Results 91 to 100 of about 12,608 (219)

An important cheese in Turkish cuisine: a research on PGI-registered Erzurum civil cheese

Journal of Ethnic Foods
Cheese serves as a medium for conveying the identity and culture of the regions where it is produced. This includes the origin of the milk used, pastures enriched with aromatic herbs, natural landscapes, cheese producers, traditional production methods ...
Erkan Denk
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İstanbul hotels [PDF]

Taha Toros Arşivi, Dosya Adı: İstanbul Haritaları Broşürleriİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN ...

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Turkish Desserts and the Place of Desserts in Turkish Cuisine

In this study, the subject of Turkish desserts was examined. In this context, firstly, a conceptual analysis was made about Turkish desserts, and then the opinions of foreign tourists about Turkish desserts were determined.
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The Subconscious of Traditional Practices: Turkish Cuisine [PDF]

Turkey stands out among the leading countries, particularly in the consumption of meat, milk, and dairy products. In terms of climate and physical conditions, it has the capacity to produce these commodities domestically. Additionally, it is situated in a geographically advantageous position rich in seafood resources.
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Turkish Borrowings in Bulgarian Lexis Related to Cuisine and Cooking

Przegląd Humanistyczny, 2023
Lexical borrowings from Turkish occupy an important place in the lexis of modern Bulgarian. Attempts to eradicate Turcisms, which had been underway for several decades, have been unsuccessful. Even systemic measures have failed. It has not been possible to replace with native lexis or lexis borrowed from other languages in particular that vocabulary ...
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Perspectives on training for the local café industry : how well does the hospitality training provided by institutional providers meet the expectations of local café stakeholders? : a thesis presented in partial fulfilment of the requirements for the degree of Master in Education (Adult Education) at Massey University, Palmerston North, New Zealand [PDF]

, 2007
The researcher holds a hypothesis about tacit differences in motivation behind training for the hospitality industry in New Zealand. Trainees have long held that there are differences between the experience of training in a tertiary institute and the ...
Lutter, Ferdi
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Eating on the Eve of the Early Modern Period

Clotho
Between 1485 and 1487, the Patriarch of Aquileia sent the bishop of Caorle (Italy) to the Alps-Adriatic region to re-consecrate churches, chapels, and cemeteries that had been desecrated during the Turkish invasions. Among the travelers was the bishop’s
Stephan F. Ebert
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Turkish-Islamic Period (13th-15th Centuries) Unglazed Ceramics Found in Amorium Inner Wall Excavations: Cookware Finds

Sanat Tarihi Yıllığı
Unglazed ceramic finds constitute one of the most common types of finds in many archaeological excavations carried out in Anatolia. Unglazed ceramics, which are utilised to cook, heat, store, or serve various foods, are important archaeological data in ...
Mehmet Kurt
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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
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Rumeli yemekleri [PDF]

, 1993
Taha Toros Arşivi, Dosya No: 112-Lokantalarİstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN ...
Eren, Neşet
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