Results 181 to 190 of about 12,608 (219)

Turkish cuisine: A benchmark dataset with Turkish meals for food recognition

2017 25th Signal Processing and Communications Applications Conference (SIU), 2017
Food recognition in still images is a problem that has been recently introduced in computer vision. The benchmark data sets used in training and evaluation of food recognition methods contain sample images of popular foods from the globe. However, when they are examined thoroughly, it can be observed that very few of them are Turkish dishes.
Aykut Erdem, Erkut Erdem
exaly   +2 more sources

An ontology based semantic representation for Turkish Cuisine

2018 26th Signal Processing and Communications Applications Conference (SIU), 2018
Following recent advances in digital technologies, many data in various domains have been transformed into digital world and shared with millions of users via social media and web technologies. As a result, big amount of data has presented many challenging problems in different fields, e.g internet of things, artificial intelligence. One of application
Ovgu Ozturk Ergun, Bengu Ozturk
exaly   +2 more sources

Images, perceptions and authenticity in Ottoman–Turkish cuisine

2019
Since the new millennium Ottoman cuisine has become a popular subject in Turkey’ s food and drink sector and publishing milieu. Renewal of the Ottoman culinary heritage has produced a duality in imagining the past, and multiple attempts to reconstruct images of the national identity. In the process various cultural communities have come to light.
exaly   +2 more sources

The influence of Turkish cuisine in Romania

Kronstädter Beiträge zur germanistischen Forschung
Romania is a major country in south-eastern Europe, located in the northern region of the Balkans. Due to Romania's proximity to Western European countries and the transit routes that reach these countries, various peoples have settled in Romanian lands since ancient times. Between 1400 and 1878, the Ottoman Empire ruled Romania.
openaire   +1 more source

Turkish Flavours in the Transylvanian Cuisine (17th–19th Centuries)

2018
exaly   +2 more sources

Turkish Cuisine In Healthy Nutrition

2014
Türk mutfağı, Çin ve Fransız mutfakları ile birlikte dünyanın sayılı üç mutfağından biridir. Orta Asya'nın et ve mayalanmış süt ürünleri, Mezopotamya'nın tahılları, Akdeniz çevresinin sebze ve meyveleri, Güney Asya'nın baharatı ile birleşerek zengin bir yemek kültürü oluşturmuştur.
ERTAŞ, Yasemin, GEZMEN-KARADAĞ, Makbule   +1 more
openaire   +1 more source

Kurut and Its Usage in Turkish Cuisine

2017
Gıdaların raf ömrünün uzatılmasında en eski ve en etkili metotlardan biri kurutmadır. Kurutmadaki asıl amaç gıdadaki suyun uzaklaştırılmasıdır. Kurutma yöntemlerinden biri olan güneşte kurutma yöntemi ise ucuz, oldukça kolay uygulanabilen, az işçilik ve daha az alet-ekipman gerektiren bir muhafaza yöntemi olduğu için geçmişten günümüze kadar ...
DİNÇEL, Ekin, ÜNVER ALÇAY, Ayla
openaire   +1 more source

Opinions of Foreign and Turkish Tourists on Turkish Cuisine

2014
The study conducted in order to determine the opinions of foreign and Turkish tourists on Turkish cuisine involves 474 Turkish and 553 foreigners, on total 1027 volunteers. In gathering data, questionnaire forms translated into English, French and German have been used. Results obtained have been analyzed through SPSS 11.0 statistics programme.68.3% of
openaire   +1 more source

The Role and Importance of Maritime Culture in Turkish Cuisine

2014
One 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
openaire   +4 more sources

Turkish Cuisine Culture and Soups: Gaziantep Example

2023
Turkish culinary culture has reached the present day with the accumulation of centuries-old history. The eating and drinking habits of the Turkish society, which has lived in different regions for hundreds of years, carry traces of both nomadic and settled lifestyles.
UÇUK, Ceyhun, KAYRAN, Mehmet Fatih
openaire   +1 more source