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Hearty Romanian Dishes

© Lee Ward

Appalachia is geographically isolated by the rough terrain, which makes building roads difficult. In fact, individually, Appalachians have been isolated for many years. Many of those who settled the region found it so difficult to navigate that they found their place in the hills and they never left. Their families continue to dwell here.

Linguists have said that in some places, contact with the outside world has been so insignificant that the accents of the people here have changed little since their ancestors from Ireland, Scotland and Wales arrived here 200 years ago.

Then there are those of us who descended from natives of other lands.

In the late 1800s, coal mining boomed in West Virginia, and continued to do so for years to come. To feed the industry with workers, one approach coal companies took was to recruit immigrants who had mining experience. Company representatives would travel to Ellis Island in search of new arrivals looking for mining work. This was responsible for the influx of Poles, Italians, Romanians, Hungarians and others to the area.

This was also responsible for an infusion of excitement into our culinary expertise. My father descended from Romanians who apparently came here for the mining work. (I know little about his side of the family; I was adopted and am lucky to know enough to make an assumption). Since learning a little about my heritage, I have developed an interest in Romanian food and I find it very hearty.

An adoptive uncle of mine married a Hungarian woman whose family came to the area to mine coal as well. In my studies of Romania, I have learned the land which is Romania has, from time to time, been part of Hungary as a result of war and boundary disputes. This has resulted in Hungary having a profound influence on Romanian culture and cuisine.

Romania was founded by the Romans during the time of the empire, so Italian food has a prominent place in Romania. In addition, Romania is positioned at the crossroads between the East and the West, making it a place where an eclectic combination of influences on food comes together.

In addition, French cuisine rears its head in the Romanian kitchen. Wealthy Romanians down through history have sent their children to French finishing schools. Students quickly developed a taste for French food and returned home with a demand for it. That's where the rich cream sauces and brains come in.