Starting with food : culinary approaches to Ottoman history /
Food is a marker of identity, culture, and class, and it denotes power, routine, leisure, and celebration. Despite its importance to every aspect of historical research, this topic has not been sufficiently explored in Ottoman history. This volume places the study of food in the mainstream of Ottoma...
| Други автори: | Singer, Amy. |
|---|---|
| Формат: | Книга |
| Език: | English |
| Публикувано: |
Princeton :
Markus Wiener Publishers,
2011.
|
| Предмети: |
Съдържание:
- Starting without Food: Fasting and the Early Mawlaw Order / Nicolas Trepanier
- - State Meets Society: A Study of Bozakh Bursa / Iklil O. Sekçuk
- - Blending In and Separating Out: Sixteenth-Century Anatolian Armenian Food and Feasts / Rachel Goshgarian
- - The "Michelin Guide" to Public Kitchens in the Ottoman Empire / Amy Singer
- - Ahmed Iʹs Hunting Parties: Feasting in Adversity, Enhancing the Ordinary / Tulay Artan
- - "Mr. Turkey Goes to Turkey," Or: How an Eighteenth-Century Dutch Diplomat Lunched at Topkapi Palace / Joanita Vroom.