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Samanci, O. (2011). Pilaf and Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century. In D. De Voogh, Royal Taste. Food, Power and Status in European Courts after 1789 (pp. 111–143). Ashgate: Aldershot.
Artan, T. (2000). Aspects of the Ottoman Elite’s Food Consumption: Looking for “Staples”, “Luxuries”, and “Delicacies” in a Changing Century.. In D. Quataert, Consumption Studies and the History of the Ottoman Empire 1550–1922 (pp. 107–200). Albany, New York: SUNY Press.