CHAPTER
I
Common Romanian-Turkish Historical Cuisine. Culinary Movements Through History. I.1 The Development of Turkish Cuisine and Historical Turkish Traditions At the mention of Turkish cuisine, Turkish history should come to mind, because a people does not readily lose their taste in food; they do not give up foods to which they have become accustomed over thousands of years. In addition, women in the kitchen are conservative; they learn their cooking traditions from those before them. Earlier on the environment was conducive to the changing of habits and manners as it is today. But the most important element which comprises the foundation of a people‟s cuisine is their economy.
Since the earliest Turkish history, one of the most important bases, and sometimes, the only base of the Turks‟ economy has been animal husbandry. Whether in Central Asia or in Anatolia after the adoption of a settled lifestyle, the Turks never abandoned animal husbandry. Animal husbandry does not simply mean that everyone has a few cows in their homes. In its greater sense, that is, Turkish animal husbandry, means yayla culture, the practice of transhumance, yearly migration from the lowlands to the mountain meadows and back. The term “sheepherding” does not mean grazing a few sheep. True sheepherding begins with flocks of 200 and more. For this reason, there is little evidence for the assertions that “animal husbandry or sheepherding was practiced in Anatolia before the arrival of the Turks.” The yayla culture came to Anatolia with the Turkmen tribes. During those times in Anatolia, with no security of life or belongings, who could engage in transhumance? The Turks always practiced animal husbandry with military precision. The founder of the Ottoman state, Osman Cari, was also a sheep herder. The second base of the Turkish economy is wheat. However it would be more correct to broaden this go grains in general, because those who were unable either to obtain or plant wheat, planted the easierto-raise barley and millet. These can also grow in a variety of climates. But economically strong tribes such as the Oğuz in Anatolia ate wheat. The Dede Korkut book, in speaking of non-Turks in Anatolia, belittled them, calling them “infidels who ate millet bread.” This means that the cuisines of other 1