| Summary: | This manuscript describes the historical background of gastronomy and culinary culture from ancient time to the present day of Konya, which is a world city. Konya is an important historical center that has witnessed various civilizations since ancient times to the present day. Anatolia's doors opened to the Turks after the Battle of Manzikert in 1071, and Konya then became their capital of Seljuks. Konya was annexed into the borders of the Ottoman Empire in 1465. The city has become one of the most developed cities in modern Turkey. Turkish cuisine culture is one of the most ancient ones and today and has one of the world's richest cuisines. From the historical point of view, Konya is evaluated as Prehistoric, Seljuk, Ottoman Empire and today's Turkish Republic periods. Konya's cuisine has been very famous in the past and is even now today. The combined effects of Seljuk, Persian, and Mevlevi cuisines reaching from Central Asia to Konya form one of the roots of today's Turkish food culture. After the Turks settled in Anatolia, combined with the materials they brought from Central Asia and the geographical regions they passed through, the cuisine has reached a high status, which continues even today. Mevlevi cuisine was also influenced by Seljuk palace kitchen. Some of the foods that Mevlana mentioned in his books named “Mesnevi” still exist in Konya's cuisine today. Nutritional needs of people visiting the city have also influenced the development of Konya's cuisine. In this article, the most famous dishes of Konya's culinary culture are introduced. Keywords: Culinary culture, Eating-drinking, Konya, Ottoman, Seljuk, The Turks
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