LEADER 00737nam0-22002771i-450 001 990004247140403321 005 20221222152152.0 010 $a88-8402-298-3 035 $a000424714 100 $a19990604d2000----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $a--------001gy 200 1 $aRime$fIsabella Morra$ga cura di Maria Antonietta Grignani 210 $aRoma$cSalerno$dc2000 215 $a109 p.$d23 cm 225 1 $aDocumenti di poesia$v6 676 $a851.3$v21 700 1$aMorra,$bIsabella$0167893 801 0$aIT$bUNINA$c20050303$gRICA$2UNIMARC 901 $aBK 912 $a990004247140403321 952 $a805 DOCPOE 6$bBibl.37810$fFLFBC 959 $aFLFBC 996 $aRime$9231884 997 $aUNINA LEADER 05130nam 2200529 450 001 9910796762303321 005 20230126215840.0 010 $a90-04-36754-3 024 7 $a10.1163/9789004367548 035 $a(CKB)4100000004173253 035 $a(MiAaPQ)EBC5449643 035 $a 2018024766 035 $a(nllekb)BRILL9789004367548 035 $a(EXLCZ)994100000004173253 100 $a20210425d2018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aEarthly delights $eeconomies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 /$fedited by Angela Jianu, Violeta Barbu 210 1$aLeiden ;$aBoston :$cBrill,$d2018. 215 $a1 online resource (561 pages) 225 0 $aBalkan studies library,$x1877-6272 311 $a90-04-32425-9 320 $aIncludes bibliographical references and index. 327 $tFront Matter -- $tCopyright page -- $tDedication -- $tAcknowledgements -- $tList of Illustrations -- $tNotes on Contributors -- $tNotes on the Translation and Transliteration -- $tChronology -- $tMap -- $tIntroduction /$rAngela Jianu and Violeta Barbu -- $tFlavours, Tastes and Culinary Exchange: Food and Drink in the Ottoman World -- $tShould it be Olives or Butter? Consuming Fatty Titbits in the Early Modern Ottoman Empire* /$rSuraiya Faroqhi -- $tSimits for the Sultan, Cloves for the Mynah Birds: Records of Food Distribution in the Saray /$rHedda Reindl-Kiel -- $tThe Cuisine of Istanbul between East and West during the 19th Century /$rÖzge Samanc? -- $tTurkish Flavours in the Transylvanian Cuisine (17th-19th Centuries) /$rMargareta Aslan -- $tExotic Brew? Coffee and Tea in 18th-Century Moldavia and Wallachia /$rOlivia Senciuc -- $tIngredients, Kitchens and the Pleasures of the Table -- $tKitchen Gardens and Festive Meals in Transylvania (16th-17th Centuries) /$rKinga S. Tüd?s -- $tFood and Culinary Practices in 17th-Century Moldavia: Tastes, Techniques, Choices /$rMaria Magdalena Székely -- $tThe "Emperor's Pantry": Food, Fasting and Feasting in Wallachia (17th-18th Centuries) /$rVioleta Barbu -- $tFood and Cities: Supply, Mobility, Trade -- $tFood Supply and Distribution in Early Modern Transylvania (1541-1640): The Case of Cluj /$rEnik? Rüsz-Fogarasi -- $tSpices and Exotic Foods in 17th-Century Transylvania: The Customs Accounts of Sibiu* /$rMária Pakucs-Willcocks -- $tThe Food Trade in 18th-Century Wallachia between Daily Subsistence and Luxury /$rGheorghe Laz?r -- $tCooking between Tradition and Innovation: Food Recipes Old and New -- $tTwo South-East European Manuscript Recipe Collections in their 17th-Century Historical Context /$rCastilia Manea-Grgin -- $tFrom Istanbul to Sarajevo via Belgrade-A Bulgarian Cookbook of 1874 /$rStefan Detchev -- $tRepresentations, Travellers' Tales, Myths -- $t"It is in Truth an Island": Impressions of Food and Hospitality in 19th-Century Transylvania /$rAndrew Dalby -- $t"The Taste of Others": Travellers and Locals Share Food in the Romanian Principalities (19th Century) /$rAngela Jianu -- $tVoyages, Space, Words: Identity and Representations of Food in 19th-Century Macedonia* /$rAnna Matthaiou -- $tJewish Tavern-Keepers and the Myth of the Poisoned Drinks: Legends and Stereotypes in Romanian and Other East-European Cultures (17th-19th Centuries)* /$rAndrei Oi?teanu -- $tBack Matter -- $tGeneral Index. 330 $aEarthly Delights brings together a number of substantial and original scholarly studies by international scholars currently working on the history of food in the Ottoman Empire and East-Central Europe. It offers new empirical research, as well as surveys of the state of scholarship in this discipline, with special emphasis on influences, continuities and discontinuities in the culinary cultures of the Ottoman Porte, the Balkans and East-Central Europe between the 17th and 19th centuries. Some contributions address economic aspects of food provision, the development and trans-national circulation of individual dishes, and the role of merchants, diplomats and travellers in the transmission of culinary trends. Others examine the role of food in the construction of national and regional identities in contact zones where local traditions merged or clashed with imperial (Ottoman, Habsburg) and West-European influences. 410 0$aBalkan Studies Library$v23. 606 $aFood habits$zBalkan Peninsula$xHistory 606 $aFood habits$zEurope, Eastern$xHistory 606 $aFood habits$zTurkey$xHistory 607 $aBalkan Peninsula$xSocial life and customs 607 $aEurope, Eastern$xSocial life and customs 607 $aTurkey$xSocial life and customs 615 0$aFood habits$xHistory. 615 0$aFood habits$xHistory. 615 0$aFood habits$xHistory. 676 $a394.1/2094 701 $aJianu$b Angela$01549366 701 $aBarbu$b Violeta$01569293 801 0$bNL-LeKB 801 1$bNL-LeKB 906 $aBOOK 912 $a9910796762303321 996 $aEarthly delights$93842069 997 $aUNINA