Скачать или смотреть The History Of Turkish Cuisine

Turkish cuisine has a rich and diverse history that reflects the various cultures, empires, and peoples who have inhabited or influenced the region now known as Turkey. The cuisine is a blend of Central Asian, Middle Eastern, Mediterranean, and Balkan influences, shaped by the country's geographical location as a crossroads between Europe and Asia.

1. Origins in Central Asia:
Turkish cuisine can trace its roots back to the nomadic Turks of Central Asia, particularly the Oghuz Turks who migrated westward. Their diet was based on simple, easily transportable foods like meat, dairy products, and grains. Kebabs, yogurt, and bread are some culinary traditions that originated from this early nomadic lifestyle.

2. The Seljuk Empire (11th-13th centuries):
As the Turks established the Seljuk Empire in Anatolia, they began interacting with the settled civilizations of the Middle East and the Mediterranean. This era saw the introduction of spices, rice, and fruits into the Turkish diet. Pilav (rice dishes) became a staple, and more complex dishes began to develop, blending ingredients and cooking methods from various regions.

3. Ottoman Empire (1299-1922):
The Ottoman Empire had the most significant impact on Turkish cuisine, creating what is now known as Ottoman cuisine. During this period, Turkish cuisine flourished and diversified, drawing influences from the Middle East, North Africa, the Balkans, Persia, and Eastern Europe.

The imperial kitchens of Topkapi Palace in Istanbul were famous for their elaborate dishes, and the empire's reach allowed for the introduction of new ingredients like coffee, sugar, tomatoes, potatoes, and peppers. Notable dishes such as baklava, dolma (stuffed vegetables), börek (savory pastries), and Turkish delight (lokum) became iconic during this period.

4. Post-Ottoman Era and Modern Turkish Cuisine:
After the fall of the Ottoman Empire and the establishment of the Republic of Turkey in 1923, the cuisine retained much of its Ottoman heritage but also began to embrace regional diversity. The new republic sought to modernize, but traditional dishes like meze (small appetizers), köfte (meatballs), döner (rotating meat), and various stews (yahni) remained popular across the country.

5. Regional Diversity:
Today, Turkish cuisine is highly regionalized. For example:

Istanbul and Western Turkey are known for olive oil-based dishes, seafood, and lighter fare. Central Anatolia has hearty bread-based meals, including pide (Turkish flatbread) and manti (Turkish dumplings). The southeast, with its proximity to the Middle East, specializes in spicy dishes like kebabs, lahmacun (Turkish pizza), and baklava.

6. Global Influence:
Turkish cuisine has gained international popularity, especially in Europe, the Middle East, and North America, thanks to dishes like doner kebab and baklava, which have become staples in many countries.
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