Results 1 to 10 of about 65 (56)

The examination of spices used in the Ottoman palace cuisine

Journal of Human Sciences, 2017
The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer their own values have become more successful.
Seydi YIKMIŞ, Kubra Saglam
exaly   +6 more sources

What does Ottoman palace cuisine mean in terms of the development of gastronomy tourism in Türkiye? Delving into the Turkish chefs’ perspectives

Journal of Tourismology
The food and beverages served in the palaces of the Ottoman Empire are still practised today and are in demand by gastronomy tourists. The main aim of this study is to examine the practises of the kitchen chefs in 5-star hotel establishments in Antalya ...
Mehmet Nazikgül, Murat Ödemiş
exaly   +5 more sources

Historical background of Turkish gastronomy from ancient times until today

Journal of Ethnic Foods, 2018
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central ...
Ali Batu, Heysem S. Batu
doaj   +2 more sources

Konya (Turkey) gastronomy culture extending to Seljuk Empire

Journal of Ethnic Foods, 2018
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.
Ali Batu
doaj   +2 more sources

Bringing fruity meat dishes of Ottoman cuisine into businesses [PDF]

Journal of Ethnic Foods, 2021
Osman GÜLDEMİR, Seher Çelik Yesil
exaly   +1 more source

Revolutionary Landscapes and Kitchens of Refusal: Tomato Sauce and Sovereignty in Egypt

Gender &History, Volume 34, Issue 3, Page 789-809, October 2022., 2022
Abstract This article presents a cultural history of tasbika, a tomato‐based cooking technique, as a window into transformations of sovereignty in colonial and postcolonial Egypt. It draws on cookbooks, popular magazines and oral histories to argue that tasbika’s relatively recent emergence as one of the country's most ubiquitous home cooking methods ...
Anny Gaul
wiley   +1 more source

The Late Ottoman Palace Culinary Culture Through the Lens of the Crown Prince Abdülmecı̇d Efendi’s Table [PDF]

, 2023
Osmanlı saray mutfağı geleneksel tatların ve farklı kültürel unsurların birleşimiyle ortaya çıkan seçkin lezzetleri barındırır. Siyasi, ekonomik, sosyal ve kültürel süreç imparatorluğun mutfağına yansımıştır.
Lale UÇAN, Uçan, Lale
core   +1 more source

Reflections of the Spices Mentioned in the Health Recipes Applied for Centuries by Ibn Sina on the Ottoman Palace Cuisine

, 2023
Abstract The relationship between diseases and nutrition, along with the practice of recommending specific foods and beverages in addition to medications, is a phenomenon that has persisted from ancient times to the present day. The utilization of meat, vegetables, herbs, and spices in the context of dietary therapy is a common approach.
Fatma Başar, Burak Başar, Emre Akoğul
openaire   +1 more source

Kure Copper Mine (1800-1821)

Alınteri sosyal bilimler dergisi, 2019
Mines are an important source of income that has occupied an important place in the lives of societies for centuries. The mines and enterprises have an important place in the organization and introduction of the money regime of the state. Copper mines in
Gülşah KAYA
doaj   +1 more source

A Conceptual Study of The Role of Ottoman Palace Cuisine on Traditional Amasya Dishes and Gastronomy Culture

, 2021
Abstract At the beginning of the Ottoman palace cuisine, it was different from today's cuisine in terms of content and taste. Parallel to the development process of the Ottoman Empire, diversity and innovations continued in its cuisine without deteriorating the traditional structure. The cuisine of Amasya was also influenced by these cultures.
openaire   +2 more sources