DOI: 10.

2478/agr-2018-0012

THE ANNALS OF “VALAHIA” UNIVERSITY OF TARGOVISTE

2018

RURAL GASTRONOMY EVENTS AND VISITORS' ATTITUDE

Mirela Cărătuș Stanciu

”Lucian Blaga” University of Sibiu, Bdv Victoriei, Nr 10, Romania
E-mail: mirela_stanciu2008@yahoo.com

Abstract
This paper presents the events meant to promote Sibiu as a European Gastronomic Region. The
collection of data from local public authorities and operators from traditional local gastronomy was carried
out. The participation in three gastronomic events organized in the countryside allowed us to observe the
number of locals involved in events, exhibitors and visitors. Local gastronomy products have also been
identified. The sociological survey among 48 visitors allowed us to pinpoint the profile of people who
participate in such events.

Keywords: slow-food, tradition, local, food quality, gastronomy

1. INTRODUCTION Nowadays the Slow Food Organization has a

Slow Food is an organization, founded in 1989 by
Carlo Petrini with the purpose to prevent the
disappearance of local food cultures and traditions.
This international network wants to counteract the
rise of fast life and combat people’s diminished
interest in the food they eat. In their opinion it is very
important where the food comes from and how our
food choices affect the world around us.
Nowadays Slow Food is a global movement which
consists of a network of over 100.000 members in 53
countries organized through (1.300 Convivia. This
network includes 10,000 producers in 314 Presidia
projects (which ensure the continued production of
“at risk” products), product promotion through the
Ark of Taste (over 1.000 ‘‘at risk’’ products), 1.300
food education activities, 350 school gardens, and
the Terra Madre network that links over 2.000 food
communities, 1.000 cooks, 500 academics, and 1.000
young activists. [5]
The Slow Food organization is working to promote
access to good, clean and fair food.
The concept of this organization is to show that food
is tied to many other aspects of our life, including
culture, politics, agriculture and the environment.
People can influence the ways of how food is
cultivated, produced and distributed just with their
food preferences.
The Slow Food Movement started 1986 in Italy.
Then, three years later, in a manifesto, the official
Slow Food International Movement was founded in
Paris. The first ever Slow Food Congress was held in
1990 in Venice, Italy. After that many national
organizations were born, all which operate according
to the Slow Food Movement concept.
In 1996 the first international fair dedicate to local
and artisanal producers of high quality food was
organized.
organizational structure at national level in some
counties and some additional entities like Slow Food
Foundation for Biodiversity, Terra Madre Foundation
and University of Gastronomic Sciences
(UNISG).[11]
The Slow Food Foundation for Biodiveristy is the
operational body for the protection of food
biodiversity. The Foundation’s projects are the tools
to promote an agricultural example that is based on
local biodiversity, respect for the land and the local
culture. This model must be in harmony with the
environment and aims to provide food for all
communities. [19]
Slow Food also militated on changes in identity and
lifestyle and encourages its members to take action in
their everyday life and in the civil dimensions of
society to promote a certain kind of lifestyle.[16]
Petrini´s organization coordinates events around the
world at local, national or international level.
The principles of the SF move refer to adopting a
seasonal diet based on fresh and tasteful food, which
is a part of the local culture; to the production and
consumption of food that does not affect the
environment, animal welfare and human health; to
offer affordable consumer prices and fair payment
conditions, especially for small producers.
The Slow Food International Network can be
compared with “place-based” food networks. These
“alternative” food network are understood as “newly
emerging networks of producers, consumers, and
other actors that embody alternatives to the more
standardized industrial mode of food supply”. This
definition includes a lot of different practices such as
local branding, short food supply chains, farmers’
markets, local quality labeling initiatives, geographic
origin labels, hobby farming, food citizenship, non-
market food sharing and exchange, and education
programs.[6]

21
 THE ANNALS OF “VALAHIA” UNIVERSITY OF TARGOVISTE
2018
In a study published by Voinea Lelia and colab
(2016) it is shown that the SF movement has
expanded in Romania, with details of the current
network activities. [7]
In 2017 in Romania there were officially 10
Convivia (local branches) that promote the SF
concept. These local groups organize taste education
projects or gastronomic festivals, support and
promote small farmers by organizing short food
chains. They also advocate sustainable agriculture
and debate the reform of the Common Agricultural
Policy. [12]
Existing subsidiaries in Romania promote food
education and support thousands of producers to sell
their products at events such as: The Land Race Fair
in Brasov, the Peasant Fair in Bucharest, or the Trade
Fair of Manufacturers and Craftsmen of Turda.[13]
All convivial in Romania organize educational
activities to promote local, regional or national
heritage from a gastronomic and cultural point of
view, which indirectly contributes to the
sustainability of agrarian development. Through
organized events such as farm visits, local producer
fairs, etc. traditional local products are promoted,
which helps to preserve biodiversity. There are nine
local producers of products from vegetables, bakery
products, jams, syrups, honey, etc. on their own site
of Turda subsidiaries.[14]
Another initiative developed in Romania to save
endangered products, species or breeds is the Ark of
Taste Romania. Within it the Bazna pig, the Bucegi
Cheese Bumper Cheese, the Mangaliţa red pig, the
jams from the Saxon villages, the Transylvanian
neck throat are promoted.[15]
2. MATERIAL AND METHOD
The work has a documentary part, represented by the
gathering of information from the public authorities
and from the non-governmental organizations in the
county of Sibiu.
The research methodology combines the marketing
exploratory research using "the technique of
structured interview" for the consumer-perception
investigation stage regarding the Slow Food
nutrition.
An investigation was carried out among the
participants of three gastronomic events organized by
the "My Transylvania" Association in the villages of
Sibiu and Brasov counties in 2018.
The target group was represented by participants to
those three gastronomic rural events. Instrumental
work was a questionnaire with 10 items that was
completed by 48 people. The questionnaire was
managed by a single interviewer.
The gastronomic events in which the sociological
survey was conducted were: -Transylvanian Brunch
at Meşendorf (28-04-2018); -Flavors and Sounds of
Transylvania at Bazna - Haus Bassen Pension (19-
05-2018); -Picnic in Sibiel (20-05-2018).[3]
22
The answers to the questionnaires were synthesized
and processed using Excel spreadsheets.
3. RESULTS AND DISCUSSIONS
Gastronomic events organized in Sibiu County in
the years 2017 and 2018 to support the program
"Sibiu-European Gastronomic Region"
Important in the development of local culture, these
events aim at preserving ancient traditions in the
vicinity of Sibiu. The years 2017 and 2018 have
brought and bring an important contribution to the
realization and knowledge of the population,
traditions and culture.
The main events were "Sibiu Winter Brunch", “Ignat
Fair”, “Picnic in Cindrel”, “Gustos. Românesc!”
“Romanian cuisine”, “Gastronomic Cinema”,
“Brandy and Cheese Festival”, “Organic Fair- Green
Friday”, “Târnava Goat Festival”, "Bazna Pig"
Festival, “Cabbage Festival”, “Foodie - Street Food
Cuisine”, “Street Food Festival”, “Transylvania -
Weekly Market”, etc. [4,8,9,10]
The Faculty of Agricultural Sciences, Food Industry
and Environmental Protection of "Lucian Blaga"
University of Sibiu has implemented several projects
aimed at promoting local, traditional gastronomy
among young people. Through its activities, local
varieties and breeds of plants and animals have been
promoted.[1,2]
Most gastronomic events in Sibiu are organized by
the “My Transylvania” Association, founded in 2010.
Examples of organized rural gastronomic activities
include: “Flavors and Sounds of Transylvania”,
“Dinner in Nature”, “Picnic in Cindrel”, etc.
The urban ones are just as exciting: “CulinART”,
“Local Taste”, “Pieces and Wine”, etc.
The brunch as a gastronomic event in the countryside
appeared in Sibiu County for the first time in 2008.
The action was organized as a proposal of the GAL
Association (Local Action Group) in the “Hârtibaci
Valley”. The event was a tool for promoting local
products.
Photo 1: The "poster" for the brunch organized in
Bazna, Sibiu County (original, 2018)
 THE ANNALS OF “VALAHIA” UNIVERSITY OF TARGOVISTE
2018

Presentation of slow food gastronomic events

Photo 4: The stand with lavender products, Bazna

Photo 2: The stand of a honey producer at the
Meșendorf brunch (original, 2018)
8 local exhibitors and 130 visitors attended the local
brunch of Meşendorf. There were hot and cold
culinary dishes as well as different types of pies.[3]
brunch (original, 2018)
The event "Picnic in Cindrel" was attended by 3
locals and approx. 40 visitors. The culinary dishes
served were cheesecake, lettuce, cow cheese, rhubarb
pie, spice cheese, jelly pasta and vegetables.[3]

Photo 3: Cooked meals at the brunch organized in

Meșendorf (original, 2018) Photo 5: The stand of “Picnic in Cindrel”
gastronomic event (original, 2018)
Brunch is organized on a Saturday and is a great
occasion to socialize for those who work in tourism,
restaurant owners, but also for rural development and
organic farming. [17,18]
The main reason for which local producers take part
in such events is promoting their own products,
spending time outdoors and conversing with different
people. Small producers believe that such events are
a good opportunity to promote clean, homemade
products from natural ingredients.
At the Bazna guesthouse in Bazna, Sibiu County, 10
local people, 67 visitors and 1 producer attended the Photo 6: Culinary dishes presented at “Picnic in
brunch.[3] Cindrel” gastronomic event (original, 2018)
The culinary dishes were donuts, sheep, buffalo and
cow cheese, bell cheese, homemade bread, bean bell,
buffalo milk and cow's milk, ”chiselita”, cottage
cheese and turmeric cheese, sweet gooseberry, Perception of participants in Slow Food events
rhubarb pie, etc. about the importance of local gastronomy, based
on local products and old recipes
The exhibitor producer offered lavender products. He
believes the event is a good opportunity to promote Visitors of these gastronomic events opinions are that
local products. returning to nature, consuming natural products
without processing and promoting our traditions are

23
 THE ANNALS OF “VALAHIA” UNIVERSITY OF TARGOVISTE
2018

important. They lead us to a cleaner and healthier
lifestyle.
The profile of the visitors these brunches shows that
75% of them are women, the age varies between 29
and 58 years. 91.6% of the visitors have a university
degree. Average visitors’ revenue exceeds 2,000 lei /
month for 75% of respondents. Visitors have
correctly defined the brunch (91.6%), which shows
that well-informed people attended such events.
The newly discovered preparations were: plum jam
cake, salad with horseradish and apple, rhubarb,
sweet parsley.
Visitors have heard of these events especially from
friends (66.6%) and the internet (33.3%).
It has been observed that 50% of respondents
consider these events to be very important.
Visitors return to the traditions of the past, to some
aspects of the simple life of the past.
Promoting local products is a key issue for local
economic development but also for small producers.
4. CONCLUSIONS
The population is increasingly focusing on clean,
ethical food with natural products.
Local products need to be promoted more. Visitors to
rural gastronomic events appreciate local produce in
terms of taste. The Slow Food movement in Romania
is at the beginning and has a beautiful future.
The "My Transylvania" Association has made an
important contribution to the promotion of tourism in
the city of Sibiu and its surroundings. They
encourage small rural communities to maintain local
traditions and gastronomy.
By organizing events and gastronomic fairs, visitors
and the rural population get closer. Small producers
need more involvement from state institutions to
better promote local and traditional products.
The gastronomic events in the rural areas in the
counties of Sibiu and Brasov have been a real
success. They can be extended across the country.
5. REFERENCES
[5] Myers Justin Sean, 2013, The logic of the gift:
The possibilities and limitations of Carlo Petrini's
slow food Alternative, Agric Hum Values 30:405–
415, DOI: 10.1007/s10460-012-9406-6, articol
accesat la 12.02.2018.
[6] Plieninger, Tobias, Ryo Kohsaka, Claudia
Bieling, Shizuka Hashimoto, Chiho Kamiyama,
Thanasis Kizos, Marianne Penker, et al. “Fostering
Biocultural Diversity in Landscapes through Place-
Based Food Networks: a ‘Solution Scan’ of
European and Japanese Models.” Sustainability
Science, 13:219–233, doi:10.1007/S11625-017-
0455-Z, articol accesat la 12.02.2018
[7] Voinea, L., Atanase, A. and Schileru, I., 2016,
Perceptions of the Slow Food Cultural Trend among
the Youth. Amfiteatru Economic, 18 (Special Issue
No. 10), pp. 847-861.
[8] Stanciu Cărătuș Mirela, 2015, ”Aspects of
sustainable rural tourism - farmers’ markets and farm
visits”, Scientific Papers Series Management,
Economic Engineering in Agriculture and Rural
Development, Vol. 15, Issue 4, p. 15-19, Bucuresti.
[9] Stanciu Mirela, 2013, ”The attitude and
motivation of buyers of traditional/local/bio products
in the context of agrotourism, in Sibiu county,
Romania”, Scientific Papers Series Management,
Economic Engineering in Agriculture and Rural
Development, vol. 13, nr. 4, p. 273-277, București.
[10] Stanciu Mirela, „Agroturism”, Editura
Universității “Lucian Blaga” din Sibiu, 2010, Sibiu
[11] https://www.slowfood.com/about-us/
[12] http://www.economica.net/earth-market-in-
romania-ce-se-intampla-cu-fenomenul-care-a-
revoilutionat-alimentatia-mondiala_105710.html
[13] http://slowfoodro.blogspot.ro/
[14] http://slowfoodturda.ro
[15] http://www.ferma-bucegi.ro/ro/left/ferma-bucegi
[16] https://globalyouthcultures.wordpress.com
[17] www.mytransylvania.ro
[18] www.eatlocal.ro
[19] https://www.fondazioneslowfood.com/en/

[1] Antofie Maria-Mihaela, Sava Camelia, 2018,

Plant genetic resources and gastronomic tourism,
AGROFOR International Journal, Vol. 3, Issue No.
1, p. 43-53.
[2] Antofie Maria-Mihaela, Barbu Ion, Sava
Camelia, Blaj Robert, 2015, Traditional orchards in
Romania: case study Fântânele, Sibiu County, Genet
Resour Crop Evol, DOI 10.1007/s10722-015-0299-2
[3] Chirigiu Iulia, 2018, Mișcarea slow-food la
nivelul județului Sibiu. Lucrare de licență,
Universitatea “Lucian Blaga” din Sibiu.
[4] Cărătuș Stanciu Mirela, „Alimentația rurală
tradițională – element viabil al turismului
sustenabil”, capitol in cartea „Construim împreuna –
valori în gastonomie”, p. 43-55, Editura Universității
„Lucian Blaga” din Sibiu, 2016, Sibiu.

24