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Feast & Fast

The Art of Food in Europe, 1500 – 1800

Chicken or Pastirma? Fine Dining Ottoman Style

Chicken or Pastirma? Fine Dining Ottoman Style's profile image

A talk with Dr Helen Pfeifer, Faculty of History.

In the Ottoman Empire as in our own society, food acted not only as a source of nourishment but as a tool for expressing identity and social status. This talk will look at how dining practices in the Middle East during the sixteenth and seventeenth-century formed a basis of religion and class distinctions.

Admission is by token, one per person, available at the Courtyard Entrance desk on a first-come first-served basis 30 minutes before the talk. Assisted hearing sets are available.

  • Time: 13:15 to 14:00
  • Date: Wednesday 12 of February, 2020
  • Cost: Free
  • Venue: Seminar Room (35)
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