Results 61 to 70 of about 461 (175)
The Subconscious of Traditional Practices: Turkish Cuisine [PDF]
Turkey stands out among the leading countries, particularly in the consumption of meat, milk, and dairy products. In terms of climate and physical conditions, it has the capacity to produce these commodities domestically. Additionally, it is situated in a geographically advantageous position rich in seafood resources.
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Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
Food and Nutrition Sciences, 2014 Cheese is so important to the Turkish cuisine. It is eaten plain as part of the traditional Turkish breakfast, used in salads, and incorporated into cooked foods such as b?rek, pide, menemen and also used for some traditional desserts. There are several types of cheeses with different characteristics and aroma compounds, and they can be used for ...
Fügen Durlu-Özkaya, İlhan Gün
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Pediatric Allergy and Immunology, Volume 37, Issue 3, March 2026.
Emilia Vassilopoulou +19 more
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, 2021 France, known as the homeland of many chefs, where classical cuisine was born, the foundations of many techniques were laid and the source of gastronomy and food culture spread to the society in various ways, is shown among the deep-rooted cuisines in the world.
Özer, Çağla +2 more
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Türk Mutfağı’nda Kahvaltıda Tüketilen Çorbalar ve İllere Göre Dağılımı
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2018 Çorba, sağlık açısından yararlı bir yemek türüdür. Birçoğunun et suyu ile hazırlanıp terbiye edilmesi nedeniyle besin değeri yüksektir. Tarihte çorba, Farsça “şuraba”dan gelme olup, tuzlu şey demek olan “şur” ile aş karşılığı olan “aba”nın birleşmesinden
Osman Güldemir +2 more
doaj
Effect of tarhana soup on serum lipid profile in BALB/c male mice fed a high-fat-diet
Adıyaman Üniversitesi Sağlık Bilimleri DergisiAim: With industrialization, there has been an increase in chronic diseases due to continuous change of nutrition. Tarhana is a traditional grain-based product fermented by lactic acid bacteria in Turkish cuisine.
Efsane Yavuz +5 more
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An important cheese in Turkish cuisine: a research on PGI-registered Erzurum civil cheese
Journal of Ethnic FoodsCheese serves as a medium for conveying the identity and culture of the regions where it is produced. This includes the origin of the milk used, pastures enriched with aromatic herbs, natural landscapes, cheese producers, traditional production methods ...
Erkan Denk
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Eating on the Eve of the Early Modern Period
ClothoBetween 1485 and 1487, the Patriarch of Aquileia sent the bishop of Caorle (Italy) to the Alps-Adriatic region to re-consecrate churches, chapels, and cemeteries that had been desecrated during the Turkish invasions. Among the travelers was the bishop’s
Stephan F. Ebert
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TRADITIONAL TURKISH CUISINE PREPARED WITH LEGUMES
Journal of Gastronomy Hospitality and Travel (JOGHAT), 2022 Aybuke CEYHUN SEZGİN, Merve ONUR
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Sanat Tarihi YıllığıUnglazed ceramic finds constitute one of the most common types of finds in many archaeological excavations carried out in Anatolia. Unglazed ceramics, which are utilised to cook, heat, store, or serve various foods, are important archaeological data in ...
Mehmet Kurt
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