Cooking Methods of Anatolia

Abstract

The art of cooking, which can be defined as catching the harmony in the meal by adjusting the taste ratios by considering the qualities and health conditions of the foods, of course, was not initially made for these purposes. The only purpose of the first people to eat was to ensure the continuity of life. The cooking adventure started with the discovery of the fire. With the transition to settled living order and agriculture started in the following processes, the variety of products and dishes increased. In this context, Anatolia has been a crossroads where different cultures have interacted throughout history due to the fact that it forms a bridge between three continents and is located in the region where agriculture begins. For this reason, there are traces of a rich heritage in Anatolian cuisine. The political, social, cultural and religious interaction that has been going on in the Anatolian lands for thousands of years has spread the food types and cooking methods. In this study, Anatolian cooking methods; the geography in which societies live, the regions where they migrate, the civilizations they interact with, and the states. In addition, information about the development of culinary culture and types of food in Anatolian soil has been given