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Contents / The new Istanbul Cuisine
Istanbul cuisine is, in a sense, an imperial cuisine. Bearing traces of widely divergent cultures from the Adriatic to the Middle East, from the Caucasus to North Africa, Istanbul cuisine underwent a transformation with the First World War. One of the most significant consequences of this sweeping urban economic and demographic transformation was the breakdown of a lifestyle catering to the refined tastes of the elite class. The void was filled by the popular habits and culture of the existing Istanbul people, who came from various regions in Anatolia.

Up to the 1950s Istanbul cuisine consisted basically of a limited variety of dishes going back to palace cooking and the ‘new and economical' dishes invented during the years of privation. One of the most significant consequences of the economically motivated mass migration from Anatolia to Istanbul that began in the 1950s was the appearance in the city of foodstuffs from the rural sector. Limited at first to what the migrants prepared in their own homes, these local Anatolian flavors were later introduced to Istanbulites by the
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