From the history of fine cuisine from Renaissance to present day. Sibiu

From the history of fine cuisine from Renaissance to present day. Highlights of Sibiu Gudrun-Liane Ittu, Constantin Ittu, Ed. Universitatii "Lucian Blaga" Sibiu, 2019, limba engleza, 126 pagini, editia a doua revizuita The food is an important part of any culture, and traditional recipes are precious elements of intangible cultural heritage. The cuisine in the Transylvanian region, in general, and in the area of Sibiu in particular, highlights, once more, the given value of multiculturalism in this model space for modern society. In a multiethnic city like Sibiu, gastronomy is an axis of education, because it is part of that field that no one feels alien to. Combining practical knowledge, history and theory, this book drives us into the extraordinary adventure of the Sibian cuisine, whose fame goes beyond the boundaries of the country, now in the year preceding the Project Sibiu the European Gastronomy Region 2019 at which "Lucian Blaga" University is partner.