International Journal of Human Sciences, vol.11, no.1, pp.551-568, 2014 (Peer-Reviewed Journal)
One of the most important factors in the formation of the culinary culture of a society is its geographic location. In order to talk about maritime culture in a society’s cuisine, a presence of sea-coast is required. In this context, the formation of marine culture in Turkish cuisine started after Ottomans became neighbours with Aegean, Mediterranean and Black sea. Today, sea products have a substantial place in Turkish cuisine. This contributes to richness of Turkish cuisine and also ensures it to have a higher place in international cuisine. Turkish cuisine came to the fore in terms of healthy nutrition with the introduction of marine culture to the Turkish cuisine. In this study, the influence of marine culture on Turkish cuisine and what it brought to Turkish cuisine are studied. The sea food in Turkish cuisine, where they are procured, how they are prepared, presented and serviced are emphasized in the study. The study was conducted in Çanakkale, a Bosphorus city where sea food can be found in abundance. Thus with this study, the importance of marine culture and its place in Turkish cuisine are explored.