Known to have been popular in the Roman Empire times but having disappeared for a long time later on, the re-emergence of cardoon and its spread to different locations is attributed to the Arabic expansion of the 8 th century. While it is not definitively known when thistle was first domesticated, there is no doubt that cardoon is a vegetable known and consumed in the Mediterranean region from early times. This text will focus on artichoke ( Cynara scolymus), a vegetable of Mediterranean origin.Ī member of the composite flowering plants ( Asteraceae) family, the appearance of artichoke ( Cynara scolymus) is closely related to the appearance of cardoon ( Cynara cardunculus), which was cultivated by the domestication of thistle. The other is artichoke, which was introduced in the 15 th century but had to wait for two centuries until it became popular. The first of these was okra, which first appeared in Istanbul markets during the first half of the 17 th century and rapidly became popular in terms of cultivation and consumption. However, two products that were not originally from the United States also entered Ottoman lands and became widely produced and consumed. Undoubtedly, the trade between the two worlds after the discovery of the Americas would profoundly influence Ottoman cuisine just as it did to other cuisines. This was impossible prior to the modern period. It is possible for products to travel between cities and even countries and be cultivated in relatively short periods such as five, ten, fifteen or twenty years. Nowadays, a product can be transferred from one place to another in a very short amount of time. This undoubtedly meant a radical transition that occurred in a time period of three centuries. However, almost all of these would be produced in the Old World by the 19th century. The Ottoman world or other countries did not know any of these products in the 15th century. After the discovery of the Americas, many products from these continents were brought to the Old World. The intense trade that began with the age of discovery resulted in significant changes in all cuisines. The focus on products cultivated in Ottoman lands, which in time profoundly influenced the culture of cuisine, happened after the age of discovery. Though, this impact did not occur immediately after the age of discovery but took effect in a period of time which cannot be considered short. However, as with all other world cuisines, Turkish cuisine experienced a gradual radical change during the ‘age of discovery’ through newly-introduced food materials. ![]() One of the most commonly known change is the one brought upon by the Westernization of the 19 th century. ![]() Radical changes in the cuisine also occurred during Ottoman times. Developments such as transition to settled life, Islamization, and introduction to Persian and Arabic cuisines through migrations of the 10 th century, indicate significant change parameters for Turkish cuisine. 2000f7b2coverv05b.jpg)/FS 1454 0 R/Type/Annot/AP>endobj1449 0 obj/Type/XObject/BBox/FormType 1>stream
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