Minority cuisines of Istanbul and their contribution to the formation of Istanbul cuisine

Abstract

Istanbul’s rich historical background has given rise to a cosmopolitan culinary culture. The Ottoman Empire played a significant role in shaping the local culinary culture, which was further enriched by the societies that coexisted under its auspices. Alongside the food traditions of Muslim Turks, Istanbul’s cuisine was also influenced by the contributions of minority groups, making it one of the most varied and multi-faceted culinary cultures. This research article delves into the culinary cultures of three specific non-Muslim minority groups—Rums, Istanbul Armenians and Turkish Sephardics— and their influence on Istanbul’s cuisine through content analysis. The introduction illustrates the reasoning behind the selected minority groups, followed by a broad definition and formation of the concept of Istanbul cuisine. The following sections introduce the culinary cultures and hospitality practices of the selected minority groups and their contribution to Istanbul cuisine. The final part demonstrates how the city’s hospitality industry can embrace traditional recipes and contemporary influences and help preserve and celebrate Istanbul’s rich culinary heritage while shaping its future. There is limited research on the role of minority cuisines in enriching Istanbul’s culinary heritage in the context of hospitality. This article aims to fill that research gap.