Science Behind the Culinary Culture!

Published: American TurkNetwork Magazine, Washington DC, May 2024 , "CULINARY CHRONICLES"

The teacher examines the students' works in the art class,

John's drawing paper is empty.

His teacher asks.

What's this?

I drew a picture of a tiny worm on a rose,

Where is the worm? The nightingale landed on the rose and ate it.

The nightingale does not appear either

He flew away when he ate the worm.

If we want to be as creative in the kitchen as John in the story, we must know the relationship between four concepts: "Agriculture," "Food," "Seasons," and "our health according to age." Our culture has taught us this relationship without us realizing it.

How did it happen?

In the history of Anatolia, a land that has witnessed the rise and fall of many civilizations and empires, including Göbekli Tepe, Çatalhöyük, Hittite Empire, Urartu, Assyria, Lydia, Babylonia, Persian Empire, Alexander the Great, Roman Empire, Seljuk, Ottoman and the Republic of Turkey, and on the path of the Silk Road, we find the mosaic cultural structure of the Turkish Cuisine. This rich tapestry of flavors and traditions is a testament to the common interests of these civilizations and empires, which were deeply rooted in the understanding of seasons and astronomy.

They used the same geography and seasons in different periods of time. The Lycians experienced the Pleiades birth storm in June, and after a while, the Roman Empire also experienced the Pleiades birth storm in June. The Ottomans experienced this storm, which is still seen in Turkey today. Various Empires and civilizations observed seasons, discovered celestial events, and used them as indicators, especially in agriculture, food, war tactics, housing (tents), hunting, and foraging. Everything has been done according to seasons to survive.

Through art and other folk sciences, our ancestors deployed and passed down knowledge from generation to generation, integrating science into their daily routines. This practical wisdom, still relevant today, is a testament to the ingenuity and adaptability of Turkish culinary practices. I would like to share some of these examples from my speech, which was held on May 22nd at the US Congress-Rayburn House.

How did they use nature as an indicator for next generations?

We encounter them in proverbs, folklore, songs, and weavings.

The month of June is known as the month of “ilekleme” which means the pollination of the fig trees by fig wasps (ilek arıcığı).  The proverb “Not every tree can make a spoon” has not been used figuratively. The expression indicates the female and male trees. This farming doctrine advises against cutting down the male fig tree, because it is thought not to produce edible fruit. The fig tree has both females and males. It is the male fig fruit that emits more scent and produces pollen. After pollination by the fig wasp (Agaonidae family), the female fig tree produces the fruit we eat.

"Goose meat cannot be eaten without seeing snow." This knowledge is for gastronomy and health: When the weather temperature decreases, the goose gets fatty, and the meat becomes easier to digest.

Limiting it only to ingredients and food names would be disrespectful to the geography where this Cuisine was born, as well as to the geography’s history and art, and to the wisdom and science brought by its seasons.

Turkish culinary practices are not just about ingredients or recipes, they are also the building blocks of many culinary practices. It supports the concept of 'Food and medicine' with its deep knowledge of nature, science-based flavor combinations, proper cooking techniques, and rich cultural history mosaic. With their potential knowledge, these practices can inspire American Cuisine, which has an inclusive history and is essential in shaping the ideal Cuisine and trade of other cuisines.

I will illustrate this theory, with observations from the month of June. One of the constellations that played a crucial role in determining the seasonal cycles in Anatolia is the Pleiades constellation. Ancient farmers would look at the winds in the first days after the summer solstice. If they could not see this constellation, usually visible with the naked eye, or could barely see it in dim light because of the thin Cirrus clouds at high altitudes, they thought the next six months would be dry, and the rains would be low. This observation was significant as it helped them plan their planting and harvesting activities, ensuring their survival in the harsh agricultural conditions of the time. Similarly, fishermen would not have gone sailing without seeing the Pleiades.

In 2000, NASA's observations and research, "Forecasting Andean rainfall and crop yield from the influence of El Niño on Pleiades visibility," were published in Nature magazine, DOI: 10.1038/47456.

Atmospheric and climate scientists and agricultural engineers use this knowledge to guide local agricultural forecasting practices and develop new technologies.

Scientists discovered a relationship between a brewing El Niño and the increased incidence of high, virtually transparent clouds over the Andes. So, they developed the modern El Niño forecasting technique. These clouds dim the farmers' view of the Pleiades stars, The farmers' practice of observing the Pleiades has been effective for centuries.

Remarkably, they have been forecasting El Niño for at least 400 years—long before modern science achieved this capability.

Today, we know the relationship between the Pleiades and El Niño.

The part that interests us is that when the air is humid, there is no water loss in the fruit; this affects the taste and flesh of the fruit. When there is wind, the skins of some fruits, such as grapes, become thinner, more accessible to eat and process, and can change the sugar content. It may require changes in methodology during production. Knowing the harvest time of the products affects your cooking technique. The way you cook the product affects the retention time of the minerals and vitamins in it and its taste.

I wish you a pleasant summer season full of peace, health and happiness.

Resources:

Orhun, D., Akıllı K. 2019, Yedikleriniz Davranışlarınız Olur. Velespit yayınları, 2. Basım, ISBN 9786058259287

According to the research from Assoc. Prof. Onder Yayla and Prof.Semra Günay titled as “An Evaluation on Turkey's Taste Geography”, there are 15 different stew recipes in Türkiye.