The cuisine of Istanbul between east and west during the 19th century
dc.contributor.author | Samancı, Özge | |
dc.date.accessioned | 2024-03-22T10:43:15Z | |
dc.date.available | 2024-03-22T10:43:15Z | |
dc.date.issued | 2018 | |
dc.identifier.isbn | 978-900432425-1 | en_US |
dc.identifier.issn | 18776272 | |
dc.identifier.uri | http://hdl.handle.net/10679/9308 | |
dc.identifier.uri | https://brill.com/display/book/edcoll/9789004367548/BP000017.xml | |
dc.description.abstract | N/A | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Brill Academic Publishers | en_US |
dc.relation.ispartof | Balkan Studies Library | |
dc.rights | restrictedAccess | |
dc.title | The cuisine of Istanbul between east and west during the 19th century | en_US |
dc.type | Book chapter | en_US |
dc.publicationstatus | Published | en_US |
dc.contributor.department | Özyeğin University | |
dc.contributor.authorID | (ORCID 0000-0001-6539-8468 & YÖK ID 32795) Samancı, Özge | |
dc.contributor.ozuauthor | Samancı, Özge | |
dc.identifier.startpage | 77 | en_US |
dc.identifier.endpage | 98 | en_US |
dc.identifier.doi | 10.1163/9789004367548_005 | en_US |
dc.identifier.scopus | SCOPUS:2-s2.0-85049757040 |
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