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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]

The European integration has generated the emergence of cultural heritage at different levels -- local, regional, national and, recently, European. In all its forms, cultural heritage, values and language are essential for the collective memories and sociability of groups, but also for the personal development of citizens. In this context, we propose a syllabus for European cultural studies Cultural Heritage and European Identity -- CHEI, conducted in the university space, involving students from the master's cycles, focusing on the relation between culture and identity. CHEI envisages the study of European and national policies in the field of culture and national heritage, illustrating their impact on the cultural dynamics of globalization, with a centred perspective on Romanian traditional heritage. [ABSTRACT FROM AUTHOR]