The culinary culture of 19. centuries dîvans

The 19th century Divan literature coincides with the last periods of the Ottoman Empire. Although there were innovations made with the proclamation of the Tanzimat Fermanı, Divan literature continued in its own development line and many poets were trained. Although this period was one of the periods when the Western influence was intense, the poets gave original works by taking the poets who grew up before them as an example. In this study, poetic works of 19th century Adile Sultan, Ali Emiri, Antepli Aynî, Bursalı İffet, Enderunlu Vâsıf, Hersekli Arif Hikmet Bey, Keçecizâde İzzet Molla, Leskofçalı Galip, Leyla Hanım, Şeref Hanım, Osman Nevres, Yenişehirli Avni Bey were examined. In these divans, elements related to culinary culture have been determined and given with titles by making limitations. Afterwards, researches were made about the determined terms and examples from the poems of the poets were added to the lower parts of the explanations. In addition, the identified poems are given together with the names of the poets, from which poem they were taken, and with their number. Although these poems were translated into contemporary Turkish, the meaning elements in the poems, how the kitchen terms are used and the elements determined in terms of rhetoric are given. Since it is not possible to include all the couplets related to the kitchen elements in the examined divans, these couplets are included in the " Appendix-1" section at the end of the work. Poems consisting of redifs with the kitchen element are also written in alphabetical order in the "Appendix-2" section. As a result of our study, although it is seen that culinary elements are widely included in the divan poetry, the foods, drinks, tools and equipment used in the 19th century divans and many kitchen elements are given by examining.