Coverart for item
The Resource From kebab to Ćevapčići : foodways in (Post- )Ottoman Europe, edited by Arkadiusz Blaszczyk and Stefan Rohdewald

From kebab to Ćevapčići : foodways in (Post- )Ottoman Europe, edited by Arkadiusz Blaszczyk and Stefan Rohdewald

Label
From kebab to Ćevapčići : foodways in (Post- )Ottoman Europe
Title
From kebab to Ćevapčići
Title remainder
foodways in (Post- )Ottoman Europe
Statement of responsibility
edited by Arkadiusz Blaszczyk and Stefan Rohdewald
Contributor
Editor
Subject
Genre
Language
eng
Member of
Cataloging source
EBLCP
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Blaszczyk, Arkadiusz
  • Rohdewald, Stefan
Series statement
Interdisziplinäre Studien zum östlichen Europa
Series volume
Band 6
http://library.link/vocab/subjectName
  • Food habits
  • Food habits
  • Turkey
  • SOCIAL SCIENCE
  • Food habits
  • Europe
  • Turkey
Label
From kebab to Ćevapčići : foodways in (Post- )Ottoman Europe, edited by Arkadiusz Blaszczyk and Stefan Rohdewald
Instantiates
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 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
Control code
on1076802490
Dimensions
unknown
Extent
1 online resource (vi, 305 pages)
File format
unknown
Form of item
online
Isbn
9783447197922
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctvckxpdd
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)1076802490
Label
From kebab to Ćevapčići : foodways in (Post- )Ottoman Europe, edited by Arkadiusz Blaszczyk and Stefan Rohdewald
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 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
Control code
on1076802490
Dimensions
unknown
Extent
1 online resource (vi, 305 pages)
File format
unknown
Form of item
online
Isbn
9783447197922
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
http://library.link/vocab/ext/overdrive/overdriveId
22573/ctvckxpdd
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)1076802490

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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