Bread and empire: the workings of grain provisioning in Istanbul during the eighteenth century



Food at the intersection of sovereignties: Tracing the loss of food sovereignty for Turkish state and farmers
Torun Atış, Nuran; Topal Yılmaz, Aylin; Department of Political Science and Public Administration (2022-3)
Global food sovereignty movement claims a certain state of autonomous existence for small farmers, farming communities, and states within the food systems. Turkish state and society have passed through a neoliberal transformation since early 1980s with a significant acceleration in the last twenty years. Isolation of economic policies from politics, and adoption of neoliberal agricultural policies have been going hand in hand with restructuring of the state through legal-institutional regulations conditione...
Grain Scale of Ottoman Istanbul: Architecture of the Unkapan Landing Square
Erkal, Namık Günay (2018-05-01)
The grain provisioning of the Ottoman capital city Istanbul for the subsistence of its considerable population, including the court, the military, and the religious institutions, was maintained through the same location on an extramural landing square along the wharfs of the Golden Horn from the mid-fifteenth century up until the mid-nineteenth century: the Unkapan. This article addresses the urban architecture of Istanbul Unkapan as an illustration of the Ottoman official distribution centers referred to a...
Servants and masters: representations of class and gender hierarchies in the Turkish novel
Öztek, F. Çiçek; Erdoğan, Necmi; Department of Sociology (2002)
Time and modernity in Turkish contex : clock towers, squares and public sphere in the case of Yozgat.
Köker, Nakşiye Pınar; Sargın, Arif Güven; Department of Architecture (2002)
Bread baking in halogen lamp-microwave combination oven
Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2004-01-01)
The main objective of the study was to compare the effects of halogen lamp-microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. Halogen lamp-microwave combination oven reduced the conventional baking time of breads by about 75%. Microwave heati...
Citation Formats
O. Yıldırım, Bread and empire: the workings of grain provisioning in Istanbul during the eighteenth century. 2003, p. 272.