Gok, Selim2024-09-292024-09-2920221015-20912602-2648https://doi.org/10.26650/TUDED2022-1056984https://hdl.handle.net/20.500.14619/7180The Turkish word sur-ba, or soup, is derived from the Persian terms sor (salt) and ba (water). Since ancient times, soups have possessed unique cultural identities in terms of their contents, means of preparation, taste, color, smell, and region. Products made by central Asian Turks, such as omac / umach, katik, toyga, and tarhana, which use yogurt, flour, and water as their main ingredients, allow soup to be traced in Turkish cuisine. These soups still preserve their original form, ingredients, and cooking methods. In fact, in Anatolia, from rural communities to mansions, it is rare to see a table without soup on important occasions such as births, deaths, circumcisions, entertainments, and weddings. Thus, the cultural codes associated with soup in the health, economic, epic, political, and military spheres have enabled it to gain an identity that permeates all segments of society. The reflection of all these qualities in poetry demonstrates that soup is regarded as an aesthetic material in that literary medium. The profound significance of soup did not escape the attention of classical Turkish poetry, which acts as a witness to tradition. To obtain more meaningful results, this study undertakes a comparative, evidence-based, critical examination of the health and economic qualities of the selected soups in classical Turkish poetry and establishes a conceptual border for the subject.trinfo:eu-repo/semantics/openAccessSoupclassical Turkish poetrysoup typescuisine cultureflavorArticle10.26650/TUDED2022-105698410018562WOS:000826055400004N/A