dc.contributor.author | Lewicka, Paulina B. | |
dc.date.accessioned | 2013-05-08T08:34:05Z | |
dc.date.available | 2013-05-08T08:34:05Z | |
dc.date.issued | 2011 | |
dc.identifier.citation | Lewicka Paulina B., Flavorings in Context: Spices and Herbs in Medieval Near East, Rocznik Orientalistyczny 64:1, 2011, pp. 140-149 | en |
dc.identifier.issn | 0080-3545 | |
dc.identifier.uri | http://depot.ceon.pl/handle/123456789/1707 | |
dc.description.abstract | Throughout 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.iso | en | en |
dc.publisher | Komitet Nauk Orientalistycznych Polskiej Akademii Nauk; Dom Wydawniczy Elipsa | en |
dc.rights | Creative Commons Uznanie autorstwa na tych samych warunkach 3.0 Polska | pl_PL |
dc.rights.uri | http://creativecommons.org/licenses/by-sa/3.0/pl/legalcode | |
dc.subject | kultura jedzenia | en |
dc.subject | średniowiecze | en |
dc.subject | Bliski Wschód | en |
dc.title | Flavorings in Context: Spices and Herbs in Medieval Near East | en |
dc.type | info:eu-repo/semantics/article | en |
dc.contributor.organization | Department of Arabic and Islamic Studies, Faculty of Oriental Studies, University of Warsaw | en |
dc.description.eperson | Maciej Klimiuk | |
dc.rights.DELETETHISFIELD | info:eu-repo/semantics/openAccess | |