Hittite cuisine

In this article, we will further explore Hittite cuisine, a topic that has captured the attention of academics, experts, and enthusiasts alike. Hittite cuisine is a topic of great relevance today and its importance extends to various areas, from science and technology to culture and society. Throughout this text, we will analyze the different aspects related to Hittite cuisine, as well as its impact on the current world. From its origin to its evolution, through its influence in different areas, we will examine this fascinating topic in detail and discover the multiple facets that make it so relevant today.

The Hittites have left a good number of texts detailing the preparation of food and many Hittite laws to stipulate how certain food is to be prepared, cooked, and served. The main ingredients of Hittite cuisine were dairy products, meat, grain products, and other natural products such as honey. Hittites loved bread and had recipes for as many as 180 types of bread in different shapes and with varying ingredients. Food eaten in Anatolia is a continuation of the Hittite cuisine as stated in the book "Hittite Cuisine" published by Alpha Publishing (08-2008) in Turkey. Some cities have preserved the Hittite food traditions. Adana, a major city in southeast Turkey (Adaniya in Hittite in the former Neo-Hittite, Luwian Kizzuwadna region) is famous for its kebabs, and according to studies Hittite cuisine contained a strong element of meat skewer (Shish Kebab). Various books are written in Turkish about the Hittite cuisine and the Hittite University in Çorum in Turkey has published articles about Hittite cuisine recently. Hittite food recipes were generally similar to that of contemporary civilizations, especially in regard to meat and dairy dishes, but were unique with regard to the plants used in cooking, as Anatolia has its own unique vegetation. Wine was consumed by the Hittites on regular basis and used for religious festivals and rituals.

Bibliography

  • Hitit Mutfağı (Hittite Cuisine), Asuman Albayrak, Metro Kultur Publishing (2008), ISBN 978-9944018814

References

  1. ^ YAŞİN, Mehmet. "Hititler damağına pek düşkünmüş". Hurriyet.com.tr. Retrieved 18 October 2017.
  2. ^ "Cooking like a Hittite or a Trojan: Lamb and lentil stew with cumin and raisins". Judithstarkston.com. 23 February 2011. Archived from the original on 22 December 2015. Retrieved 18 October 2017.
  3. ^ Hitit Mutfağı, Asuman Albayrak, Türkiye Is Bankasi Kültür Yayinlari, (2008)
Wikious
Boobota
Sagapedia