Ottoman Kebab Culture and the Rise of Döner Kebab

Authors

  • Priscilla Mary Işın Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.27891

Keywords:

döner kebab, Ottoman era, iconic dishes, travel writing, paintings, şiş kebabı, origins, shawarma, spit-roasting, cooking techniques, 17th-century, 18th century, 19th-century, Restaurants, food stalls, cookshops, Turkey, palace specialties

Abstract

Looks at the origins and development of döner kebab and the settings in which it was consumed during the Ottoman period (1299–1923).

Author Biography

  • Priscilla Mary Işın, Independent Scholar

    Priscilla Mary Işın lives in Istanbul. Her book Bountiful Empire. A History of Ottoman Cuisine was noticed in the last issue. She has written for PPC on previous occasions, as well as contributing many times to the Oxford Food Symposium.

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Published

2020-03-01

Issue

PPC 116 (2020)

Section

Articles

How to Cite

Ottoman Kebab Culture and the Rise of Döner Kebab. (2020). Petits Propos Culinaires, 97-114. https://doi.org/10.1558/ppc.27891