Amaç - Bu çalışma, TRA2( Iğdır, Kars, Ağrı, Ardahan) bölgesinde yer alan konaklama işletmeleri ça... more Amaç - Bu çalışma, TRA2( Iğdır, Kars, Ağrı, Ardahan) bölgesinde yer alan konaklama işletmeleri çalışanlarının kişilik yapılarını belirlemek ve kişilik ile iş doyumu arasında ilişki olup olmadığını tespit etmeye yöneliktir.Yöntem - Verilerin analizi için AMOS 22 ve SPSS 15.0 kullanılmış. Katılımcıların ait demografik bilgiler frekans ve yüzde tablosu olarak; faktör ortalama ve standart sapmaları betimsel analiz tablosu şeklinde, ölçekler arasındaki ilişki ise yol analizinden faydalanılarak sunulmuştur.Bulgular - Ölçeklerin betimsel analiz sonuçlarına göre; gelişime açıklık, sorumluluk, dışa dönüklük ve nevrotiklik (duygusal dengesizlik) kişilik boyutları puanlarının orta düzeyde; uyumluluk kişilik özelliği boyutu puanının orta-yüksek düzeyde olduğu görülmüştür. Araştırma sonuçlarına göre; gelişime açıklık kişilik özelliğinin iş doyumu üzerinde pozitif yönlü, nevrotiklik( duygusal dengesizlik) kişilik özelliğinin iş doyumu üzerinde negatif yönlü etkisi olduğu görülmüştür. Gelişime açı...
İranlı turistleri Iğdır’a getiren seyahat motivasyonları, harcama miktarları, tercih ve istekleri... more İranlı turistleri Iğdır’a getiren seyahat motivasyonları, harcama miktarları, tercih ve isteklerini belirlemek için yapılan bu çalışma, Gürbulak Sınır Kapısından giriş yapan İranlı turistler ile gerçekleştirilmiştir. SPSS paket programı ile yapılan analizler sonucunda, İranlı turistlerin seyahat kararlarında etkili olan kaynak (%67,4) akraba arkadaş tavsiyesidir. Iğdır’ı tercih etme nedenlerinden ilk üçü alışveriş, akraba arkadaş ziyareti ve ticari faaliyetlerdir. İranlı turistlerin seyahat organizasyon şekli çoğunlukla bireyseldir. Gelir düzeyi olarak orta ve ortanın üstü çoğunluğu oluşturmaktadır. İranlı turistlerin harcama miktarlarında ilk dördü giyim, diğer harcama, konaklama, yiyecek içecek oluşmaktadır. Araştırmaya katılan İranlı turistlerin konaklama, yiyecek-içecek, rekreasyon-animasyon, ulaşım, giyim ve diğer harcamalarının cinsiyet değişkenine göre anlamlı farklılık gösterip göstermediğini belirlemek amacıyla gerçekleştirilen bağımsız grup t-testi sonucunda, konaklama, yi...
The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel ... more The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel businesses. The study has been examined with the pandemic preparations for the opening of the hotel businesses, tourist expectations for the summer season of 2020, the concerns about the tourists to stay if the hotels are put into service, the measures they have taken and will take to protect the hotel employees, and the preparations to provide training for the hotel employees on Covid-19. Among the qualitative research techniques, a semi-structured interview technique has been used. Interviews were done with the authorities (general managers, restaurant managers and operation managers) (n = 8) determined by the purposeful sampling method. As a result of this test, the domestic and international reservations of the hotels have been canceled due to the bans and restrictions brought by Covid-19, or the postponement of the hotel operators. Even though preparations for the Covid-19 measures are taken, hotel operators are not very hopeful in the 2020 Summer season.
The aim of this study is evaluating the travel experiences of a group of people participating in ... more The aim of this study is evaluating the travel experiences of a group of people participating in touristic train travel. In addition, it is evaluating the quality of the services offered during the Eastern Express tourist train journey in order to make this travel a more pleasant and demanding experience. In the research, in which qualitative research method was used, interviews were conducted on 25-28 January 2019. With 56 passengers participating in the Ankara-Kars expedition, landing in Kars and accepting the meeting with the Touristic East Express, permanent meetings of 25-35 minutes were made. According to the findings obtained as a result of the interviews, all of the Participants recommend this journey to others. The most frequently repeated reasons for choosing this travel are natural beauty, touristic trips, advertising, nostalgia and cheapness. The most frequent insufficiencies in services include toilet cleaning and narrow washbasins, insufficiency of electrical outlets in wagons, shorter stopping times at stops, and deficiencies in ventilation and lighting systems. Activities to participate in Kars include going to Sarıkamış Ski Center, tasting local dishes and riding a sled in Çıldır Lake.
Fermented foods are a significant part of the ready to eat products all over the world in recent ... more Fermented foods are a significant part of the ready to eat products all over the world in recent years. A traditional cereal based fermented drink called as Boza is made from various raw materials including millet, maize, rice, and wheat and several techniques in different countries. The quality parameters of boza can change according to the type of raw materials and fermentation techniques used in production. This very special drink has a characteristic sweet-sour taste, light yellow colour and acidic-alcoholic odor. It has an important place because of its taste, flavour and nutritive value. Boza is made and consumed in Turkey especially in winter season because of its high energy content and nutritional value. It becomes available in the first days of autumn and continues until the early cold days of spring. Turkish people are familiar with the shouting of the boza sellers which starts their rounds in the streets following the evening prayers during cold and snowy winter days. The purpose of this study is to give a small review about the product characteristics, history, production (both home-made and commercial) and service, storage and health benefits of Boza.
Eating is a constant need for human survival. Meat, which is one of the food materials that have ... more Eating is a constant need for human survival. Meat, which is one of the food materials that have an important place in human nutrition, is an indispensable element in the nutrition of Turkish society as it contains high biological value, saturation and taste substances. Igdır Province is located at Eastern Anatolia. Geographical conditions encourage animal husbandry for the evaluation of large grazing areas. The fact that animal husbandry is a source of livelihood has increased the consumption of foods based on animal origin. Taş köfte is one of the traditional dishes made in Igdır. It is made from mutton or cow meat and chickpea in houses and sold in restaurants all year around. Generally, tandoor lavash (a type of bread made in the province) is preferred with consumption. Taş köfte attracts attention with its interesting cooking method, service style and extraordinary taste. It is consumed with appreciation by both local people and foreign tourists coming to the city. But there is an increasing demand in the introduction of Taş köfte to more people. So, the aim of this research is to provide the details and tips related to home cooked Taş köfte and to introduce this unique and tasteful dish to the World.
Eating is a constant need for human survival. Meat, which is one of the food materials that have ... more Eating is a constant need for human survival. Meat, which is one of the food materials that have an important place in human nutrition, is an indispensable element in the nutrition of Turkish society as it contains high biological value, saturation and taste substances. Igdır Province is located at Eastern Anatolia. Geographical conditions encourage animal husbandry for the evaluation of large grazing areas. The fact that animal husbandry is a source of livelihood has increased the consumption of foods based on animal origin. Taş köfte is one of the traditional dishes made in Igdır. It is made from mutton or cow meat and chickpea in houses and sold in restaurants all year around. Generally, tandoor lavash (a type of bread made in the province) is preferred with consumption. Taş köfte attracts attention with its interesting cooking method, service style and extraordinary taste. It is consumed with appreciation by both local people and foreign tourists coming to the city. But there is an increasing demand in the introduction of Taş köfte to more people. So, the aim of this research is to provide the details and tips related to home cooked Taş köfte and to introduce this unique and tasteful dish to the World.
Turistik Dogu Ekspres Tren Yolculugunun Degerlendirilmesi, 2021
The aim of this study is evaluating the travel experiences of a group of people participating in ... more The aim of this study is evaluating the travel experiences of a group of people participating in touristic train travel. In addition, it is evaluating the quality of the services offered during the Eastern Express tourist train journey in order to make this travel a more pleasant and demanding experience. In the research, in which qualitative research method was used, interviews were conducted on 25-28 January 2019. With 56 passengers participating in the Ankara-Kars expedition, landing in Kars and accepting the meeting with the Touristic East Express, permanent meetings of 25-35 minutes were made. According to the findings obtained as a result of the interviews, all of the Participants recommend this journey to others. The most frequently repeated reasons for choosing this travel are natural beauty, touristic trips, advertising, nostalgia and cheapness. The most frequent insufficiencies in services include toilet cleaning and narrow washbasins, insufficiency of electrical outlets in wagons, shorter stopping times at stops, and deficiencies in ventilation and lighting systems. Activities to participate in Kars include going to Sarıkamış Ski Center, tasting local dishes and riding a sled in Çıldır Lake.
The Effects of COVID-19 on the Tourism Sector and Hotel Businesses: The Case of Marmaris, 2020
The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel ... more The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel businesses. The study has been examined with the pandemic preparations for the opening of the hotel businesses, tourist expectations for the summer season of 2020, the concerns about the tourists to stay if the hotels are put into service, the measures they have taken and will take to protect the hotel employees, and the preparations to provide training for the hotel employees on Covid-19. Among the qualitative research techniques, a semi-structured interview technique has been used. Interviews were done with the authorities (general managers, restaurant managers and operation managers) (n = 8) determined by the purposeful sampling method. As a result of this test, the domestic and international reservations of the hotels have been canceled due to the bans and restrictions brought by Covid-19, or the postponement of the hotel operators. Even though preparations for the Covid-19 measures are taken, hotel operators are not very hopeful in the 2020 Summer season.
Öz Bu çalışmanın amacı, gıda sürdürülebilirliği anlayışı içerisinde yiyecek ve içecek işletmeleri... more Öz Bu çalışmanın amacı, gıda sürdürülebilirliği anlayışı içerisinde yiyecek ve içecek işletmelerinde yerel mutfak ürünlerine verilen önemi belirlemek ve bu işletmelerdeki mevcut uygulamayı değerlendirmektir. Nitel araştırma teknikleri arasında yarı yapılandırılmış görüşme tekniği kullanılmıştır. Amaçlı örnekleme yöntemi ile belirlenen yetkililer (restoran müdürü, işletme sahibi ve şef) yiyecek ve içecek işletmeleri (n = 10) ile görüşmeler yapılmıştır. Bu test sonucunda, yerel gıda ürünlerinin işletme menülerinde (n = 10) olduğu tespit edilmiştir. Kars kazının en önemli yerel mutfak ürünü olduğu ve Kars'ın gastronomik ürünü haline geldiği belirlenmiştir. Sürdürülebilirlik, işletmeler için bir motivasyon kaynağı olarak ifade edilmemiştir. İşletmelerin sadece birinin gıda sürdürülebilirliği algılamasına sahip olduğu, mutfak kültürünün sürdürülebilirliğinin ise sekiz tanesinin hedefleri arasında olduğu belirlenmiştir. Yerel gıda ürünlerinin bu örnek için yiyecek ve içecek işletmelerinde yer aldığı düşünülürse, bunun sürdürülebilir gıda bilinci ile yapılmadığı sonucuna varılmıştır.
The Oldest Fermented Turkish Beverage in Traditional Turkish Cuisine: Koumiss (Kımız), 2020
Fermented foods and beverages have a significant place in human diet in different parts of the
wo... more Fermented foods and beverages have a significant place in human diet in different parts of the world. These products not only supply valuable sources of nutrients but also have big capacity to maintain health and prevent diseases. Various kinds of traditional fermented foods and beverages are made at homes in Anatolia beside the commercial production. Fermented beverages include fermented milks such as yoghurt, kefir, koumiss, and non-alcoholic beverage such as boza. That’s the fact that there are some differences to prepare traditional foods and beverages from region to region. Koumiss (kımız), a traditional Turkish drink, is very famous and popular in Turkish history. In some regions, it is called as "Kumuz", while it is known as “Turkistan Boza” among the Anatolian Turks. In the stories of the famous Dede Korkut in Turkish History, the name of koumiss is mentioned frequently. It's a long-lasting drink. It has been consumed by nomadic Turks both for the purpose of health and thirst. It is produced from mare's milk and its taste can be described as sour buttermilk drink. The focus of this study is to give a small review about the characteristics, history, production, nutritional properties and health benefits of koumiss.
Amaç - Bu çalışma, TRA2( Iğdır, Kars, Ağrı, Ardahan) bölgesinde yer alan konaklama işletmeleri ça... more Amaç - Bu çalışma, TRA2( Iğdır, Kars, Ağrı, Ardahan) bölgesinde yer alan konaklama işletmeleri çalışanlarının kişilik yapılarını belirlemek ve kişilik ile iş doyumu arasında ilişki olup olmadığını tespit etmeye yöneliktir.Yöntem - Verilerin analizi için AMOS 22 ve SPSS 15.0 kullanılmış. Katılımcıların ait demografik bilgiler frekans ve yüzde tablosu olarak; faktör ortalama ve standart sapmaları betimsel analiz tablosu şeklinde, ölçekler arasındaki ilişki ise yol analizinden faydalanılarak sunulmuştur.Bulgular - Ölçeklerin betimsel analiz sonuçlarına göre; gelişime açıklık, sorumluluk, dışa dönüklük ve nevrotiklik (duygusal dengesizlik) kişilik boyutları puanlarının orta düzeyde; uyumluluk kişilik özelliği boyutu puanının orta-yüksek düzeyde olduğu görülmüştür. Araştırma sonuçlarına göre; gelişime açıklık kişilik özelliğinin iş doyumu üzerinde pozitif yönlü, nevrotiklik( duygusal dengesizlik) kişilik özelliğinin iş doyumu üzerinde negatif yönlü etkisi olduğu görülmüştür. Gelişime açı...
İranlı turistleri Iğdır’a getiren seyahat motivasyonları, harcama miktarları, tercih ve istekleri... more İranlı turistleri Iğdır’a getiren seyahat motivasyonları, harcama miktarları, tercih ve isteklerini belirlemek için yapılan bu çalışma, Gürbulak Sınır Kapısından giriş yapan İranlı turistler ile gerçekleştirilmiştir. SPSS paket programı ile yapılan analizler sonucunda, İranlı turistlerin seyahat kararlarında etkili olan kaynak (%67,4) akraba arkadaş tavsiyesidir. Iğdır’ı tercih etme nedenlerinden ilk üçü alışveriş, akraba arkadaş ziyareti ve ticari faaliyetlerdir. İranlı turistlerin seyahat organizasyon şekli çoğunlukla bireyseldir. Gelir düzeyi olarak orta ve ortanın üstü çoğunluğu oluşturmaktadır. İranlı turistlerin harcama miktarlarında ilk dördü giyim, diğer harcama, konaklama, yiyecek içecek oluşmaktadır. Araştırmaya katılan İranlı turistlerin konaklama, yiyecek-içecek, rekreasyon-animasyon, ulaşım, giyim ve diğer harcamalarının cinsiyet değişkenine göre anlamlı farklılık gösterip göstermediğini belirlemek amacıyla gerçekleştirilen bağımsız grup t-testi sonucunda, konaklama, yi...
The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel ... more The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel businesses. The study has been examined with the pandemic preparations for the opening of the hotel businesses, tourist expectations for the summer season of 2020, the concerns about the tourists to stay if the hotels are put into service, the measures they have taken and will take to protect the hotel employees, and the preparations to provide training for the hotel employees on Covid-19. Among the qualitative research techniques, a semi-structured interview technique has been used. Interviews were done with the authorities (general managers, restaurant managers and operation managers) (n = 8) determined by the purposeful sampling method. As a result of this test, the domestic and international reservations of the hotels have been canceled due to the bans and restrictions brought by Covid-19, or the postponement of the hotel operators. Even though preparations for the Covid-19 measures are taken, hotel operators are not very hopeful in the 2020 Summer season.
The aim of this study is evaluating the travel experiences of a group of people participating in ... more The aim of this study is evaluating the travel experiences of a group of people participating in touristic train travel. In addition, it is evaluating the quality of the services offered during the Eastern Express tourist train journey in order to make this travel a more pleasant and demanding experience. In the research, in which qualitative research method was used, interviews were conducted on 25-28 January 2019. With 56 passengers participating in the Ankara-Kars expedition, landing in Kars and accepting the meeting with the Touristic East Express, permanent meetings of 25-35 minutes were made. According to the findings obtained as a result of the interviews, all of the Participants recommend this journey to others. The most frequently repeated reasons for choosing this travel are natural beauty, touristic trips, advertising, nostalgia and cheapness. The most frequent insufficiencies in services include toilet cleaning and narrow washbasins, insufficiency of electrical outlets in wagons, shorter stopping times at stops, and deficiencies in ventilation and lighting systems. Activities to participate in Kars include going to Sarıkamış Ski Center, tasting local dishes and riding a sled in Çıldır Lake.
Fermented foods are a significant part of the ready to eat products all over the world in recent ... more Fermented foods are a significant part of the ready to eat products all over the world in recent years. A traditional cereal based fermented drink called as Boza is made from various raw materials including millet, maize, rice, and wheat and several techniques in different countries. The quality parameters of boza can change according to the type of raw materials and fermentation techniques used in production. This very special drink has a characteristic sweet-sour taste, light yellow colour and acidic-alcoholic odor. It has an important place because of its taste, flavour and nutritive value. Boza is made and consumed in Turkey especially in winter season because of its high energy content and nutritional value. It becomes available in the first days of autumn and continues until the early cold days of spring. Turkish people are familiar with the shouting of the boza sellers which starts their rounds in the streets following the evening prayers during cold and snowy winter days. The purpose of this study is to give a small review about the product characteristics, history, production (both home-made and commercial) and service, storage and health benefits of Boza.
Eating is a constant need for human survival. Meat, which is one of the food materials that have ... more Eating is a constant need for human survival. Meat, which is one of the food materials that have an important place in human nutrition, is an indispensable element in the nutrition of Turkish society as it contains high biological value, saturation and taste substances. Igdır Province is located at Eastern Anatolia. Geographical conditions encourage animal husbandry for the evaluation of large grazing areas. The fact that animal husbandry is a source of livelihood has increased the consumption of foods based on animal origin. Taş köfte is one of the traditional dishes made in Igdır. It is made from mutton or cow meat and chickpea in houses and sold in restaurants all year around. Generally, tandoor lavash (a type of bread made in the province) is preferred with consumption. Taş köfte attracts attention with its interesting cooking method, service style and extraordinary taste. It is consumed with appreciation by both local people and foreign tourists coming to the city. But there is an increasing demand in the introduction of Taş köfte to more people. So, the aim of this research is to provide the details and tips related to home cooked Taş köfte and to introduce this unique and tasteful dish to the World.
Eating is a constant need for human survival. Meat, which is one of the food materials that have ... more Eating is a constant need for human survival. Meat, which is one of the food materials that have an important place in human nutrition, is an indispensable element in the nutrition of Turkish society as it contains high biological value, saturation and taste substances. Igdır Province is located at Eastern Anatolia. Geographical conditions encourage animal husbandry for the evaluation of large grazing areas. The fact that animal husbandry is a source of livelihood has increased the consumption of foods based on animal origin. Taş köfte is one of the traditional dishes made in Igdır. It is made from mutton or cow meat and chickpea in houses and sold in restaurants all year around. Generally, tandoor lavash (a type of bread made in the province) is preferred with consumption. Taş köfte attracts attention with its interesting cooking method, service style and extraordinary taste. It is consumed with appreciation by both local people and foreign tourists coming to the city. But there is an increasing demand in the introduction of Taş köfte to more people. So, the aim of this research is to provide the details and tips related to home cooked Taş köfte and to introduce this unique and tasteful dish to the World.
Turistik Dogu Ekspres Tren Yolculugunun Degerlendirilmesi, 2021
The aim of this study is evaluating the travel experiences of a group of people participating in ... more The aim of this study is evaluating the travel experiences of a group of people participating in touristic train travel. In addition, it is evaluating the quality of the services offered during the Eastern Express tourist train journey in order to make this travel a more pleasant and demanding experience. In the research, in which qualitative research method was used, interviews were conducted on 25-28 January 2019. With 56 passengers participating in the Ankara-Kars expedition, landing in Kars and accepting the meeting with the Touristic East Express, permanent meetings of 25-35 minutes were made. According to the findings obtained as a result of the interviews, all of the Participants recommend this journey to others. The most frequently repeated reasons for choosing this travel are natural beauty, touristic trips, advertising, nostalgia and cheapness. The most frequent insufficiencies in services include toilet cleaning and narrow washbasins, insufficiency of electrical outlets in wagons, shorter stopping times at stops, and deficiencies in ventilation and lighting systems. Activities to participate in Kars include going to Sarıkamış Ski Center, tasting local dishes and riding a sled in Çıldır Lake.
The Effects of COVID-19 on the Tourism Sector and Hotel Businesses: The Case of Marmaris, 2020
The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel ... more The purpose of this study is to evaluate the effects of COVID-19 on the Tourism sector and hotel businesses. The study has been examined with the pandemic preparations for the opening of the hotel businesses, tourist expectations for the summer season of 2020, the concerns about the tourists to stay if the hotels are put into service, the measures they have taken and will take to protect the hotel employees, and the preparations to provide training for the hotel employees on Covid-19. Among the qualitative research techniques, a semi-structured interview technique has been used. Interviews were done with the authorities (general managers, restaurant managers and operation managers) (n = 8) determined by the purposeful sampling method. As a result of this test, the domestic and international reservations of the hotels have been canceled due to the bans and restrictions brought by Covid-19, or the postponement of the hotel operators. Even though preparations for the Covid-19 measures are taken, hotel operators are not very hopeful in the 2020 Summer season.
Öz Bu çalışmanın amacı, gıda sürdürülebilirliği anlayışı içerisinde yiyecek ve içecek işletmeleri... more Öz Bu çalışmanın amacı, gıda sürdürülebilirliği anlayışı içerisinde yiyecek ve içecek işletmelerinde yerel mutfak ürünlerine verilen önemi belirlemek ve bu işletmelerdeki mevcut uygulamayı değerlendirmektir. Nitel araştırma teknikleri arasında yarı yapılandırılmış görüşme tekniği kullanılmıştır. Amaçlı örnekleme yöntemi ile belirlenen yetkililer (restoran müdürü, işletme sahibi ve şef) yiyecek ve içecek işletmeleri (n = 10) ile görüşmeler yapılmıştır. Bu test sonucunda, yerel gıda ürünlerinin işletme menülerinde (n = 10) olduğu tespit edilmiştir. Kars kazının en önemli yerel mutfak ürünü olduğu ve Kars'ın gastronomik ürünü haline geldiği belirlenmiştir. Sürdürülebilirlik, işletmeler için bir motivasyon kaynağı olarak ifade edilmemiştir. İşletmelerin sadece birinin gıda sürdürülebilirliği algılamasına sahip olduğu, mutfak kültürünün sürdürülebilirliğinin ise sekiz tanesinin hedefleri arasında olduğu belirlenmiştir. Yerel gıda ürünlerinin bu örnek için yiyecek ve içecek işletmelerinde yer aldığı düşünülürse, bunun sürdürülebilir gıda bilinci ile yapılmadığı sonucuna varılmıştır.
The Oldest Fermented Turkish Beverage in Traditional Turkish Cuisine: Koumiss (Kımız), 2020
Fermented foods and beverages have a significant place in human diet in different parts of the
wo... more Fermented foods and beverages have a significant place in human diet in different parts of the world. These products not only supply valuable sources of nutrients but also have big capacity to maintain health and prevent diseases. Various kinds of traditional fermented foods and beverages are made at homes in Anatolia beside the commercial production. Fermented beverages include fermented milks such as yoghurt, kefir, koumiss, and non-alcoholic beverage such as boza. That’s the fact that there are some differences to prepare traditional foods and beverages from region to region. Koumiss (kımız), a traditional Turkish drink, is very famous and popular in Turkish history. In some regions, it is called as "Kumuz", while it is known as “Turkistan Boza” among the Anatolian Turks. In the stories of the famous Dede Korkut in Turkish History, the name of koumiss is mentioned frequently. It's a long-lasting drink. It has been consumed by nomadic Turks both for the purpose of health and thirst. It is produced from mare's milk and its taste can be described as sour buttermilk drink. The focus of this study is to give a small review about the characteristics, history, production, nutritional properties and health benefits of koumiss.
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Papers by Gülşen Bayat
world. These products not only supply valuable sources of nutrients but also have big capacity to
maintain health and prevent diseases. Various kinds of traditional fermented foods and beverages
are made at homes in Anatolia beside the commercial production. Fermented beverages include
fermented milks such as yoghurt, kefir, koumiss, and non-alcoholic beverage such as boza. That’s
the fact that there are some differences to prepare traditional foods and beverages from region to
region. Koumiss (kımız), a traditional Turkish drink, is very famous and popular in Turkish
history. In some regions, it is called as "Kumuz", while it is known as “Turkistan Boza” among
the Anatolian Turks. In the stories of the famous Dede Korkut in Turkish History, the name of
koumiss is mentioned frequently. It's a long-lasting drink. It has been consumed by nomadic Turks
both for the purpose of health and thirst. It is produced from mare's milk and its taste can be
described as sour buttermilk drink. The focus of this study is to give a small review about the
characteristics, history, production, nutritional properties and health benefits of koumiss.
Books by Gülşen Bayat
world. These products not only supply valuable sources of nutrients but also have big capacity to
maintain health and prevent diseases. Various kinds of traditional fermented foods and beverages
are made at homes in Anatolia beside the commercial production. Fermented beverages include
fermented milks such as yoghurt, kefir, koumiss, and non-alcoholic beverage such as boza. That’s
the fact that there are some differences to prepare traditional foods and beverages from region to
region. Koumiss (kımız), a traditional Turkish drink, is very famous and popular in Turkish
history. In some regions, it is called as "Kumuz", while it is known as “Turkistan Boza” among
the Anatolian Turks. In the stories of the famous Dede Korkut in Turkish History, the name of
koumiss is mentioned frequently. It's a long-lasting drink. It has been consumed by nomadic Turks
both for the purpose of health and thirst. It is produced from mare's milk and its taste can be
described as sour buttermilk drink. The focus of this study is to give a small review about the
characteristics, history, production, nutritional properties and health benefits of koumiss.