IMC 2016: Sessions

Session 1217: Food in the Monastery, II

Wednesday 6 July 2016, 14.15-15.45

Moderator/Chair:Christian Krötzl, School of Social Sciences & Humanities, University of Tampere
Paper 1217-aHistory and Provisions for the Convent in Central Italian Cartulary Chronicles
(Language: English)
Lari Ahokas, Department of Philosophy, History, Culture & Art Studies, University of Helsinki
Lari Ahokas, Department of Philosophy, History, Culture & Art Studies, University of Helsinki
Index terms: Historiography - Medieval, Monasticism
Paper 1217-bZawiyah Cuisines in the Anatolian Seljukian's Era
(Language: Deutsch)
Zehra Odabaşi, Department of History, Selçuk Üniversitesi
Zehra Odabaşi, Department of History, Selçuk Üniversitesi
Index terms: Daily Life, Economics - Trade, Historiography - Medieval, Social History
Abstract

Paper -a:
Provisions for the table of the convent have been a long-standing concern in monastic administration. As ‘histories from administrative documents’, cartulary chronicles often share this concern. In this paper, I will examine the particular historiographical agendas relating to this issue in some Central Italian cartulary chronicles written in 11th and 12th centuries.

Paper -b:
Historical and sociological investigation of foundations is very important to be able to correctly and accurately reveal the social history of Islamic societies. The zawiyahs that had been founded in the Anatolian Seljukian’s era constituted an important factor for settlement at the beginning period of 13th century and played a significant role in Islamic spread. The zawiyahs that had been established as wealthy foundations by Seljukian Sultans like İzzeddin Keykavus I (1211-1220) and Alaaddin Keykubad I (1220-1237), viziers, statesmen, and wealthy people played a significant role at the same period as guesthouses along trade routes and itineraries. The deed of trusts of Anatolian Seljukian pious foundations and the Ottoman period archival resources will be investigated in this study and the zawiyah cuisines and the eating and drinking habits of them will be studied and the economic situation of zawiyahs in Anatolian Seljukian period and the Ottoman period of the 16th century will be compared.