Yazar
Samancı, Özge
Basım Tarihi
2020-01-01
Basım Yeri
-
Springer
Tür
Kitap
Dil
İngilizce
Dijital
Evet
Yazma
Hayır
Kütüphane
Özyeğin Üniversitesi
Demirbaş Numarası
978-303014503-3
Kayıt Numarası
e7ec03d0-c700-49b9-ab24-632bcf8914e8
Lokasyon
Gastronomy and Culinary Arts
Tarih
2020-01-01
Örnek Metin
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
