Bread Before the Sword:
The Table of Wars That #ChangedHistory is a source-based #culinaryhistory study that looks at war through the #soldier's table rather than only through commanders, weapons, maps, and battles.
Chef #AhmetOZDEMIR examines how armies were sustained from antiquity to the twentieth century: bread, soup, water, meat, grain, pilaf, dried foods, fermented drinks, hardtack, sherbet, hosaf, kumis, qurut, field kitchens, marching rations, supply routes, animal fodder, and the quiet logistics behind military power.
The book follows ancient Mesopotamian, Egyptian, #Persian, Greek, #Roman, #Turkic, Hun, Kyrgyz, Chinese, Japanese, #Mongol, Timurid, Seljuk, Ottoman, Arab, Muslim, Christian, European, Indian, African, American, and Oceanian examples, with special attention to the Turkic and Ottoman worlds.
Its central #question is simple but decisive: before armies changed history with the #sword, which #tables kept them alive?