EVALUATION OF OTTOMAN CUISINE IN THE FRAMEWORK OF FUSION CUISINE

Abstract

In this theoretical study which deals with Ottoman cuisine and fusion cuisine applications, fusion cuisine applications and examples in Ottoman cuisine were examined. It is stated that the attraction of gastronomy is used to ensure the growth and diversity of the tourism sector, while emphasizing the importance of developing gastronomy tourism in order to prevent temporal and spatial concentration and to attract high-quality tourists to destinations. Gastronomy tourism is kind of tourism whose main motivation factor is to taste a special type of food or to see the production of a meal and to visit food producers, food festivals, restaurants and special areas. For this reason, fusion kitchen applications have started to gain importance in order to attract gastronomic tourists to the destination who are in search of new and unique taste. Fusion cuisine means to consciously mix and combine cooking techniques and ingredients from the culinary cultures of various countries on the same plate. Ottoman cuisine, on the other hand, has a rich menu with a combination of cooking techniques and foods originating from west-east with its rich cultural background. In this study, some examples were given about the most important fusion dishes in Ottoman cuisine. It is believed that introducing these intangible heritage products to gastronomic tourism will contribute to the tourism industry.