Cross-posted from another list, but clearly relevant here -- RH ----------------- *From:* Roland Moore <[log in to unmask]> *Date:* August 17, 2015 at 5:09:59 PM EDT *To:* "[log in to unmask]" <[log in to unmask]> *Subject:* *[MGSA-L] Fwd: H-SAE: Conference: From Kebab to cevapcici* *Eating Practices in Ottoman Europe [discussion]* A new discussion has been posted in H-SAE. Conference: From Kebab to Ćevapčići. Eating Practices in Ottoman Europe < https://networks.h-net.org/node/21311/discussions/79028/conference-kebab-%C4%87evap%C4%8Di%C4%87i-eating-practices-ottoman-europe > by Stefan Rohdewald <https://networks.h-net.org/users/stefan-rohdewald-0> Your network editor has reposted this from H-Announce < https://networks.h-net.org/node/73374/announcements/78952/kebab-%C4%87evap%C4%8Di%C4%87i-eating-practices-ottoman-europe >. The byline reflects the original authorship. Type: Conference Date: September 24, 2015 Location: Germany Subject Fields: Contemporary History, Cultural History / Studies, Early Modern History and Period Studies, Eastern Europe History / Studies, Modern European History / Studies From Kebab to Ćevapčići. Eating Practices in Ottoman Europe The example of Kebab and Ćevapčići seems to be a fitting allegorization of what "Ottoman Europe" is: Similiar to these two words differing from each other only by slight phonetic changes, but immediately recognizable as mutually related, Ottoman Europe is a region of an undeniable cultural diversity based on a common "Ottoman" ground. This becomes clear also in the physical manifestations of food and its ways. The aim of "Ottoman Europe" as a research group is to foster the dialogue between Turkish/Ottoman and South-Eastern European Studies on the one hand and research on European history on the other. Accordingly, the symposium aims to recontextualize, reflect and expand recent approaches on food and foodways in this framework. While the research group focuses on the Early Modern Period, the scope of the conference will additionally include Ottoman and (post-)Ottoman foodways and their social contexts in the 19th and 20th centuries. Light will be shed on concrete practices or descriptions of food (consumption) and the meaning attached to them in an „Ottoman Europe“ between capital and periphery, in and between its regions, religions and confessions as well as in contact with the rest of Europe. How were Ottoman/South Eastern European food practices refashioned as authentic and exclusive representations of nationality following post-Ottoman processes of disintegration and redefinition? Why should „šopska salata“ be essentially different from its Serbian, Greek, Macedonian, or Turkish equivalents? Is it reasonable to differentiate between specific Romance, Turkic or Slavic dishes, or rather to speak of cultural hybrids? The conference will be organized along the panels "Early Modern Foodscapes", "Occidentalisms and the Local" and "Orientalisms and the Authentic". Conference languages will be English and German, contributors using German will be asked to accompany their lecture by an English ppt-presentation From Kebab to Ćevapčići. Eating Practices in Ottoman Europe 24.-26.9.2015, JLU Giessen *Thursday, September 24TH * Arrival, opportunity to join a get-together beginning with 7 PM *Friday, September 25TH* 08.40 AM Introduction Arkadiusz Blaszczyk MA, Prof. Dr. Stefan Rohdewald *Panel I: Early Modern Foodscapes* Moderation: Maria Petrou 09 AM Margareta Aslan, Ph D. (Cluj-Napoca) The Value of Spices in the Romanian Territories 09:30 AM Arkadiusz Blaszczyk MA (Giessen) The Food Factor in the Tatar Raids and their Perception 10 AM Coffee Break 10:20 AM Castilia Manea-Grgin (Zagreb) Italian-Inspired Cookbooks for Romanian and Croatian Aristocracy: A Reality of the 17th Century? 10:50 AM Ágnes Drosztmér MA (Budapest) From Fast to Feast: Ottoman Food and Consumption in Religious Contexts according to Central European Sources (Fifteenth - Sixteenth Centuries) 11:20 AM Prof. Dr. Ali Çaksu (Sarajevo) “Turkish Coffee” as a Political Drink from the Early Modern Period to Today 11:50 AM Prof. Dr. Vjeran Kursar (Zagreb) 'Their God is Their Belly, Their Mother is Their Drunkenness.' Bosnian Franciscans on Alcohol Consumption in Ottoman Bosnia 12:20 PM Disscussion and Commentary Daniel Ursprung lic phil (Zurich) 13:00 PM Lunch *Panel II: Occidentalisms and the Local* Moderation: Birol Gündoğdu 2:20 PM Prof. Dr. Özge Samancı (Istanbul) Ottoman Food Culture in the Balkan Peninsula through the Exotic Views of the 19th Century Traveler’s Accounts 2:50 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 3:20 PM Coffee Break 3:40 PM Aylin Öney Tan (Istanbul) Digesting Change? Challenges of Westernisation and Aliyah over the Food Tradition of the Ottoman-Turkish Sephardic Community in the 19th and 20th Centuries 4:10 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 4:40 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) 5:10 PM Prof. Dr. Christoph Neumann (Munich) Rakı-Production and Consumption in Istanbul (19. and 21. Centuries) 5:40 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* Moderation: Rayk Einax 9:30 AM Dr. Maya Petrovich (Oxford) Ottoman Spices since the 18th Century until Today: Dreams and Realities 10:00 AM Stefan Detchev PhD (Sofia) “The Bulgarian Salads”: The Road from an European Innovation to the National Culinary Symbol 10:30 Coffee Break 10:50 AM Aldijana Sadiković (Sarajevo) Burek or Pita? Culinary Identities of the Bosnian and Herzegovinian Diaspora in Turkey after 1992 11:20 AM Prof. Dr. Stefan Rohdewald (Giessen) Neo-Ottoman Cooking in Turkey after 2000 11.50 AM Commentary and Discussion: Prof. Dr. Markus Koller (Bochum) *Commentaries* Prof. Dr. Bert Fragner (Vienna) Prof. Dr. Albrecht Fuess (Marburg) 1 PM: Departure / Possibility to have lunch together Contact Info: Venue: Neues Schloss, Giessen Arkadiusz Blaszczyk, M.A. [log in to unmask] Prof. Dr. Stefan Rohdewald [log in to unmask] http://www.uni-giessen.de/cms/fbz/fb04/institute/geschichte/osteuropa/pe... < http://www.uni-giessen.de/cms/fbz/fb04/institute/geschichte/osteuropa/personen/rohdewald-stefan > Contact Email: [log in to unmask] URL: http://www.osmanisches-europa.de - Read more or reply < https://networks.h-net.org/node/21311/discussions/79028/conference-kebab-ćevapčići-eating-practices-ottoman-europe > ------------------------------ You can manage your notification settings at https://networks.h-net.org/user/111080/notifications ------------------------------ Please help us keep H-Net free and accessible. $5 from each of our subscribers would fund H-Net for two years. 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