A brief overview of the history of Turkish cuisine from its beginning to present

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Namal F. A.

in: Historia diety i kultury odzywiania Tom IV Elementy orientalne w diecie Europejczykow, Bozena Plonka Syroka,Andrzej Syroka, Editor, Uniwersytet Medyczyn, Wroclaw, pp.121-131, 2021

  • Publication Type: Book Chapter / Chapter Research Book
  • Publication Date: 2021
  • Publisher: Uniwersytet Medyczyn
  • City: Wroclaw
  • Page Numbers: pp.121-131
  • Editors: Bozena Plonka Syroka,Andrzej Syroka, Editor
  • Open Archive Collection: AVESIS Open Access Collection
  • Istanbul University Affiliated: Yes

Abstract

Turkish cuisine can be classified as prehistoric, Central Asian, Seljuk and Anatolian

Seljuk Beyliks, Ottoman and Republican. The analysis of Turkish cuisine should be

split into periods because it was developed in these periods. Turkish cuisine was

exposed to various cultural effects due to the arrival of the Turks in Anatolia from

Central Asia and their expansion over three continents. Turkish cuisine shares similarities

with Asian, European, Central Asian and Arabic cuisines. Turkish cuisine includes

food types mostly prepared with cereals, various vegetables, meat, and water.

It included soups, dishes prepared with olive oil, pastry and meals prepared with

self-seeding plants. It also has extremely healthy foods such as pekmez, yoghurt

and bulgur. Turkish cuisine deservedly draws attention thanks to its rich variety of

foods, suitability for a healthy and balanced diet, and its delicious vegetarian dishes.