Identity of cheese: a research on the cheeses of the Aegean Region in Turkey
| Autor: | Tuğba Dağ, Emrah Keskin |
|---|---|
| Přispěvatelé: | Nevşehir Hacı Bektaş Veli Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü |
| Rok vydání: | 2020 |
| Předmět: |
media_common.quotation_subject
Culture 0211 other engineering and technologies Identity (social science) lcsh:TX341-641 030209 endocrinology & metabolism Context (language use) 02 engineering and technology Tourism 03 medical and health sciences 0302 clinical medicine Cheese Gastronomy 021108 energy Product (category theory) Economic geography Cultural memory media_common Cheese Gastronomy Tourism Culture Cultural heritage Geography Anthropology lcsh:Nutrition. Foods and food supply Food Science Diversity (politics) |
| Zdroj: | Journal of Ethnic Foods, Vol 7, Iss 1, Pp 1-9 (2020) |
| ISSN: | 2352-6181 |
| DOI: | 10.1186/s42779-020-00062-4 |
| Popis: | Cheese, which has a deep-rooted history, is a food product that reflects the cultural memory and history of communities, besides being a method of preserving milk. Cheese varieties differ according to the cultural structure of the countries, climatic conditions, animal diversity, and production techniques. Different types of cheese are produced in different ways in different geographical regions of Turkey. The Aegean Region, one of the geographical regions in Turkey, stands out with its unique cheese varieties. The current study aims to identify cheeses produced in the Aegean Region and to discuss them in the context of gastronomy tourism and cultural heritage. For this purpose, a document analysis was carried out in order to provide information about the identification and production methods of cheeses specific to the Aegean Region. As a result of the review of the documents, cheeses peculiar to the region were put forward. |
| Databáze: | OpenAIRE |
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