Scholarly Works:

Freely, John and John Freely. The Companion Guide to Istanbul and around the Marmara. vol. Rev. and updated ed, Companion Guides, 2000. The Companion Guide to Turkey Link Here. .

This book goes in-depth to the history of Turkey specifically the Istanbul and Marmara regions. This is a valuable resource to help understand the background of Turkish cuisine and how it has influenced other cultures. In the food chapter of this book they have provided a glossary translating their popular dishes which is useful when figuring out a recipe or ordering at a restaurant.

Karaosmanoglu, Defne. “Surviving the Global Market: Turkish Cuisine ‘Under Construction’.” Food, Culture & Society, no. 3, 2007, p. 425. Link Here.

This article investigates the way government and private culinary institutions prepare Turkish cuisine for the global market. The author talks about plate design, traditional tastes, and the new modern versions of their traditional dishes. This is a more modern view of Turkish cuisine and how it is changing.

Ozkok, Ferah, et al. “Turkish Culinary Culture in the Socialization Process.” [“Sosyalizasyon Sürecinde Türk Mutfak Kültürü”]. Journal of Travel & Hospitality Management / Seyahat Ve Otel Isletmeciligi Dergisi, vol. 14, no. 3, Sep-Dec2017, pp. 110-120. Link Here.

In this article the author explores the idea of socialization and how it applies to food culture in Turkey. It looks at Turkish food in different dimensions: analytical dimension, descriptive dimension and a historical dimension. It combines the idea of food and tradition in Turkey.

Popular Works:

“Turkish Delights: Turkey’s Geographic Location Gives Its Food a Unique ‘Fusion’ Character – from Unleavened Yufka Bread to Istanbul’s Popular Grilled Fish Kebabs, Turkish Cuisine Is Truly a Melding of Different Cultures, Tastes and Styles.” Prepared Foods, no. 1, 2010, p. 65. Link Here.

This article premise touches on the popular foods in Turkey and where people can go to enjoy them. It also looks into the history of Turkish cuisine, how different regions prepare dishes, and the influence from other cultures on Turkish food.

Sansal, Burak. Turkish Cuisine. All About Turkey, 1997-2017.Link here.

This article talks about the traditional dishes and their origins in Turkey. It gives in-depth descriptions of Turkish dishes and their ingredients. The author also gives suggestions for what foods to try and the translations of the names.

The Story of Turkish Food: A Prologue. Turkish Cultural Foundation with reference to Ministry of Foreign Affairs of the Republic of Turkey. 2018. Link Here.

In this article the author covers the history of Turkish culture and where their food comes from. Then it talks about the popular places to get food like the Imperial Palace and Istanbul. The author also talks about food specific Turkey’s region such as their seafood, bread and drinks.

Cookbooks:

Akin, Engin and Von Bremzen, Anya. Essential Turkish Cuisine. Steward, Tabori & Chang. 2015.

This cookbook is unique because it not only has recipes, but offers background information on Turkish cuisine and a glossary of popular Turkish ingredients. Along with the recipes the book also shares what region the dish came from and how it is usually served.

Akkor, M. Omur. Practical Recipes in Turkish Cuisine. Blue Dome Press. 2014

This cookbook offers simpler Turkish recipes that still use the typical Turkish ingredients. It has a small historic section, then provides a measurement table, and the recipes. This cookbook is more modern and has pictures for every recipe.

TV Episode:

“Istanbul” Parts Unknown. Written and Directed by Anthony Bourdain, CNN, 8 November 2015.

In this episode Anthony Bourdain explores Istanbul, the most popular city in Turkey and eats a traditional Turkish breakfast. He also enjoys an oil wrestling match and other parts of the Turkish culture.