By Uzi Baram, Lynda Carroll
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Tangy egg-lemon soup. Vegetable-stuffed eggplants sauteed in aromatic olive oil. Richly stewed lamb on a mattress of pilaf. those are the flavors of Turkey, whose fabled delicacies advanced in Ottoman kitchens: these traditions are rendered via a professional within the Sultan's Kitchen. Over a hundred thirty tantalizing recipes, entire menu feedback, and attractive photographs will motivate any cook dinner to create dishes healthy for a sultan.
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While, these lines of evidence hold great potential for uniting the past and the present, archaeologists must use this approach with caution. As Ziadeh-Seely (this volume) reminds us-usingrich archival sources and ethnographic informants—there is nothing simple nor obvious about Ottomanperiod remains. Over the past 500 years, every village and town of the Middle East has undergone many types of transformations. The most notable is the entanglement of communities within the processes of globalization over the past several centuries.
The chapters in this volume are only a prologue to much needed research, analysis, 26 Uzi Baram and Lynda Carroll and synthesis. We are not at the point of a full set of analyses, and the great diversity of approaches and goals are evident in this volume. The papers in this volume attempt to break new ground for an archaeology of the Ottoman Empire. All of the authors are moving along productive lines to encourage the continuing attempts to incorporate the stratigraphic layers and standing monuments from the Ottoman period into Middle Eastern archaeology and history.
Another cause of the switch from wine to olive oil production was demographic change in the midseventeenth century. During the devastating Veneto-Turkish war of 1645 to 1669, much agricultural land was destroyed or went out of cultivation, and the population dropped drastically. Many refugees left the island with the Venetians, and skilled agricultural workers, particularly essential for labor-intensive viticulture, were no longer available. Such conditions suited the growing of olives far better than any other crop.
A Historical Archaeology Of The Ottoman Empire - Breaking New Ground by Uzi Baram, Lynda Carroll