miss "poro" or "poronkaristys – meetballs . It is understood that, once they arrived in respectively, reindeer . Another traditional Austria, Wiener to try one of the world's food is "riekkopaisti means muikku - small culinary celebrities. Another is prepared or cooked white fish, specific for "country of 1000 lakes". meat named “tafelspitz”. Roast , served Among the most popular traditional include: especially on festive occasions, can be ordered at pie "Karelian", 'Mykyrokka" (a of blood and any time of year. Not to be missed “eine gute rye flour, potatoes, , fatty meat and ), Fettgans” – a good and goose fat. If, however, "Kalakukko" (fish baked in a coating of bread prefer a lighter meal without fat, you should seek , or rye, which still make very fatty “Spatzle” – with chips or pork and , all put in the oven a few hours), “Steinpilze” – mushrooms specific area. Another "Joulupoyta" (served menu, including specialty is “strudele” present in a range. Austrians ham, fish, potatoes, sauces, vegetables , ); excels when it comes to dessert. In , you "Rossypottu" (a pork roast with potatoes and a should not miss the famous "Sacher" and of special ingredient, Rossy, a blood certainly will not regret it. Regarding wines are pudding least linked, beer, rye flour and ), rye preferred, usually white wine instead of red. The bread or wheat, "Mammi" ( a traditional Easter best known and appreciated is "Gumpoldskirchen" dessert, a malt soup, baked in the oven, dark brown but monks at Klosterneuburg - an old monastery on color), (mixtures of berries and potato the right banks of the Danube, made the best wine flour, and ). Among the most popular of Austria. For red wine lovers, the most wanted drinks remember Glogi (a wine traditionally met in type of wine from Voslauer Voslau. Gösser most the Nordic countries, a mixture of wine, spices and famous beer is produced in Styria. In Salzburg hard alcohol, heat without boiling), Koskenkorva (a instead probably everybody recommend us very strong drink similar to ) or (the Augustiner Brau. traditional Finnish beer). Belgium. is very similar to the . Famous worldwide for its sophistication, French, but each region of the country has its is the main landmark of world specialty, but relies heavily on consumption of cuisine. The recipes themselves remain constant chicory, fried potatoes, , , . and classical, because it relies on the skill of sauces We must not miss famous dishes like "Mosselen - and dough. Chefs should pay maximum attention to friet" (mussels with fries in white wine sauce or the preparation of a simpler way, which translates beer)," " (mashed potatoes with , into ignoring time. Who has not heard of „foié or spinach),"Konijn in geuze" ( meat gras“, „truffe“, „“, „coq au vin“ or

ISSN: 1109-9526 382 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe famous „crêpes“ whether and Suzette? is a "dolmades" or " ( cooked in) characteristic element of the French meal is served with lamb, , red wine and oil," at and dinner on the wooden tray. Huge (chicken with , egg, and regional differentiation of France, and changing juice), " taramosalata - caviar served with bread, climate, landscape, diversity of animals bred races; onions, and lemon juice and a variety of find the image in many , numbering , especially , are also excellent. about 370. Camembert, Brie, Roquefort, Desserts, such as "tyropitakia (cheese strudel), Reblochon, Bresse are just some of the most baclava, kataif or loukoumades" are delicious. As famous. Snails owe its popularity in French cuisine for drinks, best known wine and "". from Antoine Carem - creator of “Eulogy French Coffee is like coffee is served strong, cuisine”. These small molluscs, prepared with unfiltered and has specific names: "pikro" (Bitter butter, and , have become so popular Coffee), "metrio" (semi-sweet) and "gliko" (sweet). that special dishes were created with grooves for . Hard to find a more varied national cuisine snails and claws with which to take hot shell, than Italian, because each region has its specific enabling driving fork with two teeth in the snail. foods. In Piedmont, for example, eat more The most popular drink in France is, of , , hare and truffles. Lombardy is known for wine. Different from region to region, almost all " alla Milanese, cooked in every way, kinds are very popular, whether they are called and" ". Trentino - Alto Adige is a region Bordeaux, Burgundy, Loire, Rhone or Champagne. soups with noodles, Umbria is famous for Suitable and are Charteuse, Framboise and pork and black truffles, and Tuscany is the place Genepi. where we can order and meat. . varies from region to Finally, Naples is home of mozzarella cheese, the region. In southern Bavaria Suebia have many and seafood, while Sicily is the paradise of foods in common between them and their sweets. Otherwise, how to travel further south, food neighbors, Switzerland and Austria. In the West, is more spicy and wine harder. We can order at any French influences are felt in the east of Eastern Italian restaurant without the fear of making and the Scandinavian north coast. German mistakes, "Tortellini" - stuffed with cheese, food is based on a great variety of dishes of pork, spinach or meat, "Bistecca alla Fiorentina" - steak , fish, and . Germans eat very much fish marinated in olive oil, wine , garlic, marine or fish freshwater. Are among the few "Trifolium Funghi - saute mushrooms with garlic people who prefer meat fish, various , fish and parsley, "in di Limone fave - in balls or other . Their kitchen uses more lemon sauce," Burida alla Genovese "- soup fruit; eat potatoes, different types of vegetables. A , squid, mussels, and molluscs or" feature of this kitchen is the association of meat Cassa Sicilian "- a sweet pandispan filled with with heavy sauces, pasta, vegetables and sweets. As cheese and cream. specialties meet: schweinebraten (pork and sauce, . means primarily served with boiled potatoes and ), meat. It also means , chopped parsley, goulasch (diced pork and beef with vegetables), meat puddings and pies all. It also means a copious mit (pork with potatoes and , famous name, "English Breakfast" which sauerkraut), erbsensuppe (soup with onions includes , eggs, beans and tomatoes, as well and potatoes, served with ), leberkodel as dinner, as the rich and substantial meal of the (soup with of pork ), pasta day. Dinner may be replaced with a ; the sky is "Spaetzle" or myth Kartoffelpuffer Apfelmus serving various cold dishes. So, coming from Italy (potato pies and compote). For dessert, especially and especially France, are perhaps the Germans eat ice cream and fruit, but also traditional most troublesome for a gourmet destination, desserts such as Rote Grutze (stewed fruit and Europeans not understanding anything of British cream), Eis und Heiss ( ice cream with warm taste in the food. "Fish & chips ( and cherry compote), but also famous German fish wrapped in paper) is perhaps the only way we "Nurnberger Lebkuchen ". Germany is can enjoy with pleasure. Hot alcoholic drinks are famous for its wines and spices, tourists being able also a feature of English. Although in the past, only to taste them in specially designed wine cellars. English cuisine is meat and vegetables cooked, now . In restaurants and taverns all over Greece it has diversified greatly because English has is relatively simple cook without too much sauce, become cosmopolitan society. Thus, communities but with more olive oil and grilled. We can Hebrew, Arabic, Chinese, Indian and brought their command: "melitzanosalata (crushed eggplant with culinary contribution plan. olive oil, lemon and garlic)," dolmadakia . Without very sophisticated tastes great (Sarmaluta in vine leaves), usually served with Portuguese food. One of the main dishes (and " (, and garlic). Meal as preferred) of Portuguese food is soup. We choose

ISSN: 1109-9526 383 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe to "sopa de marisco" - shellfish soup cooked and , , , and served with wine or "caldo verde "- soup with meat . Lamb is basic prepare meals, more often and vegetables. Another view is the code of dry seen in "sis " and "". Fish and food, cooking - say Portuguese - in 101 ways, so do are very fresh, the most delicious not hesitate to try even one of these specialties. Do being "barbunya" and "Kilic Dung. Some not forget the "caldeirada" - a fish, stewed with restaurants allow guests access to kitchen pots and onions and tomatoes, or "Carne de Porco á they can choose from traditional foods do not Alentejana" - bits of pork covered with sauce, understand the name, for instance "" or smothered with onions and turn red. Regarding "karniyarik. Important feature of Turkish meals is drinks, basic wine remains the most popular local that food is served in small quantities and eat a lot varieties being Daro - if I prefer red wine, and of bread. Up and other basic types such as rice be Bucelas or Calares, whether we like white wine. eaten with bread. . Russian culinary specialties may not be . Specific pieces of art are nourishing and very many, but offset by celebrity "kasa" (oat Hungarian dishes have a very particular taste, is milk), ( soup, soured), "Stroganov" cooked with , onions, tomatoes, peppers, (beef smothered with cream and fries), "blini" (litlle reminiscent here of the famous Hungarian , donuts stuffed with caviar, fish, butter or cream) chicken stew with dumplings. Soups are specific are known almost everywhere. As dessert, we have and chicken "Újhazi. Desserts are to choose between "morojnie" (ice cream) or typical pasta with cheese, sour cherry strudel, "ponciki” (donuts with ). As drinks cheese or mac and of Somlói are traditional tea (without milk), especially, of "vargabéles. Lovers of beer varieties available course, many kinds of vodka. Dreher, Aranyászok, Kőbánya, Sopron or Bak. . consists of a variety of Alongside the famous champagne and wines Tokaj dishes, variety due to differences in geography, Hungarian Törley remember - the most famous - culture and climate of the country's regions. Her and Tokaji Aszu - most valuable. roots are Mediterranean and fish and seafood are . Famous for its rich salads with every the basic ingredients, the sky is agaugă olive oil, a meal, traditional is known for its variety of vegetables, rice and garlic which plays an diversity and quality of dairy products and local important role in preparing traditional dishes. In wines and alcoholic drinks such as , any restaurant or patio can enjoy traditional dishes and mint. Bulgarian cuisine uses lots of fresh of Spanish , "", "tortilla" and "". vegetables and spices. Yogurt and white cheese are Top dishes with snacks are served as appetizers, "at home", but the symbol of Bulgarian cuisine accompanied by a glass of wine. From the simplest remains "sopska", a delicious combination of variants, which include ham, sausage and cheese, green-white-red - onions, tomatoes and until the most refined, with fish, shrimp, octopus - bearing the national flag colors. Bulgarian cuisine and seafood, accompanied by traditional sauces, is a real temptation for , so pastrami, plates tapas focuses countless tastes of Spain. moussaka and yoghurt soup are few temptations Following a meal of rice with seafood, and which he resists. Bulgarian cuisine has many hot potatoes, pan-fried egg and omelet form. One and cold soups, cold soups are one of the "tarator", of the most popular drinks, "Sangria" is a prepared from white yogurt, grated cucumber, refreshing blend of wine, and exotic fruit and . There are many pastries, such as juice, with chopped pieces of kiwi, , lemon, , banana cream cake, pie Savoy, a unique or mango. Wine is a high altitude, blend of sheep's cheese and milk, Bulgarian. aminitind varieties of Rioja, the Ribera del Duero, Here are some of the tastiest traditional Bulgarian Penedès, La Mancha de Jerez and Andalucia. foods: pumpkin with and nuts, potato Desserts Spanish differs slightly from region to pizza with mushrooms, Bulgarian pie, carrot and region. Are favorite , fruit tarts, rice egg , kozunak Bulgarian Easter lamb pudding, torrijas (), Turrón (a pudding, lamb , Bulgarian zacusca, Christmas dessert with almonds and honey) and of Bulgarian and many types of delicious cucumber course Churra. salad. . Cuisine is a blend of modern and tradition, Cyprus. If we have the opportunity to get in this marked by the influence of Hittite, Persians, country of fascinating beauty, have all chances to and . Staples are rice and wheat, and taste the "", a kind of goat's milk cheese are lamb and chicken base, little pig being from sheep's milk combined, served either fresh or consumed. Most commonly used ingredients are grilled as an appetizer. Another way is traditional eggplant, green pepper, onion, , beans, Cypriot meat marinated in dried . Besides tomatoes, garlic and cucumbers. and nuts: this way, we will not regret it if we try "", a , apricots, cherries, green melon and figs, mixed dish consisting of pork and chicken cooked

ISSN: 1109-9526 384 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe on charcoal. One reason for eating is very tasty in Japanese cultural symbolism. Fish and seafood are Cyprus or Greece, is not frozen and that retain the most important in your diet. Each ingredient has its natural qualities, vegetables, meat and care have a well established place on the table and forks instead special . After dinner, 'attacking' main of using sticks. At the end of the meal, each guest courses, we are served with fresh fruit, refreshing receives a bowl of warm water, perfumed with a after a hot day. The most common fruit is pears, lemon slice, to wash their hands. It added that , oranges, mandarins, cherries and Japanese table does not contain sweets, but on rare strawberries and beyond. Finally we can choose occasions. In general, a fruit is eaten at the end of between a delicious ice coffee and a little the season (look Japanese, etc.). Sushi has a history typical Cyprus. of 1300 years. HanayaYohei Japanese was the . India is the country with 100 dialects, 1000 first who prepared sushi as we know it today. religions and 2000 gods. This diversity is reflected Basically, it consists of a slice of fish put on a small in its traditional cuisine. Contrary to popular belief, rice balls with a bit of Japanese is not confined to rice, and (). . In India there is a national food or . would not be the same culinary style, but an amazing variety of foods and without the many varieties of peppers, of which ingredients. India offers a variety of culinary styles, some are very good swift. Other spices are , each with their specific flavor, although it can cinnamon, , coriander, , onion, garlic identify common points. Thus, the spices are very and lemon and lime juice (limes). In addition, important in both northern and southern India, tomatoes, avocados and bananas play an important giving an intense aroma and Indian foods role in Mexican cuisine. An original authentic representing a distinct note of India. In traditional Mexican is " poblano" - turkey in Indian cuisine does not use plates. Food is served with dozens of ingredients, including pepper on a "thalia", a sort of round metal plate, usually and chocolate. Tortillas: it is one of basic foods in copper, although stainless steel is also catching on, Mexican cuisine. Are made from either flour or or silver (for those who can afford). Cooking meat corn and are of very tasty when served hot. When or dishes, utensil most common site is the they are fried they are called tostadas. wok-like (typical ). . Its popularity has grown, quite rightly, China. Chinese cuisine is distinguished by: the being a mixture of tastes and exceptionally flavor of ingredients, cooking methods complexity, well refined. , called "yam", are sour how sophisticated use of spices and and taste, combined with sweet and salty quickly. A incredible variety of traditional foods. According to simple dressing is so good for meat, seafood, a statistical study in China were identified over vegetables and fruit. Dressing is made from fish 60,000 different traditional foods. Chinese cuisine sauce, lime juice and a little sugar. The speed is emphasizes the harmonious combination of foods - given to the swift, sweet, but its intensity depends have achieved a balance between on the texture and flavor of meat, vegetables or foods, intensely and neutral colors, soft or crisp fruits used. - the ingredient without which texture. Both chefs and consumers insist that all there can be a , curry , which is ingredients are of highest quality. For cuisine to contrary to India's curry is prepared from herbs and have a power of attraction, to increase the appetite spices. Pasta is cooked in coconut milk before of consumers, the four-color, smell, taste and shape adding meat or vegetables. Usually, Thai desserts - plays a critical role. Foods smell must be pleasant, aren't too sweet. Bananas in coconut milk and fragrant and attractive. Taste, sweet or salty, sour or sweetened fruit in sugar and ice cream spicy taste to be as consumer and prepared desserts are traditional, easy preparation. Thais eat according to each party. Main elements as chicken, also more candied fruit (especially bananas) with or , fish, meat, and shrimp are usually complete without coconut cream. with side vegetable. Thus, the taste is out the main Libya. is known and elements and more to the fore. appreciated worldwide for its wealth and Japan. Natural and harmonious, is considered one sophistication. is perhaps the of the healthiest in the world. Contains fewer most interesting of all, to say that the only thing calories, is rich in protein and iron, without that unites the Lebanese food is all other separating cholesterol or fat variety. The kitchen is remarkable them. Lebanese food does not rely heavily on compared with other virtual absence of spices, an sauces, it focuses mostly on herbs, spices and the abundance of rice, soy products (miso, ), fish, freshness of the ingredients. The food is robust, seafood, seaweed and vegetables. aromatic and, as in most Mediterranean countries, is famous for the presentation of the preparations. much depends on the season. The main course All ingredients are sliced and artistically arranged, usually consists of roast (beef, chicken or fish) not just to be pleasant, but also to comply with eaten with bread or spicy rice.

ISSN: 1109-9526 385 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe

Tunisia. is a blend of culinary busy in the spices, use dill, parsley, , pepper, traditions borrowed from the residents of the desert garlic, etc. Famous Moldavian rolls are fine and the European and Oriental cuisine. An old and delicate, they achieving minced meat are small legend says that a Tunisian husband after his wife's rolls, each 8-10 all wrapped in a cabbage leaf. affection can measure the amount of pepper used in "Hanul trei sarmale" Iasi, led by master in culinary food preparation. If food becomes tasteless, man art Stefan Mgyesi, keep Moldavian cuisine can not be sure that his wife loves him. "" tradition, here is eating the most delicious rolls and is a Tunisian national food and can be prepared in many other foods of the region. 's kitchen countless ways. Is cooking in a particular dish, eating more sweets made from dough with different double, called couscousiera. Amateur big sweets, fillings of vegetables, fruit, cheese. You can not Turkish baclavaua tunisienii adopted, very thin talk about cuisine in Moldova if it is recalled layers of dough interspersed with ground pine nuts, preparations such as „alivenci”, „răcituri de almonds, hazelnuts, walnuts and pistachios, coated pasăre”, „piftie de porc”, „ciorbă de potroace”, with butter, baked in the oven and insiropate with „borul moldovenesc”, fish brine, , honey. A summer meal may consist of home „pârjoale moldoveneti”, „tochitură pressed olive oil in some olive green peasant bread moldovenească”, „” and „pască and a salad of radishes or tomatoes, served with moldovenească”, „poale’n brâu”, pumpkin pies, grilled fish. cheese, apples, cabbage etc. Dobrogea cuisine is primarily influenced by the 3. Romanian cuisine fauna, the climate, but also by the Eastern cuisine. Over the centuries, Romanian cuisine, in addition Is used in cooking than fish, hunt and sheep, but to traditions inherited from our ancestors, and the poultry, beef and pork. Dobrogea is rich in rich assortment of recipes made with other peoples. vegetables and fruits, milk, cheese and eggs. Seeing signs of Westernization in our country Dobrogea foods are abundantly rich in available around 1700. Romanian countries were not ever materials to this area. Dobrogea cuisine foods are outside Europe. European influence is also found in light, tasty, their preparation is used more oil, butter the kitchen plan. and were and . Soups are soured, , but influenced by Austrian Empire, Russia influenced with vinegar and made of vegetables and especially Moldova, France, Italy and Greece influenced fish. More snacks using fresh vegetables as lettuce Muntenia, Dobrogea affected Turkey as we find: mix with eggs, cheese, cream. Sauces are colored pot, and baclava, tuslama from the Turks, soups with paste, and vegetables are made from and sour soups from Russian to Hungarian crushed and dissolved in water meal off with soup goulash, stuffed pike from in Hebrew etc. These bones. Basic formulas are accompanied by sets of preparations were improved Romanian cuisine rice, vegetables, pasta well. Use more , according to tastes, habits and preferences. For yogurt and cheese but consumed as such, but also example, stuffed cabbage is a Turkish food which in preparing other dishes. Throughout history and is prepared at home from minced mutton with rice especially after World War with the development and raisins wrapped in cabbage leaves, leaves of on the Black Sea, in Dobrogea cuisine or . Romanian cuisine, and especially the suffers great influence European , dishes Moldavian managed to turn a simple meal in a true are fine, delicate, delicious assortment of foods but "gourmet palace”. improves their quality. Cuisine of the Black Sea Romanian cuisine can be defined as a whole, but if Dobrogean can compete with any other traditional we analyze the structure of meals in terms of cuisine. assortment, the method of preparation of Dobrogea recall of foods cuisine: fish soups, condimentării, structure and combination of soup, marinades of fish, crap brine, spitted fish, different materials, we find that there are regional crap stuffed sausages mutton, spitted lamb, peculiarities, regional. Each province has a specific „salacul”, kebab, moussaka, , rice seals, but history that has remained unique, was completed and „baclavalele”, „sarailiile”, with raisins and was enriched in terms of variety and quality. and . Moldavian cuisine is characterized by fine cuisine, Muntenia cuisine is characterized by diversity, refined and delicious. Is used in cooking, especially ingenuity, delicacy. She suffered over time Greek meat, poultry and fish, but pork, beef, and influence, oriental, French cuisine and finesse and vegetables, milk, eggs and cheese. It is used in refinement to the present day Italian influence. soups some sour and are improved with cream and Muntenia cuisine uses a wide selection of egg. Dietetic foods are, is without fried foods, vegetables, meat, meat products, fish, milk, pasta, smothered with onions and flour dissolved in water. fruit. Soups are made from poultry and beef but Sauces are white but colored with tomatoes pasta also vegetables, is used more and lovage, that gives and paprika broth. Moldavian cuisine is not very a special taste. Soups, especially those of

ISSN: 1109-9526 386 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe vegetables, rice is improved but also the "rags" every corner of Romania, Europe and the world. from eggs to flour. and tuslamaua are Pork foods are undisputed stars of the culinary very popular. Foods preparation using tourism. undedelemnul, but butter and , especially in A little further east (after passing up Tihuţa) is winter. Salads are available in a highly diversified another region with a long tradition of welcoming range, achieving fresh vegetables or cooked in tourists and foreigners Bucovina painted olds combination with fruit, eggs, cheese, "linked" monasteries country and the country of the most together with sauce and especially the sweet foods. binder is a very appreciated. Most popular foods: For gourmets, is a "feast bathed in heavy cream , moussaka, ostropelul poultry, fish baked or butter and sweet soul grandparents who never broiled cooking with different sets, cabbage rolls baked poale-n brâu...". Moldavian carols sung by with polenta, lamb reed, tripe soup, pasta and children dressed in sheepskin coats lamb impresses desserts such as puddings cooking pasta, pies, Europeans to tears on already soaked spirits. „papanasii”, stewed fruit, confectionary and Winter landscape with wood smoke coming from chocolate cream. Today, the great restaurants in chimneys, are unchanged since the old days and Prahova Valley is recognized by the "memories of childhood" ... Romanian cuisine preparations, preparations have In the heart of Transylvania, Ţara Moţilor attractive been improved and refined, tailored to the tastes of wood architectural culture, what competed on the foreign tourists. Maramures, long haul and hospitality of the Transylvanian cuisine has undergone Throughout inhabitants of the Apuseni Mountains. Here, the history, the influence of the Austro-Hungarian cutting Wallachian brandy boiled pig is cuisine. In Transylvania use than smoked bacon, replaced by "cramp" - a hot drink produced by a well prepared, which is consumed throughout the process-right dangerous. The beauty of the year. There are foods derived fatty foods, savory surrounding mountains is like speech Moţilor: and pepper, and made of meat and especially pork. seated, balanced, and often astonishing. Use vegetables, vegetables, milk and cheese and The Apuseni Mountains, Marginimea Sibiului, an eggs. Soups are soured cabbage with vinegar or area composed of several picturesque villages and lime juice and tinker with egg yolks, cream and hospitable normal years to provide some of the best flour. Specificity of these soups is tarragon. Tall agro conditions. What gourmets can find here? tales and rolls cabbage, prepared with fresh pork, Firstly, a spectacular smoked bacon, thin as two mixed with , seasoning with pepper, fingers of children, strewn with pieces of pink thyme and paprika. meat. To give such a delicacy, the pig is put at Romanian cuisine is unique by the fact that every severe regime throughout the year: a period is fed corner of the country is different gate but equally with grain and vegetable fats and rich, another tasty. weak period is passed, with little grass and water. Everywhere there are many sausages, boiling 4. Oeno-gourmet Romanian tourism „piftii” one full day, smoked out of old hooks Romanian culinary tourism promotion is and pickles stored in barrels and jars, but best to cut undoubtedly a team effort. In the absence of a nausea And young wine oak barrel, clear and joyful national strategy, the initiative is currently reduced when clay is poured into the cup, the taste is still in to small producers trying to register their marks for a previous life, grape. In Romania, the abundance traditional products. of meals is mandatory and essential. Can Experience gourmet "unique and memorable" may not exists the family table, there are salads, come, but the most insignificant places on the map, "răcituri" and brushwood which would saturate the where financial power is very high. entire company at a party with "Swedish Buffet". Wealth of gastronomic map of Romania, some Christmas is definitely the most fruitful culinary areas are very popular in Romanian and foreigners time of year. Each Romanian becomes a great chef, alike. Maramures is one of them - closer to the , „gratargiu”, „ciorbar”, each having at least West than the rest of the country. Country of a one skill that can be useful preparatory cooking, palm thick bacon and „horinca” slapped, but smokehouse, salted, boiled celebrate foods. Four of especially the most beautiful Christmas carols. five Romanian spend home in the family, but even Where people still wear the port ancestors, and they are hard to secure passenger comforts and traditions are enshrined. Stunning countryside, with relative abundance of : go to the a unique architecture and people "beautiful, blond country where he cut a pig, rush with barrels of and brown cheeks, which lets you put the glass brandy and wine glass , running after pig intestines back on the table with Horincea if you emptied a good stuff fragrant, escape in the last minute, after sip." The area is also well developed in terms of for bake that mom or grandma for the whole agro-tourist, always ready to receive guests from family.

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Romanians who chose to visit relatives, friends, or this year. Both locations manufacturer brought to arrange dinners in larger groups have more than about 350,000 euros, equivalent to 3.5% of total running: Celebrating Christmas is here, closely turnover in 2009 and current year estimates are related to traditions and very few who are willing to higher by 10-12% to 400,000 euros. Investments give them. So landing sites are chosen primarily by were made for both merchants, and nearly 600,000 the beauty of ' birth-related habits and by euros are being for recovery of wine Urlaţi. wealth, taste and variety of foods, drinks and Investments in Azuga been written late last year. sweets prepared for Christmas mass. Those that do There is a project feasibility study to achieve a not impress them much carols, different "Wine Spa, Halewood group. The total number of preparations of pork, boiled and brandy cake, those who went through Halewood Wine Cellars choose to spend their winter holidays abroad, last year was 12,700, of which 2800 have preferred especially to ski in Austria or in southern locations, Conacul Urlăţeanu and other 9,900 were stopped in where you can return sun. At the same time, Azuga Rhein cellars. Number of tourists expected however, beautiful villages in Transylvania and for this year is around 14,000. Until 2005, the total Bukovina are overrun with Western tourists, number of tourists visiting the two locations, bewitched by the stories and photographs, made in approximately 65% were foreign tourists and in previous years, the friends which were in Romania. 2009 this percentage was balanced. Countries of Her photographs with passion "bouef salad" which origin of foreign visitors are U.S., UK, Japan, they (in France) there, kneading exhausting the , Austria, Germany, Taiwan, plum, ritual slaughter pig (not to say any step), Belgium, France, Spain and Nordic countries. filling their sausages and pan, smoking hams Conacul Urlăţeanu. Situated in the howler, and bacon, winding cabbage rolls and them Prahova County, is a unique arm of the long and in the oven boiling soup in cabbage juice, rich vineyard Dealu Great story. A breakfast or and giving each other over the hands, do not break dinner may accompany the wine tasting, and the plateaus on the table arrangement. Boiled with program includes visits underground cellars, wine pepper brandy opened desires and appetites, and presentation technologies and five varieties of wine red wine without designation of origin is controlled tasting. For a tasting, tourists pay 15 lei per person. to avoid a headache. Rhein Cellars. High in 1892, Rhein is the oldest In the village near Targoviste, Pucheni, two old cellars in the country in which there occurs a women still kept secret the preparation of a special continuous, traditional method sparkling wine. In cheese. Foreigners are given the wind and after the the cellars of the area built with double walls and traditional polenta with cheese and cream or as a natural ventilation, with black mold, tourist and art mixture of polenta with cheese called “”. of revealing the sparkling . The visit ends Another product 100% Romanian is “Plecoi with a tasting of sparkling wine and, optionally, at sausage”, whose recipe it belongs to Serbs the request of guests, with a lunch or dinner. greengrocer. Rhein categorized three stars, complete And as always go to a square meal a good wine, tourist offer to the Prahova Valley. Location has 15 Romania is proud to be part of the Wine Route, rooms with private bathrooms and two lounges which runs through Bordeaux, northern Italy, with capacity to serve dinner for 90 people. Visit southern , Bosnia-Herzegovina, enter in and tasting of sparkling wine costs no more than 15 country on the Vînju-Mare via Sâmbureti passes lei per person. on Dealu Mare and out at Tulcea. Romania is the On the trail of the ancient poet Ovidiu at fifth country in the EU at wine production and nine Murfatlar. After completion of the investment of countries worldwide. Is renowned traditional 300,000 euros in rearranging the wine cellar, about Transylvanian “palinca” who representing 75% of 10,000 tourists last year came to taste wines exports of spirits. Murfatlar, leaving behind about 50,000 euros. Smaller or larger Romanian producers of wine Romanian tourists vs. foreign ratio is very oenological primarily on tourism promotion in balanced, 50% - 50%. Large groups of foreign terms of brands, methods of making, and then as an tourists visit comes largely as a result of cruise income generating activity. But who are those who vessels calling at the port of Constanta, having its tell the story of wine? Until a few years ago were origin in England, Portugal, Italy, USA, any foreign tourists or expats eager to know and etc. Cellar Murfatlar hoped for this year on a experience the wine culture through "broke the number of tourists by 25% higher than in 2009 and spirit of place". Now, tourists and Romans seem to earnings of 62,000 euros. Cellar Restaurant rediscover the tradition and culture of wine and Murfatlar structured on two levels, can provide 200 vine. Halewood properties, Conacul Urlăţeanu and seats on each level. A tasting session includes five Rhein Azuga seems to have pulled money - taking samples from different years and types of wine into account last year and earnings expectations for Murfatlar. For Murfatlar wine tasting accompanied

ISSN: 1109-9526 388 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe by cheese, apples, bread and mineral water, the rooms and shops and it is hoped that in the second price is 5 euros and a tasting of premium wines that half to receive more tourists. grow to 12 euros. For those lovers of the Conacul Dintre Vii. "Conacul Dintre Vii" is a four picturesque place for those too tired or there is the star complex which provides its customers 19 possibility of accommodation in minihotel with a doubles, 1 suite, 2 junior suites and a restaurant capacity of six doubles, three star level, at a price with capacity 80 seats, wine cellar with capacity of of 100 lei per room. 50 seats, outdoor terrace with capacity 80 Castle of Cetatea de Baltă. Visit of Cetatea de seats, conference room equipped with air standards Baltă Castle (currently located in the partial and capacity of 150 seats, outdoor pool etc. Site restoration) of Jidvei may be under a "closed philosophy is to combine comfort with 21st century circuit" and does not provide accommodations. environmental benefits cuisine in a cozy However, because until now have been fully atmosphere, in an attempt to revive the inter-war renovated basement and ground floor can hold Romania refinement. In 2009, 830 tourists were tastings, but only by reservation. For a tasting at the registered and 2010 representatives' „Conacul Castle, the price varies from 15 euros per person Dintre Vii" 1200 estimates the number of tourists. for a tasting accompanied by a simple meal at 35 The total investment for property development euros per person for tasting and lunch and even amounted to 2.6 million lei, and average more for a tasting and dinner. Prices vary and depreciable period of 25 years. The location, depending on the chosen menu. Visits to the Castle visiting most of them are Romanian, while the of Cetatea de Baltă company are not necessarily share of foreign tourists arrive somewhere at 35%, seen as a source of income, but as a way to make particularly in Europe and America. At „Conacul known our wines, the history of vine cultivation in Dintre Vii” tourism accounts for about 65-70% of the region and even the history of the castle itself, total turnover last year amounted to 620,000 lei, of why not put focus on earnings generated by this which 460,000 have been made of this activity. activity. This is why all visits be organized only Presentations and wine tastings from „Conacul with prior booking, to enable everyone to truly Dintre Vii” are the best producers in the Dealul enjoy the time spent at the castle without being Mare (Serve / Terra Romana, Rotenberg) and are bothered. Regarding the origin of foreign tourists, made by a team led by a renowned sommelier. they come from Europe and the United States, Why is it important gourmet tourism? Because: , or Africa (Algeria, Morocco). 1. almost 100% of tourists dine in town; Reca cellars. Sensing the potential would have a 2. to dine remains one of the top three favorite deal, people at Vinery Reca a tourist complex activities of tourists; founded in 2003, when they built a tasting room. 3. the bigger the bill, the more likely customers are Today tourist complex Reca Cellars has four such tourists; rooms, a restaurant and an outdoor terrace, totaling 4. there is a high correlation between tourists almost 220 seats. In 2009, Reca Cellars were interested in wine and gastronomy and museums, visited by about 10,000 tourists, almost half of entertainment, shopping; them being Romanian tourists, the rest coming 5. culinary tourists devotes much of his leisure from countries like USA, Canada, Australia, South time; Africa, , Peru, Chile, Japan, South Korea, 6. interest in culinary tourism is increasing in all Germany Austria, Italy, Hungary and Holland. age groups; Tourism activity complements the company's core 7. gastronomy is the only art form that speaks of business and supports its Vinery. Through this the five senses; activity near the consumer tries and 8. culinary tourists are explorers; foreign tourists to give them a different side of 9. culinary attractions are available throughout the Romania. Banat manufacturer currently has no year; accommodation, but, according to company 10. local cuisine is the first decision maker. representatives, the future here will be built a Here are the recognized Romanian European complex of this kind. brands: “Salamul de Sibiu”, “Palinca de Bihor”, Rotenberg Vineyard. Not only does not take “Plăcintele poale-n brâu”, “ oltenească cu money and give the gift tasting but sometimes a praz”, “Salam de casă Tarnavioara", “Pastrama de bottle or two of win. It's important to make an oaie”, “Ţuica”, from different regions - Zetea, exceptional brand and to generate a positive Valea Milcovului, Buzău, Arge, Zalău, Bistrita, atmosphere around the name and methods of the “Horinca de Maramure”, Camarzana, Seini, Rotenberg. Tourists visiting the cellar and vineyard Chioar, Lăpu, “Vin ars de Tarnave”, “Vin ars de Rotenberg are especially friends, acquaintances or Vaslui”, “Vin ars de Murfatlar”, “Vin ars de "aficionados", whose number has exceeded 80 Vrancea” and “Vin ars de Segarcea”. people last year. This year will build two tasting

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5. Slow Food and Gourmet Tourism good year managed to sell all products prepared from the outset. Marketing Romanian traditional products like cheese pine nuts Slow Food movements emerged in 1989 as a bellows in the background, jams the Saxon villages response to the global explosion of . The Moeciu and captured over 200,000 visitors in two purpose of these organizations is the revival of days of deal, foreigners have bought more than 300 local culinary traditions, people recall what the kilograms of cheese and 150 jars of skin jam. taste, caloric responsibility and the importance of Romanians have been notice and cabbage and beets knowing the origin of products consumed. in a jar of Husi and hollow, the curd or jam rhubarb Slow Food counts today more than 200,000 Brusturoasa Saschiz. members in 132 countries, countries where the For next year the two international fairs, Romania movement is most successful are Italy, Germany, Slow Food representatives are planning the Japan and, predictably, USA. Other countries with presentation of two other Romanian traditional enhanced implication in joining Slow Food ideas products, namely cobza with smoked and a are Australia, Canada and France. type of onion produced in Turda, which is unique Slow Food organizations play an increasingly in Europe. Encouraged by the success of current important health nations where the movement has Slow Food with the Romanian Peasant Museum strong representation but is entirely driven by other decided to promote in the country. factors, this result was noted with pride but without Products like this are so popular that foreigners being targeted from an early stage. come to visit rural areas of Barsa (Bran Rasnov or Influence on health systems is most apparent in the Rucăr) for the simple opportunity to taste and buy United States where a person dies every five pieces of the region. This region has always been minutes due to illness caused by diet. 10 percent of privileged to map agricultural trade, often the cost of American health care system, one of the succeeding fame householders to go outside. If most well-developed world, are the costs of speaking agrarian Brasov and Covasna counties are obesity. In figures those costs totaling over 150 recognized as "lands of potato” farmers are not billion dollars annually and forecasts based on inferior animals, each year, participate in statistical data indicates that in 10 years this figure international competitions, proud of their products. will double, obesity became a problem unbearable Among these is the famous cheese pine nuts tasted by U.S. state. Diet-related diseases are the first and appreciated for the first time in autumn 2004 at "killer" of countries and change must take place the Turin festival of traditional products. Mountain otherwise in less than 10 years will reach the stage regions of Romania "factory" true , where children will have an expected lifespan less smoked cheese, soft cow cheese, curd and cheese, than that of their parents. This is inconceivable and but honey, own recipes of blueberries, yet very possible. berries, tree buds. In these circumstances, Slow Food USA intervenes massively to educate Americans and unprocessed food taste what course her health. It seems hard to 6. Conclusions believe but there are families who are the fourth Fierce competition currently existing tourism has generation of people who do not know how to cook led to change optics to attract tourists: from anything. established areas, excessive use limited periods of On the opposite side is most developed countries in time, well equipped with infrastructure (winter Europe where their motivation Slow Food sports resorts or coastal), at "compound" zones, movement in tradition, to avoid restrictions on EU there is an offer integrated cultural, natural assets food-preparation methods. The best examples in and complementary attractions to extend the time this direction are France and Italy where the and space to expand tourism. assembly of representatives of the movement and Hilly areas, where vineyards, for example, are eat dishes prepared by the EU regarded as totally generally rich in untapped tourist resources but inadequate and seek special legislation to avoid poor in infrastructure. pitfalls and trade shoulders. In the hilly areas, especially in autumn and spring Slow Food movement in our country, has a slightly can develop oenotourism and generally gourmet different role, mainly engaging in activities to tourism, offer an ideal instrument for integration in promote traditional products at a global level. these areas. Famous international fairs such as the Salone del For an oenogourmet route to benefit the county Gusto "and conference" Terra Madre "organized in level, is necessary to involve all the factors that Turin are places where Romanian preparations contribute to local tourism product. gather ovation. Turin last year, Romania had a very If a region offers numerous opportunities for wine tasting, gourmet products for the consumption of other specific cultural and natural heritage of great

ISSN: 1109-9526 390 Issue 4, Volume 7, October 2010 Mihaela-Carmen Muntean, Costel Nistor, WSEAS TRANSACTIONS on BUSINESS and ECONOMICS Rozalia Nistor, Daniela Sarpe interest to integrate all these products of these [6] Roman Radu Anton - Bucate, vinuri si obiceiuri manufacturers is a tourist route. românesti – ediţie revizuită, Editura PAIDEIA, Romanian cuisine is unique by the fact that every Bucureti, 2001; corner of the country is different gate but equally [7] Stancu Iulia - Turism Gourmet, Revista Target, tasty. 29.01.2007; Why is it important gourmet tourism? Because: www.agenda.ro almost 100% of tourists dine in town; to dine www.bizwords.ro remains one of the top three favorite activities of www.bucharestfoodfestival.ro tourists; the bigger the bill, the more likely www.businessmagazin.ro customers are tourists; there is a high correlation www.goodwine.ro between tourists interested in wine and gastronomy www.romanialibera.ro and museums, entertainment, shopping; culinary www.romaniaturistica.ro tourists devotes much of his leisure time; interest in culinary tourism is increasing in all age groups; gastronomy is the only art form that speaks of the five senses; culinary tourists are explorers; culinary attractions are available throughout the year; local cuisine is the first decision maker. Gastronomic festivals, made some small communities or guild, began to collect, temporarily, a large group of tourists (foreign and Romanian) which rises in the area, sales of units in the areas of hospitality and restoration. Even if, in Romania, we can not yet speak of a true gourmet tourism, , and ecological tourism, have gained ground in the last decade, and among owners and managers of pensions already beginning to see the change of mentality. Unfortunately, these offers are very little percentage in Romanian tourism supply for domestic or foreign tourists coming to Romania. For the latter, limited culinary challenges, yet few foods generally valid – „sarmale”, „bulz”, „tochitură”, „papanai” - in the absence of effective exploitation recipes typical of each area. For 2010 a new dimension in the development of tourism gourmet, in Romania, is given to the opportunity to access EU funds or the Ministry of Agriculture.

References [1] Borca Anna - Turism culinar în lume, Jurnalul Naţional, 20.10.2007; [2] Cohen Erik, Avieli Nir - Food in Tourism, Attraction and Impediment, 2004; [3] Guntur Sugiyarto, Adam Blake, M. Thea Sinclar - Tourism and Globalization, 2003; [4] Horescu Marius - Turismul gastronomic – o altă modalitate de a cunoate Europa, ziarul Agenda, 24.05.2008; [5] Muntean Mihaela-Carmen, Nistor Costel, Nistor Rozalia, arpe Daniela - Oeno-gourmet tourism - a new way of Romanian tourism boost, The 3rd WSEAS International Conference on Cultural Heritage and Tourism (CUHT '10), Corfu Island, Greece, July 22-24, 2010

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