Abstract:

Gastronomy focuses on eating and drinking, which is the most basic need of human beings, in short, it is the science of preparing, serving and eating food in a way that includes culinary customs and traditions. Especially in recent years, gastronomy has attracted great attention. It is a comprehensive discipline that makes use of science and social sciences such as chemistry, physics, biology, psychology, sociology, history, philology, anthropology, economics, marketing, management and business administration. Gastronomy has a universal perspective but draws strength from national sources. It is possible to identify data that will contribute to issues such as food production, the storage, transportation, processing and cooking of food, the method of food, its taste, the special items used, the chemistry of food, its digestion, its physiological effects, the determination of the power and status of food in society, the religious, social, social and cultural aspect of food Data that will contribute to issues such as its relationship with folk medicine, witchcraft and ceremonies in the texts of Kipchak Turkish with Armenian Letters. The texts in Kipchak Turkish with Armenian Letters, chosen as the sample of the research, include approximately 30 thousand pages, written in Kipchak Turkish between 1521 and 1699, on many different topics such as religion, history, law, literature, language, chemistry, using Armenian letters, in the north of the Black Sea. The scanning model was used as the method and Kipchak Turkish texts with Armenian letters were examined, the findings related to gastronomy were shared in the comments and discussion. Since the worldviews, the philosophy of life, religious norms and social rules of the societies can be followed through their eating and drinking habits, studies that reveal the eating and drinking experiences of the Turkish society and the change and development of these experiences will add strength to the studies on gastronomy.

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