Global Journal of Human Social Science, C: Sociology and Culture, Volume 21 Issue 5

© 2021. Eugenia Covaliov, Olga Gutium, Viorica Cazac & Coralia Babcenco. This research/review article is distributed under the terms of the Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0). You must give appropriate credit to authors and reference this article if parts of the article are reproduced in any manner. Applicable licensing terms are at https:// creativecommons.org/licenses/by-nc-nd/4.0/. Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure By Eugenia Covaliov, Olga Gutium, Viorica Cazac & Coralia Babcenco Technical University of Moldova Abstract- It is known that food itself reflects the identity and culture of a region; becoming an important component of local heritage. Baba Neagra is an iconic dessert for Republic of Moldova, which has been passed down from generation to generation to Moldovan housewives, but forgotten by many, especially restaurants. In this sense, the aim of the current study is to emphasize some technological and cultural aspects attached to Baba Neagra in Republic of Moldova. The paper presents the full preparation of the Baba Neagra as it is traditionally carried out in north of Moldova and lists the main ingredients. Keywords: baba neagra, culture, republic of moldova. GJHSS-C Classification: FOR Code: 200299 TraditionalPreparationofBabaNeagraaMoldovanCulinaryTreasure Global Journal of HUMAN-SOCIAL SCIENCE: C Sociology & Culture Volume 21 Issue 5 Version 1.0 Year 2021 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-460x & Print ISSN: 0975-587X Strictly as per the compliance and regulations of: