A01=Priscilla Mary Isin
abbasids
Age Group_Uncategorized
Age Group_Uncategorized
agriculture
anthropology
Author_Priscilla Mary Isin
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byzantines
Category1=Non-Fiction
Category=HBTB
Category=WB
Category=WBN
central asian turks
civilization
class
consumption
cooks
COP=United Kingdom
cuisine
culinary
culture
custom
Delivery_Delivery within 10-20 working days
eating
empire
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
etiquette
folklore
food
food laws
foodways
history
history of food
Language_English
military
nonfiction
nutrition
Ottoman empire
Ottomans
PA=Available
politics
Price_€20 to €50
production
PS=Active
regional
restaurants
seljuks
softlaunch
soldiers
sultans
trade
tradition
wealth
Product details
- ISBN 9781780239040
- Dimensions: 190 x 250mm
- Publication Date: 14 May 2018
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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The Ottoman Empire was one of the largest and longest-lasting empires in history. In this powerful and complex empire, the production and consumption of food reflected the lives of people from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political and military spheres. Bountiful Empire: A History of Ottoman Cuisine examines the food of the Ottoman Empire as it changed and evolved over more than five centuries.
Starting with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles.
Priscilla Mary Işın is a food historian based in Istanbul, Turkey. Her publications include A King's Confectioner in the Orient (2003) and Sherbet and Spice (2013), which traces the history of Turkish confectionery and desserts.
