Ottoman food culture between 1300-1900

In this study, research has been conducted on Ottoman Food Culture from the 1300s to the early 1900s. The aim of this study is to examine and evaluate the culinary and food culture of the Ottoman Empire, a vast empire that spread across a wide geographical area in world history, from a historically focused perspective rather than a gastronomic one. During this examination, sources such as the feast records, and travelogues have been utilized. The study attempts to access all primary sources from the 1500s to the 1900s, supported by research literature. The subject is approached starting from the ancient Turks and Central Asian cuisine, with a detailed examination of the food culture during the reign of Sultan Mehmed the Conqueror and the development and growth of the cuisine in the Ottoman Empire during that period. The research extends to the early 1900s, focusing on the changes of that era, including Westernization and efforts toward Europeanization. Ottoman Cuisine has always been closely linked with life in the context of religion, language, culture, and social life, interacting with phenomena such as guilds, Sufi life, lodges, and foundations, making this connection visible through the principle of benevolence. This study is more than just an examination of food and culinary practices; it narrates the historical development of the Ottoman Empire by centering on its cuisine and food. As the Ottoman Empire advanced towards becoming a great empire, it highlighted the stages and transformations it underwent by integrating them with the development of its cuisine and food culture. It is hoped that this will provide a different perspective on the "History of Ottoman Civilization". The main objective of this study is to stand apart from other historical studies and research in the field of gastronomy.