Academic literature on the topic 'Albanian Cooking'

Goal of this research is to improve knowledge about food waste factors in Albanian urban homes, and recommend some policies and actions on how to reduce food waste. Data collected through face-to-face interviewing of 350 urban households in Tirana city are used. The technique of multinomial logistic model and classical regression are used. A four-dimension dependent variable approach is used, to get more consistent results. Income, size of household, number of family members employed, buying food more than needed and cooking more than needed, consumer’s concern about food waste, social status, shopping and post consumption habits, are some major waste factors. Odds and pattern effects of factors are varying according to levels of waste. To show commitment in relation with food waste, Albania should adopt international activities and initiatives, make legal improvements and foster education and awareness activities.

This is the second edition (the first was 2005) of an extremely useful field guide to ceramics in the post-Roman Aegean. It is exceptionally well-illustrated, well cross-referenced, and goes well beyond earlier studies in giving scope to cooking and household wares alongside the better-known tablewares of the Medieval and Post-Medieval periods. Joanita Vroom’s wide involvement in projects across many regions of Aegean Greece, Albania and Mainland Turkey have allowed her firsthand experience of the wide variety of ceramic products in time and space, both from survey and excavation contexts.

Статья посвящена традиционной рождественской кухне арбрешей - потомков албанцев, мигрировавших в Южную Италию с территории Балканского полуострова в XV в. За пять веков своего существования арбрешская гастрономическая культура стала в значительной степени интегрированной с итальянской, но традиционная пища арбрешей продолжает оставаться важным маркером их идентичности. Рождество является одним из важнейших религиозных праздников для арбрешей. Совместная рождественская трапеза, в которой принимают участие не только члены одной семьи, но и родственники, друзья и просто знакомые, выражает идею солидарности, обмена и дружбы и служит поводом вспомнить о многовековых традициях, которые чтут все представители диаспоры и передают из поколения в поколение. Рождественское меню арбрешей отличается разнообразием блюд и способов их приготовления. Несмотря на то что глобализационные процессы вносят свои коррективы в классические рецепты, арбреши по-прежнему сохраняют верность традициям, используя те же ингредиенты и способы приготовления, что и несколько веков назад. Благодаря этому их национальная кухня продолжает оставаться важным механизмом репрезентации и передачи арбрешской культуры. This article is devoted to the traditional Christmas cuisine of the Arbëreshë people, descendants of Albanians who migrated to southern Italy from the Balkan Peninsula in the fifteenth century. Over the five centuries of its existence, Arbëresh gastronomic culture has become largely integrated with the Italian, but despite the rapid development of culinary globalization, traditional Arbëresh food continues to be an important marker of their identity. Christmas is one of the most important religious holidays for the Arbëreshë. These days, representatives of different generations gather at the same table. The Christmas meal, which is attended not only by members of the immediate family, but also by relatives, friends and acquaintances, expresses the idea of group solidarity, interchange and friendship and serves as an occasion to recall the centuries-old traditions that are honored by all members of the Arbëresh diaspora and passed down from generation to generation. The Arbëresh Christmas menu is distinguished by a variety of dishes and ways of preparing them. Despite the fact that globalization processes cause alterations in classic recipes, Arbëreshë strive to remain true to tradition, using the same ingredients and cooking methods as in centuries past. Thanks to this, their national cuisine continues to be an important mechanism for the representation and transmission of Arbëresh culture.

Abstract Objective: To evaluate the culinary content of key messages contained in food-based dietary guidelines (FBDGs) available at the global online repository of the Food and Agriculture Organization of the United Nations (FAO). Design: Document analysis was conducted in August 2021 with data extraction of key messages explicitly related to cooking present in FBDGs. Data were analysed inductively using thematic analysis. Setting: The FAO’s global repository of FBDGs. Participants: n/a. Results: Just over half (n 39; 53.4%) of the 73 FBDGs analysed included at least one key message about cooking. The Latin American and Caribbean FBDGs presented the greatest amount and variety of content about cooking in the key messages, whereas the Near East and North America placed less emphasis on cooking. We identified three themes: (i) healthy food preparation (n 35; 61.4% of the 57 culinary key messages identified); (ii) food hygiene (n 14; 24.6%) and (iii) the promotion of culinary practices (n 7; 12.3%). Albania’s key message covered two themes (food hygiene and healthy food preparation) (n 1; 1,8%). Conclusion: FBDGs are official documents that express recommendations for a healthy diet. As most of these recommendations throughout the world include foods that must be cooked prior to consumption, culinary content should gain more visibility and be presented more broadly in these official documents.