56 Percentages of the total annual food expenditures for sheep for directly for their meat: in 1489-1490, % 34; 1573-1574, 28,9%; 1615-1616, 44% and 1659-1660, 23,8%. (Bilgin, Osmanlı Sarayının İâşesi, p. 95).
57 For general information about the types and amounts of meat consumed in the palace, see: Osmanlı Sarayının İâşesi, p. 208-220.
58 In a file containing lists of changing foods according to season, chicken becomes more common during the summer (Sarı, "Osmanlı Sarayında Yemeklerin...", p. 245-255). Saying that bile becomes active in the human body during the summer, İbn-i Sina finds it unfavorable to eat “fatty meat,” which increases the amount of bile. (Ünver, "...Fatih Devri Yemekleri", p. 138).
59 Robert Mantran, Istanbul in the Second Half of the 17th, I, (Turkish edition transl. by M. Ali Kılıçbay), Ankara 1990, p. 179-180; Forster, The Turkish Letters of Ogier Ghiselin de Busbecq, p. 108; Hans Dernschwam, Diary of Travel to İstanbul and Anatolia, (Turkish edition, transl by Yaşar Önen), Ankara 1992, p. 170; J. B. Tavernier, Life in Topkapı Palace, (Turkihs edition, transl. by Perran Üstündağ), Istanbul 1984, p. 58-59; Jean Thévenot, Turkey in 1655-1666, (Turkish edition, transl. by Nuray Yıldız), Istanbul 1979, p. 89.
60 For example, see Suraiya Faroqhi, Otoman Culture and Daily Life, (Turkish edition transl. by Elif Kılıç), Istanbul 1997, p. 226; Yerasimos, Sultan Sofraları, p. 13.
61 In 1489, 1 kile of flour was approximately 19.1 akçe, 1 kile of rice was 18 akçe. (Barkan, "İstanbul Saraylarına...", p. 90).
62 In 1569-1570 a kile of has flour was 29.5 akçe and of fodula flour, 25 akçe 7 pul; while a kile of rice remained at 19 akçe. (a. g. m., p. 105).
63 a. g. m., p. 129, 190, 229, 275.
64 For example, 40% of the sugar brought to the palace for one hijrî year between 1638 and 1639 was destined for the helvahâne (MAD 7502, p. 36).
65 For general information about the consumption of sweeteners such as sugar and honey in the palace, see: Arif Bilgin, "Osmanlı Sarayında Tüketilen İki Zıt Tadın Baş Temsilcileri: Tuz, Şeker ve Bal", Türk Kültüründe Ayrıntılar: Tuz (International Symposium). Held by Marmara University, Turcology Research and Türkiyat Practice Center. Date: April 19-20 2001 (Unprinted).
66 D. BŞM Dosya no. 1/56 (1543-1544); D. BŞM 10523, p. 8 (1648); Fisher, "Topkapı Sarayı...", p. 30; Tezcan, Bir Ziyafet Defteri, p. 7-17; Pedro'nun Zorunlu İstanbul Seyahati, p. 159.
67 Barkan, "İstanbul Saraylarına...", p. 187-275; krş. Ahmed Refik, "Fatih Devrine Aid Vesîkalar", p. 24-30; Ünver, "...Fatih Devri Yemekleri", p. 83-116.
68 Mustafa Âlî, Mevâ‘ıdü'n-Nefâis Fî-Kavâ‘ıdi'l-Mecâlis, nşr. Mehmet Şeker, Ankara 1997, p. 348.
69 For these soups, and recipes for some of them, see: Sarı, "Osmanlı Sarayında Yemeklerin...", p. 245-255
70 Edmondo De Amicis, Istanbul (1874), (Turkish edition, transl. by Beynun Akyavaş, Ankara 1993, p. 139.
71 Barkan, "İstanbul Saraylarına...", p. 189; Sarı, "Osmanlı Sarayında Yemeklerin...", p. 250.
72 D. BŞM 10523, p. 8.
73 See for example Tursun Bey, Târîh-i Ebü'l-Feth, p. 88.
74 Withers, Büyük Efendi'nin Sarayı, p. 60.
75 D. BŞM 10523, p. 8.
76 During the term of Çorlulu Ali Paşa, the number had increased to four (Atâ, Târih-i Atâ, I, p. 159).
77 Related by Miller, The Sublime Porte, p. 182.
78 See Annex.
79 D. BŞM 10523, p. 19.
80 MAD 2003, p. 74 vd.
81 MAD 274, p. 21.
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