mary isin (82 risultati)

Condizione: Like New. Item is in like new condition.

Condizione: New.

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Condizione: As New. Unread book in perfect condition.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: new. Paperback. The Ottoman Empire was one of the largest and longest-lasting empires in history. In this powerful and complex empire, the production and consumption of food reflected the lives of people from sultans to soldiers. Food bound people of different classes and background together, defining identity and serving symbolic functions in the social, religious, political and military spheres.Bountiful Empire: A History of Ottoman Cuisine examines the foodways of the Ottoman Empire as they changed and evolved over more than five centuries. The book starts with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, and goes on to focus on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles. Readers interested in food history and Ottoman history will enjoy this beautiful volume.'Probably the finest cuisine in the world, with a subtle and coherent tradition. Iin's account is comprehensively illustrated to make a visual as well as a textual record of Turkish social culture, conveyed through study of some 600 years of food and drink, and exemplifying the dilemma which Turkey has always faced in choosing between - or combining - Eastern and Western traditions.There is a fascinating section on the wines sold in Istanbul, where the taverns were run by Christians or Jews and imbibers could enjoy vintages from Greece, Spain, Sicily and further Anatolia.There are some modernised recipes in Iin's volume, too, but the main pleasure of the book lies in the background history and lively anecdotes of storytellers and puppet-shows entertaining in coffee houses, or the astonishment of a British visitor at the quantities of salt fish, nuts, olives, and pickles served merely as appetizers.' Times Literary Supplement Bountiful Empire: A History of Ottoman Cuisine Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Paperback. Condizione: New. Bountiful Empire: A History of Ottoman Cuisine examines the food of the Ottoman Empire - one of the largest and longest-lasting empires in history - as it changed and evolved over more than five centuries. 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.Starting with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles.

Paperback. Condizione: New. Bountiful Empire: A History of Ottoman Cuisine examines the food of the Ottoman Empire - one of the largest and longest-lasting empires in history - as it changed and evolved over more than five centuries. 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.Starting with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles.

Condizione: New.

Condizione: New.

Condizione: new.

Condizione: New. In.

paperback. Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: Very Good. Very Good condition. (history, europe, fashion, clothes) A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp.

Condizione: New.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condizione: new. Hardcover. The Ottoman Empire was one of the largest and longest-lasting empires in history. In this powerful and complex empire, the production and consumption of food reflected the lives of people from sultans to soldiers. Food bound people of different classes and background together, defining identity and serving symbolic functions in the social, religious, political and military spheres.Bountiful Empire: A History of Ottoman Cuisine examines the foodways of the Ottoman Empire as they changed and evolved over more than five centuries. The book starts with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, and goes on to focus on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles. Readers interested in food history and Ottoman history will enjoy this beautiful volume.'Probably the finest cuisine in the world, with a subtle and coherent tradition. Iin's account is comprehensively illustrated to make a visual as well as a textual record of Turkish social culture, conveyed through study of some 600 years of food and drink, and exemplifying the dilemma which Turkey has always faced in choosing between - or combining - Eastern and Western traditions.There is a fascinating section on the wines sold in Istanbul, where the taverns were run by Christians or Jews and imbibers could enjoy vintages from Greece, Spain, Sicily and further Anatolia.There are some modernised recipes in Iin's volume, too, but the main pleasure of the book lies in the background history and lively anecdotes of storytellers and puppet-shows entertaining in coffee houses, or the astonishment of a British visitor at the quantities of salt fish, nuts, olives, and pickles served merely as appetizers.' Times Literary Supplement Bountiful Empire: A History of Ottoman Cuisine Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condizione: New.

Hardback. Condizione: New. The Ottoman Empire was one of the largest and longest-lasting empires in history. In this powerful and complex empire, the production and consumption of food reflected the lives of people 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. Bountiful Empire: A History of Ottoman Cuisine examines the food of the Ottoman Empire as it changed and evolved over more than five centuries. Starting with an overview of the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks and Byzantines, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws and food trade. This meticulously researched account draws on more than six hundred primary and secondary sources, ranging from archive documents to poetry, and includes over one hundred illustrations. It is a fresh and lively insight into an empire that until recent decades has been sidelined or viewed through orientalist spectacles.

Paperback. Condizione: Brand New. 134 pages. 8.50x5.43x8.50 inches. In Stock.

Condizione: New. In.

paperback. Condizione: New. Special order direct from the distributor.

Oversized Paperback. Condizione: Good Plus. Near Very Good internally clean and solid oversize paperback copy. #.

Condizione: New.

Hardcover. Condizione: Fine. Condizione sovraccoperta: Near Fine. 1st Edition. Book and dust jacket are in excellent condition and look virtually as new. Beautifully produced with colour illustrations throughout.

Soft cover. Condizione: New. ISIN, PRISCILLA MARY Osmanli mutfak imparatorlugu. Istanbul: Kitap Yayinevi, 2014. 8vo., 285 p., b/w ills. Paperback. New ISBN: 9786051051369 CATALOG: Cookery KEYWORDS: Turkish cuisine Ottoman culture Bir toplumun mutfagi, tarihinin her yonunu yansitir. Cunku toplumun kulturu, inanclari, ekonomisi ve siyaseti mutfaginda izler birakir. Baska toplumlarla yaptigi temas ve alisverisler de mutfak kulturunu etkiler. Turkler Orta Asya'dan batiya ilerlerken iliski icinde olduklari halklarin yemek kulturlerinden etkilendi ve onlarin yemek kulturlerini de etkiledi. Bu karsilikli etkilesim Anadolu'ya yerlestikten sonra Selcuklu ve Beylikler donemleriyle Osmanli Devleti zamaninda da devam etti. Osmanli mutfaginin olaganustu cesitliliginin en onemli nedenlerden biri olan bu etkilesimin izleri Cin'den Amerika'ya, Rusya'dan Misir'a kadar takip edilebilir. Osmanli mutfaginin, olaganustu zengin bir sentez olmasinin ve yaraticiligin onemli rol oynadigi bir mutfak olarak kendine ozgu bir yapiya kavusmasinin bircok nedeni vardir. Bunlarin en onemlileri imparatorlugun cok kulturlu yapisi, cok farkli bitki turlerinin yetistigi farkli iklimlere sahip genis topraklarinin bulunmasi, genis ticaret agi ve toplumun ileri gelenleri arasinda gelismis damak tadina sahip, yeniliklere merakli kisilerin bulunmasidir. Avusturyali Profesor Bert Fragner, Osmanli mutfagin etkisi altindaki genis bolgeyi "Osmanli mutfak imparatorlugu" olarak tarif eder. Ona gore Osmanli Imparatorlugu'nun tarihe karismasina ragmen, "Osmanli mutfak imparatorlugu adini verebilecegimiz genis bir bolge yasamaya devam ediyor." Fragner, Akdeniz mutfagini Akdeniz bolgesinin dogasi ve ikliminden cok, once Roma Imparatorluguna sonra Ispanyol ve Osmanli devletlerine borclu oldugumuzu soyler. Osmanli-Turk mutfagi arastirmacisi Priscilla Mary Isin bu kitapta birbirinden ilginc konulari ele aliyor:

Condizione: As New. Unread book in perfect condition.

Soft cover. Condizione: New. MARY ISIN, PRISCILLA Osmanli mutfak sozlugu. Istanbul: Kitap Yayinevi, 2021. 8vo., 445 p. Dictionary on Ottoman cuisine and food culture. Paperback. New ISBN: 9786051050317 CATALOG: Cookery KEYWORDS: Kitchen Ottoman culture Turkish cuisine Dictionary Reference Bu sozlugun hazirlanmasina, Osmanli donemine ait yuzlerce arsiv belgesi, sozluk, ani, seyahatname gibi kaynaklarla, Cumhuriyet donemi arastirmacilarina ait kitap ve metinlerde rastlanan Osmanli yemek tarihiyle ilgili terim ve tanimlar taranarak baslandi. Ikinci asamada, bu ham bilgilerin derlenmesi sirasinda kaynaklardaki celiskilerle, terimlerin zaman ve mekanla degisen anlamlarinin cozumlenmesi ele alindi. Kitap bilgisinin yetmedigi, pratik bilgiye ihtiyac oldugu durumlarda peynir yapmaktan, tereyagi yaymaktan, kahve kavurmaktan, tandir kullanmaktan anlayan insanlara danisildi. Sonuc olarak bu sozluk, "Sora sora Bagdat bulunur" atasozunun ne kadar dogru oldugunun kanitidir. Horoz sekerinin nasil yapildigi, kuyu cengelinin ne ise yaradigi, "turunc" kelimesinin nicin bazen turunc bazen agac kavunu anlaminda kullanildigi, kavatanin bir cesit yesil domates olup olmadigi gibi bin bir sorunun cevaplari arandi. Mutfakla ilgili metinlerde rastlanan misir kabagi, suluklu pancar, camcak baligi, mucver tavasi, bicak silme gibi binlerce terimin ne oldugunu bilmek isteyenler icin bu sozluk buyuk bir kolaylik saglayacak, okurlari tek bir sozcuk icin onlarca kaynagi karistirmaktan kurtaracak. Yaklasik 8600 ana ve alt maddesiyle bu kapsamli sozlugun, mutfak tarihine ilgi duyanlar ve arastirmacilar icin vazgecilmez bir basvuru kaynagi olacagini ve buyuk bir boslugu dolduracagini dusunuyoruz. 1980'lerden beri Turkiye'nin mutfak tarihini arastiran Priscilla Mary Isin bircok makale, bildiri ve kitap yayinladi.Gulbeseker: Turk Tatlilari Tarihi adli kitabi, 5 Kasim 2009 tarihindeDunya Kitap Dergisi'nin "Altin Sayfa Odulu"nu kazandi. Isin'in diger calismalari arasinda Mahmud Nedim'in 1900 tarihli Ascibasi adli yemek kitabi, Friedrich Unger'in 1838 tarihli metnini iceren A King's Confectioner in the Orient (Merete Cakmak ve Renate Omerogullari ile), Anadolu Kus Adlari Sozlugu (Merete Cakmak ile), Ahmed Cavid'in 18. yuzyil sonuna ait Tercume-i Kenzu'l-Istiha (Seyit Ali Kahraman ile) sayilabilir. 2006 yilinda Esin Alice Isin ile birlikte baslattigi Meyve Mirasi Projesi, Turkiye'nin tarihten gunumuze gelen zengin meyve cesitlerinin kaydedilmesini ve gelecek nesillere aktarilmasini amacliyor.