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From kebab to Ćevapčići : foodways in (Post- )Ottoman Europe /
The history of food or acts of cooking, eating and drinking have gained growing attention in the humanities and social sciences in the last decade, elaborating social, political, economic, and cultural dimensions of food and foodways in a global context of consumption. "From Kebab to Ćevapčic...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Wiesbaden :
Harrassowitz Verlag,
2018.
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| Colección: | Interdisziplinäre Studien zum östlichen Europa ;
Bd. 6. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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' 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
- 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