Konya gastronomycultureandcuisinearethemostsubstantialrepresentativeandexperiencedexample of Anatoliangastronomyculture. Theextensivespheres of influence of Konya startsfrom Çatalhöyük andbearsthetraces of ancientclansandtribesfoundshelter in Anatolia as well as theculturesandcivilizations. Thisculture, havingitsroots in Çatalhöyük, has beenenrichedbythe Central Asiamigrations, refinedbytheimperialcuisine of Seljuksandinstitutionalizedbythe Mevlevi cuisine. Thefineexamples of Konya Cuisine in Sille areregardedandconsidered as a reflection of theculturaltransitionsgoingbeyondthedistincthistoricityandcultures on thefoodpractices. Particularly, threeconsiderationsarerequiredto be highlighted in consideration of the Konya cuisine.

• Thefirstchef de cuisinewith a dedicatedtomb in theworld is Ateşbaz Veli (his cognomenmeans “Fireplayer”) who has lived in 13th centuryand his mausoleum is in Konya.
• Building a team, referringtotheinitialexample of institutionalization of cuisine, has made an appearance in 13th century in Konya Mevlevi cuisinefortheveryfirst time.
• Konya cuisine has certain menus that has becomelike a rulesuch as the “team of chefs”, “Kara yemek takımı (Black dinnerware)” (a teamdedicatedforbanquetswithlessthanonehundredguests), “iki tuzlu bir tatlı team” (teamresponsibleforpreparation of savoriesanddesserts), “çebiç cuisine” (a wholelambkebabbed in a pitdug in theearth, preparedforlargebanquets), “komşu kaldırması” (kind of a treattotheneighbor – a Seljukiantradition), “arabaşıcuisine” and “şivlilik” (a kind of feast, whenfull of dryfruitsandknick-knacksservedtochildren), which is an eventdedicatedforchildren.

Thisextensivestudy, withthesecondedition, presenting Konya gastronomycultureextendingfromthedepth of historytoour modern timesbased on theinformationcompiled at theheart of Konya in accordancewiththescientificmethodsandtechniques, serves as a reliablereferenceforthegastronomyaficionados.

Prof. Dr. Nilgün Çelebi