Reflections of ancient Roman culinary writer Apicius's dessert recipes on Turkish cuisine

It is known that nutrition, which has a vital importance and place in the survival of living things, has been shaped and transferred by the cultures and habits of civilizations since ancient times. It is seen that the Roman Empire, one of the leading societies of the ancient age, which ruled for more than a thousand years, left its mark on the field of gastronomy as well as in different fields such as medicine, law and architecture. Combining taste with flamboyant tables and luxurious banquets, Roman writers transformed food into a reflection of art. One of these writers is Apicius, who wrote down Roman dishes, sauces and spices over the years. Apicius's innovative recipes and passion for food, as a taste-loving gourmet, have made him one of the most important writers in history. For this reason, researching and adapting the desserts, which are indispensable for Turkish taste, among hundreds of recipes that Apicius handled, to today's cuisine has been an important and experimental study in terms of the temporal process. This study, in which innovative recipes of the ancient age are adapted to Turkish cuisine, is important research in terms of understanding and interpreting the perception of taste in time and bringing the past to the present.