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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
The court cuisine was diffused through the provinces by Ottoman officials. [15] The influence of Ottoman cuisine in Europe beginning in the early 16th century is seen in dishes like sharbat, which spread first to Italy after Franceso I de'Medici requested a recipe for "Turkish sorbette" in 1577.
English. Read; Edit; View history; Tools. ... Download as PDF; Printable version; ... Pages in category "History of Turkish cuisine" The following 2 pages are in this ...
Turkish literature (Turkish: Türk edebiyatı, Türk yazını) comprises oral compositions and written texts in the Turkish language.The Ottoman form of Turkish, which forms the basis of much of the written corpus, was highly influenced by Persian and Arabic literature, [1] and used the Ottoman Turkish alphabet.
Melceü't-Tabbâhîn (Ottoman Turkish: ملجأ الطباخين), the first Ottoman Turkish cookbook, was written in 1844 by Mehmed Kâmil Pasha, a scholar of forensic sciences. [ 1 ] [ 2 ] [ 3 ] See also
The history of the designs, motifs and ornaments used in Turkish carpets and tapestries thus reflects the political and ethnic history of the Turks and the cultural diversity of Anatolia. However, scientific attempts were unsuccessful, as yet, to attribute a particular design to a specific ethnic, regional, or even nomadic versus village tradition.
Contemporary Turkish Literature consists of many prolific authors whose works both shaped and improved the overall picture of Turkish literature. Mehmet Akif Ersoy, a master of heroic diction, a major figure in early modern Turkish literature, devoted much of his verse to the dogma, and passion. His nationalism has a strong Islamic content ...
A Manual of Turkish Cookery (Mecmua-i Et'ime-i Osmaniye) (Osmanlı Yemekleri Mecmuası) is a Turkish cookbook that was written in 1864 by Türabi Efendi. [ 1 ] [ 2 ] It is an English translation of Melceü't-Tabbâhîn .