The classical and modernized Ottoman cuisine and adaptation to the present

The food and beverage culture of a society is shaped by the culture of that society. The classical Ottoman period, especially the 16th century, is defined as the golden age and this period had witnessed the emulation of the Europeans towards the Ottomans. On the other hand, during the modernization period, the basic ideas such as the westernization and the realization of the exemplary practices necessitated the evaluation of these two periods on the basis of culinary culture and the dishes. The main purpose of this study is to compare the classical and modernized Ottoman dishes and to present them to contemporary world. To achieve the purpose of the study, a qualitative research and an applied work are conducted. Anecdotal case study model has been adopted from qualitative research methods. For the classical period, 1156 food and beverages were listed and then it is reduced to 689 items. Similarly, for the modernizing period, 883 food and beverages were listed and subsequently it is reduced to 602 items. These food and beverages were grouped and listed. Similarities and differences between the two periods are revealed. A total of 63 recipes were standardized and approximate nutritional values of one serving were analysed and the percentages for meeting daily needs were evaluated. Possible menus were listed for two periods and the similarities and differences of these menus were evaluated. Consequently, implications were drawn on how the food and beverage companies can utilize the information provided by the thesis. In this context, a "Model of Historical Foods" has been developed, and explained in regards to future studies. It is expected that the study makes an important contribution to studies on Ottoman cuisine, gastronomy, cultural history, nutrition and dietetics.