FEBRUARY 2010 – SOUTHEAST EUROPE: PEOPLE AND CULTUREWelcome to the February newsletter edition of Southeast Europe: People and Culture! The days in most parts of Europe are getting longer and spring is perceptibly on its way. This does not mean however that the time for winter sports is over. This month, join Southeast Europe: People and Culture for a trip to Croatia’s ski slopes. Also discover how ‘more light’ is not just a natural phenomenon at this time of year, but an exciting Albanian literary journal and experience an authentic Southeast European Carnival in the former Yugoslav Republic of Macedonia... |
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THIS MONTH’S NEW FEATURES This month, we take you to Vevčani, in the former Yugoslav Republic of Macedonia, where locals usher in New Year according to the Julian calendar through a number of local traditions, both elaborate and intimate at the same time. We also visit Albania and meet multitalented author and translator Mira Meksi, whose journal ‘Mehr Licht’ promotes the best in Albanian literary culture. |
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"Mehr Licht 2010" Literature Prize for Best Albanian Cultural Essay Running already for 15 years, the journal ‘Mehr Licht’ ('more light') is one of the foremost literary journals in Albania. Southeast Europe: People and Culture speaks to the magazine’s founder Mira Meksi about her novels and inspirations as well as her journal’s new literary prize. Exuberant Welcome to the New Year Not content with celebrating New Year’s Eve only once, the villagers of Vevčani in the former Yugoslav Republic of Macedonia repeat the experience on 13 January in honour of the Orthodox Christian Julian calendar’s New Year. A mixture of grotesque costumes, satire and carnival enthusiasm make this an experience that has to be seen to be believed.
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WHAT’S ONFEST 2011, Belgrade, Serbia Ankara Premiere of Fazil Say’s Istanbul Symphony, Ankara, Turkey |
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RECIPE FROM THE REGIONThis month’s recipe comes from Montenegro. Try traditional Carp in a Frying Pan! Love to cook food from Southeast Europe? Why not share the taste of the region and send your traditional recipes to: |
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