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class="social-profile-avatar-container"><img class="profile-avatar u-positionAbsolute" alt="Mary Isin" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/980222/482488/607518/s200_mary.isin.jpg" /></div><div class="title-container"><h1 class="ds2-5-heading-sans-serif-sm">Mary Isin</h1><div class="affiliations-container fake-truncate js-profile-affiliations"></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Mary" data-follow-user-id="980222" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button 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class="ds2-5-body-sm-bold">Books</span></a></li><li class="nav-chip" role="presentation"><a class="js-profile-docs-nav-section u-textTruncate" data-click-track="profile-works-tab" data-section-name="Papers" data-toggle="tab" href="#papers" role="tab" title="Papers"><span>39</span> <span class="ds2-5-body-sm-bold">Papers</span></a></li><li class="nav-chip" role="presentation"><a class="js-profile-docs-nav-section u-textTruncate" data-click-track="profile-works-tab" data-section-name="Newspaper-Articles" data-toggle="tab" href="#newspaperarticles" role="tab" title="Newspaper Articles"><span>1</span> <span class="ds2-5-body-sm-bold">Newspaper Articles</span></a></li></ul></div><div class="divider ds-divider-16" style="margin: 0px;"></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Books" id="Books"><h3 class="profile--tab_heading_container">Books by Mary Isin</h3></div><div class="js-work-strip profile--work_container" data-work-id="126558563"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/126558563/K%C4%B1rk_Kat_Baklava_Tarihi_Saraydan_%C3%87ar%C5%9F%C4%B1ya_Gaziantep_ten_%C4%B0stanbul_a"><img alt="Research paper thumbnail of Kırk Kat Baklava Tarihi: Saraydan Çarşıya, Gaziantep’ten İstanbul’a" class="work-thumbnail" src="https://attachments.academia-assets.com/120418428/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/126558563/K%C4%B1rk_Kat_Baklava_Tarihi_Saraydan_%C3%87ar%C5%9F%C4%B1ya_Gaziantep_ten_%C4%B0stanbul_a">Kırk Kat Baklava Tarihi: Saraydan Çarşıya, Gaziantep’ten İstanbul’a</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://mimarsinan.academia.edu/BurakOnaran">Burak Onaran</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/MaryIsin">Mary Isin</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Bu kitapta yayımlanan yazı ve resimlerin tüm hakları saklıdır. Tamamı ya da bir bölümü kaynak gös...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Bu kitapta yayımlanan yazı ve resimlerin tüm hakları saklıdır. Tamamı ya da bir bölümü kaynak gösterilse dahi yayıncıdan yazılı izin almaksızın fotokopi dahil optik elektronik ya da mekanik herhangi bir yolla çoğaltılamaz. Bu kitabın yazarları, eserlerinin kendi orijinal yaratımı olduğunu ve eserlerde dile getirilen tüm görüşlerin kendilerine ait olduğunu, bunlardan dolayı kendilerinden başka kimsenin sorumlu tutulmayacağını eserde üçüncü şahısların haklarını ihlal edebilecek kısımlar olmadığını kabul ederler.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2e12556430438bd88ae50f815581ca3b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":120418428,"asset_id":126558563,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/120418428/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="126558563"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="126558563"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 126558563; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="77580488"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/77580488/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_2nd_revised_edn_ebook_Istanbul_2022"><img alt="Research paper thumbnail of Friedrich Unger, A King's Confectioner in the Orient, 2nd revised edn (ebook), Istanbul, 2022" class="work-thumbnail" src="https://attachments.academia-assets.com/84861553/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/77580488/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_2nd_revised_edn_ebook_Istanbul_2022">Friedrich Unger, A King's Confectioner in the Orient, 2nd revised edn (ebook), Istanbul, 2022</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A rare account of Ottoman confectionery by a professional confectioner who pursued his investigat...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A rare account of Ottoman confectionery by a professional confectioner who pursued his investigations in Greece and Turkey in the 1830s, published in German in 1838. Friedrich Unger was chief confectioner to King Otto I, who as as a young Bavarian prince of just 17 was appointed as the first king of Greece by the European powers in 1832. <br />The first part of Unger’s book is devoted to descriptions of confectionery and confectioners’ shops in Greece and Turkey, the Turkish confectioners’ guilds (for which he quotes from Joseph von Hammer's Constantinopolis und der Bosphoros published in 1822), and his visit to the imperial confectionery kitchen at Topkapı Palace. <br />The second part is devoted to recipes, consisting of 34 fruit preserves, 29 sherbets, 11 helvas, 2 toffee-like sweets with sesame and chickpeas, 4 Turkish delights, 8 miscellaneous candies, and 9 sweet pastries.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="10a6754b36d8480b9fd0079836c3e902" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":84861553,"asset_id":77580488,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/84861553/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="77580488"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="77580488"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 77580488; 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Priscilla Mary Işın and Merete Çakmak, İstanbul: Yapı Kredi Yayınları, 2020" class="work-thumbnail" src="https://attachments.academia-assets.com/62847742/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/42642074/%C5%9Eark_%C5%9Eekercili%C4%9Fi_Friedrich_Unger_ed_Priscilla_Mary_I%C5%9F%C4%B1n_and_Merete_%C3%87akmak_%C4%B0stanbul_Yap%C4%B1_Kredi_Yay%C4%B1nlar%C4%B1_2020">Şark Şekerciliği, Friedrich Unger, ed. 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Priscilla Mary Işın and Merete Çakmak, İstanbul: Yapı Kredi Yayınları, 2020","internal_url":"https://www.academia.edu/42642074/%C5%9Eark_%C5%9Eekercili%C4%9Fi_Friedrich_Unger_ed_Priscilla_Mary_I%C5%9F%C4%B1n_and_Merete_%C3%87akmak_%C4%B0stanbul_Yap%C4%B1_Kredi_Yay%C4%B1nlar%C4%B1_2020","owner_id":980222,"coauthors_can_edit":true,"owner":{"id":980222,"first_name":"Mary","middle_initials":null,"last_name":"Isin","page_name":"MaryIsin","domain_name":"independent","created_at":"2011-11-24T19:58:07.032-08:00","display_name":"Mary Isin","url":"https://independent.academia.edu/MaryIsin"},"attachments":[{"id":62847742,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/62847742/thumbnails/1.jpg","file_name":"Sekercibasi_kitabi_2020-RV_kapak_giris20200406-56486-llm2d.pdf","download_url":"https://www.academia.edu/attachments/62847742/download_file","bulk_download_file_name":"Sark_Sekerciligi_Friedrich_Unger_ed_Pris.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/62847742/Sekercibasi_kitabi_2020-RV_kapak_giris20200406-56486-llm2d-libre.pdf?1586189176=\u0026response-content-disposition=attachment%3B+filename%3DSark_Sekerciligi_Friedrich_Unger_ed_Pris.pdf\u0026Expires=1739689274\u0026Signature=MVfbY-dH1wSaBDC8vrlYv48qrfgVZjqmR1d2E7AXvBS-d5HsSwW0ZH0-FQ-448W3qPSr2Tgz8J4hhxeMQFmAcI24mP0wUPBPMQvtVAJu0Z2JzpgJhwxCBH1B4Ewwu5Sp3YENoDknqLBLtjsEW0CNaMPHm5vQX4YFbIDiZIHMta3DTeVS2UTXySiMmdwLKkc9p0Qqq2wY524RohrpdhkHvUJEM-~UGOS3O~G0uQY9YCRLK7YTvyg7bEnNJUxGCAz8dl79S53~tAGqZwz58DV9kd-Tsg3fjENnYL9TAZLfoDZkPzdvMpqpu6NhnIZ747RjqeBmsO2kCiVDMhzx4O3j7Q__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="36661876"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/36661876/Bountiful_Empire_A_History_of_Ottoman_Cuisine_London_Reaktion_Books_2018"><img alt="Research paper thumbnail of Bountiful Empire: A History of Ottoman Cuisine, London: Reaktion Books, 2018" class="work-thumbnail" src="https://attachments.academia-assets.com/56595497/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/36661876/Bountiful_Empire_A_History_of_Ottoman_Cuisine_London_Reaktion_Books_2018">Bountiful Empire: A History of Ottoman Cuisine, London: Reaktion Books, 2018</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Foodways of the powerful and complex Ottoman Empire reflect the lives of people of differing clas...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Foodways of the powerful and complex Ottoman Empire reflect the lives of people of differing classes and backgrounds. This book examines the food of the Ottoman Empire as it changed and evolved over more than five centuries. Starting 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, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, palace food, military food and food laws.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c91a7966b15728974d3f4bc38c88cee9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":56595497,"asset_id":36661876,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/56595497/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="36661876"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="36661876"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36661876; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="36083607"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/36083607/Avc%C4%B1l%C4%B1ktan_Gurmeli%C4%9Fe_Yeme%C4%9Fin_K%C3%BClt%C3%BCrel_Tarihi_Yap%C4%B1_Kredi_Yay%C4%B1nlar%C4%B1_4th_edn_Istanbul_2021"><img alt="Research paper thumbnail of Avcılıktan Gurmeliğe: Yemeğin Kültürel Tarihi, Yapı Kredi Yayınları, 4th edn. 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Mehmed Reşad tarafından yazılan kitap, Hicri 1340-1341 (1921-1923) yılları arasında dört cilt halinde yayınlanmıştır.<br />Kız mekteplerinde okutulmak üzere "sıhhate naf’i ve zevk-i millimize" uygun yemeklerin tariflerinden başka yemek malzemeleri, pişirme teknikleri ve mutfak eşyaları konusunda verilen bilgiler veren ansiklopedik bir eserdir. Yerli mutfağa ait 524 tariften başka dönemin beğenilen Fransız mutfağına ait 266 tarif de bulunmaktadır.<br />Fenn-i Tabâhat'ta bulunup diğer Osmanlı yemek kitaplarında rastlanmayan yemek tarifleri arasında Kurban Kavurması, Düğün Paçası, Şakşuka, Lakerda, Kuzu Sarması, Ciğer Sarması, çam fıstığıyla hazırlanan Fıstıklı Yumurta, marul veya yeşil salatadan yapılan dolma, İmaret Çorbası, Terbiyeli Beykoz Çorbası, Yoğurtlu Kirde Kebabı, Baba Tatlısı ile geç Osmanlı saray çevrelerinde sevilen bir hamur işi olan Lokma Böreği sayılabilir.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="12c665d16036b00bbbb4ffc522539619" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55720054,"asset_id":35841721,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55720054/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35841721"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35841721"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35841721; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="1474652"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/1474652/Osmanl%C4%B1_Mutfak_S%C3%B6zl%C3%BC%C4%9F%C3%BC_3rd_revised_edn_Istanbul_Everest_Yay%C4%B1nlar%C4%B1_2023"><img alt="Research paper thumbnail of Osmanlı Mutfak Sözlüğü, 3rd revised edn, Istanbul: Everest Yayınları, 2023" class="work-thumbnail" src="https://attachments.academia-assets.com/110032172/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/1474652/Osmanl%C4%B1_Mutfak_S%C3%B6zl%C3%BC%C4%9F%C3%BC_3rd_revised_edn_Istanbul_Everest_Yay%C4%B1nlar%C4%B1_2023">Osmanlı Mutfak Sözlüğü, 3rd revised edn, Istanbul: Everest Yayınları, 2023</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">An encyclopaedic dictionary of culinary terms used in the Ottoman period. This new revised editio...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">An encyclopaedic dictionary of culinary terms used in the Ottoman period. This new revised edition was published in 2023.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="bbc4aa5261871d8f56694ffcde4a0c59" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110032172,"asset_id":1474652,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110032172/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="1474652"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="1474652"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 1474652; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=1474652]").text(description); $(".js-view-count[data-work-id=1474652]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 1474652; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='1474652']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "bbc4aa5261871d8f56694ffcde4a0c59" } } $('.js-work-strip[data-work-id=1474652]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":1474652,"title":"Osmanlı Mutfak Sözlüğü, 3rd revised edn, Istanbul: Everest Yayınları, 2023","internal_url":"https://www.academia.edu/1474652/Osmanl%C4%B1_Mutfak_S%C3%B6zl%C3%BC%C4%9F%C3%BC_3rd_revised_edn_Istanbul_Everest_Yay%C4%B1nlar%C4%B1_2023","owner_id":980222,"coauthors_can_edit":true,"owner":{"id":980222,"first_name":"Mary","middle_initials":null,"last_name":"Isin","page_name":"MaryIsin","domain_name":"independent","created_at":"2011-11-24T19:58:07.032-08:00","display_name":"Mary Isin","url":"https://independent.academia.edu/MaryIsin"},"attachments":[{"id":110032172,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110032172/thumbnails/1.jpg","file_name":"Osmanli_Mutfak_Sozlugu_2023_Giris_scan.pdf","download_url":"https://www.academia.edu/attachments/110032172/download_file","bulk_download_file_name":"Osmanli_Mutfak_Sozlugu_3rd_revised_edn_I.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110032172/Osmanli_Mutfak_Sozlugu_2023_Giris_scan-libre.pdf?1704389017=\u0026response-content-disposition=attachment%3B+filename%3DOsmanli_Mutfak_Sozlugu_3rd_revised_edn_I.pdf\u0026Expires=1739689274\u0026Signature=IzZdR7TfKzXcDCQhOSf490ww7pP~VkAalUHbzpugIMFZJKP~jtmz2JeX5eHeftInXYlc8WL6gU5Y16jwzeR-Z6NPubYaTj2qm7ja2lNr76NF~8U~jnu~F5T-ZzxEEtdhL-4W8q3K-3keqwg7I8jAsxYaSEqZ0ij22sEwi12~HNNOvMYKOEXjYpwBLbQi730MGuf07HW90e1qfUtwkvcT4IvEwaomFlYIfSzNeK6FLTIxJFBSh7iCSL-OEJ70BhlWbKpaHcsgJR6nAZjly13k~zvUrs8Dm6-kOnypzufsP~ImoMkArsxUhs1saXY8bM48iXv5RKbxxQYbCYy95RKwMA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="1474645"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/1474645/G%C3%BClbe%C5%9Feker_T%C3%BCrk_Tatl%C4%B1lar%C4%B1_Tarihi_4th_edn_Istanbul_Yap%C4%B1_Kredi_K%C3%BClt%C3%BCr_Yay%C4%B1nlar%C4%B1_2022"><img alt="Research paper thumbnail of Gülbeşeker: Türk Tatlıları Tarihi, 4th edn. Istanbul: Yapı Kredi Kültür Yayınları, 2022" class="work-thumbnail" src="https://attachments.academia-assets.com/40987593/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/1474645/G%C3%BClbe%C5%9Feker_T%C3%BCrk_Tatl%C4%B1lar%C4%B1_Tarihi_4th_edn_Istanbul_Yap%C4%B1_Kredi_K%C3%BClt%C3%BCr_Yay%C4%B1nlar%C4%B1_2022">Gülbeşeker: Türk Tatlıları Tarihi, 4th edn. 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Istanbul: Yapı Kredi Kültür Yayınları, 2022","internal_url":"https://www.academia.edu/1474645/G%C3%BClbe%C5%9Feker_T%C3%BCrk_Tatl%C4%B1lar%C4%B1_Tarihi_4th_edn_Istanbul_Yap%C4%B1_Kredi_K%C3%BClt%C3%BCr_Yay%C4%B1nlar%C4%B1_2022","owner_id":980222,"coauthors_can_edit":true,"owner":{"id":980222,"first_name":"Mary","middle_initials":null,"last_name":"Isin","page_name":"MaryIsin","domain_name":"independent","created_at":"2011-11-24T19:58:07.032-08:00","display_name":"Mary Isin","url":"https://independent.academia.edu/MaryIsin"},"attachments":[{"id":40987593,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/40987593/thumbnails/1.jpg","file_name":"Gulbeseker_kapak_ve_giris.pdf","download_url":"https://www.academia.edu/attachments/40987593/download_file","bulk_download_file_name":"Gulbeseker_Turk_Tatlilari_Tarihi_4th_edn.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/40987593/Gulbeseker_kapak_ve_giris-libre.pdf?1452120800=\u0026response-content-disposition=attachment%3B+filename%3DGulbeseker_Turk_Tatlilari_Tarihi_4th_edn.pdf\u0026Expires=1739689274\u0026Signature=V7Os6GNZUogFVdlQ2jnQ-cjdaMq0Faf0wDJQfGmaQGQeeKWUQB1QRmhZeItDXN5tcJRdj945EoExq3AmPAo97H34-VcNuHE~JC~35Y~A7yE34zbvKrToTJAJsObJ8y2-7P6I2FzswyYGx2nXq5LSFQ-dYMv91wYKaf34AL8CQfJxChE6iF83fgzWs3z9wKc2f-9P7Ll180BqKVcL0IL9OZ3BvXTeCuKWGmD1p4m6~qlMUc5BFslyWXqdWf7f6J0bzVmG-ib2EeZ4Pb12ybbKu1XglS7f02E1OGV2SBjDZrWVKKfWl~mcewy2kV49eyi7WLLLkumpAKftyySK0qQzJg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="1474641"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/1474641/Ahmed_Cavid_Terc%C3%BCme_i_Kenz%C3%BCl_%C4%B0%C5%9Ftih%C3%A2_Istanbul_Kitap_Yay%C4%B1nevi_2006"><img alt="Research paper thumbnail of Ahmed Cavid, Tercüme-i Kenzü'l-İştihâ, Istanbul: Kitap Yayınevi, 2006" class="work-thumbnail" src="https://attachments.academia-assets.com/30639670/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/1474641/Ahmed_Cavid_Terc%C3%BCme_i_Kenz%C3%BCl_%C4%B0%C5%9Ftih%C3%A2_Istanbul_Kitap_Yay%C4%B1nevi_2006">Ahmed Cavid, Tercüme-i Kenzü'l-İştihâ, Istanbul: Kitap Yayınevi, 2006</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Glossary of food terms used by the Persian poet Bushaq-i At'ima of Shiraz (d. 1423 or 1427) in hi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Glossary of food terms used by the Persian poet Bushaq-i At'ima of Shiraz (d. 1423 or 1427) in his Kanz al-Ishtiha ('The Treasury of Appetite'), a poem in 105 couplets. It was compiled by Ahmed Cavid (d. 1803), an Ottoman historian and intimate of Sultan Selim III (1789-1807), who included information about contemporary Ottoman foodways in his definitions.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3bbb12602f5b7a2f1f367a1f7b53694b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":30639670,"asset_id":1474641,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/30639670/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="1474641"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="1474641"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 1474641; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="1474631"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/1474631/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_London_Kegan_Paul_2003"><img alt="Research paper thumbnail of Friedrich Unger, A King's Confectioner in the Orient, London: Kegan Paul, 2003" class="work-thumbnail" src="https://attachments.academia-assets.com/40988026/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/1474631/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_London_Kegan_Paul_2003">Friedrich Unger, A King's Confectioner in the Orient, London: Kegan Paul, 2003</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">"A rare account of Turkish confectionery by a professional confectioner who pursued his investiga...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">"A rare account of Turkish confectionery by a professional confectioner who pursued his investigations in Greece and Turkey in the 1830s, published in German in 1838. Friedrich Unger was chief confectioner to King Otto I, who as as a young Bavarian prince of just 17 was appointed as the first king of Greece by the European powers in 1832.<br />The first part of Unger’s book is devoted to descriptions of confectionery and confectioners’ shops in Greece and Turkey, the Turkish confectioners’ guilds (for which he quotes from Joseph von Hammer's Constantinopolis und der Bosphoros published in 1822), and his visit to the imperial confectionery kitchen at Topkapı Palace.<br />The second part is devoted to recipes, consisting of 34 fruit preserves, 29 sherbets, 11 helvas, 2 toffee-like sweets with sesame and chickpeas, 4 Turkish delights, 8 miscellaneous candies, and 9 sweet pastries."</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="26ab2d505070c36906ce0b5f055c09b9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":40988026,"asset_id":1474631,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/40988026/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="1474631"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="1474631"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 1474631; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Mary Isin</h3></div><div class="js-work-strip profile--work_container" data-work-id="126475114"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/126475114/_Shared_Fortunes_Shared_Foods_in_Stefano_Carboni_ed_Venice_and_the_Ottoman_Empire_A_Tale_of_Art_Culture_and_Exchange_New_York_Rizzoli_Electa_2024_s_188_207"><img alt="Research paper thumbnail of “Shared Fortunes, Shared Foods” in Stefano Carboni (ed), Venice and the Ottoman Empire: A Tale of Art, Culture, and Exchange, New York: Rizzoli Electa, 2024, s. 188-207" class="work-thumbnail" src="https://attachments.academia-assets.com/120347168/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/126475114/_Shared_Fortunes_Shared_Foods_in_Stefano_Carboni_ed_Venice_and_the_Ottoman_Empire_A_Tale_of_Art_Culture_and_Exchange_New_York_Rizzoli_Electa_2024_s_188_207">“Shared Fortunes, Shared Foods” in Stefano Carboni (ed), Venice and the Ottoman Empire: A Tale of Art, Culture, and Exchange, New York: Rizzoli Electa, 2024, s. 188-207</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="521bb2d1d4b844ad26bcba11bb87fb6f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":120347168,"asset_id":126475114,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/120347168/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="126475114"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="126475114"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 126475114; 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Mltlt{l lou)no[ v .srloJlel sa,]i aurra'{nurnplop lual nuo. e:e8e urir l:a1au5r n: u. Water Culture o{ Istanbul in the Ottoman Period a drink for human beings and animals.a It is also stated in the hadith that giving water to someone, who needs it, is one of the most significant acts of charity as in "Giving r^/ater to the thirsty is the highest virtue of all charities".s The Ottomans have created a unique water culture based on this heritage. A distinct aspect of this culture is the emphasis attributed to the act of drinking water. The tact that rve find the Turkish proverb "Not even snakes touch the one drinking water'l stating that people and anrmals drinking water should not be disturbed, in a poem by 15ftcentury poet Cimi, clearly indicates that this tradition goes back avery long way.6 Today, in some parts of Anatolia, hunters do not shoot animals drinking water since they believe that it will bring bad iuck.7 In the past, it was common to say " dfiyetler ola" (may this be health) or " hb-t hayat ola" (may it be the water of life) to those who were drinking wateq by the ones around, holding their right hand to their chest or heads.s When the sultan drank water, the agas (lords, masters) next to him said "May it be the water of life my sultan, May Allah gives him many years of lifel'e Not drinking water during meals may be due to the fact that drinking water is an act that has its own rituals.t0 For example, the custom of drinking water squatting is a ritual that continues still today. The importance attached to the taste of water is a striking aspect of the Ottoman water culture. Affluent Istanbulites used to have water brought from the many water sources in the vicinity of the city, and some enthusiasts could understand which source the water they drank came from.rr Among the famous springs around Istanbul in the 19e century, some are Mir Akhor (Ka$rthane), Kanhkavak (Emirgan), Kestane surr (Bi.i1-ukdere), Hunkar (sarryer), Qrrqrr (sanyer) on the European side, and Karakulak (Beykoz), sultan suyu (Beykoz) andKayrgda$ on the Asian side.12 During travels, Ottomans preferred to stay overnight in a place next to a water spring. 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Tamamı ya da bir bölümü kaynak gös...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Bu kitapta yayımlanan yazı ve resimlerin tüm hakları saklıdır. Tamamı ya da bir bölümü kaynak gösterilse dahi yayıncıdan yazılı izin almaksızın fotokopi dahil optik elektronik ya da mekanik herhangi bir yolla çoğaltılamaz. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="77580488"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/77580488/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_2nd_revised_edn_ebook_Istanbul_2022"><img alt="Research paper thumbnail of Friedrich Unger, A King's Confectioner in the Orient, 2nd revised edn (ebook), Istanbul, 2022" class="work-thumbnail" src="https://attachments.academia-assets.com/84861553/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/77580488/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_2nd_revised_edn_ebook_Istanbul_2022">Friedrich Unger, A King's Confectioner in the Orient, 2nd revised edn (ebook), Istanbul, 2022</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A rare account of Ottoman confectionery by a professional confectioner who pursued his investigat...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A rare account of Ottoman confectionery by a professional confectioner who pursued his investigations in Greece and Turkey in the 1830s, published in German in 1838. Friedrich Unger was chief confectioner to King Otto I, who as as a young Bavarian prince of just 17 was appointed as the first king of Greece by the European powers in 1832. <br />The first part of Unger’s book is devoted to descriptions of confectionery and confectioners’ shops in Greece and Turkey, the Turkish confectioners’ guilds (for which he quotes from Joseph von Hammer's Constantinopolis und der Bosphoros published in 1822), and his visit to the imperial confectionery kitchen at Topkapı Palace. <br />The second part is devoted to recipes, consisting of 34 fruit preserves, 29 sherbets, 11 helvas, 2 toffee-like sweets with sesame and chickpeas, 4 Turkish delights, 8 miscellaneous candies, and 9 sweet pastries.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="10a6754b36d8480b9fd0079836c3e902" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":84861553,"asset_id":77580488,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/84861553/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="77580488"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="77580488"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 77580488; 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This book examines the food of the Ottoman Empire as it changed and evolved over more than five centuries. Starting 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, the book focuses on diverse aspects of this rich culinary culture, including etiquette, cooks, palace food, military food and food laws.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c91a7966b15728974d3f4bc38c88cee9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":56595497,"asset_id":36661876,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/56595497/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="36661876"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="36661876"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36661876; 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Istanbul, 2021</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A cultural history of food from the Palaeolithic Age to modern times / Paleolitik Çağı'ndan Osman...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A cultural history of food from the Palaeolithic Age to modern times / Paleolitik Çağı'ndan Osmanlı dönemi sonuna kadar Anadolu odaklı yemek tarihi</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="df6d6538a7838653939c0ff0f308bce5" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55972476,"asset_id":36083607,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55972476/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="36083607"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="36083607"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 36083607; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=36083607]").text(description); $(".js-view-count[data-work-id=36083607]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 36083607; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='36083607']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "df6d6538a7838653939c0ff0f308bce5" } } $('.js-work-strip[data-work-id=36083607]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":36083607,"title":"Avcılıktan Gurmeliğe: Yemeğin Kültürel Tarihi, Yapı Kredi Yayınları, 4th edn. 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Mehmed Reşad tarafından yazılan kitap, Hicri 1340-1341 (1921-1923) yılları arasında dört cilt halinde yayınlanmıştır.<br />Kız mekteplerinde okutulmak üzere "sıhhate naf’i ve zevk-i millimize" uygun yemeklerin tariflerinden başka yemek malzemeleri, pişirme teknikleri ve mutfak eşyaları konusunda verilen bilgiler veren ansiklopedik bir eserdir. Yerli mutfağa ait 524 tariften başka dönemin beğenilen Fransız mutfağına ait 266 tarif de bulunmaktadır.<br />Fenn-i Tabâhat'ta bulunup diğer Osmanlı yemek kitaplarında rastlanmayan yemek tarifleri arasında Kurban Kavurması, Düğün Paçası, Şakşuka, Lakerda, Kuzu Sarması, Ciğer Sarması, çam fıstığıyla hazırlanan Fıstıklı Yumurta, marul veya yeşil salatadan yapılan dolma, İmaret Çorbası, Terbiyeli Beykoz Çorbası, Yoğurtlu Kirde Kebabı, Baba Tatlısı ile geç Osmanlı saray çevrelerinde sevilen bir hamur işi olan Lokma Böreği sayılabilir.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="12c665d16036b00bbbb4ffc522539619" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55720054,"asset_id":35841721,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55720054/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35841721"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35841721"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35841721; 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The ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Collection of articles introduced by a new essay about Ottoman  influence on other cuisines. The title "Ottoman Culinary Empire" was coined by Bert Fragner.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a1af95f310f52b2c1069e6268c5b6e49" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":40991921,"asset_id":10025961,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/40991921/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="10025961"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="10025961"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 10025961; 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This new revised editio...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">An encyclopaedic dictionary of culinary terms used in the Ottoman period. 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Istanbul: Yapı Kredi Kültür Yayınları, 2022","internal_url":"https://www.academia.edu/1474645/G%C3%BClbe%C5%9Feker_T%C3%BCrk_Tatl%C4%B1lar%C4%B1_Tarihi_4th_edn_Istanbul_Yap%C4%B1_Kredi_K%C3%BClt%C3%BCr_Yay%C4%B1nlar%C4%B1_2022","owner_id":980222,"coauthors_can_edit":true,"owner":{"id":980222,"first_name":"Mary","middle_initials":null,"last_name":"Isin","page_name":"MaryIsin","domain_name":"independent","created_at":"2011-11-24T19:58:07.032-08:00","display_name":"Mary Isin","url":"https://independent.academia.edu/MaryIsin"},"attachments":[{"id":40987593,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/40987593/thumbnails/1.jpg","file_name":"Gulbeseker_kapak_ve_giris.pdf","download_url":"https://www.academia.edu/attachments/40987593/download_file","bulk_download_file_name":"Gulbeseker_Turk_Tatlilari_Tarihi_4th_edn.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/40987593/Gulbeseker_kapak_ve_giris-libre.pdf?1452120800=\u0026response-content-disposition=attachment%3B+filename%3DGulbeseker_Turk_Tatlilari_Tarihi_4th_edn.pdf\u0026Expires=1739689274\u0026Signature=V7Os6GNZUogFVdlQ2jnQ-cjdaMq0Faf0wDJQfGmaQGQeeKWUQB1QRmhZeItDXN5tcJRdj945EoExq3AmPAo97H34-VcNuHE~JC~35Y~A7yE34zbvKrToTJAJsObJ8y2-7P6I2FzswyYGx2nXq5LSFQ-dYMv91wYKaf34AL8CQfJxChE6iF83fgzWs3z9wKc2f-9P7Ll180BqKVcL0IL9OZ3BvXTeCuKWGmD1p4m6~qlMUc5BFslyWXqdWf7f6J0bzVmG-ib2EeZ4Pb12ybbKu1XglS7f02E1OGV2SBjDZrWVKKfWl~mcewy2kV49eyi7WLLLkumpAKftyySK0qQzJg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="1474641"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/1474641/Ahmed_Cavid_Terc%C3%BCme_i_Kenz%C3%BCl_%C4%B0%C5%9Ftih%C3%A2_Istanbul_Kitap_Yay%C4%B1nevi_2006"><img alt="Research paper thumbnail of Ahmed Cavid, Tercüme-i Kenzü'l-İştihâ, Istanbul: Kitap Yayınevi, 2006" class="work-thumbnail" src="https://attachments.academia-assets.com/30639670/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/1474641/Ahmed_Cavid_Terc%C3%BCme_i_Kenz%C3%BCl_%C4%B0%C5%9Ftih%C3%A2_Istanbul_Kitap_Yay%C4%B1nevi_2006">Ahmed Cavid, Tercüme-i Kenzü'l-İştihâ, Istanbul: Kitap Yayınevi, 2006</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Glossary of food terms used by the Persian poet Bushaq-i At'ima of Shiraz (d. 1423 or 1427) in hi...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Glossary of food terms used by the Persian poet Bushaq-i At'ima of Shiraz (d. 1423 or 1427) in his Kanz al-Ishtiha ('The Treasury of Appetite'), a poem in 105 couplets. It was compiled by Ahmed Cavid (d. 1803), an Ottoman historian and intimate of Sultan Selim III (1789-1807), who included information about contemporary Ottoman foodways in his definitions.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3bbb12602f5b7a2f1f367a1f7b53694b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":30639670,"asset_id":1474641,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/30639670/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="1474641"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="1474641"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 1474641; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="1474631"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/1474631/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_London_Kegan_Paul_2003"><img alt="Research paper thumbnail of Friedrich Unger, A King's Confectioner in the Orient, London: Kegan Paul, 2003" class="work-thumbnail" src="https://attachments.academia-assets.com/40988026/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/1474631/Friedrich_Unger_A_Kings_Confectioner_in_the_Orient_London_Kegan_Paul_2003">Friedrich Unger, A King's Confectioner in the Orient, London: Kegan Paul, 2003</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">"A rare account of Turkish confectionery by a professional confectioner who pursued his investiga...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">"A rare account of Turkish confectionery by a professional confectioner who pursued his investigations in Greece and Turkey in the 1830s, published in German in 1838. Friedrich Unger was chief confectioner to King Otto I, who as as a young Bavarian prince of just 17 was appointed as the first king of Greece by the European powers in 1832.<br />The first part of Unger’s book is devoted to descriptions of confectionery and confectioners’ shops in Greece and Turkey, the Turkish confectioners’ guilds (for which he quotes from Joseph von Hammer's Constantinopolis und der Bosphoros published in 1822), and his visit to the imperial confectionery kitchen at Topkapı Palace.<br />The second part is devoted to recipes, consisting of 34 fruit preserves, 29 sherbets, 11 helvas, 2 toffee-like sweets with sesame and chickpeas, 4 Turkish delights, 8 miscellaneous candies, and 9 sweet pastries."</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="26ab2d505070c36906ce0b5f055c09b9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":40988026,"asset_id":1474631,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/40988026/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="1474631"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="1474631"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 1474631; 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Mltlt{l lou)no[ v .srloJlel sa,]i aurra'{nurnplop lual nuo. e:e8e urir l:a1au5r n: u. Water Culture o{ Istanbul in the Ottoman Period a drink for human beings and animals.a It is also stated in the hadith that giving water to someone, who needs it, is one of the most significant acts of charity as in "Giving r^/ater to the thirsty is the highest virtue of all charities".s The Ottomans have created a unique water culture based on this heritage. A distinct aspect of this culture is the emphasis attributed to the act of drinking water. The tact that rve find the Turkish proverb "Not even snakes touch the one drinking water'l stating that people and anrmals drinking water should not be disturbed, in a poem by 15ftcentury poet Cimi, clearly indicates that this tradition goes back avery long way.6 Today, in some parts of Anatolia, hunters do not shoot animals drinking water since they believe that it will bring bad iuck.7 In the past, it was common to say " dfiyetler ola" (may this be health) or " hb-t hayat ola" (may it be the water of life) to those who were drinking wateq by the ones around, holding their right hand to their chest or heads.s When the sultan drank water, the agas (lords, masters) next to him said "May it be the water of life my sultan, May Allah gives him many years of lifel'e Not drinking water during meals may be due to the fact that drinking water is an act that has its own rituals.t0 For example, the custom of drinking water squatting is a ritual that continues still today. The importance attached to the taste of water is a striking aspect of the Ottoman water culture. Affluent Istanbulites used to have water brought from the many water sources in the vicinity of the city, and some enthusiasts could understand which source the water they drank came from.rr Among the famous springs around Istanbul in the 19e century, some are Mir Akhor (Ka$rthane), Kanhkavak (Emirgan), Kestane surr (Bi.i1-ukdere), Hunkar (sarryer), Qrrqrr (sanyer) on the European side, and Karakulak (Beykoz), sultan suyu (Beykoz) andKayrgda$ on the Asian side.12 During travels, Ottomans preferred to stay overnight in a place next to a water spring. Fynes Moryson, who had observed this in 1596-1597, said, "|ust like how we do not miss the opportunity to taste a rare wine, they would look for springs with the</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="0988a4a0301dc040f88ece7aaddddc1f" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107928445,"asset_id":109963340,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107928445/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="109963340"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="109963340"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 109963340; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="75599872"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/75599872/_Adam_and_Eves_Wheat_Porridge_"><img alt="Research paper thumbnail of "Adam and Eve's Wheat Porridge"" class="work-thumbnail" src="https://attachments.academia-assets.com/83304271/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/75599872/_Adam_and_Eves_Wheat_Porridge_">"Adam and Eve's Wheat Porridge"</a></div><div class="wp-workCard_item"><span>Petits Propos Culinaires</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In Islamic belief wheat porridge was first eaten by Adam and Eve after the Fall. This story is an...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In Islamic belief wheat porridge was first eaten by Adam and Eve after the Fall. This story is an allegory for the Neolithic Revolution, when the first farmers cultivated wheat, and dishes made of this grain became the staple food. Various forms of wheat porridge, such as frumenty, often with the addition of dried fruits, spread around the world hand in hand with the knowledge of farming.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8ddb62a4d3afb7fa7e3f2e0db75261a7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":83304271,"asset_id":75599872,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/83304271/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="75599872"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="75599872"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 75599872; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="62695900"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/62695900/_Aspects_of_Ottoman_Technology_Described_in_the_Unpublished_Sections_of_Dr_John_Covels_Diary_"><img alt="Research paper thumbnail of “Aspects of Ottoman Technology Described in the Unpublished Sections of Dr. John Covel's Diary”" class="work-thumbnail" src="https://attachments.academia-assets.com/75374874/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/62695900/_Aspects_of_Ottoman_Technology_Described_in_the_Unpublished_Sections_of_Dr_John_Covels_Diary_">“Aspects of Ottoman Technology Described in the Unpublished Sections of Dr. John Covel's Diary”</a></div><div class="wp-workCard_item"><span>Living in the Ottoman Lands: Identities, Administration and Warfare, eds. Hacer Kılıçarslan, Ömer Faruk Can and Burhan Çağlar, İstanbul: Kronik Yayınları, 2021, pp. 198-214</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Dr. John Covel (1638-1722) was appointed as chaplain to the English embassy in Istanbul in 1669. ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Dr. John Covel (1638-1722) was appointed as chaplain to the English embassy in Istanbul in 1669. He arrived in Istanbul in 1670 and remained in this post until March 1677. During these years he made journeys to Edirne, Bursa, İzmir and İznik. Covel’s diary, which covers this period and his outward and return journeys, is today in the British Museum in London. The three-volume manuscript consists of 704 folios and includes hundreds of drawings. Selected extracts from the diary were first published in 1893 and a second collection of extracts comprising Covel’s accounts of his journeys outside Istanbul was published in 1998. Nevertheless, a considerable amount of interesting material in the diary remains unpublished. Covel was a keen and eclectic observer who provides detailed information on subjects including trade, public celebrations, royal tents, costume, music, religion and food. He also describes contemporary events such as the escape of the Maltese knight Beaujeu from Yedikule Fortress and the proselytising of Sabatay Sevi. This paper examines examples of Covel's observations and illustrations relating to Ottoman science and technology: the manufacture of lime and lökün (fast-setting waterproof mortar), a lighthouse at the northeast end of the Bosphorus, windmills and watermills, hamam heating systems, hamam dome construction, casting cannon at Tophane gun foundry and illuminations at the circumcision festivities for Mehmed IV's sons in 1675.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a83f0f6bd74c778120542d0ad5ae0c4c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":75374874,"asset_id":62695900,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/75374874/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="62695900"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="62695900"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 62695900; 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Yılı Dolayısıyla Uluslararası Evliya Çelebi ve Seyahatname'si Toplantısı Bildirileri, İstanbul, 26-30 Eylül 2011, Türk Dil Kurumu, Ankara</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5d53feadc4c829ac5f6848742dc29299" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":64345053,"asset_id":44010774,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/64345053/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="44010774"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="44010774"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 44010774; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="43813567"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/43813567/Gifts_of_Food_in_Ottoman_Culture"><img alt="Research paper thumbnail of Gifts of Food in Ottoman Culture" class="work-thumbnail" src="https://attachments.academia-assets.com/67318808/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/43813567/Gifts_of_Food_in_Ottoman_Culture">Gifts of Food in Ottoman Culture</a></div><div class="wp-workCard_item"><span>İstanbul Üniversitesi Sosyoloji Dergisi</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Presenting food as gifts, particularly fresh fruit and confectionery, was widespread at all level...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Presenting food as gifts, particularly fresh fruit and confectionery, was widespread at all levels of Ottoman society on diverse occasions. Unlike expensive gifts such as silverware, jewelled objects and kaftans made of rich fabrics presented on state occasions such as royal circumcision celebrations, gifts of food were not indicators of wealth and power. They were often, although not invariably, home-grown or homemade, so had the advantage of putting the poorest giver on an equal footing with the richest and avoiding the taint of ostentation that would detract from the giver’s sincerity. Depending on the circumstances and intent of the giver, gifts of food could express many things: congratulations, good-will, welcome, gratitude and condolences, or simply be a way of “asking after” someone (hatır sormak). They could be spontaneous acts of friendship or kindness; dictated by custom on special occasions such as religious holidays or rites of passage; or if the recipients were members of the ruling class, a way of expressing loyalty and currying favour without risk of the gift being interpreted as bribery.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="bfd53f11bca2561a41cca4ecc55d5222" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":67318808,"asset_id":43813567,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/67318808/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="43813567"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="43813567"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 43813567; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="42946785"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/42946785/Kavatan%C4%B1n_Pe%C5%9Finde_Identifying_Kavata_as_Solanum_aethiopicum_"><img alt="Research paper thumbnail of Kavatanın Peşinde (Identifying Kavata as Solanum aethiopicum)" class="work-thumbnail" src="https://attachments.academia-assets.com/63201448/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/42946785/Kavatan%C4%B1n_Pe%C5%9Finde_Identifying_Kavata_as_Solanum_aethiopicum_">Kavatanın Peşinde (Identifying Kavata as Solanum aethiopicum)</a></div><div class="wp-workCard_item"><span>Osmanlı Mutfak İmparatorluğu, Kitap Yayınevi, 2014: 213-228; Yemekte Tarih Var, eds. Ayşegül Avcı, Seda Erkoç, Elvin Otman, Tarih Vakfı Yurt Yayınları, Istanbul 2013: 197-214 </span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">A vegetable called kavata is first mentioned in Ottoman palace records at the end of the seventee...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">A vegetable called kavata is first mentioned in Ottoman palace records at the end of the seventeenth century. It is still widely grown in parts of western Turkey. References in various Ottoman sources suggested that it might be the fruit of Solanum aethiopicum and this was confimed when a specimen collected from a village in Bursa was taken to Oxford Botanic Garden for identification in 2009. We can conclude that Solanum aethiopicum, a plant of African origin, was probably introduced to Istanbul from Egypt in the 17th century.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="28f7d8163fb16ed583fc3d49628ecebd" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":63201448,"asset_id":42946785,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/63201448/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="42946785"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="42946785"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 42946785; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="42527987"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/42527987/Ottoman_fruit_cultivation_as_reflected_in_Evliya_%C3%87elebi_s_Book_of_Travels"><img alt="Research paper thumbnail of Ottoman fruit cultivation as reflected in Evliya Çelebi’s Book of Travels" class="work-thumbnail" src="https://attachments.academia-assets.com/62714602/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/42527987/Ottoman_fruit_cultivation_as_reflected_in_Evliya_%C3%87elebi_s_Book_of_Travels">Ottoman fruit cultivation as reflected in Evliya Çelebi’s Book of Travels</a></div><div class="wp-workCard_item"><span>Travellers in Ottoman Lands: the botanical legacy, ed. Ines Aščerić-Todd, Sabina Knees, Janet Starkey and Paul Starkey (Oxford: Archaeopress, 2018), pp. 43-56</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Fruit epitomised the good life for the Ottoman, and their love of fruit and fruit growing was clo...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Fruit epitomised the good life for the Ottoman, and their love of fruit and fruit growing was closely bound up with their love of gardens, trees and flowers. One of the key sources of information on this subject is the seventeenth century Ottoman traveller Evliya Çelebi, in his ten-volume Seyahatname (Book of Travels). Growing fine varieties of fruit, particularly tree fruits and grapes, was a leisure pursuit for the Ottoman upper classes as well as a commercial activity. Amateur gardeners bred new varieties, exchanged scions with their acquaintances, and ordered others from distant provinces for grafting in their own gardens. That grafters had their own guild, distinct from that of gardeners, points to the importance attached by the Ottomans to fruit and its cultivation. Evliya recorded famous fruit varieties in the many places he visited throughout the empire, naming around 260 but declaring on two occasions, "If I listed them all this book would turn into a treatise on agriculture”. Particularly esteemed fruit varieties were sent as gifts to notables in other cities or to the sultan. In Malatya these gifts included apples with couplets written on the peel by means of attaching cut-paper inscriptions before they ripened. Evliya provides information about fruit cultivation and preservation techniques, and trade in fresh and dried fruits. Many of the best tasting varieties were too delicate to be carried fresh over long distances, such as the kumru apricots of Malatya that barely made it from the orchards to the city in an edible condition. Evliya also gives detailed descriptions of exotic fruits in farflung regions of the empire, such as bananas grown in Beirut, the date varieties of Iraq and the sycamore figs of Egypt.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d96e54a938c46e39db2af7fa0751b2b3" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":62714602,"asset_id":42527987,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/62714602/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="42527987"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="42527987"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 42527987; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="39264183"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/39264183/_F%C4%B1st%C4%B1k_%C4%B0kimize_Bir_Yast%C4%B1k_Osmanl%C4%B1_Mutfa%C4%9F%C4%B1nda_F%C4%B1st%C4%B1k_Pistachio_in_Ottoman_Cuisine_Antep_F%C4%B1st%C4%B1%C4%9F%C4%B1_in_Gonca_Tokuz_ed_Tevella_K%C3%BClt%C3%BCr_Derne%C4%9Fi_Gaziantep_2014_s_255_267"><img alt="Research paper thumbnail of “Fıstık, İkimize Bir Yastık: Osmanlı Mutfağında Fıstık” (Pistachio in Ottoman Cuisine), Antep Fıstığı, in Gonca Tokuz (ed.), Tevella Kültür Derneği, Gaziantep, 2014, s. 255-267" class="work-thumbnail" src="https://attachments.academia-assets.com/59398448/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/39264183/_F%C4%B1st%C4%B1k_%C4%B0kimize_Bir_Yast%C4%B1k_Osmanl%C4%B1_Mutfa%C4%9F%C4%B1nda_F%C4%B1st%C4%B1k_Pistachio_in_Ottoman_Cuisine_Antep_F%C4%B1st%C4%B1%C4%9F%C4%B1_in_Gonca_Tokuz_ed_Tevella_K%C3%BClt%C3%BCr_Derne%C4%9Fi_Gaziantep_2014_s_255_267">“Fıstık, İkimize Bir Yastık: Osmanlı Mutfağında Fıstık” (Pistachio in Ottoman Cuisine), Antep Fıstığı, in Gonca Tokuz (ed.), Tevella Kültür Derneği, Gaziantep, 2014, s. 255-267</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Pistachio nuts were used in the cuisines of western Asia as early as the Sasanian period and reta...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Pistachio nuts were used in the cuisines of western Asia as early as the Sasanian period and retained their importance in Ottoman cusine. As well as being used in sweet dishes such as sambusa, kadayif pancakes and nougat that can be traced back to the Sasanians and Abbasids, they were also used in baklava, tel kadayıf and lokum (Turkish delight) that originated in the Ottoman period. The Ottomans made candied pistachios, stewed them like fruit, and added them to savoury dishes such as stuffed lamb. Pistachio nuts were widely cultivated around the cities of Gaziantep and Aleppo in particular, and exported abroad as well as being extensively traded within the Ottoman Empire.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e641fce634f1e3f19e85dcba5e8ff7b8" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":59398448,"asset_id":39264183,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/59398448/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="39264183"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="39264183"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 39264183; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "e641fce634f1e3f19e85dcba5e8ff7b8" } } $('.js-work-strip[data-work-id=39264183]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":39264183,"title":"“Fıstık, İkimize Bir Yastık: Osmanlı Mutfağında Fıstık” (Pistachio in Ottoman Cuisine), Antep Fıstığı, in Gonca Tokuz (ed.), Tevella Kültür Derneği, Gaziantep, 2014, s. 255-267","internal_url":"https://www.academia.edu/39264183/_F%C4%B1st%C4%B1k_%C4%B0kimize_Bir_Yast%C4%B1k_Osmanl%C4%B1_Mutfa%C4%9F%C4%B1nda_F%C4%B1st%C4%B1k_Pistachio_in_Ottoman_Cuisine_Antep_F%C4%B1st%C4%B1%C4%9F%C4%B1_in_Gonca_Tokuz_ed_Tevella_K%C3%BClt%C3%BCr_Derne%C4%9Fi_Gaziantep_2014_s_255_267","owner_id":980222,"coauthors_can_edit":true,"owner":{"id":980222,"first_name":"Mary","middle_initials":null,"last_name":"Isin","page_name":"MaryIsin","domain_name":"independent","created_at":"2011-11-24T19:58:07.032-08:00","display_name":"Mary Isin","url":"https://independent.academia.edu/MaryIsin"},"attachments":[{"id":59398448,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/59398448/thumbnails/1.jpg","file_name":"fistik_Osmanlida_201420190526-104928-13aqh4j.pdf","download_url":"https://www.academia.edu/attachments/59398448/download_file","bulk_download_file_name":"Fistik_Ikimize_Bir_Yastik_Osmanli_Mutfa.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/59398448/fistik_Osmanlida_201420190526-104928-13aqh4j-libre.pdf?1558881197=\u0026response-content-disposition=attachment%3B+filename%3DFistik_Ikimize_Bir_Yastik_Osmanli_Mutfa.pdf\u0026Expires=1739712100\u0026Signature=aXp7pJ1zrFpL6QnCOJXHLa2g6SzFCSpDl7bC7cH5CjoIM9jl1VdfccZVCUtmUS3GcZmuGplgK9NcEqwxBQd5Qk9MDuadwnMCorewLyCeW4GIQ6LHKuLv0nJa4DtbEhzT8WAxZgNi0AxoeewPAYdWDxkAXkdCYVi7dNzJgzLwiax~WOx8cNc9kTKcla1My6yRfTvYNZpGeYwUTZmhOdx2Mqxxfoe72PlUDKhu5MEw-M-xURCrhaHosW~5VRGks8FQd0e91SoxAPnaKu20HCxbZIHjc-irEH~EiqeNnerw-VvnQ6f70weENwDdTNooS6P1Hnn8NvLduPc5TvNGH~387w__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="35754797"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/35754797/D%C3%B6ner_Kebab%C4%B1n_Ge%C3%A7mi%C5%9Fi_Exploring_the_History_of_D%C3%B6ner_Kebab_"><img alt="Research paper thumbnail of Döner Kebabın Geçmişi (Exploring the History of Döner Kebab)" class="work-thumbnail" src="https://attachments.academia-assets.com/55630343/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/35754797/D%C3%B6ner_Kebab%C4%B1n_Ge%C3%A7mi%C5%9Fi_Exploring_the_History_of_D%C3%B6ner_Kebab_">Döner Kebabın Geçmişi (Exploring the History of Döner Kebab)</a></div><div class="wp-workCard_item"><span>Osmanlı'da Mimari, Sanat ve Yemek Kültürü, haz. Mükerrek Bedizel Zülfikar-Aydın ve Ravza Aydın, İstanbul: Mahya Yayınları, s. 357-374</span><span>, 2018</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Bu makalede Osmanlı dönemine ait yazılı ve görsel kaynaklara dayanarak, döner kebabın ortaya çıkm...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Bu makalede Osmanlı dönemine ait yazılı ve görsel kaynaklara dayanarak,<br />döner kebabın ortaya çıkması, gelişmesi ve hangi ortamlarda<br />pişirildiği konularına ışık tutulmaya çalışılmıştır.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9648d1d50523c71d8d822c5af8052eb0" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":55630343,"asset_id":35754797,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/55630343/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="35754797"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="35754797"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 35754797; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="33288491"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/33288491/_%C5%9E%C4%B1hlar_K%C3%B6y%C3%BCn%C3%BCn_Ball%C4%B1_K%C3%BCl%C3%BCk_Helvas%C4%B1_K%C3%BCl%C3%BCk_Helva_Made_with_Honey_in_the_Village_of_%C5%9E%C4%B1hlar_"><img alt="Research paper thumbnail of "Şıhlar Köyünün Ballı Külük Helvası" (Külük Helva Made with Honey in the Village of Şıhlar)" class="work-thumbnail" src="https://attachments.academia-assets.com/53355092/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/33288491/_%C5%9E%C4%B1hlar_K%C3%B6y%C3%BCn%C3%BCn_Ball%C4%B1_K%C3%BCl%C3%BCk_Helvas%C4%B1_K%C3%BCl%C3%BCk_Helva_Made_with_Honey_in_the_Village_of_%C5%9E%C4%B1hlar_">"Şıhlar Köyünün Ballı Külük Helvası" (Külük Helva Made with Honey in the Village of Şıhlar)</a></div><div class="wp-workCard_item"><span>Ballı Yazılar, haz. Nilhan Aras, Gastro Dizi Metro Kültür Yayınları, İstanbul, Haziran 2010, s. 307-313</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">This article describes a type of keten helva made in the southern Turkish village of Şıhlar. Unus...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">This article describes a type of keten helva made in the southern Turkish village of Şıhlar. Unusually it is made with honey rather than sugar. Local people believe that it was introduced from Khorasan by the founder of the village, a sufi called Pirce Alaaddin, in the 13th century. The article also includes a brief account of the history of keten helva, also known as pismaniye, which was one of the most popular types of helva in the Ottoman period.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7e6b59f8788de558a16f038ca45d572e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":53355092,"asset_id":33288491,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/53355092/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="33288491"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="33288491"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 33288491; 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The custom was common not only in private etiquette but also in state protocol. Gifts of fruit, often combined with flowers, were appropriate in many situations, including religious holidays, rites of passage or occasions like the accession of a new sultan. Presenting gifts of fruit was an ancient Turkish tradition going back to at least the seventh century in Central Asia, where fruit and its cultivation were highly regarded. The love of sitting in gardens and orchards also goes back to Central Asia. For the Seljuks and Ottomans growing fruit was a pursuit practised by statesmen and intellectuals as well as ordinary people and farmers. In like fashion, gifts of fruit were fit for the sultan, his family and people of the highest rank. Fruit not only symbolised fruitfulness and fertility but was also evocative of gardens and the open air. Spending leisure time outdoors with family and friends was an important feature of Ottoman social life, and so fruit could be said to epitomise the good life.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9846dcb3051e6a7729afa0ec23ec164e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":47160310,"asset_id":26896212,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/47160310/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="26896212"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="26896212"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 26896212; 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Diyarbakir'ın Karacadağı'nda yetişen yabani buğdaylar, Neoliti...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Anadolu, tarımın başladığı yerdir. Diyarbakir'ın Karacadağı'nda yetişen yabani buğdaylar, Neolitik insanlar tarafından yetiştirilerek ilk kültür buğday çeşitleri olan siyez ve kavılca meydana getirdiler. Ekmek yapımına uygun olmayan fakat bulguru lezzetli ve yüksek proteinli olan bu buğdaylar, hala az miktarda olsa Kastamonu, Kars gibi yerlerde yetiştirilmektedir. Tarih boyunca Anadolu çiftçileri, on binlerce meyve, sebze, baklagil ve tahılların kültür çeşitlerini geliştirdiler.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e084445ecd6d7bc32593ecfa56d39dc4" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":43496813,"asset_id":22976805,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/43496813/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="22976805"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="22976805"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 22976805; 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T...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Account of the historical development of Ottoman cuisine and its influence on European cuisine. The Turkish version of this article was published in Osmanlı Mutfak İmparatorluğu, Kitap Yayınevi, Istanbul 2014,  pp. 7-29.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="45e6ad2208a0d33ff267f35b90a089a9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":42578004,"asset_id":21826191,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/42578004/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="21826191"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="21826191"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 21826191; 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