Results 11 to 20 of about 461 (175)

Think outside the box: traditional meat desserts in the culture of Turkish cuisine

Journal of Ethnic Foods, 2023
Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion ...
İbrahim Çekiç
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SOMUT OLMAYAN KÜLTÜREL MİRAS UNSURLARINDAN YÖRESEL YİYECEKLER: KINALI EKMEK

Motif Akademi Halkbilimi Dergisi, 2020
Nations acquire a place for themselves with their unique lifestyles, practices they carry from past to present, and material and spiritual values, making a difference on a universal scale.
Begum Kurt
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Traditional Turkish Sweet Bread Discovered in Famine: Pear Bread

Yüzüncü Yıl Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2021
Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Loaf, yufka-phyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey.
Abdullah Badem
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Turkish Cuisine

International Journal of Information Systems and Social Change, 2021
Turkish cuisine is one of the richest in the world with its strong historical and intercultural background. Contrary to the common perception, Turkish food culture is not all meat-centric; it has an incredibly rich diversity of vegan choices. Traditional Turkish cuisine also extends to ceremonial and traditional occasions, such as weddings, burial ...
openaire   +2 more sources

Examples of Culinary Diplomacy in Late Era Ottoman Diplomacy

Selçuk Üniversitesi Edebiyat Fakültesi Dergisi, 2023
Throughout history, not only have meals served people as a source of nutrition, but they also have served as both an individual and official tool of diplomatic agreement between people. In being representative of the culture and traditions of the host
Emrah Çetin
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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
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Preference for Turkish ethnic foods in the USA

Journal of Ethnic Foods, 2023
This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants.
Elanur Şahin, Serpil Yalım Kaya
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Health and Economic Aspects of “Soup”: an Ancient Turkish Food and Its Treatment in Classical Poetry

İstanbul Üniversitesi Edebiyat Fakültesi Türk Dili ve Edebiyatı Dergisi, 2022
The Turkish word “şur-bâ,” or soup, is derived from the Persian terms “şor” (salt) and “bâ” (water). Since ancient times, soups have possessed unique cultural identities in terms of their contents, means of preparation, taste, color, smell, and region ...
Selim Gök
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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
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EXAMINATION OF THE MODERATOR ROLE OF COUNTRY IMAGE IN THE EFFECT OF EWOM AND EMOTIONAL INVOLVEMENT ON VISIT INTENTION [PDF]

Geo Journal of Tourism and Geosites
Restaurants that operate in any country and serve food from another country create an image of those countries in customers. Based on this, this research was designed considering that Turkish, Italian, and Japanese restaurants operating in Baku, the ...
Bahman HUSEYNLI, Nigar HUSEYNLI
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