Turkey
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TTurkish cuisine is largely the heritage of Ottoman cuisine. In the early years of the Republic, a few studies were published about regional Anatolian dishes but cuisine did not feature heavily in Turkish folkloric studies until the 1980s, when the fledgling tourism industry encouraged the Turkish state to sponsor two food symposia. The papers submitted at the symposia presented the history of Turkish cuisine on a “historical continuum” that dated back to Turkic origins in Central Asia and continued through the Seljuk and Ottoman periods.

Many of the papers presented at these first two symposia were unreferenced. Prior to the symposia, the study of Turkish culinary culture was first popularised by the publication of Süheyl Ünver’s Fifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18th century Ottoman manuscript. His second book was about palace cuisine during the reign of Mehmet II. Following the publication of Ünver’s book subsequent studies were published, including a 1978 study by a historian named Bahaettin Ögel about the Central Asian origins of Turkish cuisine.

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