of cultural practices linked to gastronomy and rural life. Furthermore, the legal structuring of agrotourism reflects an evolving recognition within Albanian policymaking that food systems and rural spaces are not discrete sectors but interdependent domains. The inclusion of agrotourism in national strategies on agriculture, tourism, and rural development underlines its integrative function.42 When properly regulated and supported, agrotourism can therefore operate as a platform for implementing cross-sectoral policies, aligning objectives in agriculture, cultural heritage, food quality, and sustainable tourism. As the intersectoral and overarching mode of regulation continues to develop, it becomes essential to prioritise a more integrated, community-centred, and culturally grounded approach. In this context, Lixinski argues that legal frameworks should reflect the social meaning, historical continuity, and cultural distinctiveness of food, rather than focusing solely on its economic value.43 III. LEGAL RECOGNITION AND INSTITUTIONAL PROTECTION OF GASTRONOMY AS INTANGIBLE CULTURAL HERITAGE The UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage (2003)44 is the primary international instrument for the protection of non-material cultural forms, including gastronomic traditions. Article 2(1) of the Convention provides a holistic definition of ICH, encompassing “practices, representations, expressions, knowledge, [and] skills… that communities… recognise as part of their cultural heritage.” Critically, Article 2(2)(d) includes “knowledge and practices concerning nature and the universe,” a category probably intended to embrace culinary traditions, agricultural rituals, and traditional food preparation. As observed, the UNESCO Convention for the Safeguarding of Intangible Cultural Heritage does not provide a precise or exhaustive definition of “gastronomy” as such. Rather, it offers an open framework in which culinary practices may be recognised when they meet certain criteria related to tradition, intergenerational transmission, and cultural identity. This interpretative openness has enabled diverse food-related expressions—from the 42 Regjistri Elektroni për Njoftimet dhe Konsultimet Publike, ‘Strategjia Kombëtare e Zhvillimit të Agroturizmit në Shqipëri’ (Ministria e Bujqësisë dhe Zhvillimit Rural 31 January 2024) <https://konsultimipublik. gov.al/Konsultime/Detaje/696> accessed 21 August 2025. 43 Lucas Lixinski, ‘Food as Heritage and Multi-Level International Legal Governance’ (2018) 25 International Journal of Cultural Property 469 <https://www.cambridge.org/core/product/identifier/S0940739118000280/ type/journal_article> accessed 19 August 2025. 44 <https://ich.unesco.org/en/convention> (Accessed 22 August 2025). 478 NADA DOLLANI
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