Sherbet in Turkish cultural life of the 19th and 20th centuries

With the sprouting of wheat, the introduction of food into the cultural life is a great development that shaped the society. Subsequently, the search for new products has brought diversity to these communities. The sherbet, which has preserved its existence from Central Asia to the present day, was another symbolic change for its period. It is seen that foods with richness and delight have emerged. It was tried to draw the food and cultures of the period by including the food groups, dishes, desserts and beverages in the domination areas of this Central Central Asian, Seljuk and Ottoman Empire, and then it was aimed to gain a wider knowledge by referring to the beverages that took the second place in Turkish cuisine culture. Considering that there is a deficiency in Turkish culinary culture academic studies, sherbet has formed its main subject, and this deficiency has been tried to be eliminated by researching the sherbet culture in Central Asia, Seljuk and Ottoman geography. The availability of the obtained resources is thought to be the source of common resources for history, gastronomy and tourism, with the addition of 74 sherbet recipes. It is suggested that the sherbet included in these contributions should be implemented through Scientific Projects, Workshops and Municipality Supported trainings.