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Author: Nicolas Trépanier
Publisher: University of Texas Press
ISBN: 0292761899
Category : History
Languages : en
Pages : 262
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Book Description
Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced legal documents in Arabic, literary texts in Persian, and some of the earliest written works in the Turkish language. Yet the cultural landscape that emerged as a result has received very little attention—until now. Investigating daily life in Anatolia during the fourteenth century, Foodways and Daily Life in Medieval Anatolia draws on a creative array of sources, including hagiographies, archaeological evidence, Sufi poetry, and endowment deeds, to present an accessible portrait of a severely under-documented period. Grounded in the many ways food enters the human experience, Nicolas Trépanier’s comprehensive study delves into the Anatolian preparation of meals and the social interactions that mealtime entails—from a villager’s family supper to an elaborately arranged banquet—as well as the production activities of peasants and gardeners; the marketplace exchanges of food between commoners, merchants, and political rulers; and the religious landscape that unfolded around food-related beliefs and practices. Brimming with enlightening details on such diverse topics as agriculture, nomadism, pastoralism, medicine, hospitality, and festival rituals, Foodways and Daily Life in Medieval Anatolia presents a new understanding of communities that lived at a key juncture of world history.
Author: Nicolas Trépanier
Publisher: University of Texas Press
ISBN: 0292761899
Category : History
Languages : en
Pages : 262
Get Book Here
Book Description
Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced legal documents in Arabic, literary texts in Persian, and some of the earliest written works in the Turkish language. Yet the cultural landscape that emerged as a result has received very little attention—until now. Investigating daily life in Anatolia during the fourteenth century, Foodways and Daily Life in Medieval Anatolia draws on a creative array of sources, including hagiographies, archaeological evidence, Sufi poetry, and endowment deeds, to present an accessible portrait of a severely under-documented period. Grounded in the many ways food enters the human experience, Nicolas Trépanier’s comprehensive study delves into the Anatolian preparation of meals and the social interactions that mealtime entails—from a villager’s family supper to an elaborately arranged banquet—as well as the production activities of peasants and gardeners; the marketplace exchanges of food between commoners, merchants, and political rulers; and the religious landscape that unfolded around food-related beliefs and practices. Brimming with enlightening details on such diverse topics as agriculture, nomadism, pastoralism, medicine, hospitality, and festival rituals, Foodways and Daily Life in Medieval Anatolia presents a new understanding of communities that lived at a key juncture of world history.
Author: Patricia Blessing
Publisher: Edinburgh University Press
ISBN: 1474411304
Category : Architecture
Languages : en
Pages : 312
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Book Description
Anatolia was home to a large number of polities in the medieval period. Given its location at the geographical and chronological juncture between Byzantines and the Ottomans, its story tends to be read through the Seljuk experience. This obscures the multiple experiences and spaces of Anatolia under the Byzantine empire, Turko-Muslim dynasties contemporary to the Seljuks, the Mongol Ilkhanids, and the various beyliks of eastern and western Anatolia. This book looks beyond political structures and towards a reconsideration of the interactions between the rural and the urban; an analysis of the relationships between architecture, culture and power; and an examination of the region's multiple geographies. In order to expand historiographical perspectives it draws on a wide variety of sources (architectural, artistic, documentary and literary), including texts composed in several languages (Arabic, Armenian, Byzantine Greek, Persian and Turkish). Original in its coverage of this period from the perspective of multiple polities, religions and languages, this volume is also the first to truly embrace the cultural complexity that was inherent in the reality of daily life in medieval Anatolia and surrounding regions.
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
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Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: J. Michelle Coghlan
Publisher: Cambridge University Press
ISBN: 1108561195
Category : Literary Criticism
Languages : en
Pages : 315
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Book Description
This Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children's literature. Topics covered include mealtime decorum in Chaucer, Milton's culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women's culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children's literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and 'dude food' in contemporary food blogs. Featuring a chronology of key publication and historical dates and a comprehensive bibliography of further reading, this Companion is an indispensible guide to an exciting field for students and instructors.
Author: Kate Franklin
Publisher: Univ of California Press
ISBN: 0520380932
Category : History
Languages : en
Pages : 206
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Book Description
A free open access ebook is available upon publication. Learn more at www.luminosoa.org. Widely studied and hotly debated, the Silk Road is often viewed as a precursor to contemporary globalization, the merchants who traversed it as early agents of cultural exchange. Missing are the lives of the ordinary people who inhabited the route and contributed as much to its development as their itinerant counterparts. In this book, Kate Franklin takes the highlands of medieval Armenia as a compelling case study for examining how early globalization and everyday life intertwined along the Silk Road. She argues that Armenia—and the Silk Road itself—consisted of the overlapping worlds created by a diverse assortment of people: not only long-distance travelers but also the local rulers and subjects who lived in Armenia’s mountain valleys and along its highways. Franklin guides the reader through increasingly intimate scales of global exchange to highlight the cosmopolitan dimensions of daily life, as she vividly reconstructs how people living in and passing through the medieval Caucasus understood the world and their place within it. With its innovative focus on the far-reaching implications of local practices, Everyday Cosmopolitanisms brings the study of medieval Eurasia into relation with contemporary investigations of cosmopolitanism and globalization, challenging persistent divisions between modern and medieval, global and quotidian.
Author: Febe Armanios
Publisher: Oxford University Press
ISBN: 0190269065
Category : History
Languages : en
Pages : 401
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Book Description
Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? Here Middle Eastern historians Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day. Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings. As in Judaism and among certain Christian sects, Islamic food traditions make distinctions between clean and impure, and dietary choices and food preparation reflect how believers think about broader issues. Traditionally, most halal interpretations focused on animal slaughter and the consumption of intoxicants. Muslims today, however, must also contend with an array of manufactured food products--yogurts, chocolates, cheeses, candies, and sodas--filled with unknown additives and fillers. To help consumers navigate the new halal marketplace, certifying agencies, government and non-government bodies, and global businesses vie to meet increased demands for food piety. At the same time, blogs, cookbooks, restaurants, and social media apps have proliferated, while animal rights and eco-conscious activists seek to recover halal's more wholesome and ethical inclinations. Covering practices from the Middle East and North Africa to South Asia, Europe, and North America, this timely book is for anyone curious about the history of halal food and its place in the modern world.
Author: A. C. S. Peacock
Publisher: Cambridge University Press
ISBN: 1108499368
Category : History
Languages : en
Pages : 313
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Book Description
A new understanding of the transformation of Anatolia to a Muslim society in the thirteenth-fourteenth centuries based on previously unpublished sources.
Author: Nicholas Morton
Publisher: Basic Books
ISBN: 1541616294
Category : History
Languages : en
Pages : 433
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Book Description
How the Mongol invasions of the Near East reshaped the balance of world power in the Middle Ages For centuries, the Crusades have been central to the story of the medieval Near East, but these religious wars are only part of the region’s complex history. As The Mongol Storm reveals, during the same era the Near East was utterly remade by another series of wars: the Mongol invasions. In a single generation, the Mongols conquered vast swaths of the Near East and upended the region’s geopolitics. Amid the chaos of the Mongol onslaught, long-standing powers such as the Byzantines, the Seljuk Turks, and the crusaders struggled to survive, while new players such as the Ottomans arose to fight back. The Mongol conquests forever transformed the region, while forging closer ties among societies spread across Eurasia. This is the definitive history of the Mongol assault on the Near East and its enduring global consequences.
Author: Christine Isom-Verhaaren
Publisher: Indiana University Press
ISBN: 0253019486
Category : History
Languages : en
Pages : 384
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Book Description
Living in the Ottoman Realm brings the Ottoman Empire to life in all of its ethnic, religious, linguistic, and geographic diversity. The contributors explore the development and transformation of identity over the long span of the empire's existence. They offer engaging accounts of individuals, groups, and communities by drawing on a rich array of primary sources, some available in English translation for the first time. These materials are examined with new methodological approaches to gain a deeper understanding of what it meant to be Ottoman. Designed for use as a course text, each chapter includes study questions and suggestions for further reading.
Author: Daphna Ephrat
Publisher: BRILL
ISBN: 9004444270
Category : Reference
Languages : en
Pages : 551
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Book Description
Saintly Spheres and Islamic Landscapes explores the creation, expansion, and perpetuation of the material and imaginary spheres of spiritual domination and sanctity that surrounded Sufi saints and became central to religious authority, Islamic piety, and the belief in the miraculous. The cultural and social constructs of Islamic sainthood and the spatial inscription of saintly figures have fascinated and ignited scholars across a range of disciplines. By bringing together a broad scope of perspectives and case studies, this book offers the reader the first comprehensive, albeit variegated, exposition of the evolution of saintly spheres and the emplacements of spiritual power in the Muslim world across time and place. Contributors: Angela Andersen, Irit Back, Devin DeWeese, Daphna Ephrat, Jo-Ann Gross, Nathan Hofer, Ayfer Karakaya-Stump, Sara Kuehn, Bulle Tuil Leonetti, Silvia Montenegro, Alexandre Papas, Paulo G. Pinto, Fatima Quraishi, Eric Ross, Itzchak Weismann, Pnina Werber, and Ethel Sara Wolper.
