Abstract
Apart from being a traditional food, soup, which is the main dish of the Turks, is also consumed in breakfast as well as in the evening meals because it is nutritious and economical. Emphasizing the importance of soups in the Ottoman Culinary culture, which is the basis for the formation of Turkish culinary culture, helping to increase the value of today's Turkish culinary culture, the consumption of soup varieties made in the palace cuisine culture on the tables by the younger generation and increasing awareness is one of the best cultural transfers that can be made to future generations. In this context, the study was designed in order to reveal the soup varieties that have been forgotten from the past to the present, based on the palace cuisine within the framework of the frequency of consumption of soup at meals today. Study data were collected through an online questionnaire, primarily with individuals of different ages and professions residing in the province of Istanbul, and 409 people who agreed to participate voluntarily. Analyses of the collected data were made with IBM SPSS 25.0 program. According to the results regarding the awareness of the soup varieties belonging to the Ottoman palace cuisine, the most unheard soups were lung soup %91.9, bird soup %91.2, kavata soup %90.7 and soup soup %90.5. is seen. In addition, the soups that the participants heard and did not taste the most were fish soup %53.3%, arab vaccine %33.3, tutmaç soup %26.7, dried okra soup %25.9 and çeşm-i nigar soup %25.7. Among the soups that the participants tasted, it was seen that the soup they liked the most was the lentil soup with an average score of 4.77±0.52. At the end of the study, contrary to the importance given to soup in today's dietary habits, the lack of awareness of soup varieties made in the Ottoman culinary culture was expressed with numerical data.
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