Dessislava Dimitrova is a biologist, ethnobotanist and is associate professor at the Bulgarian Academy of Sciences. She is also the coordinator of Slow Food in Bulgaria. In the last 18 years she manages to combine her academic work with her passion of food and traditions maintained by the local communities in Bulgaria and the Balkans. For her food is the quintessence of the wisdom of local people to transform available bio-cultural and environmental resources into intangible heritage.
Latest posts by Dessislava Dimitrova
Bulgarian culinary traditions as a way to restore cultural memory: Granny's forgotten dishes in the village of Antimovo
Local cuisine in a Bulgarian village near Danube river blends Vlahian and Bulgarian traditions, providing attractions for domestic tourists as well as those coming from neighboring Romania and Serbia.
Eastern influences are evident in the cuisine of South East Bulgaria, near the borders of Turkey and Greece. Temenuzhka Mateva promotes tarhana pastry based on recreated recipe of her grandma.
Three women from different corners of Bulgaria have something in common: they believe their vocation is to preserve the local heritage of culinary traditions as part of a collective identity.