Alimentaţia la poporul român –scurtă privire istorică
Short-history on Romanian people's nourishment

Summary/Abstract: A characteristic of the Romanians’ nutrition is that in order to ensure the fats the body needs, they chose to drink milk and to eat cheese rather than meat. Thus, they provide the body the animal fats that are important for its good working. The gustative and physiological need of sour is satisfied by the fermented products obtained of milk and of fruit. Another characteristic of the Romanians’ nutrition is, before taking over the American cultures, the presence of the millet porridge which was the most important food until the introduction of the corn cultures. In the evolution of the Romanian alimentary system the changes occur only in the 18th century, when the corn and the potato penetrate in the culture. The transition from the basic foods – the millet or corn porridge – to the bread (made of wheat flour) happens gradually, towards the end of the 19th century. The bread becomes the basic food in the plain and the hilly areas. But in the mountainous area the corn flour porridge and the milk kept remaining basic foods up to the present.

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