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Ottoman cuisine
Ottoman cuisine is the cuisine of Ottoman Turkey, predecessor of the Republic of Turkey, and the successors of the Ottoman State in the Balkans, part of the Caucasus and much of the Middle East and North Africa.
==Origins==
It is clear that Ottoman cuisine was unified and refined in imperial Istanbul, but the ultimate origins of many of its component parts are less clear.
It is a matter of mere speculation whether the origins of this imperial culinary legacy are to be traced back to Greek antiquity, the Byzantine heritage, or the Turkish and Arab nations, not forgetting Phoenician and Jewish traditions; nowadays you may find support for any of these claims in various countries in the Balkans and the Near East.〔Fragner, p. 53〕
The food historian, Iranologist and Ottomanologist Bert Fragner emphasizes the importance of New World foodstuffs in defining Ottoman cuisine, which adopted them more rapidly than France, Italy, and northern Europe.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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