Abstract:

While the Turks emigrated from Central Asia, they also took their traditions to wherever they go. After Turks settled in Anatolia, they preserved their old eating habits and were also affected by new cuisine cultures. The imperial characteristics of the Seljuk and Ottoman states, which have many different ethnic and religious groups, are important elements of the wealth of the Turkish cuisine. According to the popular belief, Turkish Cuisine is one of the best cuisine in the world. In order to determine the sources that fed the modern Turkish Cuisine, which has a synthesis characteristic, it is necessary to illuminate the journey of Turks from Central Asia to Anatolia. The aim of this study is to contribute to the better understanding of the modern Turkish Cuisine by examining the studies on the historical processes of the Turkish Cuisine. In addition, it is another purpose of the study to contribute to the refreshing of the cultural memory by uncovering the forgotten food culture during this process. In order to provide the objectives of the study, the related literature has been examined in depth. As a result of the study, the sources that feed modern Turkish Cuisine were examined and some food or culinary applications that have been completely or partially forgotten in the historical process were determined. It is thought that the richness of Turkish Cuisine will be better reflected by the revitalization of forgotten food and culinary applications.

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