Food culture in the İslamic society of the first century Hijri

In our thesis, which was prepared to reveal the food culture of the first century of the Hijri, the food and dishes eaten throughout the century were researched. While examining the subject, comparisons were made between periods and important information about the socio-cultural life of the period was obtained. Analysis and evaluation methods were used in our research, which was prepared by centering the sources directly related to the subject. In our study, it has been understood that most of the dishes in the Jahiliyya tradition continued to be eaten in the Early Islamic period, and the dietary habits did not change much, except for some foods that were forbidden with the advent of Islam. It is known that in this period, the food and meals available to the local people were consumed with the opportunities brought by the geography, and some new foods were introduced through trade. One of the ways of encountering new food and dishes since the time of the Prophet is to meet the dishes of other cultures through conquests. Thus, new dishes were included in the Muslim diet. It has been determined that while some people continued their simple diet in the period of Hulefa-yi Raşidin and Umayyads, the majority of them changed their old diet considerably due to the increasing welfare level. Especially in the banquets organized by the statesmen to the public, it is seen that the variety in the meals has increased. The Abbasid period is known as a period when this historical information was recorded, cookbooks were written, and the palace food rules were revealed. In terms of the period we examined, It has been revealed that foods such as bread, salt added to bread, vinegar, olive oil, butter, cream, dried curd, honey; meat and meat varieties, vegetables and fruits have an important place in nutrition. In our thesis, information is given about dishes consumed in İslamic society and the types of dishes taken as examples from other cultures. In addition, the issues related to the production, transportation, consumption habits, cooking methods, materials used, table manners, taste perception, health and nutrition relationship were also tried to be revealed.