Birinci Milletlerarası Yemek Kongresi PDF Download
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Author: Feyzi Halıcı
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 380
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Author: Feyzi Halıcı
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 380
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Author: Feyzi Halıcı
Publisher: Konya Kultur Ve Turizm Vakf
ISBN:
Category : Cookery
Languages : en
Pages : 310
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Author: Feyzi Halıcı
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 356
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Author: Priscilla Mary Isin
Publisher: Reaktion Books
ISBN: 1780239394
Category : Cooking
Languages : en
Pages : 273
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This meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades has been too narrowly viewed through orientalist spectacles. The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. The book draws on everything from archival documents to poetry and features more than one hundred delectable illustrations.
Author:
Publisher:
ISBN:
Category : Decoration and ornament
Languages : en
Pages : 312
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Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1903018994
Category : Cooking
Languages : en
Pages : 304
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Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
Author: Andrew Dalby
Publisher: Routledge
ISBN: 1134969856
Category : History
Languages : en
Pages : 338
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Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Author: Elif Akçetin
Publisher: BRILL
ISBN: 9004353453
Category : History
Languages : en
Pages : 591
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Eighteenth-century consumers of the Qing and Ottoman empires had access to an increasingly diverse array of goods, from home furnishings to fashionable clothes and new foodstuffs. While this tendency was of shorter duration and intensity in the Ottoman world, some urbanites of the sultans’ realm did enjoy silks, coffee, and Chinese porcelain. By contrast, a vibrant consumer culture flourished in Qing China, where many consumers flaunted their fur coats and indulged in gourmet dining. Living the Good Life explores how goods furthered the expansion of social networks, alliance-building between rulers and regional elites, and the expression of elite, urban, and gender identities. The scholarship in the present volume highlights the recently emerging “material turn” in Qing and Ottoman historiographies and provides a framework for future research. Contributors: Arif Bilgin, Michael G. Chang, Edhem Eldem, Colette Establet, Antonia Finnane, Selim Karahasanoglu, Lai Hui-min, Amanda Phillips, Hedda Reindl-Kiel, Martina Siebert, Su Te-Cheng, Joanna Waley-Cohen, Wang Dagang, Wu Jen-shu, Yıldız Yılmaz, and Yun Yan.
Author: Milletlerarası Türk Halk Kültürü Kongresi (4, 1991, Antalya)
Publisher:
ISBN:
Category : Folk literature, Turkish
Languages : tr
Pages : 256
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Author:
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 256
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