Culinary
Culture
 Nutritional
habits are shaped
according to the
prevalent cultural -
geographical -
ecological -
economic
characteristics and
features and the
historical process.
When one talks about
the Turkish cuisine,
the term should be
understood as the
totality of foods
and beverages which
provide nutrition to
the people living in
Turkey, the ways of
preparing and
preserving them;
techniques,
equipment and
utensils required
for this, eating
manners and all the
practices and
beliefs which are
developed around
this cuisine.
 The
richness of variety
Turkish cuisine
possesses is due to
several factors. In
summary, the variety
of products offered
by the lands of Asia
and Anatolia,
interaction with
numerous different
cultures over a long
historical process,
the new tastes
developed in the
palace kitchens of
the Seljuk and
Ottoman empires have
all played a part in
shaping the new
character of our
culinary culture.
Turkish Cuisine,
which in general
consists of sauced
dishes prepared with
cereals, various
vegetables and some
meat, soups, cold
dishes cooked with
olive oil, pastry
dishes and dishes
made from wild
vegetation has also
produced a series of
health foods such as
pekmez, yogurt,
bulgur etc. The
eating habits which
reflect the tastes
changing from one
location to the
next, gains a new
meaning and near -
sacredness on
special occasions,
celebrations and
ceremonies.
Turkish Cuisine,
while rich in
variety and
taste-bud friendly,
also contains
examples which could
provide a source for
healthy and balanced
diets and vegetarian
cuisines.
Cooks - Cookery
Materials Used For
Food and Beverages,
Places to Prepare,
Eat and Keep Food
Food and Beverages
Eaten at Meals
Food and Beverages
Peculiar to Special
Days
Preparing Food and
Beverages for Winter
The Ottoman Cuisine
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