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dc.contributor.authorLewicka, Paulina B.
dc.date.accessioned2013-05-08T08:34:05Z
dc.date.available2013-05-08T08:34:05Z
dc.date.issued2011
dc.identifier.citationLewicka Paulina B., Flavorings in Context: Spices and Herbs in Medieval Near East, Rocznik Orientalistyczny 64:1, 2011, pp. 140-149en
dc.identifier.issn0080-3545
dc.identifier.urihttp://depot.ceon.pl/handle/123456789/1707
dc.description.abstractThroughout history, the approach towards imported spices varied from culture to culture. In medieval and early post-medieval Europe, where spices became an exotic object of temporary desire, they were often used unskillfully and in a haphazard manner. In the Ottoman Constantinople, unlike in Europe, it was the moderate use of spices, and not overdosing them, that became a manifestation of status. As deliberate paragons of refinement, the Ottomans depreciated what they considered uncivilized ways of their Arab provincial population, heavily seasoned diet included. Indeed, to a foreign observer, the Arabic-Islamic cookery might have appeared irrationally overseasoned. But the way the medieval Arab urbanites used spices was not a result of their surrender to changeable vogue, or the need to show off.en
dc.language.isoenen
dc.publisherKomitet Nauk Orientalistycznych Polskiej Akademii Nauk; Dom Wydawniczy Elipsaen
dc.rightsCreative Commons Uznanie autorstwa na tych samych warunkach 3.0 Polskapl_PL
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/pl/legalcode
dc.subjectkultura jedzeniaen
dc.subjectśredniowieczeen
dc.subjectBliski Wschóden
dc.titleFlavorings in Context: Spices and Herbs in Medieval Near Easten
dc.typeinfo:eu-repo/semantics/articleen
dc.contributor.organizationDepartment of Arabic and Islamic Studies, Faculty of Oriental Studies, University of Warsawen
dc.description.epersonMaciej Klimiuk
dc.rights.DELETETHISFIELDinfo:eu-repo/semantics/openAccess


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