One of the most important information sources about Ottoman cuisine is travel books. In this study, the goal is to obtain information about Otooman cuisine from the perspectives of foreign travelers. For this purpose, some travel books have been examined and systematic literature review and document review techniques, which are qualitative research methods, were used. During the study, the following works have been examined and the information in these works have been compared to each other:  "Turkey in 1855" by Jean Henri Abdolonyme Ubucini, “Tournefort's Travelbook” by Joseph de Tournefort, “Memories from Ottoman Country” by Petır Mateev, “Tavernier' Travelbook” and  “Travel to Iran Through Turkey in the Mid-Century of XVII.” by Jean-Baptiste Tavernier, “İbn Battuta's Travelbook” by İbn Battuta, “Diary in Turkish and Greek Waters” by  George William Frederick Howard, “Travel to İstanbul and Çanakkale in 1814” by  Edward Raczynski, “The Travels of Bertrandon de la Broquière” by  Bertrandon de la Broquière, “Travel to City of Sultans” by Salomon Schweigger, “Turkish Diary” by Stephan Gerlach, “Fresne-Canaye's Travelbook” by Philippe du Fresne-Canaye, “Pierre Belon's Travelbook” by Pierre Belon. Even though the information from these travelers are similar in most cases, some differences also have been observed.