Documenting Atatürk's Culinary Heritage: A Source-Critical Digital Public History Framework Extending from Archival Records to Atatürk Cuisine Week

This record contains the English and Turkish author-manuscript (preprint) versions of Tolgahan Gülyiyen’s research article on Atatürk’s culinary heritage. The study develops a source-critical, claim-level framework for evaluating culinary-history evidence. It distinguishes procurement, kitchen use, preparation, service, consumption, habitual consumption, personal liking, and “favorite” claims; examines archival, testimonial, memoir, institutional, and digital-public-history sources; and treats Atatürk Cuisine Week as a contemporary institutional public-history practice rather than as public-law recognition or independent historical evidence. Article Version 1.0. First publication: 26 August 2026.