A Comparative Study on “Heritage on a Plate: India and Turkey’s Culinary Culture”

Abstract

This paper presents a comparative study of the food cultures of Turkey and India. It will investigate their historical trajectories, standard ingredients and styles of cooking, religious and social institutions, and contemporary influences in order to highlight similarities and difference. Indian food culture has been influenced by multiple streams of geography, religious practices and external (Persian, Central Asian, European) influences over the years. Turkish food, with roots in Central Asian Turkic history, developed quite differently under Seljuk and Ottoman Empire influences, while also reflecting Mediterranean, Balkan, Arab and; Persian influences. Differences in flavour profiles and food systems can be witnessed in dietary norms (e.g. India's vegetarianism standards vs. Turkey's meat and dairy), food-based rituals and, more recently, the influence of globalization on food culture. There are instances of convergence in meaning for both contexts (hospitality standards, shared meals and food's role in identity). This comparative paper adds to a broader understanding of how food is an agent of broader cultural, historical, and geographic forces and presents opportunities for additional avenues of scholarly engagement such as; urban food transitions, micro-histories on the regional level, and gastronomic tourism.