Culinary Encounters of the 17th Century through Sabbatarian Eyes
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Published in Vol. 26 No. 1 (2025) of Church History Review.
Founders of the Church History Review: Judit Balogh, Dénes Dienes, and Csaba Fazekas
Responsible publisher: Prof. dr. habil. Dienes Dénes
Editor in charge: Prof. dr. habil. Judit Balogh
Published by Sárospataki Református Kollégium Tudományos Gyűjteményei (Scientific Collections of the Reformed College of Sárospatak) (2000-30 June 2025)
Tiszáninneni Református Egyházkerület Tudományos Gyűjteményei (Scientific Collections of the Reformed Church District of Tiszáninneni) (from 1 July 2025)
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English translation: Bakonyi-Tánczos Vera
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About the JournalAbstract
With the post-protocol turn in modern diplomacy, diplomatic history has increasingly popularized those trends that no longer see food as exclusively part of ceremonial practice, but primarily as a potential tool of diplomacy. The diaries of one of our most renowned Transylvanian diplomats, Tamás Borsos, reveal how an early modern diplomat saw these gastronomic encounters: on their way to Constantinople in the 17th century, the men of the Transylvanian embassies in Transylvania consumed the dishes best suited to the local conditions (mutton and cow meat, salted fish, fish roe). The Transylvanian captains who arrived in the Ottoman capital maintained active diplomatic relations, lavishing their European contemporaries with reciprocal hospitality and food gifts (cheese, honey cake). The sharing and gifting of food served as a diplomatic tool in their activities in the Ottoman Porte, not only to gain the trust of their partners, but also to faithfully represent the hospitality and diplomatic importance of the Principality of Transylvania.
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Copyright (c) 2025 Rénes Balázs (Szerző)
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