Ottoman inspirations in Palestinian Cuisine

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2025-01-26 DOI:10.1016/j.ijgfs.2025.101119

Özden Özdemir , Abdalqader Steih

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Abstract

This research examines the influence of the Ottoman Empire’s culinary culture on Palestinian Cuisine. Historically, the cultural interaction between the Ottoman Empire and Palestine has been significantly shaped by their shared culinary traditions. The recipes carried by the Ottoman army and its officials established a profound connection between Anatolian and Palestinian Cuisine during the Ottoman period. The influence of Ottoman Cuisine in Palestine persists today, evident in its cooking techniques, ingredients, and the diversity of dishes. This study explores the development of culinary cultures through interaction, the transmission of traditional recipes, and the preservation of these traditions in contemporary times, all within the framework of acculturation theory. Employing a phenomenological design, a qualitative research approach, the data were gathered through interviews with 12 individuals residing in and around Ramallah, Palestine, and analyzed using the MAXQDA program. The findings indicate a mutual acculturation process between Ottoman Cuisine and Palestinian Cuisine.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.