Results 1 to 10 of about 461 (175)
Turkish anime viewers’ approach to Japanese cuisine culture [PDF]
Journal of Ethnic Foods, 2021 It is seen that anime, which is a Japanese animation type, with the food scenes in it, cause the curiosity and interest of the anime viewers from different cultures towards Japanese cuisine.
Guliz Basaran, Serdar Sunnetcioglu
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Intercultural Dialogue Begins at the Dining Table: A Unilateral Kosovo Perspective on Turkish–Kosovar Fusion Cuisine [PDF]
FoodsFusion cuisine blends ingredients, cooking techniques, and flavours from different cultures, yet little is known about how it is perceived within the context of gastrodiplomacy.
Ceyhun Uçuk +3 more
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GEOGRAPHICAL EXPLORATION OF VEGAN DISHES FROM TURKISH CUISINE [PDF]
Geo Journal of Tourism and Geosites, 2018 Turkish cuisine is suitable for vegan and vegetarian diets with its healthy dishes. The aim of this study is to reveal the dishes suitable for vegan and vegetarian diets in Turkish cuisine culture and to analyze their nutritional values.
Sibel ÖNÇEL +2 more
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A Word from Turkish Cuisine: Güllaç
Ankara Üniversitesi Dil ve Tarih-Coğrafya Fakültesi Dergisi, 2017 Güllaç which is an important representative of Turkish culinary culture, draws attention linguistically as much as it does from the point of cultural history.
Murat KÜÇÜK
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Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product [PDF]
FoodsThe aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly
Esra Akkaya +7 more
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Turkish Terms and Techniques in Today’s Culinary Culture / Günümüz Mutfak Kültüründe Türkçe Terim ve Teknikler [PDF]
Folklor/Edebiyat, 2022 Turkish cuisine is among the ancient cuisines with various cultural interactions fed by a wide geography and long historical accumulation. The correct application, conservation and sustainability of Turkish cuisine is very important.
Osman Güldemir*, Sami Sonat Özdemir**
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Hybridization in the Eating Habits of International Students in Türkiye
İstanbul Üniversitesi Sosyoloji Dergisi, 2023 The aim of this study is to reveal the changes in the eating habits of international students who’ve interacted with Turkish cuisine. Accordingly, data were collected between June and August 2021.
Mehmet Sali
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Reflection of Turkish-Persian Linguistic Interaction on Turkish Cuisine
Journal of Tourism and Gastronomy Studies, 2022 All societies in the world have their own culinary culture and diet. These diets are shaped according to the cultural, geographical, ecological structure and historical process. During this shaping period, different cultures influence each other. For instance, the cultural proximity of Turks and Iranians reflected in today's Turkish cuisine.
Nazanin Nikeghbal, Hilmi Rafet Yüncü
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Analysis of Turkish cuisine flavors network
International Journal of Food Science & Technology, 2023 Summary The variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in‐season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms.
Beyza Ozhan, Bulent Tugrul
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Journal of Tourismology, 2022 This study focuses on analyzing the impact of creating modernist visual presentations of national foods on international acceptability. In this context, a classical Turkish menu including an entrée, savory appetizer, main course, side dish, and dessert ...
Sami Sonat Özdemir, Ceyhun Uçuk
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