Cross-posted from another list, but clearly relevant here -- RH
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*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:ConferenceDate:September 24, 2015Location:GermanySubject Fields:Contemporary History, Cultural History / Studies, Early Modern History andPeriod Studies, Eastern Europe History / Studies, Modern European History /StudiesFrom Kebab to Ćevapčići. Eating Practices in Ottoman EuropeThe example of Kebab and Ćevapčići seems to be a fitting allegorization ofwhat "Ottoman Europe" is: Similiar to these two words differing from eachother only by slight phonetic changes, but immediately recognizable asmutually related, Ottoman Europe is a region of an undeniable culturaldiversity based on a common "Ottoman" ground. This becomes clear also inthe physical manifestations of food and its ways.The aim of "Ottoman Europe" as a research group is to foster the dialoguebetween Turkish/Ottoman and South-Eastern European Studies on the one handand research on European history on the other. Accordingly, the symposiumaims to recontextualize, reflect and expand recent approaches on food andfoodways in this framework. While the research group focuses on the EarlyModern Period, the scope of the conference will additionally includeOttoman and (post-)Ottoman foodways and their social contexts in the 19thand 20th centuries. Light will be shed on concrete practices ordescriptions 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 asauthentic and exclusive representations of nationality followingpost-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 differentiatebetween specific Romance, Turkic or Slavic dishes, or rather to speak ofcultural hybrids?The conference will be organized along the panels "Early ModernFoodscapes", "Occidentalisms and the Local" and "Orientalisms and theAuthentic".Conference languages will be English and German, contributors using Germanwill be asked to accompany their lecture by an English ppt-presentationFrom Kebab to Ćevapčići. Eating Practices in Ottoman Europe24.-26.9.2015, JLU Giessen*Thursday, September 24TH *Arrival, opportunity to join a get-together beginning with 7 PM*Friday, September 25TH*08.40 AMIntroduction Arkadiusz Blaszczyk MA, Prof. Dr. Stefan Rohdewald*Panel I: Early Modern Foodscapes*Moderation: Maria Petrou09 AMMargareta Aslan, Ph D. (Cluj-Napoca)The Value of Spices in the Romanian Territories09:30 AMArkadiusz Blaszczyk MA (Giessen)The Food Factor in the Tatar Raids and their Perception10 AM Coffee Break10:20 AMCastilia Manea-Grgin (Zagreb)Italian-Inspired Cookbooks for Romanian and Croatian Aristocracy: A Realityof the 17th Century?10:50 AMÁgnes Drosztmér MA (Budapest)From Fast to Feast: Ottoman Food and Consumption in Religious Contextsaccording to Central European Sources (Fifteenth - Sixteenth Centuries)11:20 AMProf. Dr. Ali Çaksu (Sarajevo)“Turkish Coffee” as a Political Drink from the Early Modern Period to Today11:50 AMProf. Dr. Vjeran Kursar (Zagreb)'Their God is Their Belly, Their Mother is Their Drunkenness.' BosnianFranciscans on Alcohol Consumption in Ottoman Bosnia12:20 PMDisscussion and Commentary Daniel Ursprung lic phil (Zurich)13:00 PM Lunch*Panel II: Occidentalisms and the Local*Moderation: Birol Gündoğdu2:20 PMProf. Dr. Özge Samancı (Istanbul)Ottoman Food Culture in the Balkan Peninsula through the Exotic Views ofthe 19th Century Traveler’s Accounts2:50 PMDr. Uroš Urošević (Istanbul)Cooking in the Times of Change: Mahmud Nedim bin Tosun’s* Aşçıbaşı* and theOttoman Cuisine between Asia and Europe in the 19th Century3:20 PM Coffee Break3:40 PMAylin Öney Tan (Istanbul)Digesting Change? Challenges of Westernisation and Aliyah over the FoodTradition of the Ottoman-Turkish Sephardic Community in the 19th and 20thCenturies4:10 PMDr. Tamara Scheer (Vienna)The Austro-Hungarian Presence in Sanjak Novi Pazar (1879-1908) and thePolitical Dimension of Food Consumption and Evening Events4:40 PMProf. Dr. Burak Onaran (Istanbul)Questioning the Most Strict Dietary Taboo of Islam: The Pork Issue duringthe Early Republican Period in Turkey (1920-1950)5:10 PMProf. Dr. Christoph Neumann (Munich)Rakı-Production and Consumption in Istanbul (19. and 21. Centuries)5:40 PMDiscussion 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-madein the Marketplace8:30 PM: Dinner*Saturday, September 26TH**Panel III: Orientalisms and the Authentic*Moderation: Rayk Einax9:30 AMDr. Maya Petrovich (Oxford)Ottoman Spices since the 18th Century until Today: Dreams and Realities10:00 AMStefan Detchev PhD (Sofia)“The Bulgarian Salads”: The Road from an European Innovation to theNational Culinary Symbol10:30 Coffee Break10:50 AMAldijana Sadiković (Sarajevo)Burek or Pita? Culinary Identities of the Bosnian and HerzegovinianDiaspora in Turkey after 199211:20 AMProf. Dr. Stefan Rohdewald (Giessen)Neo-Ottoman Cooking in Turkey after 200011.50 AMCommentary 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 togetherContact Info:Venue: Neues Schloss, GiessenArkadiusz 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 athttps://networks.h-net.org/user/111080/notifications------------------------------Please help us keep H-Net free and accessible. $5 from each of oursubscribers would fund H-Net for two years. 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