II. MAHMUD DÖNEMI ISTANBUL VE SARAY MUTFAĞİ

The Ottoman palace culinary culture in the last era of the Empire was one with a historical background that reached back into the cultural past, but which still was open to innovations. Some of the important components that were new in the 19th century were the adoption of new table manners, vegetables from America like tomatoes, peppers and corn, which were now being widely used, the use of European porcelain and new types of tableware. The complete adoption of alafranga table manners and some of the new tastes by the Ottoman palace and its surroundings were fundamentally realized by the end of the 19th century. However, the indications of these innovations appeared in the period of Sultan Mahmud II. For example, some foreign travelers tell us how Sultan Mahmud II was the first to use a fork and knife to eat in the European style.In fact, the first cutlery, gold and silver plated, as well as the French service and dining set belonging to this period are on display at the Dolmabahce Depot Museum. Also, it is known that the sultan ordered forks and knives from France some time before his death. Even if we can assume that the sultan preferred to eat in the traditional Turkish manner in his daily life, the fact that he ordered such a dining set shows that there was an interest and a need for a new dining style.