The Use of Probate Inventories (tereke) of Grocers as a Source for the Food Consumption of Urban Ottomans: The Case of Eighteenth-Century Ankara

Inhaltsverzeichnis

Bibliographische Infos

Cover der Ausgabe: DIYÂR Jahrgang 2 (2021), Heft 2
Vollzugriff

DIYÂR

Jahrgang 2 (2021), Heft 2

Autor:innen:
Verlag
Ergon, Baden-Baden
Copyrightjahr
2021
ISSN-Online
2942-3155
ISSN-Print
2625-9842

Kapitelinformationen

Vollzugriff

Jahrgang 2 (2021), Heft 2

The Use of Probate Inventories (tereke) of Grocers as a Source for the Food Consumption of Urban Ottomans: The Case of Eighteenth-Century Ankara

Autor:innen:
ISSN-Print
2625-9842
ISSN-Online
2942-3155
Kapitelvorschau:

Literaturverzeichnis

  1. Primary Sources: Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  2. Ankara Court Records (ACR) (National Library of Turkey) Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  3. Grocers’ Probate Inventories Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  4. ACR No: 806, 84-85; ACR No: 807, 141b-1; ACR No: 815, 76a-2; ACR No: 816, 82b-1; ACR No: 816, 100a-1; ACR No: 816, 106a-2; ACR No: 819, 93a-3; ACR No: 822, 61b-1; ACR No: 825, 60a-1; ACR No: 832, 63b-1; ACR No: 834, 77b-1; ACR No: 837, 84b-1; ACR No: 846, 66a-3; ACR No: 850, 52a-1; ACR No: 853, 19b-1; ACR No: 853, 26a-1; ACR No: 863, 94b-1; ACR No: 868, 68b-1; ACR No: 868, 87b-1; ACR No: 876, 16b-1. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  5. Non-Grocers’ Probate Inventories Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  6. ACR NO: 802, 55; ACR No: 803, 19; ACR No: 804, 90; ACR No: 804, 120; ACR No:807, 144; ACR No: 807, 162; ACR No: 807, 176; ACR No: 808, 71; ACR No: 818, 95; ACR No: 822, 95; ACR No: 837, 83; ACR No: 840, 91; ACR No: 842, 90; ACR No: 857, 31-32. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  7. Narh Registirations Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  8. ACR No: 867, 27; ACR NO: 868, 40; ACR No: 871, 05; ACR No: 872, 39; ACR No: 873, 05; ACR No: 878, 28; ACR No: 878, 31; ACR No: 880, 20. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  9. Other Court Records Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  10. ACR No: 804, 87b-1; ACR No: 807, 106a-1; ACR No: 810, 77a-1; ACR No: 816, 76a-2; ACR No: 818, 94b-2; ACR No: 820, 116b-2; ACR No: 821, 94a-1; ACR No: 822, 84a-1; ACR No: 825, 92b-1; ACR No: 827, 55a-1. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  11. Galata Court Records (İstanbul Müftülüğü) Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  12. GCR No: 172, 14a-2; GCR No: 172, 69b-2; GCR No: 172, 81b-2; GCR No: 172, 82b-2; GCR No: 173, 7a-2; GCR No: 177, 34a-1; GCR No: 258, 23a-1; GCR No: 258, 29-a1. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  13. Istanbul Court Records (http://www.kadisicilleri.org) Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  14. ICR No: 24, 59b-2, ICR No: 24, 68a-2. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  15. Secondary Sources: Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  16. Akyüz, Jülide. 2003. Ankara’nın Bütüncül Tarihi Çerçevesinde XVIII. Yüzyılda Ankara: Şeriye Sicillerinin Sayısal ve Muhteva Analizi Denemesi. PhD Dissertation. Ankara University, Ankara. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  17. Artan, Tülay. 2000. ‘Aspects of the Ottoman Elite’s Food Consumption: Looking fo‘Staples’, ‘Luxuries’, and ‘Delicacies’ in a Changing Century’, In Quataert, Donald (ed.). Consumption Studies and the History of the Ottoman Empire, 1550-1922: An Introduction, Albany: State University of New York Press. 107-200. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  18. Artan, Tülay. 2011. ‘Ahmed I’s Hunting Parties: Feasting in Adversity, Enhancing the Ordinary’. In Singer, Amy (ed.). Starting with Food: Culinary Approaches to Ottoman History. Princeton: Markus Wiener Publishers. 93-138. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  19. Barkan, Ömer Lütfi. 1962-1963. ‘Saray Mutfağının 894-895 (1489-1490) Yılına Ait Muhasebe Bilançosu’. İstanbul Üniversitesi İktisat Fakültesi Mecmuası, 22.1-2. 380-398. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  20. Barkan, Ömer Lütfi. 1979. ‘İstanbul Saraylarına ait Muhasebe Defterleri’. TTK Belgeler. 9.13. 1-380. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  21. Berksan, F. Emine. 2005. Matbah-ı Amire (Saray Mutfağı) (1703-1730). PhD Dissertation. Istanbul University, Istanbul. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  22. Bilgin, Arif. 1999. ‘16. ve 17. Yüzyıllarda Sarayın İaşesi’. Osmanlı Ansiklopedisi. 9. 204-213. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  23. Bilgin, Arif. 2003. ‘Seçkin Mekanlarda Seçkin Damaklar’. In Koz, Sabri (ed.). Yemek Kitabı. Istanbul: Kitabevi Yayınları. 78-118. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  24. Bilgin, Arif. 2004. Osmanlı Saray Mutfağı (1453-1650). Istanbul: Kitabevi. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  25. Bilgin, Arif. 2008. ‘Ottoman Palace Cuisine of the Classical Period’. In Samancı, Özge and Bilgin, Arif (eds.). Turkish Cuisine. Ankara: Ministry of Culture and Tourism Publications. 71-92. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  26. Bilgin, Arif. 2016. ‘XVII. Yüzyılın Ortalarında İstanbul’daki Gıda Esnafı’. In Yılmaz, Coşkun (ed.). Antikçağ’dan XXI. Yüzyıla Büyük İstanbul Tarihi. İstanbul: İstanbul Büyükşehir Belediyesi. 181-191. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  27. Bilgin, Arif. 2016. ‘Saraydan Düğüne Fatih Dönemi Sofraları’. In Zafer, Ayşenur Bilge (ed.). Fatih Sultan Mehmed Han ve Dönemi. Bursa: Osmangazi Belediyesi Yayınları. 440-448. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  28. Blaszczyk, Arkadiusz and Rohdewald, Stefan (eds.). 2018. From Kebab to Cevapcici: Foodways in (Post-) Ottoman Europe. Wiesbaden: Harrassowitz Verlag. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  29. Bozkurt, Fatih. 2013. ‘Osmanlı Dönemi Tereke Defterleri ve Tereke Çalışmaları’. TALİD. 11. 22. 193-229. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  30. Bozkurt, Fatih. 2016. ‘Şeriyye Sicillerindeki Mefkud Kayıtları ve İstanbul’un Kayıp Bakkalları’. Akademik İncelemeler Dergisi. 11.1. 121-145. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  31. Bozkurt, Fatih. and Gündoğdu, Yasemin. and Şahin, Ahsen. 2019. ‘18. Yüzyıl Sonlarından Tanzimat’a Kadar Osmanlı İstanbulu’nda Bakkallar’. In Bilgin, Arif, and Çağlar, Burhan (eds.). Klasikten Moderne Osmanlı Ekonomisi, Istanbul: Kronik Kitap, 311-334. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  32. Doğan, Faruk. 2007. Osmanlı Devletinde Zeytinyağı (1800-1920). PhD Dissertation. Marmara University, Istanbul. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  33. Ekin, Ümit. 2008. ‘Honey: Production and Consumption of an Ancient Taste in the Ottoman Empire’. In Samancı, Özge and Bilgin, Arif (eds.). Turkish Cuisine, Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  34. Ankara: Ministry of Culture and Tourism Publications. 165-177. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  35. Emecen, Feridun. 2003. ‘The Şehzade’s Kitchen and Its Expenditures: An Account Book From Şehzade Mehmed’s Palace in Manisa, 1594-1595’. In Faroqhi, Suraiya and Neumann, Christoph (eds.). The Illuminated Table, the Prosperous House. Würzburg: Ergon Verlag. 89-126. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  36. Ergenç, Özer. 1980. ‘XVII. Yüzyılın Başlarında Ankara’nın Yerleşim Durumu Üzerine Bazı Bilgiler’. The Journal of Ottoman Studies. 1. 85-108. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  37. Ergenç, Özer. 1984. ‘Osmanlı Şehrindeki Mahallenin İşlev ve Nitelikleri Üzerine’. The Journal of Ottoman Studies. 4. 69-78. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  38. Ergenç, Özer. 2012. XVI. Yüzyılda Ankara ve Konya. Istanbul: Tarih Vakfı Yurt Yayınları. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  39. Establet, Colette and Pascual, Jean-Paul. 1992. ‘Damascene Probate Inventories of the 17th and 18th Centuries: Some Preliminary Approaches and Results’. International Journal of Middle East Studies. 24. 3. 373-393. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  40. Faroqhi, Suraiya. 1987. Men of Modest Substance: House owners and house property in seventeenth century Ankara and Kayseri. Cambridge: Cambridge University Press. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  41. Faroqhi, Suraiya and Neumann, Christoph (eds.). 2003. The Illuminated Table, the Prosperous House. Würzburg: Ergon Verlag. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  42. Faroqui, Suraiya. 2010. Osmanlı Kültürü ve Gündelik Yaşam: Ortaçağdan Yirminci Yüzyıla. Istanbul: Tarih Vakfı Yurt Yayınları. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  43. Faroqui, Suraiya. 2012. ‘Subject to the Sultan’s Approval: seventeenth and eighteenth century artisans negotiating guild agreements in Istanbul’. In Woodhead, Christine (ed.). The Ottoman World. London, New York: Routledge. 307-318. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  44. Faroqui, Suraiya. 2018. ‘Erken Modern Osmanlı İmparatorluğu’nda Zeytin ve Zeytinyağı Tüketimi’. In Alp, Yücel Kaya and Akpınar, Ertekin (eds.). Zeytinin Akdeniz’deki Yolculuğu: Konferans Bildirileri, İzmir: İzmir Akdeniz Akademisi. 106-121. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  45. Hoşgör Büke, Sümeyye. 2016. ‘Bakkal Terekeleri Işığında İstanbullu Mutfağına Bir Bakış’. Kebikeç. 42. 129-146. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  46. Hoşgör Büke, Sümeyye. 2019. ‘Hem Manav Hem Meyhaneci: İstanbul’un Bakkalları’. Toplumsal Tarih. 304. 50-55. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  47. Işın, Priscilla Mary. 2018. Bountiful Empire: A History of Ottoman Cuisine. London: Reaktion Books. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  48. Jianu, Angela and Barbu, Violeta (eds.). 2018. Earthly Delights: Economies and Cultures of Food in Ottoman and Danubian Europe, c. 1500-1900. Leiden, Boston: Brill. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  49. Kamber, Ufuk. 2005. Geleneksel Anadolu Peynirleri. Ankara: Miki Matbaacılık. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  50. Karademir, Zafer. 2015. ‘Osmanlı İmparatorluğu’nda Şeker Üretim ve Tüketimi (1500-1700)’. OTAM. 37. 181-218. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  51. Koçu, Reşad Ekrem. 1969. Türk Giyim Kuşam ve Süslenme Sözlüğü. Ankara: Sümerbank Kültür Yayınları. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  52. Kütükoğlu, Mübahat Solmaz. 1983. Osmanlılarda narh müessesesi ve 1640 tarihli narh defteri. İstanbul: Enderun. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  53. Matthaiou, Anna. 1997. Aspects de l’alimentation en Grece sous la domination ottoman: Des reglementations au discours normatif. Studien zur Geschichte Südosteuropas. 14. Frankfurt am Main et al.: Lang. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  54. Oğuz, Gülser. 2015. ‘Zengin Bir Mutfak: Nevşehirli Damat İbrahim Paşa’nın Bir Aylık Erzak Listesi ve Düşündürdükleri’. OTAM. 37. 239-262. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  55. Özdemir, Rıfat. 1986. XIX. Yüzyılın İlk Yarısında Ankara (1785-1840). Ankara: Kültür Turizm Bakanlığı Yayınları. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  56. Özdemir, Rıfat.1986. ‘Ankara Esnaf Teşkilatı (1785-1840)’. Ondokuz Mayıs Üniversitesi Eğitim Fakültesi Dergisi. 1. 156-181. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  57. Öztürk, Mustafa. 1997. ‘1616 Tarihli Halep Avarız-Hane Defteri’. OTAM. 8. 249-293. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  58. Reindl-Kiel, Hedda. 2003. ‘The Chickens of Paradise Official meals in the mid-seventeenth century Ottoman Palace’. In Faroqhi, Suraiya and Neumann, Christoph (eds.). The Illuminated Table, the Prosperous House. Würzburg: Ergon Verlag. 59-88. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  59. Samancı, Özge. 2003. ‘Culinary Consumption Patterns of the Ottoman Elite during the first half of the 19th century’. In Faroqhi, Suraiya and Neumann, Christoph (eds.). The Illuminated Table, the Prosperous House. Würzburg: Ergon Verlag. 161-184. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  60. Samancı, Özge. 2008. ‘19th century Istanbul Culinary Culture’. In Samancı, Özge and Bilgin, Arif (eds.). Turkish Cuisine. Ankara: Republic of Turkey Ministry of Culture and Tourism. 199-219. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  61. Samancı, Özge. 2010. ‘II. Mahmut Döneminde İstanbul ve Saray Mutfağı’. In Yılmaz, Coşkun (ed.). II. Mahmut Yeniden Yapılanma Sürecinde İstanbul. İstanbul: Avrupa Kültür Başkenti. 324-437. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  62. Samancı, Özge. 2012. ‘Ten Years in Ottoman-Turkish Food Historiography’. Food & History. 10. 233-242. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  63. Samancı, Özge. 2015. ‘Recent Trends in Food History in Turkey: 2013-2016’. Food & History. 13. 325-332. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  64. Samancı, Özge. 2017. ‘Geç Dönem Osmanlı Saray Mutfak Kültüründe Ziyafetler ve Yemekler’. In Osmanlı’da Mimari, Sanat ve Yemek Kültürü. İstanbul: Mahya Yayıncılık. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  65. Samancı, Özge. 2019. ‘Images, perceptions and authenticity in Ottoman Turkish cuisine’. In Porciani, Ilaria (ed.). Food heritage and nationalism in Europe. Oxon United Kingdom: Routledge. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  66. Samancı, Özge. 2020. ‘History of Eating and Drinking in the Ottoman Empire and Modern Turkey’. In Meiselman, Herbert (ed.). Handbook of Eating and Drinking, Cham: Springer. 55-75. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  67. Sauner Nebioğlu, Marie-Hélene. 1995. ‘Evolution des pratiques alimentaires en Turquie: Analyse comparative’. Islamkundliche Untersuchungen. 193. Berlin: Klaus Schwarz. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  68. Singer, Amy. 2011. Starting with Food: Culinary Approaches to Ottoman History. Princeton: Markus Wiener Publishers. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  69. Taş, Hülya. 2004. XVII. Yüzyılda Ankara. PhD Dissertation: Ankara University, Ankara. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  70. Trépanier, Nicholas. 2014. Foodways and Daily Life in Medieval Anatolia: A New Social History. Austin: University of Texas Press. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  71. Tunçer, Mehmet. 2019. ‘Ankara’nın Kaybolan Doğal ve Kültürel Değerleri’. Turkish Journal of Landscape Research. 2.2. 108-138. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  72. Uzun, Asuman. 2004. 857 Numaralı Ankara Şeriyye Sicili: H.1195-1196/M. 1781-1782. Unpublished Master’s Thesis, Fırat University, Elazığ. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  73. Ünsal, Artun. 2013. Süt Uyuyunca: Türkiye Peynirleri. İstanbul: YKY. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  74. Yaşa, Fırat. 2020. İmparatorluğun Öteki Yüzleri: Toplumsal Hiyerarşi ve Düzen Karşısında Sıradan Hayatlar. İstanbul: Koç University Press. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  75. Yapucu Pullukcuoğlu, Olcay. 2013. ‘Hayatın Değiştiği Yerde Bakkallık’. Turkish Studies. 8.7. 519-535. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  76. Yerasimos, Stefanos. 2002. Sultan Sofraları: 15. ve 16. Yüzyıllarda Osmanlı Saray Mutfağı. İstanbul: YKY. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165
  77. Yılmaz, Fikret. 2010. ‘16. Yüzyılda Tarımsal Yapılarda Değişim, Akdeniz Mutfağı ve Yağ Kullanımı’. Tarih ve Toplum Yeni Yaklaşımlar. 10. 23-42. Google Scholar öffnen DOI: 10.5771/2625-9842-2021-2-165

Zitation

Download RIS Download BibTex

Downloads

Download Kapitel (PDF)

Hinweis

Dieses Werk ist urheberrechtlich geschützt und darf nur nach den Vorgaben der Nutzungs- und Lizenzvereinbarung genutzt werden. Jede darüber hinaus gehende Nutzung des Werkes ist ausdrücklich untersagt und wird verfolgt.

Per E-Mail teilen

Medien