Browsing by Subject "French Cuisine"

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    European influence on Ottoman cuisine: From the Tanzimat period (1839-1876) to the 1920s
    (Bilkent University, 2021) Aizad, Mahnoor; Mangi, Sehar; Jaffery, Roshaan Abbas; Kapıasheva, Diana; Taleb, Chifae
    From the late-1830s through the 1920s, a series of events took place that played a great role in Europeanizing the food and dining etiquette within the Ottoman Empire. Initially, the Ottoman Turks' attitudes toward such changes were not entirely positive; but, as the Crimean War unfolded the nature of the influence altered. Following this, Sultan Abdul Aziz, the Ottoman Emperor at the time, and his entourage travelled to Europe in 1867, which had a profound effect on Ottoman palace cuisine afterwards. Finally, the Bolshevik revolution that took place in 1917 forced members of the royal dynasty to flee from Russia to Turkey and, afterward, Europe. These events brought some Russian dishes to Turkish cuisine. Many European travelers wrote about their journeys and experiences during this period, which will aid in understanding how and what changed with the arrival of the White Russians. This paper examines the events that contributed to the Europeanization of food and dining etiquette in the Ottoman Empire, as well as the degree to which they had an influence on the Ottoman sultans and the people of the Empire.