Results 21 to 30 of about 461 (175)
The Place of Goose Meat in Turkish Gastronomy
Turkish Journal of Agriculture: Food Science and Technology, 2022 Goose meat has always had a gastronomic value for both international and Turkish cuisines. The aim of the present study is to introduce the goose meat dishes that belongs to local Anatolian cuisines, to contribute to the recognition of the traditions of ...
Emel Çirişoğlu
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Turkish Academic Research Review, 2023 With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation ...
Erdem Baydeniz, Mustafa Sandıkcı
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Traditionally used wild edible greens in the Aegean Region of Turkey
Acta Societatis Botanicorum Poloniae, 2012 Turkey has the largest coastal area in the Mediterranean, possesses an extraordinarily rich flora, and a great traditional knowledge. This diversity of plants naturally affects the traditional use of plants and is reflected in the rich Turkish cuisine ...
Yunus Dogan
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International Journal of Gastronomy Research, 2022 The COVID-19 pandemic, which is one of the most influential events of today, has a great impact on the gastronomy sector as well as making its impact felt in many sectors.
Gul Yilmaz, Sinem Akman
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Considérations sur l’alimentation des habitants des Principautés Roumaines dans la vision des consuls et des voyageurs français de la période d’avant 1848 [PDF]
Codrul Cosminului, 2012 The French influence in the Romanian Principalities was not exercised only by French secretaries and tutors. The travelers and consuls, who came into contact with the Romanians and their living space in the period before the revolution of 1848, noted the
Violeta-Anca Epure
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Revista Científica, 2022 In Turkish cuisine, ready–to–eat vegetable salads (REVS) served with pide/lahmacun, kebab types, and tantuni from animal source in meat restaurants were evaluated since they have the potential to carry risks in terms of Public Health.
Alper Baran +2 more
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Functional properties of parsley fortified homemade Turkish noodles (Erişte)
Croatian Journal of Food Science and Technology, 2019 Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 ...
SAFİYE NUR DİRİM +1 more
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Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging
Food Safety and Health, EarlyView.This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout +3 more
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PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
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PLANTS, PEOPLE, PLANET, EarlyView.For generations, Mediterranean communities have used Lamiaceae or Labiatae plants like rosemary, thyme or mint to care for their health and to enrich their food. By bringing together dispersed knowledge from across the Mediterranean region, our review revealed the continuing relevance of Lamiaceae while also compiling past uses that may hold future ...
Fuencisla Cáceres +3 more
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