Turkish Culinary Culture
When Turks migrated from Central Asia, they took their traditions to the places they went. Turks who settled in Anatolia, while preserving their old eating habits, also encountered and were affected by new food cultures. The fact that the Seljuk and Ottoman states have many different ethnic and religious groups due to their imperial characteristics are important elements that provide the richness of the Turkish Cuisine. According to the common view, Turkish cuisine is one of the best cuisines in the world. In order to determine the sources of modern Turkish cuisine, which has a synthetic feature, it is necessary to illuminate the journey of Turks from Central Asia to Anatolia.
The aim of this study is to contribute to a better understanding of modern Turkish Culinary Culture by examining the studies on the historical processes of Turkish Cuisine. In addition, another aim of the study is to contribute to the refreshment of the cultural memory by revealing the forgotten food culture in this process. In order to provide the aims of the study, the literature on the subject was examined by scanning in depth. As a result of the study, the sources of modern Turkish cuisine were examined and some food and kitchen practices that were completely or partially forgotten in the historical process were determined. It is thought that the richness of Turkish Cuisine will be better reflected by reviving forgotten food and kitchen practices.
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Food and nutrition habits of societies are shaped depending on the geography they live in and settle as a culture over time. The food culture of Turks has also been closely related to their geography (Baykara, 2001; Güldemir, 2014). The eating and drinking habits of the Turks are a reflection of the changing geography, climate, local products and interaction with various cultures. In the formation of the Modern Turkish Cuisine;
The Central Asian past, which the Turks lived as a border neighbor of China until the 11th century, the acceptance of Islam and the interaction with the Arab culture, and the influence of civilizations such as Greek, Hittite and Iran that ruled in Anatolia in the past (Roden, 2007; Güldemir, 2014). Therefore, in order to better understand the modern Turkish Cuisine, which has a synthesis feature today, first of all, Central Asian, Seljuk and Ottoman periods should be clarified (Güldemir, 2014).
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