European influence on Ottoman cuisine: From the Tanzimat period (1839-1876) to the 1920s

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dc.contributor.authorAizad, Mahnoor
dc.contributor.authorMangi, Sehar
dc.contributor.authorJaffery, Roshaan Abbas
dc.contributor.authorKapıasheva, Diana
dc.contributor.authorTaleb, Chifae
dc.date.accessioned2022-03-22T07:45:28Z
dc.date.available2022-03-22T07:45:28Z
dc.date.issued2021
dc.descriptionThis work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.en_US
dc.descriptionAnkara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2021.en_US
dc.descriptionThe History of Turkey course (HIST209) is a requirement for all Bilkent undergraduates. It is designed to encourage students to work in groups on projects concerning any topic of their choice that relates to the history of Turkey. It is designed as an interactive course with an emphasis on research and the objective of investigating events, chronologically short historical periods, as well as historic representations. Students from all departments prepare and present final projects for examination by a committee, with 10 projects chosen to receive awards.en_US
dc.descriptionIncludes bibliographical references (pages 19-21).en_US
dc.description.abstractFrom 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.en_US
dc.description.abstract1830'ların sonlarından 1920'lere kadar, Osmanlı İmparatorluğu'nda yemek ve sofra adabının Avrupalılaştırılmasında büyük rol oynayan bir dizi olay gerçekleşmiştir. Başlangıçta Osmanlı Türklerinin bu tür değişikliklere karşı tutumları tamamen olumlu değildi; ancak Kırım Savaşı değişen etkinin doğasını ortaya çıkardı. Bunu takiben, dönemin Osmanlı İmparatoru Sultan Abdülaziz ve maiyetinin 1867'de Avrupa'ya seyahati Osmanlı saray mutfağını derinden etkilemiştir. Nihayet, 1917'de gerçekleşen Bolşevik devrimi, kraliyet 2 hanedanının üyelerini Rusya'dan Türkiye'ye ve ardından Avrupa'ya kaçmaya zorlamıştır. Bu etkinlikler Türk mutfağına bazı Rus yemekleri katmıştır. Birçok Avrupalı gezgin, bu dönemdeki yolculuklarını ve deneyimlerini yazmıştır ve bu Avrupalıların gelişiyle nasıl ve neyin değiştiğini anlamaya yardımcı olmuştur. Bu makale Osmanlı İmparatorluğu'nda yemek ve sofra adabının Avrupalılaşmasına katkıda bulunan olayları ve bunların etkisinin derecesini incelemektedir.en_US
dc.description.provenanceSubmitted by Nihal Gürpınar (bezek@bilkent.edu.tr) on 2022-03-22T07:45:28Z No. of bitstreams: 1 SPB3756.pdf: 20145455 bytes, checksum: d1b8bcf9dc54f2dbc48223f61ffb58fc (MD5)en
dc.description.provenanceMade available in DSpace on 2022-03-22T07:45:28Z (GMT). No. of bitstreams: 1 SPB3756.pdf: 20145455 bytes, checksum: d1b8bcf9dc54f2dbc48223f61ffb58fc (MD5) Previous issue date: 2021en
dc.description.statementofresponsibilityby Esra Ansel.en_US
dc.format.extent22 pagesen_US
dc.identifier.itemidSPB3756
dc.identifier.urihttp://hdl.handle.net/11693/77853
dc.language.isoEnglish
dc.publisherBilkent Universityen_US
dc.relation.ispartofseriesEsra Ansel, HIST 209-1 (2020-2021 Spring);1
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlikeen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectTanzimat Perioden_US
dc.subjectCrimean Waren_US
dc.subjectWhite Russiansen_US
dc.subjectEuropeanisationen_US
dc.subjectOttoman fooden_US
dc.subjectDining etiquetteen_US
dc.subjectOttoman Empireen_US
dc.subjectSultan Abdul Azizen_US
dc.subjectFrench Cuisineen_US
dc.titleEuropean influence on Ottoman cuisine: From the Tanzimat period (1839-1876) to the 1920sen_US
dc.typeStudent Projecten_US

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