This book, which has the distinction of being the first scientific work written on Hittite cuisine, is a comprehensive study that includes information obtained from the multifaceted research of Prof. Dr. Ahmet Ünal, Head of the Hittitology and Ancient Anatolian Languages Department at Munich University, on Ancient Anatolian and Hittite civilizations over the years.
In the texts left by the Hittites, who started the first written history of Anatolia, there is information on a wide range of topics ranging from daily life to culture, religion, history and geography, as well as nutrition, which is a basic human need. This information, scattered throughout countless texts, has been carefully collected by the author and evaluated in terms of culinary culture in this book. The reader will find interesting dishes here and will even be able to easily try some of them in their own kitchens.
Anatolia has the oldest cuisine in the world after the cuisines of Ancient Egypt and Sumer-Babylon, and it is much luckier than other cuisines of the ancient world, because the sources have not been tampered with, and these original documents have never been changed. The recipes we have are even older than Chinese and Indian recipes. When we introduce the simple food items consumed in the Hittite cuisine into today's kitchens full of many electronic devices, we will have the opportunity to concretely test an ancient culture.
