Zobrazeno 1 - 10
of 177
pro vyhledávání: '"Turkish cuisine"'
Autor:
Emrah Çetin
Publikováno v:
Selçuk Üniversitesi Edebiyat Fakültesi Dergisi, Iss 50, Pp 215-230 (2023)
Throughout history, not only have meals served people as a source of nutrition, but they also have served as both an individual and official tool of diplomatic agreement between people. In being representative of the culture and traditions of the
Externí odkaz:
https://doaj.org/article/d5141d19022044d1a1b59f498fb1847d
Autor:
İbrahim Çekiç
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-12 (2023)
Abstract Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction,
Externí odkaz:
https://doaj.org/article/6c3f3da1ddbd46f2a546fb293f086521
Autor:
Doğan, Murat a, ∗, Değerli, Ahmet Hakan b
Publikováno v:
In International Journal of Gastronomy and Food Science September 2023 33
Autor:
Elanur Şahin, Serpil Yalım Kaya
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-6 (2023)
Abstract This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The
Externí odkaz:
https://doaj.org/article/c611d240bbbf408ea8ba48884aee0308
Publikováno v:
In International Journal of Gastronomy and Food Science March 2023 31
Autor:
Güldemir, Osman, Özdemir, Sami Sonat
Publikováno v:
Folklor/Edebiyat / Folklore/Literature. 28(109):183-200
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1047120
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
Akademický článek
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Autor:
Abdullah Badem
Publikováno v:
Yüzüncü Yıl Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, Vol 0, Iss 53, Pp 11-30 (2021)
Bread, one of the basic nutritional and staple foods for many societies today, is almost as old as the history of humanity. Loaf, yufka-phyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our an
Externí odkaz:
https://doaj.org/article/30ca232bd39f4428a4c7827ff9e1ee82
Publikováno v:
In Sustainable Production and Consumption April 2021 26:597-609