Editing Ottoman Empire (section)

=== Cuisine ===
{{Main|Ottoman cuisine}}
[[File:François-Marie Rosset - Femmes Turcs turques de Serquin, leur manière de faire leur pain - Syrie - 1790.jpg|thumb|upright|Turkish women baking bread, 1790]]

[[Ottoman cuisine]] is the cuisine of the capital, Constantinople ([[Istanbul]]), and the regional capital cities, where the melting pot of cultures created a common cuisine that most of the population regardless of ethnicity shared. This diverse cuisine was honed in the Imperial Palace's kitchens by chefs brought from certain parts of the Empire to create and experiment with different ingredients. The creations of the Ottoman Palace's kitchens filtered to the population, for instance through [[Ramadan]] events, and through the cooking at the [[Yalı]]s of the [[Pasha]]s, and from there on spread to the rest of the population.

Much of the cuisine of former Ottoman territories today is descended from a shared Ottoman cuisine, especially [[Turkish cuisine|Turkish]], and including [[Greek cuisine|Greek]], [[Balkan cuisine|Balkan]], [[Armenian cuisine|Armenian]], and [[Middle Eastern cuisine|Middle Eastern]] cuisines.<ref name="Fragner">Bert Fragner, "From the Caucasus to the Roof of the World: a culinary adventure", in Sami Zubaida and Richard Tapper, ''A Taste of Thyme: Culinary Cultures of the Middle East'', London, [[Prague]] and New York, p. 52</ref>