Sanat Kitabevi

Turkish food culture is no doubt one of the most important aspects in the history of Turkish culture. Turkish kitchen, with the traces of thousends of past history and with the rich flora of the land, has become into its present situation by the creativity of the Anatolian people. This culinary convention, together with the sense of taste reflected by the life style of the people, has created the distinguished food culture.

This book by Prof. Dr. Grace M. Smith of Berkeley University and asistant Gerry Oberling, present the ottoman food culture with a different point of wiev. The changes in the general culture of the ottoman palaces, capitals and the social life have been appraised. Thus this book presents the food culture within all the changes of life styles.

Original soft cover.