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Romanian cuisine
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, including German, Serbian, Bulgarian, and Hungarian cuisine.
There are quite a few different types of dishes, which are sometimes included under a generic term; for example, the category ''ciorbă'' includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (''ciorbă de burtă'') and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or ''borș'' (traditionally made from bran). The category ''țuică'' (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.
==History==
In history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu were the compilers of a cookbook “200 rețete cercate de bucate, prăjituri și alte trebi gospodăreşti” (200 tried recipes, pastries and other household things) printed in 1841.〔(Bogdan Ulmu: Rețete de la Kogălniceanu & Negruzzi | Bucatarescu )〕 Also, Negruzzi writes in "Alexandru Lăpușneanu": "In Moldavia at this time, fine food wasn't fashioned. Greater feast could have included few courses. After Polish borş, Greek dishes follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks".〔“Lumea” nr 17,1946,p 1,Art:O carte de bucate, G. Călinescu〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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