Food History

Refik Halid Karay’ın 1949-1951 yılları arasında Hürriyet Gazetesi’nde tefrika edilen romanı Nilgün; “Türk Prensesi Nilgün”, “Mapa Melikesi Nilgün” ve “Nilgün’ün Sonu” adlarıyla yayımlanan bir üçlemeden oluşmaktadır. Nilgün ile Ömer Selim’in aşklarını yedi yıl anlatan romanda olaylar Afrika ve Hindistan limanları ile Uzakdoğu adaları arasında geçmektedir. Bu romanında Refik Halid, fiziki ve ruhi özellikleri itibariyle ideal bir kadın portresi çıkarırken öncelikle 1931 yılında yayımladığı Bir İçim Su kitabındaki yazıların izinden giderek tabiattan istifade etmiş, daha sonra bu portreyi, kahramanı tarafından bir sevgili gibi özlenen ve daima hayal edilen İstanbul ile bütünleştirmiştir. Nilgün’de, kendisini “modern bir derviş” olarak tanımlayan Ömer Selim’in memleket özleminin; İstanbul’un diline, insanına, sosyal yaşamına, mutfağına, tarihî mekânlarına, doğal güzelliklerine, havasına ve mimarisine duyduğu özlem ile bütünleştiği ve Nilgün’ün İstanbul’u yansıtan, yaşatan ve daima hatırlatan bir kahraman olarak tasvir edildiği görülmektedir. Bu doğrultuda Nilgün’ün bir özeti verildikten sonra romanda ideal bir sevgili olarak tasvir edilen kahramanın tabiattan ilhamla vücut bulan üstün nitelikleri Bir İçim Su kroniğinin rehberliğinde incelenmiş ve kahramanların özlemede yad ettikleri İstanbul’un anlattıkları yer ve Nilgün ile münasebeti araştırılmıştır.

Food holds an important position in people’s everyday lives and in the social values of individuals and groups, shaping identities along religious, ethnic, linguistic, and national lines and according to variables including gender, class, and location.  In the Middle East and North Africa and among diasporic communities, culinary culture is and has been a source of deep pride, while reflecting ethical values that people place on sharing food with guests or with others in need.  Regarding foodways as part of their cultural heritage, peoples of Middle Eastern origin aware of illustrious culinary traditions that go back not only centuries, but millennia, starting with ancient innovations in agriculture that benefitted human societies at large.  This book explores the themes of “commensality” (being at the same table) in an interdisciplinary lens, with literal and metaphorical implications for respecting differences among those who share a meal. At the same time, this book considers the study of cultural heritage among Muslims, Christians, and Jews in the Middle East and in associated diasporas through foodways, meaning customs regarding the preparation and consumption of food.  At a time when the field of food studies is flourishing, this book argues for the centrality and import of the Middle East and its diasporas within this scholarly domain, while setting agendas for future research.

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women cooks, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement.

This book is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that forged its evolution alongside stories of the unsung figures who shaped the dish as we know it today: enslaved cooks who preserved and adapted traditions, immigrant chefs who introduced new variations, and practical homemakers looking to nourish their families with an affordable meal. She emphasizes the adaptability of macaroni and cheese, which in different times has served as both an indulgence on the elite table and sustenance to those struggling to survive, crossing borders, social classes, and cultural divides. Deeply researched and rich with enticing details, this book uncovers the creativity and resilience that brought a beloved food to our tables. The Epic History of Macaroni and Cheese also shares centuries of recipes—from ancient Roman authors to celebrity chefs, reworked for modern kitchens—that provide a hands-on portal to experience the evolution of this iconic dish.

Columbia University Press - coming Feb 3, 2026

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution -NonCommercial -NoDerivatives| 4.0 International License La cuisine d'une domus de Javols/Anderitum (Lozère), chef-lieu de cité des Gabales : l'alimentation d'une demeure aisée dans la seconde moitié du IIe s. apr. J.-C.

The article examines eighteenth-century Polish culinary texts. It discusses their state of preservation, methods for analyzing recipes and tracing their evolution, and the shifting reception of these works. At the time, only two cookbooks were in print, yet they went through numerous editions in which both content and readership evolved. Throughout the eighteenth century, *Compendium ferculorum* (1682) was repeatedly reissued; its continued circulation into the early nineteenth century attests to the persistence of culinary conservatism. At the same time, the intended readership changed, and by the mid-eighteenth century the work no longer functioned as a fashionable, up-to-date model. The Baroque cuisine it represented gradually yielded to French classicist models, exemplified by the publication of *The Perfect Cook* in 1783.

However, straightforward imitation of French prototypes met with readers’ resistance. In subsequent editions, the author sought to introduce more Polish recipes adapted to local conditions. A synthesis of local patterns with elements of French cuisine is evident in the manuscript recipes of Paul Tremo, chef to King Stanisław August, as well as in a recently discovered treatise on food preservation. These materials reflect Enlightenment ideas: a classicist aesthetics of taste, the search for new products, and science-based methods of preservation. The royal chef aimed to alleviate famine through scientific advancement, the expertise of the cook-artist, and nutritional education.

**Keywords:** food; cookbooks; culinary recipes; taste; identity; Enlightenment; preservation; Paul Tremo; French classicism; Baroque cuisine; Poland.

This paper aims to provide a robust regional synthesis of crop diffusion in the southern Levant, with the objective of ascertaining the significance of 1st millennium ce introductions, including those associated with Roman Agricultural Diffusion (RAD) and the Islamic Green Revolution (IGR). It does so by integrating published archaeobotanical data and written evidence from multiple periods to identify the earliest attestations of crop taxa. We present the earliest evidence for 80 crops in the region from the Neolithic until the Late Medieval period, focusing on 'the long 1st millennium ce'. We will not only consider first finds, but also, where possible, the qualitative evidence for adoption and entrenchment of these crop plants in this region. Our findings indicate that RAD crops are numerically more significant than IGR crops, although the difference is greater in the archaeobotanical record compared with the textual evidence. Nearly half of the surveyed crops for which we have reliable data were introduced to the southern Levant in the 1st millennium ce, indicating the unprecedented extent of crop introductions during this period.

This research note introduces the methodology of the FoodCult Project, with the aim of stimulating discussion regarding the interdisciplinary potential for historical food studies. The project represents the first major attempt to establish both the fundamentals of everyday diet, and the cultural ‘meaning’ of food and drink in early modern Ireland, c 1550-1650. This was a period of major economic development, unprecedented intercultural contact, but also of conquest, colonisation and war, and the study focusses on Ireland as a case-study for understanding the role of food in a complex society. Moving beyond the colonial narrative of Irish social and economic development, it enlarges the study of food and identity to examine neglected themes in Irish historiography, including gender, class and religious identities, as expressed through the consumption of food and drink. Taking advantage of exciting recent archaeological discoveries and the increased accessibility of the archaeologica...

D e s a w a m a n a ( 地方の描写uが、マジャパヒト王国の宮廷の出来事を中心として当時の王国の状 況を描いている(青山 1 9 9 1 ) し 、 1 8 -1 9世紀ジャワのマタラム王国の宮廷で詠まれた『パパッド・ 渡辺 2 0 0 8 ;T e t H t o o t 1 9 6 1 ;大野 1 9 8 7 ;石井 1 9 8 4 ;北) 1 1 2 0 0 3 ) 。これらの王統史、年代記とは別の歴史 記述の伝統として、個別の寺院、仏婚の縁起を記したタマイン也a m a i n g (ピルマ)、タムナーン t a m n 血(タイ)などが、後には、その地方の仏教史、地方史を記した歴史書として編纂されてい くようにもなる(奥平 1 9 9 9 ;石井 1 9 8 4 ) 九

Nella Roma antica del III secolo a.C., Marco Porcio Catone, detto il “Censore” o il “Vecchio”, è noto per i suoi valori conservatori e per la sua posizione contraria all’influenza ellenistica del circolo degli Scipioni. Nonostante la sua forte reputazione di difensore della morale e delle tradizioni romane nei suoi scritti, esiste un aspetto meno esplorato e piuttosto anticonvenzionale della sua produzione letteraria: il ruolo di autore di ricette. Infatti, il Liber de agri cultura contiene quattordici ricette per piatti dolci e salati. Si tratta di una sezione particolare, nota come “libro di ricette”, all’interno del più antico manuale di agricoltura in prosa latina giunto fino a noi. Il presente contributo si propone di mostrare Catone sotto una nuova luce, meno incline a sottolineare il rigore della cultura romana. Lo stile comunicativo di questo antico autore latino risulta sorprendentemente vicino a quello dei moderni tutorial di cucina, caratterizzati da un’attenzione alla praticità e all’efficacia, superando le tendenze del suo tempo grazie alla semplicità e al pragmatismo.

Based on the data of the kitchen accounts of 1632–1633 and other relevant sources, the article aims to shed light on the assortment of the food products and beverages supplied to the kitchen of Władysław IV Vasa, King of Poland and Grand Duke of Lithuania, and the dishes that used to be cooked for the ruler. The analysis shows that beef, mutton, piglets, meat of domestic birds, wild animals (hares, deer), and wild birds (most often black grouse, hazel grouse, partridges, thrushes, pigeons) were delivered to the court kitchen of the ruler. Interestingly, turkeys were supplied to the kitchen of Władysław IV Vasa very often, not only during feasts. During fasts, different types of fish were consumed, but the salmon was purchased only on special occasions. The analysis also reveals the assortment of dairy products, bread, cereals, sweets, local vegetables, local and imported fruit, spices, and beverages. The sources even reveal ingredients of some dishes and pastries cooked for the ruler’s table: meat jelly, pâté, stews of various meats and vegetables (olla pulreda), rice pudding (bianka), Easter cake, and others. The cuisine of Władysław IV Vasa shared some features with Western European Renaissance cuisine: it followed the fashion of eating wild birds and sweets and consuming imported spices. The influence of French cuisine was more pronounced, although the French elite began to abandon the abundant consumption of imported spices during that period.

According to Jewish folklore, the etrog has a special supernatural influence (segula) that aids in having an easy birth. This is accomplished in different traditions by biting the tip of the etrog or eating etrog preserves. Other traditions state that this aids with fertility. This association evolved from the early Ashkenazic practice of distributing pieces of the communal etrog among the community to be eaten on Simchat Torah, with women tasked with biting off part of the etrog first to render it ritually unfit, thus resolving some complicated halakhic issues relating to when an etrog can be eaten. As the practice of etrog distribution began dying out in the eighteenth century, the women biting part of the etrog became reinterpreted as having special curative power for anything related to pregnancy.

Nel 2023 l'Italia si è distinta come primo Stato al mondo a vietare produzione e commercializzazione di cell-based food. Con lo scopo di indagare le rappresentazioni mediatiche della carne coltivata, l'articolo esplora i discorsi diffusi tra 2022 e 2024 dagli stakeholder della filiera agroalimentare italiana: l'amplificazione dei rischi del cibo biotech viene innescata tramite meccanismi di othering che attingono a polarità antinomiche radicate nell'immaginario collettivo (natura/tecnica, tradizione/innovazione). Nella securizzazione mediatica nei confronti del novel food, entro un quadro retorico gastronazionalista, viene messo in scena un duplice processo di alterizzazione che investe sia i promotori della "carne sintetica" (secondo la logica tipicamente populista ingroup/outgroup) sia il prodotto biotech stesso.

This seminar explores the architectural, social, and political dimensions of imperial soup kitchens (ʿimāret) in eighteenth-century Istanbul, with particular focus on the period of heightened artistic experimentation associated with the so-called Ottoman Baroque. Far from functioning solely as sites of charitable food distribution, soup kitchens operated as instruments of dynastic legitimacy, urban regulation, and religious devotion. Drawing on archival sources, visual materials, and contemporary narratives, the study situates these institutions within the broader framework of Ottoman political, sociocultural, and artistic dynamics. It examines how the act of feeding the poor simultaneously reinforced imperial ambitions of self-representation, religious piety, and political hierarchy within the cityscape of the Ottoman capital. In this light, the ʿimāret emerges not merely as a place of sustenance, but as a microcosm of Ottoman governance and a laboratory of architectural and urban experimentation—conveying deliberate messages to both the city's inhabitants and its visitors.

PALLAS, 67, 2005, pp. 139-152. Le Plutarque d'Athénée: masque, modèle et tradition Aurélien BERRA (Université de Paris XII) Dans l'étude de la fortune qu'ont connue les Moralia dès l'Antiquité, il semble de la meilleure méthode de consulter Athénée, témoin habituel, car ...

el único entre los producidos por la civilización grecorromana que ha llegado completo hasta nosotros, es un examen sistemático de todos los aspectos que debe conocer quien desee construir-lugar adecuado, materiales que hay que emplear, tipos de edificios, órdenes, ornamentos y máquinas variadas-, y recoge, asimismo, otras muchas consideraciones astronómicas y matemáticas, además de anécdotas y citas de otros autores precedentes. Escritos en la época de Augusto, a quien están dedicados, prefigurando ya la estrecha conexión que habría de establecerse en el futuro entre la arquitectura y los intereses del Estado, LOS DIEZ LIBROS DE ARQUITECTURA prepararon ideológicamente el terreno para los grandes programas constructivos de la Roma imperial. Verdadera "summa" de todo el saber arquitectónico de la Antigüedad, la obra de Vitruvio fue copiada muchas veces a lo largo de la Edad Media y reimpresa sin tregua en todos los países del mundo a partir de su primera edición en 1486 y constituye, sin duda, un texto capital de nuestra tradición cultural y el tratado artístico más influyente de la historia de Occidente. La presente edición-prologada por DELFÍN RODRÍGUEZ RUIZ y traducida directamente del original latino por JOSÉ LUIS OLIVER DOMINGO con criterios actualizados-está enriquecida con una selección de los grabados * más relevantes aparecidos en las principales ediciones del Renacimiento y el Barroco.

Faire de l'Histoire avec Daniel Roche Penser les sciences et les savoirs avec Daniel Roche Stéphane Van Damme Cerner la contribution de Daniel Roche à l'histoire des sciences et des savoirs de l'époque moderne pourrait apparaître comme un exercice artificiel, si un récent entretien ne venait jeter une lumière nouvelle sur sa participation au renouvellement historiographique de cette discipline 1. Daniel Roche y rappelle d'abord l'importance de la philosophie des sciences dans sa formation dans les années 1950 où, en propédeutique déjà, il « tente d'écouter Bachelard » qu'il trouve « fascinant et attirant », mais reconnaît que ce premier contact « restait très dépendant des circonstances et de l'improvisation », lié à la lecture des grandes synthèses de l'Histoire générale des sciences dirigée par René Taton 2. Il signale aussi que les épreuves de géographie de l'agrégation d'alors intégraient des connaissances scientifiques relevant de la botanique, de la géologie, du climat. C'est en tant que préparateur à l'agrégation à l'École normale supérieure de Saint-Cloud qu'il élargit sa culture générale scientifique, puis dans le cadre de l'enquête d'histoire du livre entreprise par François Furet et Alphonse Dupront où il est chargé d'analyser la catégorie bibliographique « sciences et arts » aux côtés de Jacques Roger et Jean Erhard 3. Plus généralement, comme il l'analyse, « le domaine de l'histoire des sciences souffrait en quelque sorte d'une non-reconnaissance globale par l'ensemble des historiens et d'une dispersion interdisciplinaire et institutionnelle » 4. En France, de Gaston Bachelard à Michel Foucault en passant par Alexandre Koyré ou Georges Canguilhem, l'épistémologie française a questionné une même définition de la science (au singulier) comme système autonome de connaissances en la confrontant à d'autres régimes de scientificité ou de

The archaeology of premodern urbanism is a growing field of research. In the cross-cultural and comparative study of the deep history of human settlement and activity, archaeology plays a pivotal role. It is the sole discipline capable of revealing alternative and heterogenous forms of urbanism, and of discovering surprising and unexpected cities in regions and periods that have been hitherto overlooked by traditional approaches. This multifaceted scenario encompasses a range of phenomena, including temporary agglomerations, low-density megasites, cities that precede the formation of states, and collective or acephalous forms of government. In recent years, there has been a notable shift in research focus towards the social aspects of coming together, both positive and negative. The first includes, for example, energized crowing, while the latter are the so-called ‘urban graveyard effect’ and the effects of scalar stress.

Background This study investigates how migration affects the culinary practices of Syrian, Afghan, and Egyptian Coptic communities living in Northwest Italy, specifically focusing on how these groups preserve, adapt, or abandon traditional foodways in a new socio-cultural environment. The objective is to understand the role of food in maintaining cultural identity and navigating integration in the host country. Methods Using a multidisciplinary approach, the research combines semi-structured interviews with 64 participants. Data were analyzed using SAS 9.4 and R 4.4.2. Descriptive and frequency analyses summarized demographic and food-related patterns, while Fisher's exact tests and logistic regression assessed differences and predictors of traditional food maintenance. Qualitative data from interviews were thematically analyzed using an inductive approach, highlighting key themes such as adaptation, resilience, and cultural continuity. The findings reveal distinct culinary patterns shaped by each group's cultural and ecological heritage, Syrian horticultural traditions, Afghan pastoral legacies, and the Coptic plant-based diet. While culinary resilience, adaptation, and loss occur across all groups, the extent varies. Influencing factors include ingredient availability, economic constraints, and levels of social integration. Age, gender, religion, and migration history further shape food behavior. Conclusions This research underscores the dynamic relationship between migration and food, highlighting how culinary practices serve as a site of both cultural preservation and adaptation in diaspora contexts.

Öğün, bireyin gün içerisinde düzenli olarak belli aralıklarla yediği yemektir. Kişilerin veya milletlerin öğün zamanı, şekli, tüketilen gıdalar yaşanılan coğrafya ve yaşam tarzına bağlı olarak farklılıklar göstermektedir. Örneğin sıcak Akdeniz iklimine yakın yerlerde yaşayanların beslenme alışkanlıkları ile soğuk kuzey kesimlerde yaşayanlarınki birbirinden farklıdır, bu durum hayatı devam ettirebilmek için bir zorunluluktur. Beslenme alışkanlıklarına göre farklılık gösteren bir diğer unsur ise öğünlerdir. Kimi yerlerde tek ya da iki öğün beslenme yaygınken kimi yerlerde üç hatta, belki ara öğünler de dâhil, daha fazla öğünden bahsedilebilir. Dolayısıyla, siyasi hayatı, savaşları, anlaşmaları bir kenara bırakırsak, insanların beslenme alışkanlıkları, tarımsal faaliyetleri, hangi hayvanları yetiştirdikleri ve onlardan nasıl yararlandıkları gibi bir dizi özellik milletleri tanıma ve kültürlerini anlamada önemli ipuçları sağlar. Tüm bu düşüncelerden yola çıkarak bu çalışmamızda Antik Çağ'ın en büyük ve en etkili imparatorluklarından biri olan Roma İmparatorluğu'nun beslenme kültüründe öğle yemeğinin (prandium) yeri ve önemini ortaya koymayı amaçlamaktayız. Çalışma yürütülürken hem klasik hem de modern yazarların eserlerinden yararlanılmış, öncelikli olarak "ne?", "neden", "ne zaman?", "nerede?", "nasıl?" ve "kiminle?" sorularının cevapları aranmıştır. Ulaşılan veriler, Romalıların karakteri ve yaşam rutinleri ile ilgili değerli bilgiler sağlarken prandiumun hem terimsel olarak hem de uygulamada gün içerisinde öğün değeri taşıyan ilk yemek olduğunu göstermiştir ancak Roma beslenme kültüründe ilk öğünün kahvaltıya karşılık gelen "ientaculum" terimiyle ifade edilmesi bu noktada çelişki oluşturmaktadır. Çalışmamızda bu çelişkinin giderilmesine ve prandiumun Roma sosyal hayatındaki rolünün ortaya konulmasına gayret edilmiştir.

This study discusses the wild asparagus plant, which held cultural significance in Harpasa and its neighboring villages and is consumed in the Nazilli district. The local names for wild asparagus in Nazilli was examined, focusing on its growth habitat, collection methods, consumption practices, and culinary usage. Wild asparagus, referred to as asparagos/asparagus in Antiquity, is cited in numerous ancient texts that have survived to the present day.
This study includes translations of Hellenic and Latin texts, conveys information from ancient sources regarding asparagus, and notes the plant’s usages. The recipes for dishes prepared with asparagus that are mentioned in the writings of authors like Apicius and Anthimos are thoroughly discussed in this study. The “Asparagus Plate (Patina De Asparagis)” by Apicius and the “Asparagus Dish” by Anthimos are prepared and evaluated for their flavors and appearance. The similarity between ancient recipes and the preparation and consumption of wild asparagus in Nazilli is emphasized.

Bu çalışmada, Harpasa ve çevresindeki köylerde kültürel bir kimliğe sahip olan ve Nazilli yöresinde sevilerek tüketilen yabani kuşkonmaz bitkisi ele alınmıştır. Nazilli civarında yabani kuşkonmaza verilen yerel isimler araştırılmış, bitkinin nerelerde yetiştiği, nasıl toplandığı, tüketimi ve yemekleri üzerinde durulmuştur. Yabani kuşkonmaz Antik Dönem’de asparagos/asparagus adıyla bilinmekte ve günümüze ulaşan pek çok antik metinde bu bitkiden bahsedilmektedir.
Çalışmamız kapsamında, Hellence ve Latince metinlerden çeviriler yapılmış, asparagus ile ilgili antik kaynakların verdiği bilgiler aktarılmış, bitkinin kullanım alanlarına değinilmiştir. Çalışmamızda, Apicius ve Anthimos gibi yazarların kitaplarında geçen ve asparagus kullanılarak hazırlanan yemeklerin tarifleri ayrıntılı şekilde ele alınmıştır. Apicius’un “Kuşkonmaz Tabağı (Patina De Asparagis)” isimli yemeğinin ve Anthimos’un “Kuşkonmaz Yemeği”nin denemeleri yapılmış, yemeklerin tatları ve görünümleri değerlendirilmiştir. Yabani kuşkonmazın Nazilli’de pişirilme ve tüketim şekli ile antik tarifler arasındaki benzerlikler vurgulanmıştır.

Ahmet Caferoğlu, Azerbaycan'ın Gence şehrinde doğmuş, siyasi koşullar nedeniyle Özbekistan, Ukrayna, Almanya ve Türkiye'de bulunmuş çok dilli ve çok kültürlü bir bilim insanıdır. Bu durum, onun pek çok yabancı dili öğrenmesine ve Türkoloji alanında Avrupa ile Rusya'daki çalışmaları Türkiye'ye taşıyan bir öncü olmasına olanak sağlamıştır. Özellikle bir ağız araştırmacısı ve dil tarihçisi olarak Türkiye'deki Türkoloji çalışmalarının temelini atmıştır. Farklı ülkelerde eğitim alması, onu milliyetçilik duygularından uzaklaştırmamış, aksine milli hislerini güçlendirmiş; tüm Türk halklarının sorunlarını dile getiren siyasi yazılar kaleme almasına neden olmuştur. Hiçbir zaman siyasete girmeyen Caferoğlu, Türkçü dünya görüşünü akademik çalışmalarıyla birleştirmiş, doğduğu topraklara olan bağlılığını Azerbaycan üzerine yaptığı araştırmalarla ve çıkardığı Azerbaycan Yurt Bilgisi Dergisi ile göstermiştir. Yetiştirdiği öğrenciler, yazdığı temel eserler ve uluslararası ödüllerle dünya çapında bir Türkolog olan Caferoğlu'nun çalışmaları, günümüzde hala geçerliliğini korumakta ve akademik referans olarak kullanılmaktadır. Caferoğlu'nun siyasi ve fikri yazılarında ele aldığı meseleler de bugün güncelliğini korumaktadır. Bu bağlamdaki yazılarını daha çok Türk Amacı, Türk Kültürü ve Azerbaycan Yurt Biligisi Dergisi dergilerinde yayımlamıştır. Çalışmada Caferoğlu'nun Türk halklarının sorunlarını dile getirdiği siyasi yazıları Türk Kültürü dergisinden seçilmiştir. Türk Kültürü dergisindeki yazıların seçilme nedeni ise 1960'lı yıllarda kaleme alınmasına rağmen bugün de güncelliğini koruyan, fikri yazıları olmalardır.

Gardening has multiple meanings depending on where and how it is performed as well as what purpose it is attributed. This paper will discuss the meanings and cultural aspects of own-home gardens in the early 20th century Swedish urban context. Stately loans were paid out in order for people to be able to build houses with gardens, so called own-homes, in the countryside or in the outskirts of cities in the early 1900s. A home of one's own, with a garden, had a positive effect on health and social well-being according to the Swedish Own-Home Committee. Other aims were to establish self-sufficiency and economic independence. A common strive for independence, sharing the joys and difficulties of home ownership and cultivating the plots of land established identity. Gardening also withheld and strengthened identity after the houses were built. Sharing both knowledge and crops are examples of that. The garden also enabled the authorities' visions of health,social wellbeing and th...

There is one element in this world that is sacred as it is seductive,
emotionally penetrating to our collective culinary and olfactive
culture. There is one element that has ridden the centuries,
held us in its delicious thrall, and has been elevated
to the highest of art forms by renown artisans. It
has inspired literature, cinema, art, and has been
clutched, sticky and melting in the hands of children
and adults the world over. Its scent is recognizable,
comforting, alluring… This is chocolate.

FFI2013-45985-P, del Ministerio de Economía y Competitividad. 2. Todos son términos del español americano, los primeros pertenecen a las culturas precolombinas y los segundos fueron llevados a América, la mayoría por conquistadores y colonizadores españoles, y en el Nuevo Mundo experimentaron cambios de signiicado para nombrar realidades muy distintas, pero con sentido para el europeo o con algún parecido con otras de España.

A.M. Hansen and R. Al Shqour (2025) "Baking and Breaking Bread at the Khans of Aqaba Castle (Jordan): Insights into Cereal Upcycling from a Medieval Ṭābūn" in Heather J. Sharkey and Karène Sanchez Summerer (eds.) Commensality and Cultural Heritage: Bringing the Foodways of the Middle East and Its Diasporas to the Table. Groningen:  University of Groningen Press, pp. 66-71

A.M. Hansen and F.B.J. Heinrich (2025) "Home Is Where the Hearth Is: Exploring the Fuel Economy of Traditional Ovens and Cooking Installations (ṭābūn, ṣāj, and zarb) in Jordan" in Heather J. Sharkey and Karène Sanchez Summerer (eds) Commensality and Cultural Heritage: Bringing the Foodways of the Middle East and Its Diasporas to the Table, Groningen: University of Groningen Press, pp. 59-65

A large group of adjectives in Apicius' De re coquinaria is formed with the suffix-atus. Although they contain a suffix which is typical of the perfect participle, their base is not verbal, but nominal: this is their peculiarity. They are all adjectives referring to food; their meaning is possessing "the quality/condition expressed by the base-noun" (e. g. Apic. 8. 7. 14 liquamen piperatum). Many of them are Apicius' creations and attested only in his cooking book (e. g. allecatum, coriandratus, syringiatus); a great number of them have a Greek origin. This paper proposes not only a semantic analysis of denominal adjectives with the suffix-atus, but also a comparison with adjectives ending in-osus, which have the meaning "full of ". The formations in-atus of De re coquinaria are also examined according to the qualia theory, the principles of which are clearly recognisable in these adjectives. Apicius' denominal adjectives in-atus can be compared to suffixed adjectives in some modern languages (Italian-ato, Spanish-ado, French-é), which express the concept of possession of a quality, and which derive from a noun, not from a verb, although they are formally identical to past participle, as it happens in Latin.

Tarım ve gıda üretimiyle ilgili süreklilik kazanmış feryat-figan halimiz var. "Tarımı bitirdiler, mercimek bile ithal …" Hemen ardından da: "Kendi kendine yeten bir ülkeydik, nerelere geldik…?" nakaratı. Ortada bir sorun var ama sorunun nedenleri pek tahmin edildiği gibi değil. Evet, politik kararlar ya da kararsızlıklar da etkili ama, mesele tam o da değil. Mesele epey karışık… "Karışık" derken, sorun çok tabakalı ve tüm tabakalar aralarında birbirleriyle acayip dinamik ilişkiler ağı ile bağlı. Dolayısıyla, derinlemesine bakış ve analiz olmadan, sadece sonuçlara bakarak konuşmak doğru değil. Yukarıda sözünü ettiğim tabakalar neler? Göç ve demografik değişimler bir tabaka; iklimsel değişimler bir tabaka; uluslararası gıda üretimi (arz) bir tabaka; değişen talep ve beslenme alışkanlıkları bir tabaka; endüstriyel tarım bir tabaka; ülkenin ve komşuların ekonomik durumları da bir tabaka; ülkenin doğal kaynaklarının kalitesi bir tabaka … Bak, daha "çiftçinin hali nicedir?" adlı tabakaya gelmedik. Devlet politikaları tabakasına da… Tüm bu karmaşa bir yana, Süleyman Demirel edasıyla söyleyecek olursak: Yerli mercimek bitti diye feryat eden vatandaş son derece haklıdır, mercimek bitmiştir… Mercimeği bitiren 1993 yılında Devlet'in baklagilleri desteklenen ürün kapsamından çıkartması kararı olmuştur, binaenaleyh o kararı alan hükümetin başı da Süleyman Demirel'dir. Mercimeği bırakalım da, şu verilere bir bakalım. Bir efsane balonunu patlatarak başlayalım, "Türkiye gıda temininde kendi kendine yeten bir ülkeydi." Doğru değil… Bu bir efsane. Yetmedik, yetmiyoruz, yetmeyiz … Bunu dile getirme cesaretini bulan ilk kişi (bildiğim kadarıyla da tek kişi) eski Tarım Bakanı Hüsnü Yusuf Gökalp oldu. Sonrakiler yine sustu. Bir olguyu önümüze koyalım: Kaynaklarımız sınırlı.

The Risāla dar tafṣīl-i sākhtan-i chīnī (A Treatise on Porcelain Manufacture) is a Qajar-period manuscript in Persian, housed at the Sipahsalar Library in Tehran. It is the only known source that details the modern technology of porcelain production in the Qajar era (1789–1925). According to the information in the colophon, the scribe, Masih ibn Muhammad Baqir al-Firuzabadi, completed the manuscript in the year 1284 (1868). The text mentions that it is the translation of a French work, but no further reference to the original book is given. The purpose of this essay is to introduce and review the Persian manuscript, to reveal its relation to the three-volume Traité des arts céramiques ou des poteries (Treatise on Ceramic Arts or Potteries) by Alexandre Brongniart, a nineteenth-century scientist and director of the Sèvres Porcelain Factory, and to underline its importance to the history of art and technology in Qajar Iran.

An integral part of the decorative programme of Egyptian temples built in the Greco-Roman period are the processions decorating the lower part of the wall, the so-called soubassement. These rows of offering bearers are led by the king and presented to the main deity or the triad of divinities of the respective temple. The inscriptions that accompany the personnel of these processions contain encyclopaedic knowledge about the various areas of life in ancient Egypt ‒ such as geography, geology, hydrology, but also about the temple’s supplies.
With regard to food in the temple, the economic processions are particularly revealing, in which most oft the participants are assigned to certain types of food or drink, for example bread, meat, milk or beer. Thus, a group of offering bearers within these processions ist in charge of catching birds and fish, such as “the one who is in front of his catching rope” or “the fisher and fowler who comes out at night”. The paper is dedicated to these divine offering bearers, focusing on the signification of fish in the representations and texts associated with them. In particular, the aim is to work out the extent to which the consumption and sacrifice of fish are addressed, but also answering the question of whether the sources reveal information about the role of fish in the theology of the respective temple.

We begin from the beginning, or rather from the Romans' interest in origins: Raphael Schwitter offers a monumental synthesis of Roman antiquarianism from the second century BC to the third century AD. 1 Rightly identifying such a study as a gap in the scholarship, Schwitter approaches the subject in a comprehensive fashion, starting with a substantial section of introductory material, including an intriguing case study of the way the Romans explained the origins of the use of coins, and some methodological thoughts on what it means to deal with fragmentary texts, followed by an overview of antiquarian writing in Greece, before moving on to the main part of his study: a systematic overview of the contents, literary formats, and scholarly methods of antiquarian writing in the second and early first centuries BC, the first century BC, and the imperial age. As Schwitter himself admits, many of his conclusions necessarily have to remain in the realm of speculation, due to the extremely fragmentary nature of the evidence, but he still achieves his aim: i.e. to show that antiquarianism is a pervasive phenomenon, rather than the mere symptom of a crisis, and that is does not stem from scholarly curiosity per se or the aim to entertain, but to gain orientation in the present by elucidating its connection with the past. Throughout, his focus is on antiquarian monographs, i.e. works more or less exclusively dedicated to antiquarian questions, comprising aetiology, genealogy, and etymology, but also their interaction with poetic texts, for instance. Schwitter's study shows impressively that antiquarian writing was a pervasive facet of Latin literature, with a first, still somewhat experimental, phase focused on specialized disciplines such as grammar and law, a surge in interest and a growing specialization and differentiation in the first century BC, and a growing trend towards compilation and new contextualization in the imperial age. Schwitter combines overviews of the works that must or might have existed in any given period with more detailed studies of antiquarian authors whose works have been transmitted more fully, such as Varro, in order to bring to light what was characteristic of their approach to the antiquarian material. By necessity, in such a vast undertaking, these passages have to remain somewhat on the surface, but they provide a nice counterbalance to the overview of antiquarian works. Schwitter also spends some pages discussing aetiology in what is maybe its most well-known form, Augustan poetry, and Vergil's Aeneid and Propertius' Book 4 in particular. Again, space forbids Schwitter to go into too much depth, and so his conclusion that e.g. Vergil's aetion of the cult at the Ara Maxima (Aen. 8.102-305) lacks 'semantic ambivalence', in the interest of an affirmation of the Augustan present (406), remains somewhat unsatisfactory in the light of the considerable amount of research that has brought to light the ambivalences of this Vergilian passage. 2 I was also not sure why, in Propertius' Book 4, it is one of the less antiquarian poems, the speech of the dead matron Cornelia (4.11), that Schwitter discusses in more detail. Overall, however, Schwitter's immensely learned book does provide a very good sense of what 1

Il convegno #EtiamEgo. Donne e violenza in età romana. Radici storiche di un problema attuale chiude un progetto PRIN 2022 dal titolo #EtiamEgo. Violence against women in ancient Rome: historical perspectives and symbolic constructions realizzato con la collaborazione di numerose/i specialisti appartenenti a dieci università nazionali e internazionali (Torino, Ca’ Foscari Venezia, Bologna, Firenze, Padova, Catania, del Sannio, Potsdam, Newcastle).

BEVEZETŐ Kevés jobb alkalom kínálkozott egy főúri család számára, hogy társadalmi státuszát reprezentálja, mint a lakodalmi ünnepség. Köszönhette ezt a menyegző viszonylag nagy nyilvánosságának, hiszen a meghívott vendégek és kíséretük létszáma akár több száz főt is kitehetett, valamint annak, hogy szemben például egy keresztelővel, amelyre a gyermekáldást követően hamar sort kellett keríteni, az esküvő hónapokkal előre tervezhető volt. Ráadásul az esemény örömteli mivolta nem tett szükségessé olyasfajta visszafogottságot sem, amelyet például egy -adott esetben szintén rendkívül látványosan rendezett -temetési szertartás megkívánt. Ez a kiváló lehetőség egyúttal komoly kihívásként nehezedett a házasulandó felek családjára. Egy előkelő menyasszony hozományának összeállítása hónapokon át tartott, a kelengye egyes darabjaiért Bécsbe, Prágába kellett küldetni. Volt, hogy a család már évekkel a házasságkötés előtt nekifogott az előkészületeknek (például a menyasszony fehérneműjének varrásával). A menyegző szervezése és lebonyolítása óriási, gyakran erőn felül vállalt anyagi terhet rótt mindkét családra, elsősorban persze a menyasszony születési családjára. Előfordult, hogy egy-egy esküvő miatt birtokokat vagy értéktárgyakat zálogosítottak el, aminek terhét aztán hosszú időn át viselték. Miközben a lakodalmi ünnepség megrendezése, a vendégek elszállásolása, étkeztetése és szórakoztatása hatalmas pénzösszegeket emésztett fel, a menyegzőn a família értéktárgyakban materializálódó teljes gazdagsága is A tanulmány létrejöttét az NKFIH K 129362. sz. projektje támogatta.

The tale of Titus and the gnat is among the most repeated and studied
stories in all of rabbinic literature. One diminutive manuscript alone
contains three separate versions, the British Library Bereishit Rabbah and Vayikra Rabbah, copied in an Italian hand around 1090/1. Vayikra
Rabbah 22 as preserved in this manuscript is the most decidedly
‘‘Roman’’ of the versions. The story of Titus’ gnat there is extensive,
carefully edited, bawdy, caustic, delightful, funny, theologically sophis-
ticated – and perhaps the most ‘‘scurrilous’’ of all the extant renditions of
this tale. This version goes to every length to show just how ‘‘bad’’ Titus
‘‘the Wicked’’ truly was, and how thoroughly the omnipresent God of
Israel has done him in. This is a tale of Roman triumph and imperial
dysfunction, of Jerusalem and Rome and their gods locked in conflict. It
is a tale of theomachy – a blasphemous war on God. It is a story of
punishment and small victories.  Many have discussed this tale in terms of its literary themes, high Roman literature, and even Christianity. My current project focuses on the cultural ‘‘ground’’ in which this tale was nurtured and grew in the study houses and synagogues of Eretz Israel/Roman Palestina. In this more earthy study, I make extensive use of archaeology, which over two centuries has uncovered the physical world in which the rabbis – and everyone else in Roman antiquity – lived. Material evidence is essential to this project, both as the ‘‘props’’ referenced by the storytellers and as the ‘‘sets’’ in which the stories take place. This cultural history breaks down the lines separating ‘‘literary’’ and ‘‘material’’ evidence, presenting a more integrated approach to the primary sources.5 I focus here on one distinctly Roman element of our tale that is preserved in Vayikra Rabbah, chapter 22, regarding the return of Titus to Rome and his advent to the eternal city. In particular, I will examine the title conferred by the people of Rome upon Titus. He is referred to in the vocative as Nikita Barbaria, O Conqueror of the Barbarians. I suggest that this title is distinctly late antique and parallels extant inscriptions dedicated to Constantine (reigned 306-337), Galerius (reigned 305-311) and especially to Julian (reigned 361-363). This terminology may help us to date this element of the legend to the mid-fourth century or so. The triumphal return of Titus to Rome fits well with established late antique Roman protocol for the arrival of an emperor or another high official in a city or province, his triumphal adventus.

Tea is a plant, comestible, and beverage that appears in multiple, mobile guises across human history: a medicinal herb, luxury drink, coffeehouse social, parlour ritual, drug food, street brew, supermarket staple, plantation commodity, craft crop, and connoisseur good. This chapter explores tea as a local food that became regionally, globally mobile, and generated a diversity of cultural artefacts as it did so. It considers how the distinct histories of the camellia sinensis and camellia assamica species collided and conjoined when modern Euro-American colonialism carried the tea plant into agro-industrial spaces that accelerated the global consumption of its beverages. However, those same historical processes that enhanced tea's global mobility also restricted the mobility of the working classes engaged in its making. Ironically, famed global teas were largely inaccessible in the local spaces and for the Indigenous peoples who pioneered its use as a food and drink. For centuries, a single plant species, camellia sinensis, dominated plant-human discourses around tea. While there are three major species of camellia tea plant, only sinensis and assamica became widespread. Cultivated in China since the early era of its agrarian history, the culinary, botanical, political, ritual, and cultural enchantments around the camellia sinensis catalysed a steady stream of textual and cultural production. Across the medieval into the early modern eras, its supplies of the beverages circulated across Asia, as the plant's cultivation. By contrast, camellia assamica stayed as a wild plant whose edible parts were foraged, preserved, and consumed by the Indigenous peoples of South east Asia. This was the case until the nineteenth century when it joined sinensis in becoming globally mobile. Over the modern era of colonization and empire, both plant species were transformed into a global commodity. Hundreds of thousands of workers were involved in cultivating, picking, brewing, packing, and marketing their leaves. That

forests with fields, roads, villages, towns, and cities of a British colony that became Canada in 1867. Generations of migrants have grown the city since the ninteenth century, and continue to arrive. Our paper takes a longue-durée perspective on Italians, Chinese, Tamil, and Bengali migrant gardeners and ethnocultural plants. Scholars have studied urban gardens as sites of emotional and sensorial experiences, market production and neoliberal values, and resistance to capitalist imperatives. 6 Such gardens do not exist in isolation. The intersectionalities of race, class, age, and gender help constitute them. 7 Our socio-ecological lens considers such gardens as sites of collaboration between human and nonhuman actors. 8 A food studies analysis views them as important components of culinary infrastructure, that is the 'artifacts, institutions, and media that are used to mobilise and organise food or to convey knowledge about food'. 9 These gardens are 'essential' spaces that exist in dialogue with migrant marketplaces, contributing to the city's culinary infrastructure, and to its foodscape.

más allá de valiosos aportes, tiene aún grandes deficiencias. Una de ellas es la falta de series para ciudades interiores de dimensión menor y de frontera. En este trabajo presentamos series de precios de un espectro bastante amplio de bienes de uso y de consumo correspondientes a la ciudad de Santa Fe para la primera mitad del siglo xviii, justamente una etapa caracterizada por constantes ataques indígenas. Se estudian las tendencias de largo plazo en la evolución de los precios y el impacto de la situación bélica en la economía local, realizándose en paralelo algunas comparaciones con las series existentes para otras ciudades de este espacio. Las conclusiones indican que la situación bélica no implicó distorsiones muy significativas en el largo plazo, aunque sí en coyunturas puntuales. Palabras clave: historia de precios, espacio rioplatense, frontera.

This paper develops and utilizes novel methods that combine historical records concerning the diets of European naval mariners in the sixteenth century with modern information on the nutritional content of food. Energy, vitamin, and mineral intakes were compared to modern recommended values. Calorie provisions were sufficient and relatively constant in all Western European fleets. The absence of vitamin C was a universal failure of the naval diet. The limiting factor to variety and balance in the naval diet was the demands of preservation with limited technology. Fish declined in importance between the sixteenth and eighteenth centuries while beef increased in importance. A database structure that allows for calculation of nutritional information was designed and utilized in this research and is provided online for future reference and calculation of diets.

The aim of this paper is to analyse the role of wheat quality in the formation of wheat prices in the early modern period, adopting eighteenth-century northern Italy as a case study. Wheat prices have been widely used by economic historians to calculate living standards, determine the degree of market integration, and date famines. Rarely, however, have economic historians focused on how wheat prices were determined. By looking at the wheat supply chain, we will try to make more visible the extent to which wheat quality was crucial in determining the value of wheat and, as a consequence, the final price of grain.