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THE EVOLUTION OF THE SEPHARDIC CUISINE IN TURKEY

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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Rs. 3,651

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  • Product Description
 

A culture''s culinary ''repertoire'' is influenced by its values, its religious structure, its socio- economic levels as well as the country''s climate and geography. The Sephardic Jews expelled from the Iberian Peninsula in 1492 settled in the Ottoman Empire and brought with them a food culture that was influenced by their Spanish heritage. Today, they continue to keep alive their home-style cooking made up of natural, healthy and colorful dishes under the influence of the Mediterranean climate. The purpose of this book is to analyze the evolution of the Turkish Sephardic cuisine, in conjunction with the history of the Jews residing in Turkey. The book compares the Sephardic and Ottoman cuisines in order to show how both contributed to and enthusiastically embraced each other''s culture. The analysis should be especially useful to professionals or anyone who may be interested to understand how a ''community cuisine'' has survived for more than five centuries, and to provide some direction for the study of how it can continue to live on as an expression of the identity of an ethnic group in today''s world of globalization.

Product Specifications
SKU :COC48752
AuthorSibel CUNIMAN PINTO
LanguageEnglish
BindingPaperback
Number of Pages96
Publishing Year2010-09-15T00:00:00.000
ISBN978-3838328973
Edition1 st
Book TypeSociology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-04-08 00:00:00