Türk Mutfağı: Geçmişten Geleceğe Kadim Bir Miras

Yıl 2025, Cilt: 13 Sayı: 3, 2024 - 2060, 30.12.2025

Gökhan Şallı

https://doi.org/10.18506/anemon.1776031

Öz

Türk mutfağı, tarihsel süreç içerisinde çeşitli evrelerden geçerek günümüze ulaşmıştır. Bu süreç, Orta Asya dönemi, Selçuklu ve Beylikler dönemi, Osmanlı dönemi, Cumhuriyet dönemi ve Modern dönem mutfağı gibi farklı aşamalardan oluşmaktadır. Göçebe bir yaşam tarzını benimseyen Türkler, tarih boyunca pek çok farklı toplumla etkileşimde bulunmuşlardır. Bu nedenle, Türk yemek kültürünü yalnızca bu dönemlerle sınırlandırmak yeterli değildir. Bu çalışma, dünya mutfakları arasında özgün bir konuma sahip olan Türk mutfak kültürünü kapsamlı biçimde ele almayı amaçlamaktadır. Bu bağlamda, Türk mutfağının genel nitelikleri, tarihsel süreç içerisindeki dönüşüm evreleri, kültürel çeşitliliği ve geleneksel yiyeceklerle olan ilişkisi incelenmekte; konuyla ilgili literatüre dayalı ayrıntılı bir değerlendirme sunulmaktadır. Konu, Türk mutfak kültürünün zenginliğini ve kültürel miras açısından değerini ortaya koyma açısından önem arz etmektedir. Geleneksel Türk mutfağı geçmişten geleceğe izlerini yansıtan zengin bir kültürel miras olarak önemli bir değer taşımaktadır. Ancak bu miras, küresel dinamikler ve modern yaşamın getirdiği hızlı değişim karşısında korunmaya muhtaçtır. Gelecekte Türk mutfağının sürdürülebilirliği, geleneksel tariflerin korunması, yerel üretimin desteklenmesi ve mutfak kültürünün genç nesillere aktarılmasıyla mümkün olacaktır. Ayrıca, Türk mutfağının uluslararası alanda tanıtılması ve dünya gastronomisine katkılarının artırılması için daha fazla çaba sarf edilmesi gerekmektedir. Kültürel bir miras olarak Türk mutfağı, geçmişin izlerini geleceğe taşırken, aynı zamanda değişen dünya koşullarına uyum sağlayacak esneklik ve yenilikçi yaklaşımlarla varlığını sürdürecektir.

Turkish Cuisine: An Ancient Legacy from Past to Future

Öz

Turkish cuisine has evolved through various stages throughout history to reach its current form. This process consists of different phases, including the Central Asian period, the Seljuk and Beylik periods, the Ottoman period, the Republican period, and the modern period. Turks, who adopted a nomadic lifestyle, have interacted with many different societies throughout history. Therefore, it is not sufficient to limit Turkish food culture to these periods alone. This study aims to comprehensively address Turkish culinary culture, which holds a unique position among world cuisines. In this context, the general characteristics of Turkish cuisine, its stages of transformation throughout history, its cultural diversity, and its relationship with traditional foods are examined, and a detailed evaluation based on the relevant literature is presented. The subject is important in terms of revealing the richness of Turkish culinary culture and its value in terms of cultural heritage. Traditional Turkish cuisine is an important cultural heritage that reflects traces from the past to the future. However, this heritage needs to be protected in the face of global dynamics and the rapid changes brought about by modern life. The sustainability of Turkish cuisine in the future will be possible through the preservation of traditional recipes, support for local production, and the transmission of culinary culture to younger generations. Additionally, more effort is needed to promote Turkish cuisine internationally and increase its contributions to world gastronomy.

Anahtar Kelimeler

Turkish Cuisine , Turkish Culinary Culture , Cultural Heritage , Gastronomy

Kaynakça

• Akın, G., Özkoçak, V., & Gültekin, T. (2015). The development of traditional Anatolian culinary culture from past to present. Ankara University Journal of Anthropology, Faculty of Language, History and Geography, (30), 33–52.
• Aksoy, M. (1998). Horse culture and kumis among Turks. Journal of Turkish World History, 142, 38–44.
• Aktaş, A., & Özdemir, B. (2005). Kitchen management in hotel enterprises. Detay Publishing.
• Arlı, M., & Koca, C. (2019). Turkish cuisine from past to present. Detay Publishing.
• Arman, A. (2011). Promotion problem of Turkish culinary culture: The case of Mengen cuisine [Unpublished master's thesis]. Düzce University, Institute of Social Sciences.
• Aydoğdu, A., & Mızrak, M. (2017). Historical unity and current situation of Azerbaijani and Turkish culinary cultures. International Journal of Turkish World Tourism Research, 2(1), 15–25.
• Baysal, A. (1993). Changes in Turkish food culture: Changes in nutrition and health aspects. In Researches on Turkish Culinary Culture (pp. 12–20). Ankara: Turkish Folk Culture Research and Promotion Foundation Publications.
• Beşirli, H. (2010). Food, culture, and identity. National Folklore Journal, 22(87), 159–169.
• Bilgin, A. (2008). Classical period Ottoman palace cuisine. In A. Bilgin & Ö. Samancı (Eds.), Turkish cuisine (pp. 71–91). Ankara: Ministry of Culture and Tourism Publications.
• Bowen, G. A. (2009). Document analysis as a qualitative research method. Qualitative Research Journal, 9(2), 27-40. https://doi.org/10.3316/QRJ0902027
• Bozagcı, E. C. (2024). Analysis of dishes adopted into Turkish culinary culture from other cuisines (Doctoral dissertation). İstanbul Gelişim University, Graduate School of Gastronomy and Culinary Arts, Istanbul, Turkey.
• Bucak, T., & Aracı, Ü. E. (2013). A general evaluation of gastronomy tourism in Turkey. Balıkesir University Journal of Social Sciences Institute, 16(30), 203–216.
• Ciğerim, N. (2001). Development and interaction of Western and Turkish cuisines and an overview of the place of Turkish cuisine in food and beverage services. In Researches on Turkish Culinary Culture (pp. 49–61). Ankara: Turkish Folk Culture Research and Promotion Foundation Publications.
• Ciğerim, N. (2001). Development, interaction of Western and Turkish cuisine, and a look at the place of Turkish cuisine in food and beverage services. In Studies on Turkish culinary culture (pp. 49–61). Ankara: Turkish Folk Culture Research and Promotion Foundation Publications.
• Cömert, M. (2014). The importance of local cuisines in tourism marketing: The case of Hatay cuisine. Journal of Tourism & Gastronomy Studies, 2(1), 64–70.
• Çakıcı, A. C., & Eser, S. (2016). An evaluation of Turkish cuisine from the perspective of foreign chefs. Journal of Tourism and Gastronomy Studies, 4, 215–227.
• Çelik, S., & Çağlıyan, H. (2020). An evaluation on the cultural foundations and historical development of Turkish cuisine. Journal of Tourism and Gastronomy Studies, 8(2), 785–801.
• Çetin, A. (2008). Turkish cuisine in the Karakhanid-Seljuk-Mamluk line. In A. Bilgin & Ö. Samancı (Eds.), Turkish Cuisine (pp. 27–36). Ankara: Ministry of Culture and Tourism Publications.
• Çevik, N. K. (2000). Ottoman cuisine. In Hünkar Beğendi: 700 years of culinary culture (pp. 700). Ankara: Ministry of Culture and Tourism Publications.
• Demirgül, F. (2018). From tent to palace: Turkish cuisine. International Journal of Turkish World Tourism Research, 3(1), 105–125.
• Dilsiz, B. (2010). Gastronomy and tourism in Turkey: Istanbul case (Master’s thesis). Istanbul University, Institute of Social Sciences, Department of Tourism Management, Istanbul, Turkey.
• Doğdubay, M., & Giritlioğlu, İ. (2011). Kitchen tourism. In N. Hacıoğlu & C. Avcıkurt (Eds.), Touristic Product Diversification. Ankara: Nobel Publishing.
• Durlu-Özkaya, F. (2009). Olive oil in Turkish cuisine. In F. Göğüş, M. T. Özkaya, & S. Ötleş (Eds.), Olive Oil Book (pp. 252–263). Ankara: Eflatun Publishing.
• Durlu-Özkaya, F., Cömert, M., & Sark, S. (2011). Agro-tourism knowledge level of tourism students. In E. Maleviti & C. Stathopoulos (Eds.), Essays on Agriculture and Environment. Athens Institute for Education and Research.
• Durlu-Özkaya, F., Sünnetçioğlu, S., & Can, A. (2013). The role of geographical indication in the mobility of sustainable gastronomy tourism. Journal of Tourism and Gastronomy Studies, 1(1), 13–20.
• Erdoğan Aracı, Ü. (2016). Turkish cuisine. In H. Kurgun & D. B. Özşeker (Eds.), Gastronomy and Tourism (pp. 129–133). Ankara: Detay Publishing.
• Erdoğan, E. (2010). Seljuk cuisine in Turkey (Master’s thesis). Ankara University, Institute of Social Sciences, Department of History, Ankara, Turkey.
• Genç, R. (2008). Turkish cuisine in the 11th century. In S. Koz (Ed.), The Book of Food: History-Folklore-Literature (pp. 3–17). Istanbul: Kitabevi Publishing.
• Gilles, F., & Olivier, E. (2007). Atlas of World Cuisines. Doğuş Group Publications.
• Girgin, G. K., Demir, Ö., & Çetinkaya, V. (2017). The world’s best cuisines and Turkish cuisine. Journal of Tourism and Gastronomy Studies, 2, 219–229.
• Güldemir, O. (2018). Turkish culinary culture in the Ottoman period. In A. D. Arıkan (Ed.), Turkish culinary culture (pp. 140–162). Eskişehir: Republic of Türkiye Anadolu University Press.
• Güldemir, O., Şallı, G., Yıldız, E., Tugay, O., Çelik Yeşil S. (2022). Cost and nutritional value of selected Ottoman dishes. MANAS Journal of Social Studies, 11(2), 815–835. https://doi.org/10.33206/mjss.920046
• Güler, S. (2010). Turkish culinary culture and eating habits. Dumlupınar University Journal of Social Sciences, 26, 24–30.
• Gürsoy, D. (2004). Our culinary culture through the sieve of history. Oğlak Publishing.
• Gürsoy, D. (2005). Essays on food. In K. Toygar & N. B. Toygar (Eds.), Researches on Turkish Culinary Culture. Ankara: Turkish Folk Culture Research and Promotion Foundation Publications.
• Güzel, G. (2009). Gastronomy and innovation. Iz Atılım University Journal, 8, 28–29.
• Halıcı, N. (1999). From Sinan to tray: Classical Turkish cuisine. Gategourmet Usaş Publishing.
• Halıcı, N. (2021). Turkish cuisine. Oğlak Publishing.
• Hatipoğlu, A., & Batman, O. (2014). Comparison of gastronomic elements of Ottoman palace cuisine with contemporary Turkish cuisine. Journal of Travel and Hospitality Management, 11(2), 62–74.
• Hjalager, A. M., & Corigliano, M. A. (2000). Food for tourists—Determinants of an image. International Journal of Tourism Research, 2, 281–293.
• Keskin, H., & Girgin, G. K. (2021). Classification of UNESCO intangible cultural heritage representative list groups and Turkish culinary culture. Journal of Tourism and Gastronomy Studies, 5, 214–231.
• Kızıldemir, Ö., Öztürk, E., & Sarıışık, M. (2014). Changes experienced in the historical development of Turkish culinary culture. AİBÜ Journal of Social Sciences Institute, 14(3), 191–210.
• Kızıldemir, Ö., Öztürk, E., & Sarıışık, M. (2017). Characteristics and changes in Turkish culinary culture during the Republican era. In Proceedings of the 6th National and 2nd International Eastern Mediterranean Tourism Symposium (pp. 349–356). Gaziantep: Gaziantep University.
• Koşay, H. Z., & Ülkücan, A. (2017). Anatolian dishes and Turkish cuisine. Çiya Publishing.
• Közleme, O. (2012). Turkish culinary culture and religion (Doctoral dissertation). Marmara University, Institute of Social Sciences, Department of Philosophy and Religious Studies, Sociology of Religion Program, Istanbul, Turkey.
• Kuşçuoğlu, G. Ö., & Taş, M. (2017). Sustainable cultural heritage management. Yalvaç Academy Journal, 2(1), 58–67.
• Merianos, G. (2015). Bakeries in Byzantine Constantinople (8th–12th centuries). Journal of Food and Culture, 39, 42–56.
• Michelin Guide. (2025). Restaurants & Hotels – The official Michelin Guide website. Access date: August 15, 2025, https:// https://guide.michelin.com/tr/tr/selection/turkey/restaurants
• Minasse, M. H. S. G. G. (2020). Food tourism as research object: Analysis of publications in Brazilian journals (2005–2017). Brazilian Journal of Tourism Research, 14(1), 92–111.
• Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261.
• Özgüdenli, O., & Uzunağaç, Ö. (2014). Bread in Seljuk Anatolia. Marmara Journal of Turkic Studies, 1(1), 43–72.
• Ögel, B. (1991). Türk kültür tarihine giriş C. IV, Ankara.
• Özkaya, F. D., & Cömert, M. (2017). Journey in Turkish cuisine. Detay Publishing.
• Özlem, D. (2016). Cultural sciences and philosophy of culture. Notos Publishing.
• Özdemir, D., & Kılıç, B. (2022). The transition from traditional to modern: The internationalization process of Turkish cuisine. Journal of Tourism and Gastronomy Studies, 10(3), 188–202.
• Pasiner, A. (2005). From trout to zargana: Fish of Turkey. Yapı Kredi Publishing.
• Samancı, Ö. (2008). Istanbul and Ottoman palace culinary culture in the late empire period. In A. Bilgin & Ö.
• Samancı (Eds.), Turkish Cuisine (pp. 119–219). Ministry of Culture and Tourism Publications.
• Samancı, Ö. (2016). Turkish culinary culture during the Republican period. In A. D. Arıkan (Ed.), Turkish Culinary Culture (pp. 86–106). Anadolu University Publications.
• Sevin, V. (2003). Ancient Anatolia and Thrace (until Persian domination). İletişim Publications.
• Sivrioğlu, S., & Dale, D. (2021). An adventure in Anatolian Turkish cuisine. Nobel Life Publications.
• Solmaz, Y., & Altıner, D. D. (2018). An evaluation on Turkish culinary culture and nutritional habits. Safran Journal of Culture and Tourism Research, 1(3), 108–124.
• Sürücüoğlu, M. S. (2008). Nutrition and culinary culture in the Seljuks. In K. Toygar & N. B. Toygar (Eds.), Researches on Turkish Culinary Culture. Turkish Folk Culture Research and Promotion Foundation Publications.
• Şahin, A. (2017). Examination of the concept of gastronationalism: Geographical indication and branding factors. International Journal of Social Research, 10(48), 459–464.
• Şahin, H. (2008). Cuisine of the Seljuk and Beylik periods in Turkey. In Turkish Cuisine (pp. 39–55). Ministry of Culture and Tourism Publications.
• Şanlıer, N., Cömert, M., & Durlu-Özkaya, F. (2012). Young people’s perspective on Turkish cuisine. National Folklore, 24(94), 152–161.
• Tekeli, M., Yıldırım, İ., & Çıtak, B. (2024). Sustainability of national cuisine as a cultural heritage element: A qualitative study within the framework of gastronationalism. Journal of Current Tourism Research, 8(1), 45–65.
• Tez, Z. (2015). The history of flavor. Hayykitap.
• Toygar, K. (2001). Researches on Turkish culinary culture: General information about Turkish cuisine. Turkish Folk Culture Research and Promotion Foundation, 29(9), 137–144.
• Türkay, O., & Genç, K. (2019). Gastronomy tourism. In M. Sarıışık (Ed.), Gastronomy Science in All Aspects (pp. 211–235). Detay Publishing.
• Türker, A., & Çelik, İ. (2012). Alternative proposals for the development of intangible cultural heritage elements as tourism products. New Idea Journal, 9, 86–98.
• Uzel, A. R. (2018). The effect of traditional culinary culture and agricultural product diversity on the nutritional status of university students. Ege University Faculty of Agriculture Journal, 55(1), 37–44.
• Uzunağaç, Ö. (2015). Nutrition and food culture in Seljuk Anatolia. Kitabevi Publishing.
• Ünsal, A. (2003). When the milk sleeps: Cheeses of Turkey. Yapı Kredi Publishing.
• Ünsal, A. (2021). The history of taste in Istanbul. Everest Publishing.
• Yerasimos, P. M. I. (2014). 500 years of Ottoman cuisine. Boyut Publishing Group.