Funding: Sibiu City Council, Cultural Agenda
Project code/ Contract no: 32801/28.04.2016
Project title: Local traditional cuisine: values reinterpreted by youths for all of us / Gastronomia tradițională locală: valori reinterpretate de tineri pentru noi toți
Period: 27.04-15.12.2016
Coordinator: Assoc. prof. Maria-Mihaela Antofie
Project value: 36.000 lei
Funding %: 85% City Council of Sibiu+ 15 % ULBS
Team: Faculty of Agricultural Sciences, Food Industry and Environmental Protection: Prof. Camelia Sava, Prof. Simona Oancea, Prof. Ovidiu Tița, Prof. Mihaela Tița, Prof. Romulus Iagăru, Prof. Anca Șipoș, Prof. Neli Darie, Prof. Horia Barbu, Assoc. prof. Robert Blaj, Assoc. prof. Monica Mironescu, Assoc. prof. Ion Mironescu, Assoc. Prof. Mirela Cărătuș, Assoc. prof. Cecilia Georgescu, Lecturer Cristina Anca Danciu, Lecturer Anca Tulbure, Lecturer Mihai Ognean, Lecturer Claudia Ognean Lecturer Cristina Moise, Lecturer Ioan Barbu, Lecturer Iuliana Antonie, Lecturer Pompilica Iagăru, Lecturer Ioan Pășcănuț, Lecturer Mihai Pop, Lecturer Mircea Savatie, Lecturer George Moise, Lecturer Simona Spânu, Lecturer Mariana Păcală, Lecturer Mirela Iancu, Lecturer Pavel Petronela, Lecturer Olga Drăghici, Lecturer Eniko Gaspar, Lecturer Otto Ketney, Lecturer Katy Lengiey
Administrative staff: Cristina Puia, Gina Poroșanu, Alexandra Nagy.
Summary: The project aims to launch a student competition on two topics associated with cultural gastronomy. The multidisciplinary competition is launched for registration immediately after winning the project, for 1 month, sufficient period for the development of ideas and projects as follows: (1) in the first theme students will produce a 10 minute film (includes soundtrack music and text) to provide in the most condensed way possible, the essence of traditional multicultural gastronomy, starting from the wild natural landscape to the rural one and then to the urban one, harmonized to the novelties in the reinvented gastronomy. (2) the second theme aims at arranging the exhibition space consisting of frames for film screenings, exhibition stands for the presentation of food resources, traditional and reinvented products specific to cultural gastronomy. This competition will be open to a group of at least 20 students primarily students in agriculture and food to which is added at least one student from the Faculties of Engineering, Economics, Arts, History and Letters, which will form the basis of a laboratory. interdisciplinary generator of innovative ideas. The student projects will be evaluated by the project team, representatives of ULBS and the City Hall of Sibiu, and the winners will continue the development of project ideas (film), together with the project team. Volunteer students will design, create and manage a website for the project and a leaflet. During the project, two editions of a Sibiu traditional gastronomy fair and a conference on Principles and values for the future of Sibiu cultural gastronomy are scheduled. The events will take place in the spaces offered by the university. The purpose of the Conference is to discuss the strengths and weaknesses of the development of cultural gastronomy in Sibiu and will end with the creation of a database on cultural gastronomy, a document that will be transferred to Sibiu City Hall to be used as support material in implementing the Cultural Agenda and promoted in the local community.