Chapter 4 Turkish Flavours in the Transylvanian Cuisine (17th–19th Centuries)

In: Earthly Delights
Author:
Margareta Aslan
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Type:
Chapter
Pages:
99–126
DOI:
https://doi.org/10.1163/9789004367548_006

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Earthly Delights

Economies and Cultures of Food in Ottoman and Danubian Europe, c. 1500-1900

Series:  Balkan Studies Library, Volume: 23
Cover Earthly Delights
E-Book ISBN:
9789004367548
Publisher:
Brill
Print Publication Date:
23 May 2018
Front Matter
Introduction
Part 1 Flavours, Tastes and Culinary Exchange: Food and Drink in the Ottoman World
Part 2 Ingredients, Kitchens and the Pleasures of the Table
Part 3 Food and Cities: Supply, Mobility, Trade
Part 4 Cooking between Tradition and Innovation: Food Recipes Old and New
Part 5 Representations, Travellers’ Tales, Myths
Back Matter

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