Evaluation of Gastronomy Elements in the Holy Quran in the Context of Kutub alSittah

This study aims to identify the gastronomic elements present in the Holy Quran, the sacred text of Islam, and evaluate them within the framework of Kutub al-Sittah, one of the most important collections of hadith. The research adopts a qualitative design, employing document analysis as the data collection method. Content analysis was applied to examine the identified gastronomic elements in the Quran, which were then categorized into key themes. Frequency and percentage distributions were calculated, and the gastronomic terms, expressions, and concepts in the Quran were interpreted from the perspective of Kutub al-Sittah. A document review of the Quran revealed 50 distinct gastronomic elements, which were classified into five main themes: (1) plant-based foods, (2) animal-based foods, (3) halal and haram dietary regulations, (4) culinary culture, and (5) water-related elements. The examination of these elements in the context of Kutub al-Sittah provides significant insights into the food culture of the early Islamic period. Furthermore, the findings demonstrate how religious principles continue to influence the evolving culinary traditions of Muslim communities across different geographical regions today