Earthly Delights (Balkan Studies Library, 23)

✍ Scribed by Angela Jianu

• Publisher: BRILL
• Year: 2018
• Tongue: English
• Leaves: 562
• Category: Library

✦ Synopsis

Earthly 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.

✦ Table of Contents

Contents
Acknowledgements
List of Illustrations
Notes on Contributors
Notes on the Translation and Transliteration
Chronology
Map
Introduction
Part 1 Flavours, Tastes and Culinary Exchange: Food and Drink in the Ottoman World
Chapter 1 Should it be Olives or Butter? Consuming Fatty Titbits in the Early Modern Ottoman Empire
Chapter 2 Simits for the Sultan, Cloves for the Mynah Birds: Records of Food Distribution in the Saray
Chapter 3 The Cuisine of Istanbul between East and West during the 19th Century
Chapter 4Turkish Flavours in the Transylvanian Cuisine (17th–19th Centuries)
Chapter 5 Exotic Brew? Coffee and Tea in 18th-Century Moldavia and Wallachia
Part 2 Ingredients, Kitchens and the Pleasures of the Table
Chapter 6 Kitchen Gardens and Festive Meals in Transylvania (16th–17th Centuries)
Chapter 7Food and Culinary Practices in 17th-Century Moldavia: Tastes, Techniques, Choices
Chapter 8 The “Emperor’s Pantry”: Food, Fasting and Feasting in Wallachia (17th–18th Centuries)
Part 3 Food and Cities: Supply, Mobility, Trade
Chapter 9 Food Supply and Distribution in Early Modern Transylvania (1541–1640): The Case of Cluj
Chapter 10 Spices and Exotic Foods in 17th-Century Transylvania: The Customs Accounts of Sibiu
Chapter 11 The Food Trade in 18th-Century Wallachia between Daily Subsistence and Luxury
Part 4 Cooking between Tradition and Innovation: Food Recipes Old and New
Chapter 12 Two South-East European Manuscript Recipe Collections in their 17th-Century Historical Context
Chapter 13 From Istanbul to Sarajevo via Belgrade—A Bulgarian Cookbook of 1874
Part 5 Representations, Travellers’ Tales, Myths
Chapter 14 “It is in Truth an Island”: Impressions of Food and Hospitality in 19th-Century Transylvania
Chapter 15 “The Taste of Others”: Travellers and Locals Share Food in the Romanian Principalities (19th Century)
Chapter 16 Voyages, Space, Words: Identity and Representations of Food in 19th-Century Macedonia
Chapter 17 Jewish Tavern-Keepers and the Myth of the Poisoned Drinks: Legends and Stereotypes in Romanian and Other East-European Cultures (17th–19th Centuries)
General Index