EVALUATION OF TURKISH CUISINE CULTURE FROM THE PAST TO THE PRESENT

Abstract

Turkish cuisine culture, which has an important place in obtaining Turkish, is considered as the third best cuisine in the world with its rich structure. With the nomadic life of Central Asia, Turkish cuisine culture started to develop from the 5th century onwards; it has reached the top with the Seljuks and Ottoman cuisine that followed. The wide geographical area where Turkish production is spread has formed the background of the enrichment of food production. In this research; the structure of Turkish cuisine culture, Central Asian food culture, Seljuks period and Ottoman palace cuisine culture are discussed. A detailed literature study has been carried out on the information obtained from the sources written on Turkish cuisine culture.