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

Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure Eugenia Covaliov α , Olga Gutium σ , Viorica Cazac ρ & Coralia Babcenco Ѡ Abstract- It is known that food itself reflects the identity and culture of a region; becoming an important component of local herita ge. Baba Neagra is an ico nic dessert for Republic of Moldova, which has been passed down from generation to generation to Moldovan housewives, bu t forgotten by many, especially restaurants. In this sense, the aim o f 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. I. I ntroduction ood usually reflects the traditional tastes formed by many generations, although it is no less important that, that in this field there is an intensive process of mutual enrichment of cultures, to which restaurants largely contribute today (Kim and Eves, 2012). Eating pattern is known as a kind of connection between the experiences of people from different eras, making it possible to explain the past through the present. At the same time, we must mention that each era brings both new foods and experience, inherited elements, which intertwine with the innovative ones. Unlike other elements of material culture, food loans do not constrain the national cuisine, on the contrary, they enrich it or their assimilation takes place (Tregear, 2003). On the other hand, gastronomy has become an increasingly important motivation for choosing a destination, offering a growing potential to stimulate local economies (De Jong et al., 2018). Although currently, culinary tourism is practiced only by a niche of tourists, it manages to attract more and more tourists passionate about gastronomy and more, because through local cuisine you can discover some of the culture and history of a particular area, food being a basic service in any tourist package (Razpotnik Visković and Komac, 2021). Moldovan cuisine is the result of synthesizing, over time, the tastes, ideas and gastronomic habits specific to the Moldovan population (Gutium, О lga et al., 2020). It has greatly influenced the traditional cuisines of other peoples on its territory and at the same time has been complemented by elements of Ukrainian, Bulgarian, Gagauz, Russian, and in past centuries Greek and Turkish cuisines (Baltsiotis, 2014; Jianu and Barbu, 2018). Moldovan cuisine is diverse: it includes countless culinary customs and traditions, specific dishes, along with customs from the intersection of gastronomic culture with the traditions of other peoples, with whom Moldovans have come into contact throughout history (Sturza and Ghendov-Moşanu, 2021). Although throughout history, Moldova has been under the leadership of many peoples (Turkey, member of the Soviet Union, etc.); pure Moldovan dishes can be still found in the Moldovan gastronomic arsenal. Baba neagra (Black baba) (Figure 1) is a traditional Moldovan food, which housewives in northern Moldova have been preparing for years and which is considered the "queen" of the 5 traditional Moldovan dishes (along with sarmale , placinte , mamaliga and chicken zama ) without which a holyday meal is not considered complete and guests are looking forward to enjoying it at the end of the meal (Alozie, 2016). The name Baba neagra is used in Moldova and Romania. Regarding the word baba (grandmother, old women) there are some opinions, the most common of these is that grandmothers cooked this sweet dish for their grandchildren, hence the allegory. In some regions of Ukraine the desert is known as kapronka , due to its elasticity and porous structure. Nowadays, the baba neagra is less and less common on Moldovan tables, even if it is distinguished by the simplicity of the ingredients and a special taste and appearance. In this sense, the purpose of the current study is to revive the importance of this dessert, emphasizing some technological and cultural aspects attached to Baba Neagra in Republic of Moldova. II. T echnological A spects It is very difficult to say what this dessert looks like: not a cake, and not a toffee, and not a gingerbread, and not a biscuit, but just something really magical and bewitching. Moderately sweet, moist, very porous and firm dessert. It contains simple ingredients, even trivial at first glance, but the preparation technique is important and needs to be strictly followed. The taste of the dessert is balanced - moderately sweet, moderately moist, interesting and unusual, although it is made from the most common products. It is baked at low temperature for a full 6 hours, during which the sugar F Volume XXI Issue V Version I 59 ( ) Global Journal of Human Social Science - Year 2021 C © 2021 Global Journals Author α : Department of Food and Nutrition, Technical University of Moldova, Chisinau, Republic of Moldova. e-mail: eugenia.boaghi@toap.utm.md Author σ ρ Ѡ : Technical University of Moldova, Chisinau, Republic of Moldova. e-mails: olga.gutium@toap.utm.md , coralia.babcenco@mail.ru , viorica.cazac@dtp.utm.md