Akademik Veri Yönetim Sistemi
International Journal of Gastronomy and Food Science, cilt.41, 2025 (SCI-Expanded)
This study examines the intricate relationship between gastronomy and literature, focusing on books categorized as World Classics published within mass media. It analyzes the transformation of food and beverage culture in Europe from the 16th to the 20th centuries. Through a qualitative text-oriented analysis of seventeen seminal literary works, the research explores how food and beverages are represented, including their impact on society, culinary tools, kitchen equipment, and cooking techniques. The findings indicate that commonly referenced dining venues include taverns, kitchens, and dining rooms, while fish and seafood dominate as frequently mentioned meat products. Cheese appears as the most common dairy product, and bread is the predominant dough-based item. Russia emerges as the country with the most frequent references to cereal products. Additionally, cabbage, potatoes, and onions are consistently highlighted across the four nations’ works. France, meanwhile, distinguishes itself with its emphasis on a variety of fruits and desserts. Among beverages, beer and wine lead as the most mentioned alcoholic drinks, while tea, coffee, and milk are the prevalent non-alcoholic choices. The tools commonly cited include cups, boxes, baskets, and goblets, with boiling and frying techniques being widely described. Ultimately, the study underscores the role of literary works in documenting and preserving gastronomic heritage, providing valuable insights into historical culinary traditions.