The cuisine culture in collected poems in 16th century

This study consists of the determination of cuisine culture's elements both in the collected poems of poets of 16th century such as Baki, Edirneli Nazmi, Emri, Fuzuli, Hayali, Nevʻi, Taşlıcalı Yahya and Zati and incomplete collected poems (divançe) of Figani and consists of the research of their usages in the ottoman poetry. By being classified the detected elements of cuisine culture were explained with sample couplets. In explaining of the elements primarily the general meaning of element, its features, its areas of usage and then the usages in ottoman poetry, meanings which added to the poem and in some couplets were all transcribed. The author of poem indicated in the sample couplets with numbers, its verse style, poem and couplet numbers were stated just beside to the couplet with abbreviations. As showing all couplets with numbers was not possible, all couplets were included with poem and couplets numbers at the end of this study titled 'index'. The odes and eulogiums in which the elements were used as repeated voice/word after the rhyme were alphabetized. Consequently through this study which started off with ottoman poem, the consumed food-drinks, many of kitchen utensils in 16th century were determined. Therefore the folk poems and beliefs, proverbs and idioms were determined to be involved in the divan poetry. Keywords: 16th century, cuisine, ottoman poem, food-drinks.