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“And in the soup kitchen food shall be cooked twice every day”: gustatory aspects of Ottoman mosque complexes

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dc.contributor.departmentDepartment of Archaeology and History of Art
dc.contributor.kuauthorErgin, Nina Macaraig
dc.contributor.schoolcollegeinstituteCollege of Social Sciences and Humanities
dc.date.accessioned2024-11-09T22:59:46Z
dc.date.issued2016
dc.description.indexedbyScopus
dc.description.openaccessYES
dc.description.publisherscopeInternational
dc.description.sponsoredbyTubitakEuN/A
dc.identifier.doi10.4324/9781315456058
dc.identifier.isbn9781-3154-5604-1
dc.identifier.isbn9781-4724-6634-1
dc.identifier.scopus2-s2.0-84941767134
dc.identifier.urihttps://doi.org/10.4324/9781315456058
dc.identifier.urihttps://hdl.handle.net/20.500.14288/7954
dc.language.isoeng
dc.publisherTaylor and Francis
dc.relation.ispartofRethinking Place in South Asian and Islamic Art, 1500-Present
dc.subjectArchaeology
dc.subjectHistory of Art
dc.title“And in the soup kitchen food shall be cooked twice every day”: gustatory aspects of Ottoman mosque complexes
dc.typeBook Chapter
dspace.entity.typePublication
local.contributor.kuauthorErgin, Nina Macaraig
local.publication.orgunit1College of Social Sciences and Humanities
local.publication.orgunit2Department of Archaeology and History of Art
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relation.isOrgUnitOfPublication.latestForDiscovery4833084d-e402-4d8d-bee7-053d7b7ca9d7
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relation.isParentOrgUnitOfPublication.latestForDiscovery3f7621e3-0d26-42c2-af64-58a329522794

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