Gastronomy Culture in the History of Turkish

This article focuses on Turkish culinary culture through the lens of Turkish history and culture. Gastronomy and culinary culture are becoming increasingly professional in Turkey, as they are worldwide. Gastronomy is now recognized not only for its delicious flavors and enjoyable meals but also as an "art form." Gastronomy has held significant importance throughout Turkish history, with Turks placing great emphasis on food culture. Bakery products and meat hold a prominent place in Turkish culinary culture. While meat was traditionally consumed in forms such as roast and basturma by ancient Turks, it is now enjoyed in various dishes and grilled preparations. Even after adopting the Islamic faith, Turks refrained from consuming pork. Turkish culinary culture has been divided into palace cuisine and folk cuisine, both during the Seljuk and Ottoman Empire periods. In contemporary Turkish culinary culture, meals are eaten on the floor in rural areas, while in urbanized regions, dining at tables is more common. Although the tradition of eating at home remains significant, modern working families sometimes prefer dining out. This article aims to emphasize the importance of gastronomic values throughout Turkish history and to conduct a detailed literature review documenting the gastronomic values in Turkish history.