Abstract
The article offers a large-scope assessment of archaeological and ethnoarchaeological research on foodways within the core Mediterranean heartlands of the Ottoman Empire. It integrates evidence from a range of historical and archaeological sources, both terrestrial and underwater. After presenting an overview of 30 years of scholarship on the subject, it introduces the Ottoman manner of eating, cooking, and dining with the help of glazed tablewares and unglazed coarse wares from archaeological contexts. Furthermore, it shows the means of transportation and the trade routes for foodstuffs, as well as the ways in which they were cooked and consumed, from the sultan’s court to country folk in rural villages.
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