Arbeitstreffen Gießen 2015: Internationale Tagung From Kebab to Ćevapčići. Eating Practices in Ottoman Europe
(SOG, Schroubek Fonds, GiZo) und organisatorisches Treffen Gießen, 24.-26. September 2015:
Thursday, September 24TH
Arrival, opportunity to join a Get-Together beginning with 7 PM
Friday, September 25TH
09.00 AM
Introduction Arkadiusz Blaszczyk MA, Prof. Dr. Stefan Rohdewald
Panel I: Early Modern Foodscapes
09:15 AM
Margareta Aslan, Ph D. (Cluj-Napoca)
The Value of Spices in the Romanian Territories
09:45 AM
Arkadiusz Blaszczyk MA (Giessen)
The Food Factor in the Tatar Raids and their Perception
10:15 AM Coffee Break
10:30 AM
Castilia Manea-Grgin (Zagreb)
Italian-Inspired Cookbooks for Romanian and Croatian Aristocracy: A Reality of the 17th Century?
11:00 AM
Ágnes Drosztmér MA (Budapest)
From Fast to Feast: Ottoman Food and Consumption in Religious Contexts according to Central European Sources (Fifteenth - Sixteenth Centuries)
11:30 AM
Prof. Dr. Vjeran Kursar (Zagreb)
‘Their God is Their Belly, Their Mother is Their Drunkenness‘. Bosnian Franciscans on Alcohol Consumption in Ottoman Bosnia
12:00 PM
Disscussion and Commentary Daniel Ursprung lic phil (Zurich)
12:45 PM Lunch
Panel II: Occidentalisms and the Local
2:30 PM
Ass. Prof. Dr. Özge Samancı (Istanbul)
Ottoman Food Culture in the Balkan Peninsula through the Exotic Views of the 19th Century Traveler’s Accounts
3:00 PM
Dr. Uroš Urošević (Istanbul)
Cooking in the Times of Change: Mahmud Nedim bin Tosun’s Aşçıbaşı and the Ottoman Cuisine between Asia and Europe in the 19th Century
3:30 PM Coffee Break
3:45 PM
Aylin Öney Tan
Digesting Change? Challenges of Westernisation and Aliyah over the food tradition of Ottoman-Turkish Sephardic Community in the 19th and 20th Centuries
4:15 PM
Dr. Tamara Scheer (Vienna)
The Austro-Hungarian Presence in Sanjak Novi Pazar (1879-1908) and the Political Dimension of Food Consumption and Evening Events
4:45 PM
Prof. Dr. Burak Onaran (Istanbul)
Questioning the Most Strict Dietary Taboo of Islam: The Pork Issue during the Early Republican Period in Turkey (1920-1950)
5:15 PM
Prof. Dr. Christoph Neumann (Munich)
Rakı-Production and Consumption in Istanbul (19. and 21. Centuries)
5:45 PM
Discussion and Commentary Dr. Konrad Petrovszky (Vienna)
7:00 PM
Key Note
Prof. Dr. Suraiya Faroqhi (Istanbul/Munich)
Fast Food in Early Modern Istanbul? Buying Soup, Kebab and Halva ready-made in the Marketplace
8:30 PM: Dinner
Saturday, September 26TH
Panel III: Orientalisms and the Authentic
9:30 AM
Dr. Maya Petrovich (Oxford)
Ottoman Spices since the 18th Century until Today: Dreams and Realities
10 AM Stefan Detchev PhD (Sofia)
“The Bulgarian Salads”: The Road from an European Innovation to the National Culinary Symbol
10:30 AM Coffee Break
10:45 AM
Prof. Dr. Ali Çaksu (Sarajevo)
“Turkish Coffee” as a Political Drink from the Early Modern Period to Today
11:15 AM
Prof. Dr. Stefan Rohdewald (Giessen)
Neo-Ottoman Cooking in Turkey after 2000
11.45 AM
Commentary and Discussion: Dr. Nicole Immig (Jena)
Commentaries Prof. Dr. Bert Fragner (Vienna)
Prof. Dr. Albrecht Fuess (Marburg)
12:45 PM: Departure / Possibility to Have Lunch together
2 PM- 4 PM: Organizational Meeting/Organisatorisches Treffen des Arbeitskreises Das Osmanische Europa
Tagungsberichte:
Aylin Öney Tan: Ottomans in Europe, in: Hürriyet Daily News, 5.10.2015
Adelheid Wölfl: Šopska-Salat: Vom Ausländer zum Nationalsalat, in: Standard, 10.10.2015
Niocle Immig: From Kebab to Ćevapčići. Eating practises in Ottoman Europe, 24.09.2015–26.09.2015 Gießen, in: H-Soz-Kult, 02.02.2016.