XVIII. Yüzyıl Osmanlı Mutfağından Tırsî Dîvân’ına Yansıyanlar: Bir Gastronomik Çerçeve Denemesi

Abstract

Tırsî, one of the XVIII.th century poets, has a sarcastic and humorous style. He deals with many ordinary issues of daily life in his poems. He gained fame during his lifetime with his gazelles in “Hevâyî” style. His Divan; it is an important source about the social life of Edirne and Istanbul of that period. These cities are handled very vividly and colourful in his poems. In these poems, the weather conditions, socio-economic characteristics, geographical structure, recreation areas, entertainments and tradesmen of Edirne and Istanbul are mentioned. In these poems, there is detailed information about the eating-drinking / consuming / cooking habits of Edirne, Istanbul and Thrace-Balkan geography. In addition, detailed information is given about the products cultivated in this region and the foodstuffs with commercial value. In the study, by examining the couplets in the poems in which the names of the food and drinks referred with a certain city and a minority group are mentioned (nut in Mudurnu, artichoke in Darıca/ İzmit/ İstanbul, cucumber in Lagna, baklava in Edirne, “veteran helva” in Edirne Old Palace, shallot/ onion in Gallipoli, köfter/ dried fruit pulp in Egriboz, Albanian sherbet and meat/ roasted meat in Dobruca). It is aimed to create the gastronomic framework of the XVIII.th century Ottoman cuisine in the region from Istanbul to the Thrace-Balkan cities and to have information about the culinary culture of the period.

Authors

Gökçehan Aysel YILMAZ, Gökçehan Aysel YILMAZ, Gökçehan Aysel YILMAZ, Gökçehan Aysel YILMAZ

Keywords

Ottoman cuisine culture, XVIII.th century classical Turkish literature, Istanbul, Edirne, Tırsî.

Publication Information

Volume 0, Issue 12, 2023

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