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