1. Turkish cuisine in historical perspective. Translated by Dr. Joyce H. Matthews.
by DENIZ GURSOY. 
Price: USD 45.00
Dealer: Biblio, Khalkedon Rare Books, IOBA, ESA
Description: Istanbul: Oglak Yayincilik, Date: 2006. Soft cover. Very Good. 4to - over 9¾ - 12" tall. Paperback. 4to. (26 x 20 cm). In English. 191 p., color and b/w ills. "Deniz Gürsoy commenced this study with the aim of examining how, over time, our food culture has undergone changes in the geography where ancestors formerly lived. He directed his attention to the foodstuffs, the fundamental components of the cuisine and then investigated the story of the food of the peoples who had occupied our geography before us. He examined regional influences and confined his research to the area delimited by the geographical frontiers". Contents: The Prehistoric Epoch Sumerians Ancient Egypt Ancient Greece Byzantine Empire Cultural Differences: East-West And North - South The Influence Of Religion The Era Of The Islamic States Turks In Asia The Anatolian Seldjukides The Ottoman Period The Ottoman Imperial Palace Kitchens Court Cuisine The Culinary Arts At The Ottoman Imperial Court Imperial Court Cuisine Fetes At The Court At Home Islamic Pious Endowments: The Institutions Of Caravansaries And Soup Kitchens The Armed Forces Cookshops, Eateries, And Food Venders Coffee And Coffeehouses Alcohol And Islam Recipes Selected Bibliyography. 2006. Oglak Yayincilik ISBN 9753295642 9789753295642 [TR]