Özet:

A rapid increase is observed in both national and international projects and applications regarding the protection of cuisine cultures and local cuisines in recent years. On the other hand, there is also a gradual increase in the interest regarding the foodstuff and food that used to be consumed in the Topkapı Palace, where sultans, dynasty, high-grade bureaucrats, bondswomen and a number of servants lived. Being prepared in line with the idea of protecting the cuisine culture and handing it down the next generations and involving only the “Palace Cuisine”, this study primarily tried to determine which gastronomic elements of the Ottoman Palace Cuisine were still used and which of these elements disappeared. And then the study tried to compare the aforementioned gastronomic elements with today’s Turkish Cuisine. This study, which was prepared with the data that were obtained from the content analysis and the literature review, determined a number of differences between the Ottoman Palace Cuisine and today’s Turkish Cuisine and thus, it was used in an attempt to contribute to researchers dealing with the aforementioned cuisines.

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