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The aim of this paper is to approach the Romanian culinary terminology by assuming the gains from the space of nowadays' linguistics, in an attempt to respond to the challenge formulated by Eugenio Coseriu regarding the study of language as a creative activity that justifies linguistics as a science of culture. Food knowledge discourses are an extremely important source of documentation for explaining the mechanisms of linguistic creation. The way Romanian terms and expressions related to pies are formed and function is a relevant example to illustrate the relationship between the act of naming and its path to figurativeness. [ABSTRACT FROM AUTHOR]

Din bucătăria țăranului român, by Mihai Lupescu, represents not only a work of ethnographic interest, but also one of linguistic interest. In the spirit of Frédéric Damé’s work, Încercare de terminologie poporană română, published in 1898, Mihai Lupescu aspires to depict the way the peasant prepares food, but also to record the terminology of rural life regarding food. The author marks the specific and regional names of the places where the food is prepared, of the installations, tools and materials needed and provides glosses of terminological series for the peasant’s food and drink, in specific contexts. All this proves Mihai Lupescu’s intuition regarding the importance of variation of popular terminology. The collected linguistic material, the glosses of words and, especially, the organization of food knowledge represent an extremely important source of documentation for understanding the deep relationship between words and things. [ABSTRACT FROM AUTHOR]

Employability is a central issue for contemporary society, whether we refer to graduates as employees-to-be, employers or higher education institutions, each with a range of expectations and offers. For higher education institutions, the number of employed graduates has become an important factor in assessing the quality of the education they provide. On an unstable labour market, which is marked by rapid change and is prone to fluctuations, graduates, from the position of jobseekers, need to make the most of their skills, develop and redefine them constantly in order to adapt to the new requirements. Having as a target group the graduates from "Vasile Alecsandri" University of Bacau, Romania, the present paper tried to explore their perception upon the necessary skills for a job and the challenges they encountered on the labour market. The paper adopted the survey method, which employs the questionnaire as a research tool. The findings from this research reveal a strong correlation between the skills considered necessary by the graduates and the challenges they had to face once they started working. The conclusion is that adapting to the labour market requires a proactive attitude. The employees, being aware of the skills required, are the ones who must take the initiative for a change in order to improve their working conditions. [ABSTRACT FROM AUTHOR]

At all stages of life, education and training are essential aspects of human development and key factors for economic growth, jobs, and social cohesion. High quality and inclusive training must be a main goal of our society, especially as we live in a very challenging period, governed by the fourth industrial revolution, that transforms economies, jobs, and the society itself. Because of this, the "Vasile Alecsandri" University of Bacau is involved as a partner, with other universities, in a project with European funding, that facilitates practical training of students at economic partners, to increase the employability of graduates and obtain feedback from employers to correlate the curriculum to the labor market. The current paper aims to present a case study related to the feedback offered by the students who carried-out internships at local economic agents, within the abovementioned project. [ABSTRACT FROM AUTHOR]

Our paper aims to respond to the cultural need of asserting cultural identity by rediscovering Romanian food-related practices and meanings in association with a traditional cooking facility: the oven. More specifically, it is an attempt to present the Romanian traditional oven as a cultural object in relation to practices of cooking food, tools used in food preparation, and the time of the day/month/year when a certain dish is made, to reveal deep meanings that are part of the traditions and identity of the Romanian people. Our broader aim is to promote aspects of Romanian cultural life from the visible and invisible Romanian cultural heritage at an international level. The premise is that, in the area of cultural food heritage, more than in any other domain, each community has layers of popular knowledge accumulated historically, as a result of the interaction with the environment and the living conditions and many of these are supported by a solid scientific basis. Due to the cultural transmission from one generation to another, traditional knowledge is influenced by the historical continuity of using resources. Rediscovering them does not contrast with the idea of progress but, on the contrary, includes it. The research methodology combines methods of cultural and ethnographic studies: scientific documentation based on reference literature and field survey. [ABSTRACT FROM AUTHOR]

This paper aims to present the methodology behind the platform "Ethnolinguistic audiovisual atlas of the cultural food heritage of Bacău County - eCULTFOOD Atlas". eCULTFOOD Atlas platform is a comprehensive linguistic resource, containing the results of field research and scientific documentation on local cultural food traditions. It includes a representative corpus of audio-visual documents recording the traditional food cultural heritage based on surveys involving in special the older generation from the rural county of Bacău, Romania. The methodological challenges of this project include: (1) adapting existing data collecting methods to preserve as much as possible the authenticity of food preparing, (2) organizing collected materials in order to allow various levels of data filtering and (3) presenting the obtained materials in a user-friendly manner. The eCULTFOOD Atlas meets the aspirations of EU policies that regard the digitization of cultural resources as a key factor that would contribute to improving accessibility and undivided flow of information in a knowledge economy. Once transposed into electronic format, the cultural food heritage of Bacău County may become a resource for a broad spectrum of activities impacting sectors such as education, economy and tourism. [ABSTRACT FROM AUTHOR]

Our paper discusses the use of Facebook as a cultural research tool. In literature, Facebook use has more often been discussed in relation to teaching, learning, advertising, communication etc. and less to cultural research. The literature on using Facebook as a cultural research tool is scarce and nonspecific. Our aim is to provide a real example on how Facebook may be used in cultural research based on the practical findings resulted from implementing the PN-III-P2-2.1-BG-2016-0390, Digitization of Cultural Food Heritage. The Bacău Region eCULTFOOD (2016-2018) project and e-FestMemoria. Capitalizing on immaterial heritage. The winter holidays in Bacău County, no. ROCJBC 350 2017 001 12151, both coordinated by lecturer Petronela Savin, PhD (Savin 2014; Savin 2015). Our conclusions highlight the potential of using Facebook in cultural research in terms of: promotion of research and dissemination of research results, cultural education, user-generated content, connection between researchers and target groups. [ABSTRACT FROM AUTHOR]

This paper presents the processing methodology of the collected information within the project The Digitization of the Cultural Food Heritage. The Region of Bacău - eCULTFOOD (PN-III-P2-2.1-BG-2016-0390). The project aims to create an online platform as an ethno-linguistic and audiovisual Atlas reflecting the cultural heritage of Bacău County. This platform is based on the representative corpus of audio-visual documents related to the traditional cultural food heritage, consisting of surveys involving especially the older generation from the rural county of Bacău, Romania. However, as the processing of information is a preliminary step in the project, the most important methodological aspects related to the editing of the documents resulting from the investigations are required to be presented to the interested public. [ABSTRACT FROM AUTHOR]