Prohibition in Turkey: Alcohol and the Politics of Identity

Emine Evered examines the complex relationship between Turkish society and alcoholic beverages across centuries. Her work begins in Anatolia, identified as one of the earliest sites for alcohol production. The narrative follows the period after Muslim occupation and the establishment of the Ottoman Empire in 1300. During this time, taverns functioned as vital hubs for business and social interaction. Guilds regulated production and sales, even while patrons faced cultural derision. Evered traces how governmental controls evolved over time, noting that prohibition efforts only gained significant traction in the early twentieth century. The author draws parallels between the temperance movement in Turkey and the United States, which experienced its own constitutional prohibition during this era. The book details how religious arguments and public health concerns strengthened these restrictions. Evered focuses on the specific years from 1920 to 1924, a period that saw the end of the Ottoman Empire and the creation of the modern Turkish republic. This timeframe marks a critical shift in national identity and secularism. Readers interested in the political history of the Middle East or the sociology of consumption will find this account valuable. It provides context for current attitudes toward alcohol in Muslim-majority nations. Those seeking recipes or practical drinking guides will not find them here. The text remains focused on historical analysis and cultural policy rather than culinary instruction.