Format:
1 Online-Ressource (VI, 305 Seiten)
,
Illustrationen
ISBN:
9783447197922
Series Statement:
Interdisziplinäre Studien zum östlichen Europa Band 6
Content:
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) -- 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 -- Özge Samancı: Food Culture in the Balkan Peninsula through the Views of Nineteenth Century Travelers' Accounts -- Uroš 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 -- Christoph K. Neumann: Rakı Consumption and Production in Istanbul in the Nineteenth Century and Today -- Maya Petrovich: How to Navigate the Oceans on a Tomato: Tracing the Ottoman güveç
Content:
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:
Einführung: "This volume collects contributions to a conference, organized for the research group "Ottoman Europe", at Justus Liebig University Giessen in 2015"
Additional Edition:
ISBN 9783447111072
Additional Edition:
Erscheint auch als Druck-Ausgabe From Kebab to Ćevapčići Wiesbaden : Harrassowitz Verlag, 2018 ISBN 9783447111072
Additional Edition:
ISBN 3447111070
Language:
English
Subjects:
Ethnology
Keywords:
Balkanhalbinsel
;
Speise
;
Lebensmittel
;
Konferenzschrift
Author information:
Blaszczyk, Arkadiusz
Author information:
Rohdewald, Stefan 1972-
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