The Ottoman Kitchen

Author: Sarah Woodward
Publisher: Conran Octopus
Category: Cooking
Page: 144
View: 5262

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The Ottomans elaborated and refined the culinary traditions of the entire Eastern Mediterranean region to create a cuisine that is considered one of the world's greatest and most eclectic. This book explores this tradition, offering a collection of practical recipes for up-to-date versions of classic dishes. 100+ color photos.

Ottoman Cuisine

A Rich Culinary Tradition
Author: Omur Akkor
Publisher: Blue Dome Press
ISBN: 1935295667
Category: Cooking
Page: 97
View: 8996

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Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!

Daily Life in the Ottoman Empire

Author: Mehrdad Kia
Publisher: ABC-CLIO
ISBN: 031333692X
Category: History
Page: 294
View: 4889

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• The extensive bibliography provides rich and diverse sources of further reading • An index provides quick reference to the individuals and places mentioned in the text

Der Meisterkoch

Author: Saygin Ersin
Publisher: Hoffmann und Campe
ISBN: 3455002226
Category: Fiction
Page: 320
View: 2487

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Istanbul um 1600, Blütezeit des Osmanischen Reichs. Im Topkapi-Palast kommt ein außergewöhnliches Kind zur Welt, der junge Pascha verfügt über einen absoluten Geschmackssinn. Als der Sultan all seine männlichen Verwandten ermorden lässt, überlebt der Junge das grausame Massaker mithilfe des Küchenchefs. Ihm gelingt die Flucht, und er beginnt seine Lehrjahre. In Bagdad studiert er Sternen- und Naturheilkunde, auf der Insel Hormus unterweist ihn die Herrin der Aromen in Gewürzkunde, die Lehre der Geschmacksrichtungen, und die symbolische Meisterschaft verleiht ihm ein Bibliothekar in Alexandria. Als Meisterkoch kehrt er zurück nach Istanbul, wo er seine große Liebe Kamer, die begnadete Tänzerin, wiederfinden will. Und er hat sich geschworen, Rache zu nehmen für die Ungerechtigkeiten, die ihm als Kind widerfahren sind. Schließlich wähnt er sich am Ziel seines Strebens: die legendäre Palastküche, Inbegriff aller kulinarischer Wonnen, raffiniertester Intrigen und gefährlicher Eifersucht ...

The Middle Eastern Kitchen

Author: Ghillie Basan
Publisher: Hippocrene Books
ISBN: 9780781811903
Category: Cooking
Page: 240
View: 8612

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This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.

Writing Food History

A Global Perspective
Author: Kyri W. Claflin,Peter Scholliers
Publisher: Berg
ISBN: 0857852175
Category: Social Science
Page: 304
View: 2644

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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

On the Noodle Road

From Beijing to Rome, with Love and Pasta
Author: Jen Lin-Liu
Publisher: Penguin
ISBN: 1101616199
Category: Cooking
Page: 400
View: 4145

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A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love. As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

Ottoman Cuisine-A Rich Culinary Tradition

Author: M. Ömür Akkor
Publisher: Işık Yayıncılık Ticaret
ISBN: 1935295314
Category: Cooking
Page: 104
View: 3131

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OTTOMAN CUISINE (İngilizce) The Ottoman Empire lasted for 600 years and stretched across three continents at its height. There was an extraordinary diversity of cultures, flora, and fauna across this vast empire—and that meant for a rich, varied cuisine. Going all the way back to earliest Ottoman cookbooks, chef M. Ömür Akkor, has collected a rich sampling of Ottoman meals. These recipes, taken from the great chefs of the Ottoman’s great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!


A Taste of Morocco, Turkey, and Lebanon
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307493970
Category: Cooking
Page: 352
View: 5741

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In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

Constructing Ottoman Beneficence

An Imperial Soup Kitchen in Jerusalem
Author: Amy Singer
Publisher: SUNY Press
ISBN: 0791488764
Category: History
Page: 240
View: 9756

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Presents the political, social, and cultural context behind Ottoman charity.

The Ottoman Middle East

Studies in Honor of Amnon Cohen
Author: Eyal Ginio,Elie Podeh
Publisher: BRILL
ISBN: 9004262962
Category: History
Page: 282
View: 3075

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The Ottoman Middle East discusses various political, social, cultural and economic aspects of the Ottoman Middle East. By using various textual and visual documents, produced in the Ottoman Empire, the collection offers new insights into the matrix of life under Ottoman rule.

The Ottoman Empire and the World around it

Author: Suraiya Faroqhi
Publisher: I.B.Tauris
ISBN: 0857730231
Category: History
Page: 304
View: 6841

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In Islamic law the world was made up of the House of Islam and the House of War with the Ottoman Sultan - the perceived successor to the Caliphs - supreme ruler of the Islamic world. However, Suraiya Faroqhi demonstrates that there was no iron curtain between the Ottoman and other worlds but rather a long-established network of diplomatic, financial, cultural and religious connections. These extended to the empires of Asia and the modern states of Europe. Faroqhi’s book is based on a huge study of original and early modern sources, including diplomatic records, travel and geographical writing, as well as personal accounts. Its breadth and originality will make it essential reading for historians of Europe and the Middle East. ‘An illuminating book by one of the world’s leading experts on Ottoman history’- Noel Malcom, Sunday Telegraph

Transformation of Muslim Mystical Thought in the Ottoman Empire

Author: John J Curry
Publisher: Edinburgh University Press
ISBN: 0748686916
Category: Religion
Page: 352
View: 2916

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Based on careful study of the substantial and largely unpublished manuscript legacy left by the Halveti mystical order, one of the most influential Sufi orders in the Ottoman Empire, this is a history of the rise and spread of its Sa'baniyye branch betwee

Mamluks and Ottomans

Studies in Honour of Michael Winter
Author: David J Wasserstein,Ami Ayalon
Publisher: Routledge
ISBN: 1136579176
Category: History
Page: 262
View: 2486

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Focusing on Near Eastern history in Mamluk and Ottoman times, this book, dedicated to Michael Winter, stresses elements of variety and continuity in the history of the Near East, an area of study which has traditionally attracted little attention from Islamists. Ranging over the period from the thirteenth to the nineteenth century, the articles in this book look at the area from Istanbul down through Syria and Palestine to Arabia, the Yemen and the Sudan. The articles demonstrate the great wealth of the materials available, in a wide variety of languages, from archival documents to manuscripts and art works, as well as inscriptions and buildings, police records and divorce documentation. The topics covered are equally as varied and include Dufism, the festival of Nabi Musa, military organisations, doctors, and charity to name but a few.

World Kitchen Morocco

Author: Murdoch Books Test Kitchen
Publisher: Allen & Unwin
ISBN: 1742665004
Category: Cooking
Page: 256
View: 2607

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World Kitchen Morocco explores the ways in which geography, climate, culture and tradition have shaped one of the world's most popular cuisines. It takes a look at the behind-the-scenes world of growers, artisans, chefs and home cooks, whose passion for produce helps maintain and reinterpret the regional styles and flavours of Morocco's rich and varied food. More than 100 recipes including street food, festive food, seafood specialties, tagines, breads, vegetable dishes and pastries.

Frontiers of the Ottoman Imagination

Studies in Honour of Rhoads Murphey
Author: N.A
Publisher: BRILL
ISBN: 900428351X
Category: History
Page: 330
View: 1815

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In Frontiers of the Ottoman Imagination Marios Hadjianastasis has created a collection of the latest scholarship on diverse topics in Ottoman studies.

A Monetary History of the Ottoman Empire

Author: Sevket Pamuk,Professor of Economic History Sevket Pamuk
Publisher: Cambridge University Press
ISBN: 9780521441971
Category: Business & Economics
Page: 276
View: 6553

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An important book on the monetary history of the Ottoman empire by a leading economic historian.