Ottoman histories – better put: histories of the Ottoman state – have some right to be regarded in a pseudo-Braudelian sense as une historiographie du longue durée.
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The Ottoman Empire, over the course of its existence, evolved a cultural synthesis of strands coming from its Arab, Persian and Byzantine antecedents, as well as the folk culture of its constituent populations. Culinary traditions were part of this legacy, and the taste for sweets an ever popular and refined element, constituting a repertoire extending into modern Turkey and the Middle East.
The main charateristic of Crusade studies in the post-Runciman era has been expansion and diversification (much like the crusading ‘movement’ itself). One of many new ways into the topic is to focus on how crusades and crusading were received, understood and interpreted by different social groupings.
Contemporary interest in the period of the Crusades has intensified in the last decade or so, partly because of the inflammatory invocations of holy war and jihad made immediately after the traumatic events of 9/11.
Readers of English who want to know more about the experience of the Greek Orthodox Church under Ottoman rule have generally reached for Steven Runciman’s The Great Church in Captivity, first published by Cambridge University Press in 1968.(1) As an introductory guide to the topic, the book has stood up very well over the years but inevitably some aspects of i
The Andalusian jurist Abū Bakr al-Ṭurṭūshī (d. 1126) was once asked whether or not it was permissible to eat cheese imported into Alexandria from the Christian territories along the northern coastline of the Mediterranean. The question clearly intrigued al-Ṭurṭūshī, since he went to considerable lengths to research the subject before issuing his final response.
Hannah Barker’s book is a thorough and engaging evaluation of late medieval slave trading practices in the Mediterranean. The tile is taken from the 15th-century recollection and denunciation of an Alexandrian slave market by Felix Fabri, a German friar (p. 209).