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Global Food History Volume 2, 2016 - Issue 1: Food Commodities in Wartime
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Foodways and Daily Life in Medieval Anatolia. A New Social History

Amy SingerTel Aviv UniversityCorrespondence[email protected]
Pages 91-94 | Published online: 16 Mar 2016
 
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Notes

1 See these authors and others in Bilgin and Samancı, Turkish Cuisine; Samancı, “Culinary Consumption Patterns of the Ottoman Elite”; Yerasimos, Sultan Sofraları: 15. ve 16; Koz, Yemek Kitabı; Pekin and Sümer, Timeless Tastes: Turkish Culinary Culture; and the journal Yemek ve Kultur, published in Turkish quarterly by Çiya Yayınları (Istanbul) since 2005.

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