Culinary culture of Istanbul during the armistice period 1918-1922

The Armistice Period indicates four years between the Armistice of Mondros signed among the Ottoman Empire and the Entente Powersat the end of First World War in 30 October in 1918 and the abolition of Ottoman monarchy in November 1st- 2ndin 1922. The Armistice Period is a short period of time in history, but the changes occurred in this time caused dramatic out come in social and cultural life in Istanbul. The main subject of this thesis is to define the extent of this impact on the culinary culture of Istanbul, caused by the current conditions of the period and subsequent changes, while defining the culinary repertoire of the period. Based on the Ottoman palace kitchen records kept in the State Archives of the Prime Ministry and cookbooks published during this period, we can admit that the Ottoman traditional cuisine was well preserved in Istanbul during the Armistice period. At the same time the impact of European culinary culture called in alafranga style on Istanbul cuisine, which was, started since the second half of 19th century, continued to increase during this era. Some of new dishes and new table manners in European style became integrated in Istanbul's elite food culture. On the other hand poverty and misery caused by economic problems, difficulties while providing food to the city and high food prices dictated a very modest cuisine in the city. The simplification of culinary techniques and the substitution of traditional ingredients with unusual ones in order to create an economical cuisine are other realities of the time. Simplicity and luxuriousness exist at the same time in a contradictory way in Istanbul during this era and both of them put their mark on Istanbul's cuisine. Because of the difficulties in food provisioning system in Istanbul in this era, some of the unusual ingredients like bulgur and potato in traditional Istanbul cuisine became popular in the city. Oppositely, some of the new luxurious dishes in French style became also adapted in Istanbul's elite food culture during that time. During the Armistice era the number of food and beverage establishments in European style increase in the city. These establishments fulfil the needs of the rich inhabitants of the city. At the same time these new places of sociability permit the adaptation of new table manners and some of the new dishes in Istanbul. Another important fact in Istanbul's culinary culture during the Armistice Period is the rise of a new scientific approach to the cuisine under the influence of global food trends.