Mapping the Culinary Heritage of the Bugeac Steppe: A Strategic Inventory for Community-Based Sustainable Tourism in Gagauzia(Republic of Moldova)

The valorization of intangible cultural heritage represents a cornerstone for developing resilient
and sustainable tourism models in rural areas. Within the framework of the transborder project
CulinaryTrail.eu, this study focuses on the Gagauzia region (Republic of Moldova), a unique
cultural enclave in the Danube basin. Our research aimed to identify, document, and inventory
specific culinary assets that define the identity of the Gagauz community and assess their potential
to catalyze Community-Based Sustainable Tourism (CBST).
The methodology integrated ethnographic field research, semi-structured interviews with local
practitioners, and participatory mapping. The resulting inventory comprises 20 distinct units of
culinary heritage, classified into traditional dishes (e.g., kaurma, gözleme), specific processing
techniques (such as the use of traditional ovens and clay vessels), local beverages, and communitydriven
gastronomic events.
The analysis reveals that these culinary assets are not merely food products, but "living artifacts"
that encode migration history, adaptation to the steppe environment, and social cohesion. We
argue that the systematic integration of this inventory into the Culinary Trail network can:
Redirect tourist flows from oversaturated centers toward the Danubian hinterland—a
territory that remains peripheral yet profoundly authentic;
Ensure economic circularity by establishing direct links between small-scale local producers
and the regional hospitality sector;
Safeguard local biocultural identity by revitalizing authentic recipes and indigenous
ingredients.
The findings presented in this work demonstrate how a data-driven culinary inventory serves as a
vital tool for policymakers and local stakeholders in designing a tourism product that is both
economically viable and culturally respectful.
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