Within the field of the ethnographic study, this essay is an attempt to describe the nutrition of Moldavian Hungarians from an ethnographic angle. The food culture of Moldavian villages is little known, which necessitated an initial survey and description of nutritional data. The place and role, trouble and joy of eating is presented in real-life situations, providing passages from the discussions with the etnographer and with one another. These are recorded by the anthropological method called ’thick description’. The time period examined in this essay displays a sharp dividing line in the zone of the 1960s and 1970s in this region. As in other areas of work and lifestyle, the succession of changes in food culture accelerated significantly in this period. To this date no comparative study has been conducted in ethnographical descriptions, although there are sporadical references to European-Hungarian parallels in literature. However, the study of food culture in the Moldavian region has implications in wider European contexts for two main reasons. On one hand, the region has been maintaining a continuity of earlier European strategies which are elsewhere known only from written sources, thus the practice and place of these within the entire structure of nutrition are still accessible to study. Such a characteristics are the medieval European two-meal system, the preference for sour fl avours, the proportion of cooked and baked grain dishes, and so on. On the other hand, the most important period of transformation in Modern Europe is happening right in front of the researcher’s eyes. It becomes possible to follow the order of integration of external, often close urban patterns and observe the aspects that were ready for a change in the villages, the social layer which initiated these changes, and the tensions created by them.