Subiect: In the Bucharest of the 19-th century, the daily food is subject to a chain of chances which needed time to be generalized.
Some new food products appeared, coming from East and West, and together with them come new methods and cooking refinement and also the adeqate cooking tools.
The traditional elements do not dissapear, but coexist with the new
ones.
In time all which proved to be new, but also viable in the conditions of the environment has been assimilated and became traditional.
