Subsistence of the Ottoman palace and consumption (1680-1730)

The principle of provisionalism, which is considered the basis of the economic approach of the Ottoman Empire, is defined as the abundant, high-quality and inexpensive provision of manufactured goods and services. Although provisionalism was a system applied in all regions of the Ottoman Empire, the capital Istanbul had always been a priority and the catering of Istanbul had been taken care of by the Empire. The reason for that was the crowded population of the capital, due to the Topkapi Palace, the living space of the dynasty, was located there. The Ottoman State provided Istanbul with food through internal trade networks. Thanks to this, Istanbul Market and palace kitchens always had a rich variety of supplies. The Matbah-ı Âmire, which provides the commodity flow we are talking about, occupies an important place in the Ottoman food system. Therefore, the effects of Matbah-ı Âmire on the provision of food for the palace, Istanbul and the numerical data such as quantity and price of the products purchased within this framework have been investigated. In addition, the follow-up of the banquet appointments given through the Matbah-ı Âmire in the Ottoman palace is also within the scope of our research. In this study, 1680-1730 years between fifty-year time period "Matbah-ı Amire" That Ottoman palace cuisine and its place in the food system, established to insure the feeding of the capital and the palace, the palace of the central government and the feeding of the Food Network that attaches to the importance of nutrients entering the palace, they provide the location, the price and the amount is aimed at the research also made from the Central Kitchen. In this context, the internal trade networks used to supply the palace and Istanbul's food, the auxiliary institutions affiliated to the Matbah-ı Âmire and the products supplied through them and their quantities were investigated within the framework of numerical data.