Özet:

To understand the history of Turkish cuisine, the structure that changes over time, the Ottoman era and the food books written in the Republic of Turkey are important sources. The outstanding Ottoman cuisine tradition based in Istanbul and the extension of this tradition, which reflects the city-sized cuisine culture of the Republic period, these sources show a rich content for the research that will be done in the field of gastronomy, food sociology, and anthropology about the geography of Turkey. The first known meal of the Ottoman era is the Book't-Tabih, translated by the Ottoman doctor Mohammed bin Mahmud Shirvani from Arabic to Turkish in the 15th century. In the 13th century, Baghdadi translated the Book't-Tabih and added recipes that were not found in the original of Shirvani (Argunshah 2005). The book’t-Tabih Ottoman-Turkish cuisine shows the characteristics of the medieval Arab-Fars cuisine, which leaves important traces in the tradition of the Ottoman-Turkish cuisine. Furthermore, the seventh cup recipes added by Shirvani reflect the Central Asian Turkish-Selçuklu line - as in the logical example. The recipes contained in this book also contain features that reflect the medical understanding of the period (humoral medicine). The foods in this book are 15. The palace of the 16th and 17th centuries is listed in the kitchen records and feast lists (Barkan 1979; Tezcan 1998; Yerasimos 2002; Reidl-Kiel 2003). Therefore, the writing of this meal directly reflects the outstanding Ottoman cuisine culture of the classical period.

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