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Author: Priscilla Mary Isin Publisher: Reaktion Books ISBN: 1780239394 Category : Cooking Languages : en Pages : 280
Book Description
The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens 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. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. Drawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.
Author: Priscilla Mary Isin Publisher: Reaktion Books ISBN: 1780239394 Category : Cooking Languages : en Pages : 280
Book Description
The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens 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. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. Drawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.
Author: Andrew Dalby Publisher: Tauris Parke ISBN: 9781838600365 Category : Cooking Languages : en Pages : 272
Book Description
For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's "Tastes of Byzantium" now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, "Tastes of Byzantium" is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.
Author: Victoria De Grazia Publisher: Harvard University Press ISBN: 9780674031180 Category : Business & Economics Languages : en Pages : 620
Book Description
The most significant conquest of the twentieth century may well have been the triumph of American consumer society over Europe's bourgeois civilization. It is this little-understood but world-shaking campaign that unfolds in de Grazia's account of how the American standard of living defeated the European way of life and achieved the global cultural hegemony that is both its great strength and its key weakness today. Tracing the peculiar alliance that arrayed New World salesmanship, statecraft, and standardized goods against the Old World's values of status, craft, and good taste, de Grazia describes how all alternative strategies fell before America's consumer-oriented capitalism--first the bourgeois lifestyle, then the Third Reich's command consumption, and finally the grand experiment of Soviet-style socialist planning.--From publisher description.
Author: Pekka Hamalainen Publisher: Yale University Press ISBN: 0300215959 Category : History Languages : en Pages : 543
Book Description
The first comprehensive history of the Lakota Indians and their profound role in shaping America's history Named One of the New York Times Critics' Top Books of 2019 - Named One of the 10 Best History Books of 2019 by Smithsonian Magazine - Winner of the MPIBA Reading the West Book Award for narrative nonfiction "Turned many of the stories I thought I knew about our nation inside out."--Cornelia Channing, Paris Review, Favorite Books of 2019 "My favorite non-fiction book of this year."--Tyler Cowen, Bloomberg Opinion "A briliant, bold, gripping history."--Simon Sebag Montefiore, London Evening Standard, Best Books of 2019 "All nations deserve to have their stories told with this degree of attentiveness"--Parul Sehgal, New York Times This first complete account of the Lakota Indians traces their rich and often surprising history from the early sixteenth to the early twenty-first century. Pekka Hämäläinen explores the Lakotas' roots as marginal hunter-gatherers and reveals how they reinvented themselves twice: first as a river people who dominated the Missouri Valley, America's great commercial artery, and then--in what was America's first sweeping westward expansion--as a horse people who ruled supreme on the vast high plains. The Lakotas are imprinted in American historical memory. Red Cloud, Crazy Horse, and Sitting Bull are iconic figures in the American imagination, but in this groundbreaking book they emerge as something different: the architects of Lakota America, an expansive and enduring Indigenous regime that commanded human fates in the North American interior for generations. Hämäläinen's deeply researched and engagingly written history places the Lakotas at the center of American history, and the results are revelatory.
Author: Saliha Mahmood Ahmed Publisher: Quercus ISBN: 9781473678569 Category : Cooking Languages : en Pages : 0
Book Description
From winner of MasterChef 2017, Saliha Mahmood Ahmed, comes the next chapter in our love affair with the food of the Indian sub-continent. Saliha Mahmood Ahmed, who won over the MasterChef judges with her fusion of Indo-Persian food, has written a book that will delight. Drawing on the rich culinary heritage of the region and her own travels in modern-day India and Pakistan, the recipes are bang up-to-date and will inspire 21st century food lovers. Steeped in Persian flavors, Khazana, which means treasure trove, is a cookbook that promises to become a much-loved classic, introducing recipes like Smoked Chicken & Basil Kebabs with Beetroot Basil Salad & Beetroot Buttermilk Raita, Mughul Baked Cod Korma and Crème Fraîche & Rose Ice Cream with Honey-glazed Figs.
Author: Mary Isin Publisher: I.B. Tauris ISBN: 9781848858985 Category : Cooking Languages : en Pages : 336
Book Description
One hundred sculpted sugar lions, baklava the size of cartwheels a thousand layers thick, helva made in memory of the dead, rose jam in a hundred pots of Dresden china, violet sherbet for the sultan, and parrots addicted to sugar . . . the stories behind Turkey's huge variety of sweets and puddings, valued not only for their taste but as symbols of happiness, good fortune, and goodwill, are as fascinating as their flavor. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, and Egypt.
Author: Priscilla Mary Isin
Author: Priscilla Mary Isin
Author: Amy Singer
Author: Andrew Dalby
Author: Victoria De Grazia
Author: 
Author: G. W. Andrew
Author: Pekka Hamalainen
Author: James Richard Ainsworth Davis
Author: Saliha Mahmood Ahmed
Author: Mary Isin