Aspecte ale bucătăriei tradiţionale. Feluri de mâncare cu sânge în Banat
Aspects of the Traditional Cuisine. Blood Dishes in Banat

Summary/Abstract: Between 2021 and 2024, the author of this study carried out a series of semi-structured interviews on traditional cuisine, culinary traditions and specific regional and/or local dishes, discussing with more than a hundred people from Romania. This study monitors the 41 interviews produced in 39 localities in Banat (approx. 86 hours of conversation) between February 7, 2021 and February 26, 2024. From this information, a corpus of texts was constructed in which informants refer to the cooking and eating of a few blood dishes. This study identifies and describes three distinct ways of preparing blood dishes in Banat region: frying or boiling coagulated chicken blood in Sunday breakfasts for the children of the family; the use of pig’s blood in a special type of sausage, a blood sausage (sângerete); and the use of pig’s blood or poultry blood in a special dish (extremely varied and versatile throughout the region), borândău.

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