The identity discourse behind cookbooks. promoting traditional gastronomical identity – „then” and „now”
Article:
About the Author:
Tatiana POTÎNG 
dr.
Institutul de Filologie „Bogdan Petriceicu-Hasdeu” al USM
E-mail: tatiana.potang[@]sti.usm.md
Abstract: This article seeks to examine the principles and means of promoting traditional gastronomic specifics in different historical periods, as indicated in the title by the phrases „then” and „now”. The term „then” refers to the Soviet period, during which Moldovan cuisine was part of a highly diverse culinary conglomerate. In contrast, the term „now” represents the present day of the Republic of Moldova. The primary objective of this research is to identify the trends and role of traditional cuisine in the process of ethnocultural identification across different historical periods. In the analysis of the contemporary period, we examine the modern technologies that facilitate the promotion of traditional cuisine on the international stage, as well as the significant contribution of the diaspora in this process. Our findings indicate that the most effective means of promotion are cookbooks, culinary blogs, and traditional restaurants.
Keywords:
specific identity, food model, gastronomic identity, Traditional cuisine,