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Item Details
| Title:
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STARTING WITH FOOD
CULINARY APPROACHES TO OTTOMAN HISTORY |
| By: |
Amy Singer (Editor) |
| Format: |
Paperback |
| List price:
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£27.50 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
155876514X |
| ISBN 13: |
9781558765146 |
| Publisher: |
MARKUS WIENER PUBLISHING INC |
| Pub. date: |
27 October, 2010 |
| Pages: |
200 |
| Description: |
Food is a marker of identity, culture, and class, and it denotes power, routine, and celebration. This volume places the study of food in the mainstream of Ottoman history by analyzing major issues - origins, identity, minorities, Ottomanization, the golden age, foreign relations, the nature of modernity - all from the perspective of food. |
| Synopsis: |
Food is a marker of identity, culture, and class, and it denotes power, routine, leisure, and celebration. Despite its importance to every aspect of historical research, this topic has not been sufficiently explored in Ottoman history. This volume places the study of food in the mainstream of Ottoman history by analyzing major issues - origins, identity, minorities, Ottomanization, the 'golden age', foreign relations, the nature of modernity - all from the perspective of food. Each chapter relies on elements such as food, foodstuffs, recipes, eating habits, utensils, and vessels as the starting point to explain an aspect of Ottoman history, thus showing how the study of food contributes to the study of the Ottoman Empire in general. |
| Publication: |
US |
| Imprint: |
Markus Wiener Publishing Inc |
| Returns: |
Non-returnable |
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