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Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French School - Enjoying Coffee - Google Art Project
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * French (episode), "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * Française (film), ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maxime Rodinson
Maxime Rodinson (; 26 January 191523 May 2004) was a French historian and sociologist. Ideologically a Marxist, Rodinson was a prominent authority in oriental studies. He was the son of a Russian- Polish clothing trader and his wife, who both were murdered in the Auschwitz concentration camp. After studying oriental languages, he became a professor of Ge'ez at the École pratique des hautes études. He was the author of a body of work, including the book ''Muhammad'', a biography of the prophet of Islam. Rodinson joined the French Communist Party in 1937 for "moral reasons" but was expelled in 1958 after criticizing it. He became well known in France when he expressed sharp criticism of Israel, particularly opposing the settlement policies of the Jewish state. Some credit him with coining the term '' Islamic fascism'' (''le fascisme islamique'') in 1979, which he used to describe the Iranian Revolution. Biography Family The parents of Maxime Rodinson were Russian- Pol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sharbat (beverage)
Sharbat (, ; also transliterated or written as ''shorbot'', ''šerbet'', ''şerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink. Popular ''sharbats'' are made of one or more of the following: basil seeds, rose water, fresh rose petals, sandalwood, '' bael'', hibiscus, lemon, orange, mango, pineapple, grape, '' falsa'' (''Grewia asiatica'') and chia seeds. ''Sharbat'' is common in homes of Iran, Turkey, Bosnia, Arab world, Afghanistan, Pakistan, Bangladesh and India, and popularly consumed by Muslims when breaking their daily fast during the month of Ramadan. An Indonesian, especially Javanese, drink called ''serbat'' is commonly found during the month of Ramadan. The most popular is made by mixing cold water, simple syrup, and shredded cantaloupe, popularly known as ''serbat blewah'' or cantaloupe sher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haricot Beans
The navy bean, haricot bean, Jigna bean, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (''Phaseolus vulgaris'') native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans, various soups such as Senate bean soup, and bean pies. The plants that produce navy beans may be either of the bush type or vining type, depending on the cultivar. History The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s. In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolma
Dolma ( Turkish for "stuffed") is a family of stuffed dishes associated with Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. a bell pepper). Leaf-wrapped dolma, specifically, are known as '' sarma'', made by rolling grape, cabbage, or other leaves around the filling. Less commonly, both fruits and meat (particularly offal) may also be stuffed with similar fillings and termed dolma. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire. History Stuffed vegetable dishes have been a part of West Asian Cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called . The word dolma, of Turkish origin, means "something stuffed" o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fernand Braudel
Fernand Paul Achille Braudel (; 24 August 1902 – 27 November 1985) was a French historian. His scholarship focused on three main projects: ''The Mediterranean'' (1923–49, then 1949–66), ''Civilization and Capitalism'' (1955–79), and the unfinished ''Identity of France'' (1970–85). He was a member of the Annales School of French historiography and social history in the 1950s and 1960s. Braudel emphasized the role of large-scale socioeconomic factors in the making and writing of history. In a 2011 poll by ''History Today'' magazine, he was named the most important historian of the previous 60 years. Biography Braudel was born in Luméville-en-Ornois in the département of the Meuse, France. He grew up in a pre-industrial rural setting with his grandmother until at the age of seven he joined his father in Paris. His father, a mathematics teacher, aided him in his studies. His maternal grandfather had been a Communard, and Braudel was reluctant to mention this side of hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: ' mare milk', ' () in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century '' Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root ("to separate"), cf. Turkish ("to separate"). Preparation Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water". The traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Altay Mountains
The Altai Mountains (), also spelled Altay Mountains, are a mountain range in Central and East Asia, where Russia, China, Mongolia, and Kazakhstan converge, and where the rivers Irtysh and Ob have their headwaters. The massif merges with the Sayan Mountains in the northeast, and gradually becomes lower in the southeast, where it merges into the high plateau of the Gobi Desert. It spans from about 45° to 52° N and from about 84° to 99° E. The region is inhabited by a sparse but ethnically diverse population, including Russians, Kazakhs, Altais, Tuvans, Mongols, and Volga Germans, though predominantly represented by indigenous ethnic minorities of semi-nomadic people. The local economy is based on bovine, sheep, horse husbandry, hunting, agriculture, forestry, and mining. The proposed Altaic language family takes its name from this mountain range. Etymology and modern names ''Altai'' is derived from underlying form *''altañ'' "gold, golden" (compare Old Turki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkic Migration
The Turkic migrations were the spread of Turkic peoples, Turkic tribes and Turkic languages across Eurasia between the 4th and 11th centuries. In the 6th century, the Göktürks overthrew the Rouran Khaganate in what is now Mongolia and expanded in all directions, spreading Turkic culture throughout the Eurasian steppes. Although Göktürk empires came to an end in the 8th century, they were succeeded by numerous Turkic empires such as the Uyghur Khaganate, Kara-Khanid Khanate, Khazars, and the Cumans. Some Turks eventually settled down into sedentary societies such as the Qocho and Ganzhou Uyghur Kingdom, Ganzhou Uyghurs. The Seljuq dynasty invaded Anatolia starting in the 11th century, resulting in permanent Turkic settlement and presence there. Modern nations with large Turkic populations include Kyrgyzstan, Turkmenistan, Turkey, Azerbaijan, Uzbekistan, and Kazakhstan, and Turkic populations also exist within other nations, such as Chuvashia, Bashkortostan, Tatarstan and the Sakha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkic People
Turkic peoples are a collection of diverse ethnic groups of West Asia, West, Central Asia, Central, East Asia, East, and North Asia as well as parts of Europe, who speak Turkic languages.. "Turkic peoples, any of various peoples whose members speak languages belonging to the Turkic subfamily...". "The Turkic peoples represent a diverse collection of ethnic groups defined by the Turkic languages." According to historians and linguists, the Proto-Turkic language originated in Central-East Asia, potentially in the Altai-Sayan region, Mongolia or Tuva.: "The ultimate Proto-Turkic homeland may have been located in a more compact area, most likely in Eastern Mongolia": "The best candidate for the Turkic Urheimat would then be northern and western Mongolia and Tuva, where all these haplogroups could have intermingled, rather than eastern and southern Mongolia..." Initially, Proto-Turkic speakers were potentially both hunter-gatherers and farmers; they later became nomadic Pastoralism, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foodways
In social science, foodways are the culture, cultural, society, social, and economics, economic practices relating to the production and consumption of food. ''Foodways'' often refers to the intersection of food in culture, traditions, and history. Etymology and historical overview The ''Merriam-Webster Dictionary'' defines foodways as "the eating habits and culinary practices of a people, region, or historical period". The term ′foodways′ appears to have been coined in 1942 by three University of Chicago graduate students, John W. Bennett, Harvey L. Smith and Herbert Passin. In the 1920s and 1930s, agricultural scientists and rural sociologists, usually under the auspices of the United States Department of Agriculture, had undertaken various studies of food habits of the rural poor, with the aim of improving them. With the advent of World War II, these efforts increased. Those with information to share about different food habits were encouraged to contact the cultural anthr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
