The Cambridge World History of Food by
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.
Food Cultures of the World Encyclopedia by
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world-including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison
Foodways and Daily Life in Medieval Anatolia by
Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced legal documents in Arabic, literary texts in Persian, and some of the earliest written works in the Turkish language. Yet the cultural landscape that emerged as a result has received very little attention--until now. Investigating daily life in Anatolia during the fourteenth century, Foodways and Daily Life in Medieval Anatolia draws on a creative array of sources, including hagiographies, archaeological evidence, Sufi poetry, and endowment deeds, to present an accessible portrait of a severely under-documented period. Grounded in the many ways food enters the human experience, Nicolas Tr#65533;panier's comprehensive study delves into the Anatolian preparation of meals and the social interactions that mealtime entails--from a villager's family supper to an elaborately arranged banquet--as well as the production activities of peasants and gardeners; the marketplace exchanges of food between commoners, merchants, and political rulers; and the religious landscape that unfolded around food-related beliefs and practices. Brimming with enlightening details on such diverse topics as agriculture, nomadism, pastoralism, medicine, hospitality, and festival rituals, Foodways and Daily Life in Medieval Anatolia presents a new understanding of communities that lived at a key juncture of world history.
The Illuminated Table, the Prosperous House by
The Illuminated Table, the Prosperous House brings together fourteen articles by researchers from Turkey and a number of European countries such as France, Germany and Poland. These articles deal with two of the major aspects of material culture, namely food and drink on the one hand, and housing on the other. In no society is it indifferent how people eat and drink, dress and dwell; to the contrary these matters are always highly charged on the symbolic level. Ottoman society had achieved a high degree of coherence in many of its aspects, including material culture. Viewed from the opposite angle, this common material culture may count as one of the indicators that made the empire''s remarkably uniform social structure apparent even to the casual viewer. From Sarajevo to Damascus, coffee was drunk from the same kinds of cups, while everywhere, people received their friends seated on raised platforms decked out with rugs and cushions. Moreover the slow and therefore less obvious changes in material culture often had a more profound impact on people''s lives than short-term and more ''noisy'' political conflicts. The transition of the Ottomans from the world of early modern statehood toward modernity was backed up by multiple transformations in the everyday lives of many men and women. Overall, the urban populations of the empire from the sixteenth century onwards developed an increasing degree of sophistication and differentiation in their ways of living. People found new ways of enjoying their food, putting together their domestic environments or presenting themselves in public. During the last few decades the various remnants of Ottoman material life have attracted growing public attention. Ottoman cuisine and vernacular architecture are cherished not only by experts, but also by Turkish urban dwellers increasingly proud of their cultural heritage, to say nothing of tourists. But even so, serious research in these matters has been slow to develop. It is the aim of the present volume to show what avenues research has taken to date, point out the numerous unexploited or under-exploited primary sources and thus to advance our understanding of this important aspect of Ottoman history. The Illuminated Table, the Prosperous House brings together fourteen articles by researchers from Turkey and a number of European countries such as France, Germany and Poland. These articles deal with two of the major aspects of material culture, namely food and drink on the one hand, and housing on the other. In no society is it indifferent how people eat and drink, dress and dwell; to the contrary these matters are always highly charged on the symbolic level. Ottoman society had achieved a high degree of coherence in many of its aspects, including material culture. Viewed from the opposite angle, this common material culture may count as one of the indicators that made the empire''s remarkably uniform social structure apparent even to the casual viewer. From Sarajevo to Damascus, coffee was drunk from the same kinds of cups, while everywhere, people received their friends seated on raised platforms decked out with rugs and cushions. Moreover the slow and therefore less obvious changes in material culture often had a more profound impact on people''s lives than short-term and more ''noisy'' political conflicts. The transition of the Ottomans from the world of early modern statehood toward modernity was backed up by multiple transformations in the everyday lives of many men and women. Overall, the urban populations of the empire from the sixteenth century onwards developed an increasing degree of sophistication and differentiation in their ways of living. People found new ways of enjoying their food, putting together their domestic environments or presenting themselves in public. During the last few decades the various remnants of Ottoman material life have attracted growing public attention. Ottoman cuisine and vernacular architecture are cherished not only by experts, but also by Turkish urban dwellers increasingly proud of their cultural heritage, to say nothing of tourists. But even so, serious research in these matters has been slow to develop. It is the aim of the present volume to show what avenues research has taken to date, point out the numerous unexploited or under-exploited primary sources and thus to advance our understanding of this important aspect of Ottoman history.
Starting with Food by
Food is a marker of identity, culture, and class, and it denotes power, routine, leisure, and celebration. Despite its importance to every aspect of historical research, this topic has not been sufficiently explored in Ottoman history. This volume places the study of food in the mainstream of Ottoman history by analyzing major issues - origins, identity, minorities, Ottomanization, the 'golden age', foreign relations, the nature of modernity - all from the perspective of food. Each chapter relies on elements such as food, foodstuffs, recipes, eating habits, utensils, and vessels as the starting point to explain an aspect of Ottoman history, thus showing how the study of food contributes to the study of the Ottoman Empire in general.
Istanbul and Beyond by 
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