İstanbul cuisine during the ottoman period

Abstract

Turkish cuisine, brought by Turks from Central Asia to Anatolia, reached its best times in the Ottoman Empire and Istanbul became the city where the best examples were offered. This culture which was shaped within the city bears the marks of the Central Asian and Seljuk cuisine as well as ancient communities who existed in Anatolia. Therefore, Istanbul cuisine in the Ottoman period was more healthy and refined compared to eating habits of the ancient Turks since cereals, meat and milk products were used in a more balanced fashion together with fruits and vegetable. We can see that during the 16th Century, Istanbul cuisine was shaped by the contributions from the Turkish, Arabian and Persian cultures and the Anatolian geography. However, in principle, Istanbul cuisine can be said to reflect Turks’ habits despite the influence of other foreign cultures. Notwithstanding little changes, it showed continuity until the 19th Century. A change was initiated in the 19th Century starting from the Place and mansions and spreading to public in time. Istanbul cuisine went through a transformation in this century due to internal and European influences (especially French cuisine) and lost certain basic characteristics peculiar to the classical period. This study identifies the continuous nature of Istanbul cuisine until the 19th Century while also evaluating changes occurring later on.