Results 141 to 150 of about 461 (175)
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Ciris herb and its use in Turkish cuisine
2017Despite the fact that nearly 10,000 plant species grow naturally in our country, they are not adequately evaluated as a natural pharmacological agent. This plant, one of these plant species and known in Turkey as ‘’ ciris plant ‘’, it is a member of Asphodelaceae family and Asphodelus genus.
BADAYMAN, Meryem +2 more
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DETERMINATION OF THE STUDENTS WHO COME FROM TURKISH REPUBLICS OPINION ABOUT TURKISH CUISINE
2017In Turkish culture, food culture also has a very important place. The geographies where the Turks lived and ruled for years and interaction with other cultures living in these geographies contributed to the achievement of "Turkish Cuisine" in today's popularity. Turkish Cuisine is also similar to the food culture in the Turkic Republics.
GİRGİN, Göksel Kemal +2 more
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Carbon footprints of omnivorous, vegetarian, and vegan diets based on traditional Turkish cuisine
Sustainable Production and Consumption, 2021Fehmi Gorkem Uctug
exaly
The Role and Importance of Maritime Culture in Turkish Cuisine
2014One of the most important factors in the formation of the culinary culture of a society is its geographic location. In order to talk about maritime culture in a society’s cuisine, a presence of sea-coast is required. In this context, the formation of marine culture in Turkish cuisine started after Ottomans became neighbours with Aegean, Mediterranean ...
TAŞPINAR, OĞUZ, BUCAK, TURGAY
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Sibel Özilgen, Özge Samancı. (2020) Turkish Cuisine with Stories
2023The subject of cuisine/nutrition is included in the research staff of folklore discipline with its cultural dimension.However, in Turkey, in the discipline of folklore, which has a history of more than a century, the culinary cultureIt is observed that studies are mostly concentrated in the post-1980 period.
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Modern Malaysian Cuisine: Identity, culture, or modern-day fad?
International Journal of Gastronomy and Food Science, 2020Muhammad Rezza Zainal Abidin +2 more
exaly
Standard recipe proposal for Turkish cuisine
2022Uçuk, Ceyhun, Şahin Perçin, Nilüfer
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Tourist perceived image of local cuisine: the case of Bosnian food culture
British Food Journal, 2014Almir Pestek
exaly
Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services
Industry and Innovation, 2018Jose Albors-garrigos +2 more
exaly