The effects and contributions of Byzantine cuisine to modern Istanbul cuisine
| dc.authorid | 0000-0001-6391-4887 | |
| dc.contributor.author | Doğan, Murat | |
| dc.date.accessioned | 2025-06-16T12:52:05Z | |
| dc.date.available | 2025-06-16T12:52:05Z | |
| dc.date.issued | 2025 | |
| dc.department | Güzel Sanatlar Fakültesi | |
| dc.description.abstract | Istanbul cuisine has a rich and unique gastronomic identity shaped by the interaction of many cultures throughout history. This study aims to systematically examine the efects of Byzantine cuisine, which is often overlooked in the literature, on Istanbul cuisine. While existing studies focus on the Central Asian and Ottoman heritage, the role of Byzantine cuisine has been addressed in a limited way, and a comprehensive analysis has been lacking. The study aims to fll the literature gap in this feld by revealing that Byzantine cuisine is an important building block in Istanbul’s gastronomic identity in terms of historical continuity, cultural transmission, and diversity. This study employed a systematic literature review to establish a conceptual framework and identify gaps in existing research. Semi-structured focus group interviews were conducted to gather in-depth information on Byzantine culinary heritage, and the resulting data were analyzed using thematic content analysis. This methodological approach ofered an interdisciplinary perspective, ensuring data integrity in the feld of historical gastronomy research. The fndings were classifed under three main impact themes (cultural heritage, social continuity, and geographical-strategic impact) and fve contribution headings. Particularly, contributions to food diversity and the enrichment of culinary culture were highlighted. The results provide an interdisciplinary contribution to historical gastronomy and cultural heritage studies. Overall, Byzantine cuisine has a signifcant impact and contribution to Istanbul cuisine in terms of diversity, cultural heritage, and culinary culture. | |
| dc.identifier.doi | https://doi.org/10.1007/s44187-025- 00486-4 | |
| dc.identifier.issue | 187 | |
| dc.identifier.issue | 1 | |
| dc.identifier.uri | https://hdl.handle.net/11363/9922 | |
| dc.identifier.volume | 5 | |
| dc.identifier.wos | 001505386300002 | |
| dc.identifier.wosquality | Q2 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.language.iso | en | |
| dc.publisher | SPRINGERNATURE, CAMPUS, 4 CRINAN ST, LONDON N1 9XW, ENGLAND | |
| dc.relation.ispartof | Discover Food | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Modern Istanbul cuisine | |
| dc.subject | Byzantine cuisine | |
| dc.subject | Ottoman cuisine | |
| dc.subject | Food culture | |
| dc.subject | Gastronomy | |
| dc.title | The effects and contributions of Byzantine cuisine to modern Istanbul cuisine | |
| dc.type | Article |
