Factorii și criteriile de selectare a bucatelor tradiționale pentru elaborarea brandurilor în baza alimentației tradiționale a găgăuzilor
Factors and criteria for selecting traditional dishes for brand development based on the example of traditional Gagauz cuisine

Summary/Abstract: The article discusses the main factors that contribute to the recognition of certain dishes of Gagauz cuisine as national and specific. These factors include: the presence of these dishes on restaurant menus and their use in ethnic events (festivals and holidays). To justify the need for brand development, the article suggests taking into account the frequency of consumption of a particular dish in everyday life and during calendar and family holidays. Attention should also be paid to the mention of these dishes in idioms and phrases, in folklore and fiction. Based on these criteria, the author has identified several dishes of Gagauz cuisine that can be classified as specific, national Gagauz dishes. These include: gözlemä (fresh flatbread stuffed with cottage cheese or brynza), kıırma (cheese pie topped with sour cream), bulgur (porridge with lamb), kaurma (lamb meat dish), mancă (chicken meat in sauce), baur (homemade sausage). The article is based on field materials collected by the author in the settlements of the Gagauzia Autonomous Territorial Unit in period 2024–2025. The informants are residents of Gagauz villages, as well as owners of restaurants and fast food cafes that serve Gagauz cuisine.

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