Research on the presence of fishery products in the Moldovan diet’

Abstract

The paper proposes an analysis of the presence of fish-based food products in the nutrition of the population in the Republic of Moldova, highlighting the traditional Moldovan cuisine elements in the public catering services. The research methodology was based on the analysis of restaurant menus in the city of Chișinău emphasising the items in which fishery products were identified, differentiated by the raw materials used, the cooking technique and services, source, energy value or price. Research has highlighted the fact that, although the share of fishery products in the supply of public catering establishments is moderate, the food of the population between the Prut and the Nistru keep the tradition, originality, the ethnic significance and modality of food, characterised by some taste and visual particulars, according to which foods transmit the information, ancient knowledge and the food balance characteristic of the Romanian population.