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Book reviews

Foodways and Daily Life in Medieval Anatolia. A New Social History

Bibliography

  • Bilgin, Arif, and Özge Samancı, eds. Turkish Cuisine. Ankara: Republic of Turkey, Ministry of Culture and Tourism Publications, 2008.
  • Koz, M. Sabri, ed. Yemek Kitabı. Istanbul: Kitabevi, 2002.
  • Pekin, Ersu, and Ayşe Sümer, eds. Timeless Tastes: Turkish Culinary Culture. Istanbul: Divan, 1996.
  • Samancı, Özge. “Culinary Consumption Patterns of the Ottoman Elite During the First Half of the Nineteenth Century.” In The Illuminated Table, the Prosperous House, in The Illuminated Table, the Properous House: Food and Shelter in Ottoman Material Culture, edited by Suraiya Faroqhi and Christoph K. Neumann, pp. 161–84. Würzburg: Ergon-Verlag, 2003.
  • Yerasimos, Stephanos. Sultan Sofraları: 15. ve 16. Yüzyılda Osmanlı Saray Mutfağı. Istanbul: Yapı ve Kredi Yayınları, 2002.

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