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.
Contributors include Nicolas Trépanier, Iklil O. Selçuk, Rachel Goshgarian, Tülay Artan, and Joanita Vroom.