Summary of project results
This approach is necessary because, as PP considers, absolutely no one, despite the evidence, did not consider that, in the village, cuisine is an authentic treasure of health at the service of local communities, in particular circumstances, such as shared meals, weddings, funerals and other meetings of the genre. The project revealed that such actions occur under certain rituals and targeted the need to increase the awareness in the village on cuisine practices as authentic cultural treasure. As rituals have been investigated, there hasn`t been a link between the two aspects of the problem. No one answered at questions like: ``Why only certain menus?``, ``Why only certain drinks?``, ``When, how and in what way are they served?``, ``Who and why is or is not accepted in the ``waiters guild of occasion``?, etc.. But crucial is the fact that such concentration of consumers - often hundreds of participants - from young ages up to old ages, it was and still is just an incident, totally exceptional, in order to register the more banal case of disagree the culinary dishes. The accomplished specific objectives are recording - in writing and digital - the recipes used by true cooks, recognized as such by the whole community, that bear the unmistakable imprint of the one who conceived it, especially in the circumstances in which certain regional products and local ingredients are used. The BIO living still exists, it just has to be redefined and implemented. As a result, the project relies on: enhancement of the protagonists (SOCĂCIŢELE = the women that prepare the dishes), possibly the protagonists that without having a certified school are, however, experts in the field, highlighting of what they do and know how to do, and the personal vision they have on the future of job that they practice occasionally; establishment of competition between actors with practical demonstration of skill level area, promoting and rewarding the most valuable as in a village community there are many such practitioners; the combining of gastronomic practices with the elements of the heritage in folk music and dance, that also show notable nuances. The target groups that the project aimed were local communities, ethnic and cultural; artists and cultural experts; local authorities; NGOs, organizers of cultural events; media; public. Watch a unique documentary and learn more about values and rich traditions here:
https://www.youtube.com/watch?v=8zVwJyXSD6w