Bibliotheca Cisorientalia PDF Download
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Author: Richard W. Bevis
Publisher: Boston : G. K. Hall
ISBN:
Category : Reference
Languages : en
Pages : 362
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Book Description
Author: Richard W. Bevis
Publisher: Boston : G. K. Hall
ISBN:
Category : Reference
Languages : en
Pages : 362
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Book Description
Author: Adna Brown
Publisher:
ISBN:
Category : Egypt
Languages : en
Pages : 262
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Book Description
Author: Jack E. Maxfield
Publisher: Orange Grove Texts Plus
ISBN: 9781616100025
Category :
Languages : en
Pages : 0
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Book Description
This free PDF textbook presents Jack E. Maxfield's "A Comprehensive Outline of World History" as originally organized, chronologically by era and across regions within an era. Each chapter covers a period of historical time (e.g. a century). Sections
Author: Priscilla Mary Isin
Publisher: Reaktion Books
ISBN: 1780239394
Category : Cooking
Languages : en
Pages : 273
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Book Description
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: Cyrus Adler
Publisher:
ISBN:
Category : Jews
Languages : en
Pages : 752
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Book Description
Author: Sigfrid Henry Steinberg
Publisher: London ; Melbourne [etc.] : Macmillan ; New York : St. Martin's P.
ISBN:
Category : Chronology, Historical
Languages : en
Pages : 0
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Book Description
Author: Sir Harry Hamilton Johnston
Publisher: Legare Street Press
ISBN: 9781014472748
Category :
Languages : en
Pages : 408
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Benjamin Eli Smith
Publisher:
ISBN:
Category : Biography
Languages : en
Pages : 1148
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Book Description
Author: Francis Hotoman
Publisher: BoD – Books on Demand
ISBN: 3752310847
Category : Fiction
Languages : en
Pages : 126
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Book Description
Reproduction of the original: Franco-Gallia by Francis Hotoman
Author: John Bartholomew
Publisher: Edinburgh Bartholomew 1947.
ISBN:
Category : Atlases
Languages : en
Pages : 200
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Book Description
