{"title":"Priscilla Mary Isin","description":"\u003cp\u003eWelcome to our collection featuring the works of Priscilla Mary Işin, a notable author and historian renowned for her expertise in Ottoman culinary culture. With a keen eye for detail and a passion for sharing historical insights, Işin's books provide a captivating journey through the rich tapestry of food and cooking from the Ottoman Empire.\u003c\/p\u003e\n\n\u003cp\u003eOne of her standout works, \u003cem\u003eBountiful Empire\u003c\/em\u003e, immerses readers in the diverse and delightful world of Ottoman cuisine. This book not only explores the culinary traditions of a magnificent era but also offers a fascinating glimpse into the cultural and historical contexts that shaped their development.\u003c\/p\u003e\n\n\u003cp\u003eWhether you are a history aficionado, a gastronomy enthusiast, or simply curious about the origins of exotic culinary practices, Priscilla Mary Işin's writing provides a compelling and accessible dive into the world of Cooking \u0026amp; Food. Discover an empire's vibrant past through its palate and engage with the stories behind its dishes.\u003c\/p\u003e","products":[{"product_id":"bountiful-empire-by-priscilla-mary-isin-9781780239040","title":"Bountiful Empire","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eBountiful Empire: A History of Ottoman Cuisine\u003c\/i\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e'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 appetisers.' \u003c\/strong\u003e\u003ci\u003eTimes Literary Supplement\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NewSouth Books","offers":[{"title":"Default Title","offer_id":46997950038252,"sku":"9781780239040","price":89.99,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/23176813482821.jpg?v=1763200188"},{"product_id":"bountiful-empire-by-priscilla-mary-isin-9781836390015","title":"Bountiful Empire","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eBountiful Empire: A History of Ottoman Cuisine\u003c\/i\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e‘Probably the finest cuisine in the world, with a subtle and coherent tradition. Işin'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 Işin'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.’\u003c\/b\u003e \u003cb\u003e\u003ci\u003eTimes Literary Supplement\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NewSouth Books","offers":[{"title":"Default Title","offer_id":46997950103788,"sku":"9781836390015","price":57.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/22970763482841.jpg?v=1763200208"}],"url":"https:\/\/bookhero.pro\/collections\/priscilla-mary-isin.oembed","provider":"Book Hero","version":"1.0","type":"link"}