Plate or platter. Food was served on a tabak, but each diner didn’t get their own. Instead, everyone ate from a central dish. The closest a 16th-century Turk might have to a personal plate was a piece of flatbread.
Site Menu
- Women’s GarbPiece by piece
- An Illustrated Guide to the Layers
- Don | Underpants
- Çakşır | Trousers
- Gömlek | Shift
- The Cut of Extant Gömleks
- Zıbın | Short underjacket
- The Perplexing and Obnoxious History of the Zıbın
- Kürdiye, Çuka, Kürk | Overcoats
- Arakiyye and All the Trimmings | Hat, veil, hatband, scarves
- Ziynet | Jewelry
- Pabuç and Mest | Shoes
- Hairstyles
- Ottoman Turkish Garment Gallery
- Clothing DetailsFabrics, colors, patterns, dimensions, and other details
- Types of Fabric
- A Brief Note About Jacquards and Brocades
- Terms of Measurement; or, Tell Me What Year You’re In and I’ll Tell You How Tall You Are
- Color Names
- Capturing Lost Patterns
- Slaves’ Clothing
- Garment Lengths in 1624
- Stage 1 of Geeky Statistical Analysis
- Pigments in 16th-Century Miniatures
- Janissaries’ Uniforms
- Articles
- Identifying GarmentsBy look or by name
- Turkish HousesAnd material culture
- NamesTurkish Muslim, Greek, Armenian, and Jewish
- Resources
- Women’s GarbPiece by piece
-
Recent Posts
Categories