Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Osman GÜLDEMİR"'
Autor:
Osman Güldemir, Sami Sonat Özdemir
Publikováno v:
Folklor/Edebiyat, Vol 28, Iss 109, Pp 183-200 (2022)
Turkish cuisine is among the ancient cuisines with various cultural interactions fed by a wide geography and long historical accumulation. The correct application, conservation and sustainability of Turkish cuisine is very important. Within the sco
Externí odkaz:
https://doaj.org/article/abb3398f38d845b6ab7e2a0669591c62
Publikováno v:
Journal of Ethnic Foods, Vol 8, Iss 1, Pp 1-9 (2021)
Abstract Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training
Externí odkaz:
https://doaj.org/article/9f3597342f904e9f80c884743b491a19
Publikováno v:
Geo Journal of Tourism and Geosites, Vol 23, Iss 3, Pp 824-834 (2018)
Turkish cuisine is suitable for vegan and vegetarian diets with its healthy dishes. The aim of this study is to reveal the dishes suitable for vegan and vegetarian diets in Turkish cuisine culture and to analyze their nutritional values. Turkey is ge
Externí odkaz:
https://doaj.org/article/3f0b3bb481924510a5f1fbebf5a32979
Publikováno v:
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Iss 39, Pp 56-66 (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 kar
Externí odkaz:
https://doaj.org/article/cd247b9030e64884b87638b9157ea842
Publikováno v:
Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Iss 38, Pp 86-94 (2017)
Canlıların birinci ihtiyaçları beslenmektir. Dolayısıyla insanların doğumdan ölüme kadar beslenmek zorunda olmaları, ilk çağlardan beri yemekle ilgili bir takım kurallar geliştirmelerine neden olmuştur. Bu kurallar, zamanla toplumlar
Externí odkaz:
https://doaj.org/article/4d45dbef203b44fd88477b507dde2d76
Publikováno v:
Volume: 11, Issue: 2 815-835
MANAS Sosyal Araştırmalar Dergisi
MANAS Sosyal Araştırmalar Dergisi
From the establishment of the Ottoman state to the last periods, there are thousands of original dishes in many categories, from soups to desserts. Within the scope of the research, it is aimed to analyze the selected Ottoman dishes in terms of cost
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b116b2212c75cb2d2b41725898a54f2
https://doi.org/10.33206/mjss.920046
https://doi.org/10.33206/mjss.920046
Autor:
Osman GÜLDEMİR
Publikováno v:
Volume:, Issue: 4 77-97
Kadim
Kadim
The aim of this study is to develop an adaptation model for historical dishes, based on examples from both the classical (1501-1844) and late (1844-1923) Ottoman periods. The study includes an anecdotal case study model and kitchen practices. In the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::00e06e009c7a0576b0c4da946e77cc05
https://zenodo.org/record/7305646
https://zenodo.org/record/7305646
Autor:
Osman Güldemir
Publikováno v:
Journal of Recreation and Tourism Research. 7:592-612
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67c9cd44d257ff91d68e44d115862178
https://doi.org/10.31771/jrtr.2020.79
https://doi.org/10.31771/jrtr.2020.79
Autor:
Erhan Akarçay, Osman Güldemir
Publikováno v:
Journal of Tourism and Gastronomy Studies. 8:896-914
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d753433f96e48ac3660e16a0794a5aa4
https://doi.org/10.21325/jotags.2020.586
https://doi.org/10.21325/jotags.2020.586
Publikováno v:
Journal of Tourism and Gastronomy Studies. 8:467-477
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f69035ecc2becec1b1f13011c59bbc3
https://doi.org/10.21325/jotags.2020.558
https://doi.org/10.21325/jotags.2020.558