Priscilla Mary Işın
Turkish Ottoman-cuisine historian (born 1951)
From Wikipedia, the free encyclopedia
Priscilla Mary Işın is a Turkish food historian specializing in Ottoman cuisine.[2]
Priscilla Mary Işın | |
|---|---|
| Born | 1951[1] |
| Citizenship | Turkey |
| Academic background | |
| Alma mater | York University |
| Academic work | |
| Discipline | Food historian |
Sub-discipline | Ottoman cuisine |
Early life
She studied in York University, in the United Kingdom, and after graduating, she moved to Ankara, Turkey, in 1973.[3][2]
Awards
Her book Gülbeşeker won the Dünya Kitap Gastronomic Book of the Year prize in 2009.[2]
Works
Her essays have been published by outlets like the Los Angeles Times,[4] and in books like Venice and the Ottoman Empire.[5]
Books
- Isin, Priscilla Mary (12 February 2025). Bountiful Empire: A History of Ottoman Cuisine. Reaktion Books. ISBN 978-1-78023-939-2.
- Isin, Mary (8 January 2013). "Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts". Bloomsbury Academic.
- Unger, Friedrich; Mary Isin, Priscilla (2003). A King's Confectioner in the Orient: Friedrich Unger, Court Confectioner to King Otto I of Greece. Kegan Paul. ISBN 978-0-7103-0936-5.
Reviews of her works
- Armanios, Febe (August 2019). "Priscilla Mary Işın, Bountiful Empire: A History of Ottoman Cuisine (London: Reaktion Books, 2018)". International Journal of Middle East Studies. 51 (3): 495–497. doi:10.1017/S0020743819000485.
