Ottoman Recipes I Have Cooked &/or Taught |
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Since translating Stephane Yerasimos’s book À la table du Grand Turc into English in 2006, i have been cooking and teaching actual SCA-period Ottoman recipes. I have since purchased a number of books on Ottoman food. One book in modern Turkish, 15. Yüzyıl Osmanlı Mutfağı (15th century Ottoman cuisine), includes all of Şirvani’s translation of al-Baghdâdî’s cookbook, as well as his addition of between 77 and 80 recipes, and i have made several recipe translations from it. I have also translated a fair amount of the food sections of Hans Dernschwam’s accounts of his the mid-16th c. visit to the Ottoman capital, Kostantiniyye (Constantinople), where the capital had relocated in 1453.
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BibliographyMustafa Argunşah, author & translator Müjgan Çakır, author & translator 15. Yüzyıl Osmanlı Mutfağı [15th Century Ottoman Cuisine] Gökkubbe, Istanbul: 2005 ISBN-10: 975-6223-84-7 A translation into Modern Turkish of and comments on Şirvanî’s translation into Eski Osmanlı Türkçesi of al-Baghdâdî’s 13th century Arabic-language cookbook, Kitab al-Tabikh, along with the 15th century recipes he added. Includes originals in Eski Osmanlı Türkçesi transcribed into the Roman alphabet. Stephane Yerasimos À la table du Grand Turc [At the Sultan’s Table] Sindbad (Série l’Orient gourmand)/Éditions Actes Sud, Arles, France: 2001. ISBN-10: 2-7427-3443-0 I translated the entire book into English. It is the source of very detailed information on 15th and 16th century Ottoman cuisine, including some of the recipes added by Mahmoud Şirvani to his translation into Eski Osmanlı Türkçesi of al-Baghdâdî’s 13th century Arabic-language cookbook, Kitab al-Tabikh. Günay Kut On the Additions by Shirwani (15th Century?) to his Translation of a Cookery-book (13th Century). Pp. 176-180. in First International Food Congress [Birinci Milletlerarasi Yemek Kongresi], Turkey, 25-30 September 1986 Ministry of Culture and Tourism Publications [Kültür ve Turizm Bakanlığı Yayınları] Turkey. ISBN-10: 975-17-0092-8 Includes a list of all the recipes Kut counted in Şirvani's additions and a few recipes translations. Hans/Johannes/Jan Dernschwam -- Hans Dernschwams Bericht über Ern‰hrungsgewohnheiten in der Türkey, Ungarn usw. (16. Jh.) -- Hans Dernschwam’s report on 16th century food, foodways and cookery in Turkey, Hungary, etc. (16th c.) -- Textgrundlage: Hans Dernschwam’s Tagebuch einer Reise nach Konstantinopel und Kleinasien (1553/55). Nach der Urschrift im Fugger-Archiv herausgegeben und erl‰utert von Franz Babinger. München/ Leipzig 1923, 123-131 (Studien zur Fugger-Geschichte 7). [(my trans.) Basic text: Hans Dernschwam’s Diary of a Journey to Constantinople and Asia Minor (1553/55). After the copy in the Fugger archives published and annotated by Franz Babinger. Munich / Leipzig 1923, 123-131 (Studies in History of the Fuggers 7). ] http://www.uni-giessen.de/gloning/tx/dernfood.htm [as of September 2011] Marianna Yerasimos; Sally Bradbrook, translator 500 Years of Ottoman Cuisine Boyut Publishing, Istanbul: 2005 ISBN-10: 975-23-0161-4 Includes recipes from many historical cookbooks, but, alas, only in M. Yerasimos's worked out modern recipes; however, Yerasimos does include some other useful history and details from account books. Suraiya Faroqhi and Christoph K. Neumann, editors The Illuminated Table, the Prosperous House: Food and Shelter in Ottoman Material Culture Band 73, Turkische Welten [4.] Beiruter Texte und Studien. Ergon-Verlag, Wurzburg, Germany: 2003. ISBN-13: 978-3-89913-323-3 Nihal Kadioğlu Çevik, editor Imperial Taste: 700 Years of Culinary Culture Ministry of Culture [Kültür Bakanlığı], Republic of Turkey, Ankara: 2000. Semahat Arsel, editor Timeless Tastes: Turkish Culinary Culture Divan, Istanbul: 1996. ISBN-10: 975-9495-71-6 Alan Davidson, editor and contributor. The Penguin Companion to Food (paperback edition of The Oxford Companion to Food) Penguin Books, Harmondsworth, Middlesex, England: 1999, 2002. ISBN-10: 0-14-200163-5 Nawal Nasrallah, introduction, English translation, notes and Glossary Annals of the Caliphs’ Kitchens: Ibn Sayyâr al-Warrâq’s Tenth-century Baghdadi Cookbook Vol. 70, Islamic History and Civilization Series Brill Publishers, Leiden, The Netherlands: 2007 ISBN-13: 978-90-04-15867-2 Has a very useful Glossary by Nasrallah describing many ingredients and recipe history details. Nicholas de Nicolay The Nauigations, peregrinations and voyages, Made into Turkie… Translated out of the French by T. Washington the younger. Imprinted at London by Thomas Dawson, 1585 facsimile edition: Theatrum Orbis Terrarum Ltd., Amsterdam, & Da Capo Press, NYC: 1968 Charles Perry Grain Dishes of the Early Turks in Paul D. Buell and Eugene N. Anderson A Soup for the Qan: Introduction, Translation, Commentary and Chinese Text. pp. 617-638 Kegan Paul International, London and New York: 2000. ISBN-10: 0-7103-0583-4 |
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