Foods spreading from Turkish cuisine to the world

African Journal of Business Management, 2010

Traditional foods play an important role in local identity, consumer behavior, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. In many countries, the promotion and protection of traditional foods is directed through quality, agricultural and special policies. Traditional foods are protected by registering them in accordance with relevant laws. Due to the effects they have, traditional foods need to be examined from the producers', consumers' and marketers' perspectives. Traditional foods, beyond being elements to be protected, have also become important instruments in marketing. In fact, considering the cost of developing new products in marketing, traditional foods form a potential in terms of product diversification. Furthermore, in many countries, the demand for traditional foods is observed to increase and using this tendency may bring advantages to especially small and middle size enterpris...

2013

2019

Öz Beslenme, insanın yaşamını sürdürmesi için gereklidir. Beslenmeye bağlı olarak gelişen beslenme alışkanlıkları ve davranışları toplum içinde yörelere göre farklılık göstermektedir. Toplumun kültür zenginliğini ortaya koyan mutfak kültürü içinde yer alan geleneksel gıdaların üretim ve tüketim yöntemleri de yörelere göre farklılık göstermektedir. Orta Asya'dan günümüze kadar uzanan köklü bir tarihe sahip Türk mutfağının vazgeçilmez gıdalarından biri olan tarhana, eski bir tarihe sahip olma ve geniş bir coğrafyaya yayılma gibi nedenden dolayı yöresel kültürler tarafından farklı üretim ve tüketim yöntemlerine tabi tutulmuştur. Türk mutfak kültürü içerisinde önemli bir yere sahip olan tarhananın yöresel olarak farklı şekillerde üretilmesi, saklanması, hazırlanması ve tüketilmesi, Türk mutfak kültürünün zenginliğini kanıtlamaktadır. Bu makale, Türk mutfak kültüründe geleneksel bir ürün olarak yer alan tarhananın yöresel farklılıklarını incelemek amacıyla hazırlanmış ve aynı zamanda 1. Uluslararası Kırsal Turizm ve Gelişim Kongresi'nde (04-06 Mayıs 2017/Bursa-TÜRKİYE) sözlü bildiri olarak sunulmuştur.

Food, Culture and Society: An International Journal of Multidisciplinary Research, 2007

This article examines the ways in which governmental and private culinary institutes, individual chefs, food writers and gourmets prepare Turkish cuisine for the global market. Along with plate design and presentation, traditional tastes are being challenged and subjected to modernization and synthesis. In these attempts to modernize cuisine, the European Union can be seen as a symbolic marker for the future of Turkish society.

Journal of Ethnic Foods

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, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to make inferences on the content characteristics of the determined desserts. For the objectives of the study, firstly the Ottoman archives were examined and old cookbooks were reviewed. In this context, it has been determined that six desserts containing chicken, lamb, and fish (chicken breast pudding, neck dessert, anchovy dessert, quince dessert with minced meat) and fish and lamb glue (diamante desse...

Anais Brasileiros de Estudos Turísticos - ABET

Nutrition has been the most basic requirement since the creation of mankind. People have met this basic requirement with different ways and methods in the course of their lives. The main dishes are known as the most important element in their meals. Main meals consumed especially at lunch and dinner are thought to be a reflection of the national cuisine. Therefore, analyzing the dishes in meals will also reveal the eating habits in the Turkish culture in a way. The data inside 767 main dishes of the Turkish cuisine were collected and the TF-IDF (Term frequency-inverse document frequency) analysis was conducted via the QDA-MINER software. Depending on analysing both of Turkish habits and of most popular raw materials in the cuisine can be uncovered. The average number of products in the main dishes of the Turkish cuisine, distribution of these products into nutrient groups and importance levels of the used products were shown. As a result; beef, butter, garlic, tomatoes, lemons, pars...

INVESTIGATION OF SIMILARITIES AND DIFFERENCES OF TURKISH AND SPANISH CUISINE CULTURES, 2018

Eating-drinking is a biological need as well as consist of material elements satisfying the needs of societies and individuals. Eatingdrinking habit which is an indispensable element of the culture, assumes many functions from the past until now such as being a status symbol in society, means of communication, means of spare time and entertainment and making different cultures closer. The cuisine culture are the accumulations which contain the food/beverages that a nation consumes, preparation of such food/beverages and the tools and materials used in protection of them. A formation of a cuisine culture is possible by ages of accumulation and interaction. Turkish and Spanish cuisines are one of the richest cuisines of the world in terms of their long standing historical past, rich content and cultural features they possess. In this context, it is important to review similar and different aspects of these two rich cuisine cultures. In this regard, it is aimed to reveal similarities and differences between Turkish cuisine culture and Spanish cuisine culture. In addition to this, in the food and beverage field which is one of the leading sectors of today, cuisine culture of the region that tourists visit should be known in order to give better service to tourists. Accordingly, secondary sources were used during data collection process in this study which is designed as literature review. Besides, Turkish and Spanish cuisine cultures were observed, similar and different aspects were tried to be identified. According to the results of the research, it is seen that there are many similarities between Turkish and Spanish cuisine.

Antik Çağ'dan XXI. Yüzyıla Büyük İstanbul Tarihi, 2015

CULINARY TRADITIONS OF OTTOMAN ISTANBUL Despite the fact that Istanbul cuisine was a mixture of culinary tradi ons from almost all parts of the empire, it would be wrong to claim that it represented the ea ng habits of the whole imperial geography. Instead, this cuisine cons tuted the core of O oman cuisine, shaped by the various cultures that existed in the relevant geography. Thus, Istanbul cuisine would in fact define O oman cuisine. It would not be correct to present this amalgama on, which evolved from the richness of various cultures, as a dis nct cultural blend with no iden ty. We can conveniently define this culinary culture, created from the impact of very different regional cuisines in the O oman capital throughout the centuries, as a cuisine belonging to this city. Generally speaking, despite its interac on with other cuisines, the cuisine of Istanbul was mostly authen c. This study aims to define the Turkish culinary tradi on in Istanbul, which would become the dominant element of the city following its conquest in 1453 by the O oman Turks. In the O oman capital, along with Turkish cuisine, the culinary cultures of various ethnic and religious groups con nued to exist, along with their dis nct culinary habits. For instance, the cuisines of the religious communi es-although having menus and table arrangements resembling those of Turkish communi es in various regions of the empire-reflected their own tradi ons in Istanbul. HISTORICAL BACKGROUND: CONTINUITY AND CHANGE Turkish culinary culture in Istanbul was an extension of Turkish cuisine, which changed and developed from Inner Asia to Anatolia. In other words, this culture included elements of Turkish cuisine in Inner Asia, but developed mostly during the process of migra ons and eventually matured in Anatolia. The ea ng habits of the Turks in Inner Asia were quite plain. The menu, composed of meat, milk, dairy products, and maize (a type of wheat), reflected the ea ng habits of almost all nomadic Turks. One of the main factors in the change from this old Turkish cuisine, which did not include vegetables or fruits, was the adop on of Islam and a sedentary lifestyle by the Turks. Produc on and consump on of grains, vegetables, and fruits began to develop among sedentary groups. Furthermore, Islam encouraged a sedentary lifestyle, which reinforced this change. It should be noted, however, that not all Turkish communi es adopted this agrarian, sedentary lifestyle. The second important change in O oman culinary culture came as a result of migra ons. Turks learned new meal types in the influen al cultural regions through which they passed or stayed for a while during migra ons beginning in the tenth century. As a result they began to make room in their cuisines for fruits and vegetables. This process of change was probably slow during the periods of the Qarakhanids, Ghaznavids, and Great Seljuks. Data on the Seljuks demonstrate that in that period Turkish cuisine had begun to make use of various grains, fruits, vegetables, and even some spices. Thus, it is understood that the Turkish culinary culture of Anatolia con nued to change during this period, but the comple on date of this transforma on cannot be clearly determined. Incidentally, it should be noted that O oman cuisine featured regular consump on of grain, meat, milk and dairy products, vegetables, fruits, spices and a variety of other food products. Thus, by the fi eenth century at the latest, the O omans were enjoying a varied and healthy cuisine. On this point, it is important to ask to what extent O oman cuisine was affected by Byzan ne cuisine. Would it not have been possible for Turkish communi es living with Greeks in different regions of Anatolia to adopt some of their culinary habits? Would it have been possible for a na on, which conquered the capital of Byzan um and made it their own imperial capital, to resist the impact of its culinary culture? These ques ons have both posi ve and nega ve answers. It is quite natural for two socie es living together to interact. However, in the field of culinary culture, where transforma on is a slow process, long-term interac on was necessary for fundamental changes to take place. Thus, the culinary culture of the Turks in both Anatolia and Istanbul was affected by the Byzan nes only

Advances in Managing Tourism Across Continents, 2021

Turks lived in Central Asia, one of the world's first civilization centers, and later immigrated to Anatolia. Due to the nomadic life of Turkish Nation, in the early days, livestock activity was more heavily involved in life than agriculture. For this reason, products obtained from livestock were used in the kitchen, and their daily diet consisted of meat, milk, oil and food and beverages obtained from them. With the inadequacy of the Central Asian steppes for animals, migration was born, and the nomadic life required the preparation of products that are easier to consume and transport. In parallel with the vegetation of the nomadic life and the living environment, the kitchen was shaped, and products were produced by processing meat, milk and cereals. Among these foods, such as yoghurt, cheese, kefir, sucuk, tarhana and boza, foods obtained by fermentation, which has an important place in Turkish cuisine in terms of gastronomy, have important positive contributions in terms of human health. In this study, it is aimed to give information obtained by the literature review method about the history of fermented foods that have an important place in Turkish Cuisine, their production, their effects on human nutrition and their place in Turkish cuisine.