Global Journal of Human Social Science, C: Sociology and Culture, Volume 21 Issue 5
Acid: Gastroenterology, v. 87, no. 5, p. 1014–1021, doi:10.1016/S0016-5085(84)80059-1. 5. Gutium, О lga, Siminiuc, Rodica, Grosu, Carolina, and Cazac, Viorica, 2020, SARMALE - SYMBOL OF MOLDOVAN GASTRONOMY: doi:10.5281/ZENO DO.4296393. 6. Jianu, A., and V. Barbu, 2018, Earthly Delights: Economies and Cultures of Food in Ottoman and Danubian Europe, c. 1500-1900: BRILL, doi: 10. 1163/9789004367548. 7. Kim, Y. G., and A. Eves, 2012, Construction and validation of a scale to measure tourist motivation to consume local food: Tourism Management, v. 33, no. 6, p. 1458–1467, doi:10.1016/j.tourman.2012. 01.015. 8. Lansky, V., 2004, Baking soda: over 500 fabulous, fun, and frugal uses you’ve probably never thought of: Minnetonka, MN, Book Peddlers, 108 p. 9. Lersch, M., 2012, Thirteen. Maximizing Food Flavor by Speeding Up the Maillard Reaction, in C. Vega, J. Ubbink, and E. van der Linden, eds., The Kitchen as Laboratory: New York Chichester, West Sussex, Columbia University Press, doi: 10.7312/vega15344- 014. 10. Razpotnik Visković, N., and B. Komac, 2021, Gastronomy tourism: A brief introduction: Acta geographica Slovenica, v. 61, no. 1, doi: 10.3986/ AGS.10258. 11. Sturza, R., and A. Ghendov-Moşanu, 2021, Food, nutrition, and health in Moldova, in Nutritional and Health Aspects of Food in the Balkans: Elsevier, p.249–262, doi: 10.1016/B978-0-12-820782-6.000 21-9. 12. Sumnu, S. G., 2008, Food Engineering Aspects of Baking Sweet Goods.: Hoboken, Taylor & Francis Ltd. 13. Tregear, A., 2003, From Stilton to Vimto: Using Food History to Re-think Typical Products in Rural Development: Sociologia Ruralis, v. 43, no. 2, p. 91– 107, doi: 10.1111/1467-9523.00233. Figure 1: Baba neagra just baked Volume XXI Issue V Version I 61 ( ) Global Journal of Human Social Science - Year 2021 C © 2021 Global Journals Traditional Preparation of Baba Neagra, a Moldovan Culinary Treasure
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