Results 71 to 80 of about 461 (175)

What does Ottoman palace cuisine mean in terms of the development of gastronomy tourism in Türkiye? Delving into the Turkish chefs’ perspectives

Journal of Tourismology
The food and beverages served in the palaces of the Ottoman Empire are still practised today and are in demand by gastronomy tourists. The main aim of this study is to examine the practises of the kitchen chefs in 5-star hotel establishments in Antalya ...
Mehmet Nazikgül, Murat Ödemiş
doaj   +1 more source

Traditional foods of Turkish cuisine

, 2014
Turkish cuisine, researchers understand foods, beverages used to feed the people living in this country, their preparation, cooking and preparation tools, equipments and methods used to cany out all these processes, manners of eating and all the beliefs and applications developing around the kitchen.
openaire   +3 more sources

Milk-based traditional Turkish desserts

Mljekarstvo, 2009
Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group.
Tulay Ozcan, Lutfiye Yilmaz-Ersan, Arzu Akpinar-Bayizit   +2 more
doaj  

Osmanlı Tekke Mutfak Kültürü ve Mecmuâ-i Fevâid / The Ottoman Dervish Lodge Cuisine and Majmūʿa al-fawāʾid

Cumhuriyet İlahiyat Dergisi, 2016
The dervish lodge cuisine in the Ottoman lodge structuring has a central importance. The lodge cuisine helped Anatolia turn into a homeland. Travelers took shelter in the lodges in Anatolia.
Güldane
doaj  

Effect of Different Rootstocks Use on Pickling Leaf Quality of Narince (Vitis Vinifera L.) Grape Variety

Turkish Journal of Agriculture: Food Science and Technology
While grapevine (Vitis vinifera L.) is predominantly cultivated for its fruit, its leaves constitute a significant component of traditional Turkish cuisine.
İsa Hazar, Âdem Yağcı
doaj   +1 more source

Current trends in traditional Turkish meat products and cuisine

LWT - Food Science and Technology, 2009
This study reports on the results of research and technological improvements achieved during the past decade in the field of traditional Turkish meat products having economic value. Traditional Turkish meat products discussed are sucuk (dry, uncooked, cured, and fermented sausage), pastirma (seasoned, air-dried, cured, pressed, and non-fermented beef ...
openaire   +2 more sources

An AI-based nutrition recommendation system: technical validation with insights from Mediterranean cuisine. [PDF]

Front Nutr
Kalpakoglou K, Calderón-Pérez L, Boqué N, Guldas M, Erdoğan Demir Ç, Gymnopoulos LP, Dimitropoulos K.   +6 more
europepmc   +1 more source

From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania. [PDF]

Foods
Magyari-Sáska Z, Magyari-Sáska A, Bálint-Bálint L.   +2 more
europepmc   +1 more source

Dish-level carbon and nutrition dataset for 4,403 Asian recipes. [PDF]

Sci Data
Huang L, Wang Q, Li Y, Cheng N, Xu X, Shi Z, Wu Y, Deng T, Chen Z, Yoshida Y, Long Y.   +10 more
europepmc   +1 more source