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Bread and Class in Medieval Society: Foodways in Anatolia

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dc.contributor.authorÜSTÜNDAĞ, HANDAN
dc.contributor.authorMarcin Jaworski
dc.contributor.authorHandan Üstündağ
dc.contributor.authorArkadiusz Sołtysiak
dc.contributor.orcid0000-0002-3456-5478
dc.contributor.orcid0000-0003-2244-2152
dc.contributor.orcid0000-0003-0861-0156
dc.contributor.orcid0000-0002-9040-5022
dc.date.accessioned2025-11-13T10:26:35Z
dc.date.issued2017-11-01
dc.identifier.doihttps://doi.org/10.1162/jinh_a_01161
dc.identifier.endpage357
dc.identifier.issn0022-1953
dc.identifier.issue3
dc.identifier.openalexW2770214838
dc.identifier.startpage335
dc.identifier.urihttps://hdl.handle.net/11421/4162
dc.identifier.urihttps://doi.org/10.1162/jinh_a_01161
dc.identifier.volume48
dc.language.isoen
dc.relation.ispartofThe Journal of Interdisciplinary History
dc.rightsopenAccess
dc.subjectFoodways
dc.subjectHuman settlement
dc.subjectByzantine architecture
dc.subjectConsumption (sociology)
dc.subjectIslam
dc.subjectImmigration
dc.subjectQuality (philosophy)
dc.subjectScale (ratio)
dc.subjectHistory
dc.subjectGeography
dc.subjectSociology
dc.subjectEthnology
dc.subjectArchaeology
dc.subjectAnthropology
dc.subjectSocial science
dc.subject.sdg2
dc.titleBread and Class in Medieval Society: Foodways in Anatolia
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5082609125

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