Results 21 to 30 of about 12,608 (219)
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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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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Fear of the unknown: a pre-departure qualitative study of Turkish international students [PDF]
, 2011 This paper presents findings from eleven in-depth interviews with Turkish undergraduate students, who were, by the time of data collection, about to spend a semester at a European university under the Erasmus exchange scheme.
Aktas, Gurhan, Brown, Lorraine
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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 GeositesRestaurants 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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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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Gastronomy as a Tourism Attraction for Łódź [PDF]
, 2017 Over the last 25 years, a rapid development in gastronomic services in Łódź and other large Polish cities has been observed, as a result of a growing interest in good cooking both on the part of inhabitants and visitors (culinary tourism). The article is
Stasiak, Andrzej
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A reconceptualization of gastronomy as relational and reflexive [PDF]
, 2015 This article focuses on the increasing fashionableness of gastronomic forms: their ‘symbolic enhancement’, and the ensuing incorporation of their forms into tourism, policy, destination management and marketing.
Kesimoğlu, A.
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Ankara Üniversitesi Dil ve Tarih-Coğrafya Fakültesi Dergisi, 2021 Caryl Phillips’ The Final Passage (1985) is about the Caribbean characters from St.Kitts who immigrated to Britain in 1958 and Bekir Yıldız’s Türkler Almanya’da (1966) depicts the characters who went to Germany in the early 1960s in the first wave of the
Abdullah Nejat Töngür +1 more
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SPICES IN THE NATIONAL DISHES OF TURKISH CUISINE
International scientific journal "Internauka". Series: "Economic Sciences", 2017 The content and scope of the concepts of "spices" and "herbs" are determined in accordance with the recommendations of the Food and Drug Administration. The reasons for the growing demand for the export of spices and herbs from Turkey in the current conditions of the world economy are studied.
Liudmyla Koval +2 more
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