Bountiful Empire

Bountiful Empire PDF

Author: Priscilla Mary Isin

Publisher: Reaktion Books

Published: 2018-05-15

Total Pages: 280

ISBN-13: 1780239394

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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.

The Resources of the Empire: part 1. Ainsworth-Davis, J.R. Crops and fruits.- Vol. 1. part 2. Ainsworth-Davis, J.R. Meat, fish, and dairy produce.- Vol. 2. Duly, S.J. Timber and timber products.- Vol. 3. Ward, J.S.M. Textile fibres and yarns.- Vol. 4. Andrew, G.W. (ed.) Fuel.- Vol. 5. MacLaren, W.A. (comp.) Rubber, tea, and cacao, with special sections on coffee, spices and tobacco.- Vol. 6. Snow, E.C. Leather, hides, skins, and tanning materials.- Vol. 7. Ashe, A.W. and Boorman, H.G.T. Chemicals.- Vol. 8. part 1. Birkett, M.S. Ferrous metals.- Vol. 8. part 2. Penzer, N.M. Non-ferrous metals and other minerals.- Vol. 9. Bolton, E. Richards. Oils, fats, waxes, and resins.- Vol. 10. Stephenson, W. Tetley. Communications

The Resources of the Empire: part 1. Ainsworth-Davis, J.R. Crops and fruits.- Vol. 1. part 2. Ainsworth-Davis, J.R. Meat, fish, and dairy produce.- Vol. 2. Duly, S.J. Timber and timber products.- Vol. 3. Ward, J.S.M. Textile fibres and yarns.- Vol. 4. Andrew, G.W. (ed.) Fuel.- Vol. 5. MacLaren, W.A. (comp.) Rubber, tea, and cacao, with special sections on coffee, spices and tobacco.- Vol. 6. Snow, E.C. Leather, hides, skins, and tanning materials.- Vol. 7. Ashe, A.W. and Boorman, H.G.T. Chemicals.- Vol. 8. part 1. Birkett, M.S. Ferrous metals.- Vol. 8. part 2. Penzer, N.M. Non-ferrous metals and other minerals.- Vol. 9. Bolton, E. Richards. Oils, fats, waxes, and resins.- Vol. 10. Stephenson, W. Tetley. Communications PDF

Author: G. W. Andrew

Publisher:

Published: 1924

Total Pages: 170

ISBN-13:

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Constructing Ottoman Beneficence

Constructing Ottoman Beneficence PDF

Author: Amy Singer

Publisher: State University of New York Press

Published: 2012-02-01

Total Pages: 257

ISBN-13: 0791488764

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Ottoman charitable endowments (waqf) constituted an enduring monument to imperial beneficence and were important instruments of policy. One type of endowment, the public soup kitchen (imaret) served travelers, scholars, pious mystics, and local indigents alike. Constructing Ottoman Beneficence examines the political, social, and cultural context for founding these public kitchens. It challenges long-held notions about the nature of endowments and explores for the first time how Ottoman modes of beneficence provide an important paradigm for understanding universal questions about the nature of charitable giving. A typical and well-documented example was the imaret of Hasseki Hurrem Sultan, wife of Sultan Süleyman I, in Jerusalem. The imaret operated at the confluence of imperial endowment practices and Ottoman food supply policies, while also exemplifying the role of imperial women as benefactors. Through its operations, the imaret linked imperial Ottoman and local Palestinian interests, integrating urban and rural economies.

Tastes of Byzantium

Tastes of Byzantium PDF

Author: Andrew Dalby

Publisher: Tauris Parke

Published: 2019-06-18

Total Pages: 272

ISBN-13: 9781838600365

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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.

Irresistible Empire

Irresistible Empire PDF

Author: Victoria De Grazia

Publisher: Harvard University Press

Published: 2009-07

Total Pages: 620

ISBN-13: 9780674031180

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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.

Cities of Empire

Cities of Empire PDF

Author: Tristram Hunt

Publisher: Macmillan

Published: 2014-11-25

Total Pages: 540

ISBN-13: 0805093087

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"Originally published in the U.K. in 2014 under the title Ten cities that made an empire, by Allen Lane, London."

National Dish

National Dish PDF

Author: Anya von Bremzen

Publisher: Penguin Group

Published: 2024-06-18

Total Pages: 353

ISBN-13: 0735223173

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Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.

Doctor Who and History

Doctor Who and History PDF

Author: Carey Fleiner

Publisher: McFarland

Published: 2017-07-11

Total Pages: 223

ISBN-13: 1476666563

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When Sydney Newman conceived the idea for Doctor Who in 1963, he envisioned a show in which the Doctor and his companions would visit and observe, but not interfere with, events in history. That plan was dropped early on and the Doctor has happily meddled with historical events for decades. This collection of new essays examines how the Doctor's engagement with history relates to Britain's colonial past, nostalgia for village life, Norse myths, alternate history, and the impact of historical decisions on the present.

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