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Arbëreshë Cuisine
The Arbëreshë cuisine (; ) is the cuisine of the Arbëreshë people in Italy. It has been significantly influenced by Albanian cuisine, Albanian and Italian cuisine. See also * Albanian cuisine * Italian cuisine * Arbëreshë people * Tumacë me tulë References Albanian cuisine, Albanian cuisine Italian cuisine Arbëreshë culture {{italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arbëreshë People
The Arbëreshë (; sq, Arbëreshët e Italisë; it, Albanesi d'Italia), also known as Albanians of Italy or Italo-Albanians, are an Albanian ethnolinguistic group in Southern Italy, mostly concentrated in scattered villages in the region of Calabria and, to a lesser extent, in the regions of Abruzzo, Apulia, Basilicata, Campania, Molise and Sicily. They are the descendants of Albanian refugees who fled Albania, and later some from Morea between the 14th and the 18th centuries following the Ottoman conquest of the Balkans. During the Middle Ages, the Arbëreshë settled in the Kingdom of Naples in several waves of migration, following the establishment of the Kingdom of Albania, the death of the Albanian national hero Gjergj Kastrioti Skënderbeu and the gradual conquest of the Byzantine Empire by the Ottomans. Their culture is determined by the main features that are found in language, Byzantine Rite Catholic religion, traditional costume, customs, art and gastro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Cuisine
Albanian cuisine ( ) is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts. Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian code of honour, called ''besa'', resulted to look after guests and strangers as an act of recognition and gratitude. Albanian cuisine can be divided into three major regional cuisines. The cuisine of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ina Vandebroek
Ina Vandebroek is an ethnobotanist working in the areas of floristics, ethnobotany and community health. Since 2005, she has worked at The New York Botanical Garden in the Institute of Economic Botany. She has worked on ethnobotanical projects in North America, the Caribbean, and South America. Education In 1991, Vandebroek received a BSc. in biology from Ghent University in Belgium with research in the fields of morphology and systematics. Her undergraduate dissertation was on the effects of naloxone and apomorphine on captivity-induced stereotyped behavior in the bank vole ('' Clethrionomys glareolus''). In 1998, she received a Ph.D. in Medical Sciences from Ghent University with a graduate dissertation titled "Research into the neurobiochemical background of captivity-induced stereotyped behavior in the bank vole ( Clethrionomys glareolus): ethopharmacology and intra-cerebral microdialysis". Career Ghent University From 2000 until 2002, Vandebroek worked as a postdo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tumacë Me Tulë
Tumact me tulez (''tumacë me tulë'' in Albanian) is a pasta dish from southern Italy, specifically Basilicata, of Arbëreshe origin. The name means "tagliatelle with bread crumbs". The dish is typical of Barile, a village in the province of Potenza where Albanian Christians settled in the 15th century to escape the Ottoman invasion of the Balkans. Its preparation was historically connected with particular events such as weddings, Saint Joseph's Day and Christmas. Despite its Arbëreshe origin, the dish has blended with local cuisine over time. Tumact me tulez is served with tomato filets (or tomato sauce) and anchovy, in addition to fried bread crumbs, chopped walnuts, garlic and parsley. Dried chili pepper can be added. Pier Paolo Pasolini, who arrived in Barile for the shooting of his film '' The Gospel According to St. Matthew'' (1964), expressed appreciation for the dish. A local festival ( sagra) dedicated to the dish has been held since 1997. In 2018, American ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
