ISBN:
9783447197922
,
3447197927
Language:
English
Pages:
1 Online-Ressource (vi, 305 pages)
Series Statement:
Interdisziplinäre Studien zum östlichen Europa Band 6
Parallel Title:
Erscheint auch als Blaszczyk, Arkadiusz From Kebab to Ćevapčići : Foodways in (Post- )Ottoman Europe
DDC:
394.1209456
Keywords:
Food habits History
;
Food habits History
;
SOCIAL SCIENCE ; Anthropology ; Cultural
;
Food habits
;
History
;
Turkey History Ottoman Empire, 1288-1918
;
Europe
;
Turkey
;
Konferenzschrift
;
Konferenzschrift
Abstract:
Cover; Title Page; Copyright; Table of Contents; Arkadiusz Blaszczyk and Stefan Rohdewald: Introduction: Foodways from Kebab to Ćevapčići and Their Significance in and beyond (Post) Ottoman Europe; Margareta Aslan: The Value of Spices in the Romanian Lands during the Ottoman Suzerainty (Sixteenth-Eighteenth Centuries); Arkadiusz Blaszczyk: Food and the Supernatural: How Shared Perceptions of the Tatars Impacted the Diplomatic Relations between the Ottoman Empire and PolandLithuania (Sixteenth-Seventeenth Centuries)
Abstract:
Castilia Manea-Grgin: Italian Inspired Cookbooks for Romanian and Croatian Aristocracy: A Reality of the Seventeenth Century?Ágnes Drosztmér: From Fast to Feast: Ottoman Food and Consumption in Religious and Urban Contexts (Fifteenth-Sixteenth Centuries); Suraiya Faroqhi: Before Döner: "Fast Food" in PreTanzimat Istanbul; Ali Çaksu: Turkish Coffee as a Political Drink from the Early Modern Period to Today; Vjeran Kursar: "Their God is Their Belly, Their Mother is Their Drunkenness" Bosnian Franciscans on Alcohol Consumption in Ottoman Bosnia
Abstract:
Özge Samancı: Food Culture in the Balkan Peninsula through the Views of Nineteenth Century Travelers' AccountsUroš Urošević: Cooking in the Times of Change: Mahmud Nedim bin Tosun's Aşçıbaşı and the Ottoman Cuisine between Asia and Europe; Aylin Öney Tan: Digesting Change? Westernization and Aliyah as Challenges to the Food Traditions of the Ottoman Turkish Sephardic Community in the Nineteenth and Twentieth Centuries; Burak Onaran: Pork is the Best: Debates on the Islamic Pork Taboo during Early Republican Turkey
Abstract:
Christoph K. Neumann: Rakı Consumption and Production in Istanbul in the Nineteenth Century and TodayMaya Petrovich: How to Navigate the Oceans on a Tomato: Tracing the Ottoman güveç; Mary Neuburger: Savoring the Past? Food and Drink in NineteenthCentury Narratives on Ottoman and PostOttoman Bulgaria; Stefan Detchev: Shopska Salad: From a European Innovation to the National Culinary Symbol ..; Stefan Rohdewald: NeoOttoman Cooking in Turkey in the TwentyFirst Century: Cooking as a Means to Imagine a Common Past and Future; List of Contributors
Note:
Includes bibliographical references
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