Analysis of nutritional values of selected traditional foods from popular cookbooks between 1950–2017: Case is olive oil dishes

This study examines the changes of olive oil in traditional Turkish recipes as a cultural heritage with changing and developing food technology and in order to investigate the possible effects of these changes on the differences in nutritional values of the same food over the years. From the 1950s to the present period, the Turkish cookbooks, which have the highest number of prints in their period (with the aim of achieving accessibility), were selected and the recipe contents were compared between fixed periods. Stuffed green peppers with olive oil, artichokes with olive oil and green bean with olive oil recipes in the books used in the research were evaluated with raw material and after cooking calculations. Changes in nutritional values and calories during the transition of food from raw to cooked state in recipes were calculated by following 10 steps according to EuroFIR recommendation and using the specified formulas. As a result of the study, there was no regular increase or decrease when calorie values were observed by years. Although there were losses in the weight of raw ingredients during preparation for cooking, energy increase was found in cooked foods compared to raw due to losing water, fat uptake and nutrient values changes due to cooking method. One reason for this increase is that olive oil is commonly used in all meals. President of Universitat Oberta de Catalunya (UOC), one of Spain's leading universities, UNESCO / UNITWIN chair on "Food, Culture and Development" of the program; the project, which is carried out in partnership with Yeditepe University Department of Gastronomy and Culinary Arts, was provided data with olive oil dishes which are traditional dishes of Turkish cuisine. Key Words: Culture, Traditional Turkish Food, Cookbook, Olive Oil, Recipe Calculation