Romanian Cuisine
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High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine while it also includes influences from the cuisines of other neighbours, such as Germans, Serbians, and Hungarians. Quite different types of dishes are sometimes included under a generic term ; for example, the category ciorb includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe and calf foot soups (shkembe chorba or iskembe), or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally bor (fermented wheat bran). The category uic is a generic name for a strong alcoholic spirit in Romania, while in other countries every flavour has a different name.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130558871
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H6mm x B220mm x T150mm
- EAN 9786130558871
- Format Fachbuch
- Titel Romanian Cuisine
- Gewicht 162g
- Herausgeber Betascript Publishing
- Anzahl Seiten 96
- Genre Biologie
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