Therapeutic Nutrition and Hilts Theory as One of The Gastronomy Trends

Abstract

In this research, it is aimed to present the elements of the therapeutic nutrition according to the Hilts Theory which is one of the current Gastronomy trends in Anatolia and Ottoman Cuisine, the way of application for centuries intensely in 15th and 17th centuries, and the principles of prescriptions created by Muslim physicians to the academy and the sector. For this purpose, document analysis, one of the qualitative research techniques, was used in the research. Ibn Sina (980 - 1037), who developed the Hilts Theory and made a lot of work on it, was examined and analyzed through document analysis, where manuscripts and other printed sources, whose ideas and practices were recorded, can be reached today. Since most of the data obtained was written in Arabic, Hebrew and Ottoman Turkish, it was translated by researchers into Turkish today. The results of the analysis suggest that the Hilts Theory, which proposes that it is possible to live a healthy life in all respects by keeping the temperament in balance and providing balance of mind, mind and body, is an important source in correcting the deteriorated balance and health of the people who consume many foods at the same time and editing and creating prescriptions.