Baklava: Erken modern dönemden çağdaş döneme çok kültürlü bir tatlının tarihi

This study approaches baklava not merely as a food item, but as a multidimensional cultural phenomenon situated at the intersection of history, cultural memory, and regional identity by evaluating its evolution, social and cultural significance, regional variations, and continuity. The first chapter investigates its origins by comparing thin-layered pastries in Central Asia, multilayered sweets in Byzantine sources, and syrup-based pastries in Arab-Persian traditions, concluding that baklava primarily evolved within Turkish culinary culture. The second chapter analyzes its refinement in the Ottoman palace kitchen, where techniques such as dough preparation, layering, and syruping reached their peak. Cookbooks from the Ottoman to the Republican era are reviewed to trace changes in recipes, production, and perception. Regional varieties across Turkey's seven geographical zones reveal differences in ingredients, layer counts, and cooking methods, reflecting local taste and identity. The research demonstrates that baklava, through its historical origins, technical development, and regional adaptations, constitutes a living culinary heritage; it also emphasizes that in the modern era, geographical indications and appellation certificates play a crucial role in preserving its cultural continuity and economic value. In conclusion, baklava is evaluated not only as a dessert but as a powerful symbol of national identity, cultural belonging, and social memory. By situating baklava as a dynamic heritage at the intersection of history, culture, and society, this research offers an original contribution to the field of gastronomy studies. Keywords: Turkish cuisine, baklava, gastronomic heritage, regional diversity, cultural identity