Author
Samancı, Özge
Publication Date
2020-01-01
Publication Place
-
Springer
Type
Book
Language
English
Digital
Yes
Manuscript
No
Library
Özyeğin University
Library Asset ID
978-303014503-3
Record ID
e7ec03d0-c700-49b9-ab24-632bcf8914e8
Library Location
Gastronomy and Culinary Arts
Date
2020-01-01
Sample Text
This chapter offers a broad survey of the history of food and drinking culture in the Ottoman Empire and Modern Turkey covering a time period of more than 700 years. This study aims to present changes and continuities that occurred in the Ottoman culinary culture in more than 600 years. Considering the vast territories of the Ottoman Empire encompassing modern Turkey, most of Southeastern Europe including present day Balkan region, Greece, parts of Ukraine, Middle east, North Africa as far as Algeria, and large part of Arabian Peninsula, it is not easy to make a comprehensive portrait of the food culture in all of the Ottoman territories. Istanbul, the capital city of the Empire as well as the Ottoman palace that represents a model for the rest of the empire, constitutes the subject matter of the chapter. Ottoman palace culinary culture, courtly banquets versus daily food and drinking habits of the common people, food culture in religious communities, and traditional and new table manners are the thematic topics in the chapter. Eating and drinking habits in modern Turkey reflecting a direct continuation from the Ottoman past constitutes another subject.
DOI
10.1007/978-3-030-14504-0_154
