Türk mutfak kültürü ve din

By Olgun Közleme

Book Description

This scholarly exploration reveals how Islamic principles have fundamentally shaped one of the world's most celebrated culinary traditions. Drawing upon the theoretical frameworks of Ibn Khaldun and Mary Douglas, the author examines the profound relationship between Turkish cuisine and religious belief, demonstrating how faith serves as the unchanging foundation beneath centuries of cultural exchange.

The book traces the remarkable transformation of Turkish food culture from its nomadic origins in Central Asian steppes through the adoption of Islam and the establishment of sedentary life. While Turkish cuisine absorbed influences from Chinese, Iranian, Arabian, Byzantine, European, and Mediterranean traditions, Islamic dietary laws and eating practices established clear boundaries that preserved its authentic character within a spiritual framework.

Readers discover how religious restrictions on certain foods, prescribed eating manners, and sacred rules became integral to Turkish culinary identity. The author illustrates how humanity's most basic need for nourishment becomes deeply intertwined with spiritual conviction, creating distinctive nutritional patterns that reflect different religious worldviews.

Through detailed analysis of historical development, particularly during the Ottoman era, this work positions Turkish cuisine alongside Chinese and French as one of the world's three principal culinary traditions. The book offers valuable insights for those seeking to understand how spiritual beliefs shape daily practices and cultural expression, revealing the sacred dimensions embedded within seemingly ordinary acts of preparing and sharing food.