Özet:

Abstract The renaissance, first showed its effects on Italian and then Spanish and French culinary cultures and formed the basis of Nouvelle Cuisine, which emerged in the 1730s. It is seen that the subjects of the books written in this period were mostly about human and daily life rather than theology and spiritualty unlike the Middle Ages. As a result of this trend, many works on gastronomy have been produced and thanks to the printing press, these works have reached more people. With the emergence of national states, culinary cultures have also become nationalized. With the change of the the strict caste system, haute cuisine of aristocracy has been available for lower classes. In this study, effects of the Renaissance and other important developments of the early modern period on culinary cultures have been examined by the literature review method. In the research, the imported cookbooks of the period, which have been the basis of modern gastronomy literature, were also examined.

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