A Conceptual Study of The Role of Ottoman Palace Cuisine on Traditional Amasya Dishes and Gastronomy Culture

Abstract At the beginning of the Ottoman palace cuisine, it was different from today's cuisine in terms of content and taste. Parallel to the development process of the Ottoman Empire, diversity and innovations continued in its cuisine without deteriorating the traditional structure. The cuisine of Amasya was also influenced by these cultures. From this point of view, the motivation and aim of this study; written and visual sources of Ottoman and Amasya cuisine are examined in depth and the role of Ottoman Palace Cuisine on the traditional dishes of Amasya province, which is a school for the princes in the Ottoman Empire, is tried to be determined. When the traditional Amasya dishes are examined, it is seen that a limited number of dishes belonging to the Ottoman Palace Cuisine have survived to the present day. The cooks keep their recipes a secret, the information in the kitchen is usually transmitted from generation to generation orally, the cooks only give the name of the ingredients they use while giving the recipes, they do not tell the amount of the ingredients, and the recipes written in Arabic letters cannot be read after the letter reform; The main reasons for the limited number of dishes belonging to the Ottoman Palace Cuisine and the limited influence on the traditional Amasya dishes are explained in the study.This article was published by Journal of Tourism and Management Research at http://www.ottomanjournal.com