Gastronomic products mentioned in the works of ancient authors (6th century BC-1st century AD), their Anatolian connections, and possibilities for evaluation from the perspective of contemporary gastronomy

The purpose of this study is to identify various crops that were cultivated in the Anatolian lands during the ancient period (6th century BC - 1st century AD) in various foundational works written by authors of that time, emphasize their importance, and examine the export, import, production, consumption quantities, areas, and production potentials of 13 agricultural products that were frequently mentioned in these works in today's Turkey based on official data, and interpret their significance accordingly. These products are wheat, barley, olives and olive oil, hazelnuts, figs, cherries, onions, garlic, chickpeas, beans, sesame, and corn. Anatolian lands have been one of the rare pieces of land where polyculture agricultural production can be carried out for centuries. This geography provides a suitable environment for the cultivation of many plant species, including many animal-based food products. Anatolia is also known as the "Cradle of Civilizations," which is of historical significance and is a homeland of the Republic of Turkey. Another focal point of the research is the concept of nutrition during the ancient period. Although the culture of food and beverage in the ancient period differs from the modern concept of gastronomy, the art of cooking and presentation is of great importance. Nutritional habits vary depending on time and region in the ancient period and are largely dependent on the development of agriculture and animal husbandry, just as it is today. The main reason for the research to focus on agriculture is the fact that without agriculture, there can be no gastronomy.