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This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central Asia, Seljuk, Ottoman Empire to Republican eras and has excelled. Today, Turkish cuisine has an important place in the world. During the Ottoman Empire, the cuisine survived and developed because of three factors: palace, mansion, and chefs in Istanbul. The culinary culture of the Ottoman Empire was divided into palace kitchens and public kitchens. Beginning with reform in the Republican period, the impact of foreign cuisine has been observed in Turkish cuisine. The food culture differs from region to region; Eastern Anatolia, Southeastern Anatolia, the Black Sea, Marmara, Aegean, and Mediterranean have their own particular food culture. In recent years, the culinary culture has been influenced by globalization. © 2018 Korea Food Research Institute |
