Baklava Recipes from the Greek King Otto I to the Present

Turizm ve Rekreasyon, 2024

This study aims to determine the gastronomic image of Turkish baklava based on user reviews on the TripAdvisor review website. In this context, the adequacy and quality of the products and services offered by the restaurants producing and selling baklava in Türkiye, as well as the salient positive and negative aspects, were evaluated using the content analysis method. The data are based on the reviews made by users on the TripAdvisor user review website about restaurants in 2022 and 2023. The results of the research are presented by visualizing them with the word cloud method. As a result of the research, it was found that domestic visitors rate Turkish baklava as excellent, delicious, and expensive. Foreign visitors mainly evaluated Turkish baklava as the best, most delicious, and most expensive compared to its counterparts. The study suggests that restaurants, especially those operating in Gaziantep, should increase their promotional activities for Turkish baklava at national and international levels show more sensitivity to service quality, and production standards, and maintain the balance between price and quality. (Bu araştırmada, TripAdvisor yorum sitesindeki kullanıcı yorumlarına dayanılarak Türk baklavasının gastronomik imajının belirlenmesi amaçlanmıştır. Bu kapsamda; Türkiye'de baklava üretimi ve satışı yapan restoranların sundukları ürün ve hizmetlerin yeterliliği ve kalitesi, öne çıkan olumlu ve olumsuz yönleri içerik analizi yönteminden yararlanılarak değerlendirilmeye çalışılmıştır. Veriler, TripAdvisor kullanıcı yorum sitesinde kullanıcıların 2022 ve 2023 yıllarında restoranlarla ilgili yapmış oldukları yorumlara dayanmaktadır. Araştırmada ortaya çıkan sonuçlar, kelime bulutu yöntemiyle görselleştirilerek sunulmuştur. Araştırma sonucunda; yerli ziyaretçilerin Türk baklavasını ağırlıklı olarak mükemmel, lezzetli ve pahalı olarak değerlendirdikleri ortaya çıkmıştır. Yabancı ziyaretçiler ise, ağırlıklı olarak Türk baklavasını benzerlerine göre en iyisi, lezzetli ve pahalı olarak değerlendirmişlerdir. Araştırmada, özellikle Gaziantep'te faaliyet gösteren restoranlara ulusal ve uluslararası çapta Türk baklavasına yönelik tanıtım faaliyetlerini artırmaları; hizmet kalitesine, üretim standartlarına ve fiyat-kalite arasındaki dengenin korunmasına daha fazla hassasiyet göstermeleri önerilmektedir.)

DOAJ (DOAJ: Directory of Open Access Journals), 2009

Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group. Despite the fact of globalisation, these are key elements to accurately estimate a population's dietary patterns and how these have been shaped through time. In Turkey, a meal with family or friends traditionally ends with a dessert, which is a testimony to the hosts' hospitality or to the housewife's love and affection for her husband and children, since sweets and desserts are important elements of Turkish cuisine. However, the consciousnesses of nutrition and healthy eating, due to rapid change in popular life style and dietary patterns, has contributed to the increased interest in traditional foods with potential health benefits, with increased uncertainty for dessert consumption. Dairy desserts are extensively consumed due to their nutritive and sensoric characteristics. Some of traditional dairy desserts are Mustafakemalpasa, Gullac, Kazandibi, Hosmerim and Tavukgogsu, which are mainly made from milk or fresh cheese, and the current paper discusses their manufacturing processes and composition.

2013

Automation of technological and business processes, 2017

The article is concerned with the analysis of recipes of confectionary products on the basis of essential indicators of chemical composition meeting the demands of definite group of consumers (corresponding the physiological norms of feeding the different group of population). The ratio of carbohydrates and proteins which is determined for correlating group of the intensity of labour is analized. Criteria of optimality of the composition of present products were adopted on this basis. The received results give the possibility of choice of the composition of farinaceous confectionary product concidering the aminoacid composition. Variants of the optimized recipes of the farinaceous confectionary product enriched with gluten were obtained. Key indicators of quality of the made farinaceous confectionary product were defined.

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...

Journal of multidisciplinary academic tourism, 2023

Turkish cuisine is not based on a race. It is one of the world's richest cuisine in terms of cooking techniques, material diversity and basic titles, which feed on the brotherhood of cultures in a geography stretching from the Yellow Sea to the Americas. The main purpose of this study is to emphasize the importance of the Turkish cuisine and culture on the emergence and spread of the products mentioned here to the world. This study asks the question "What are the foods that spread from Turkish cuisine to the world?". For this purpose, scientific articles, theses, symposium proceedings, travelogues, books, and magazines were examined. After a wide literature review yogurt, yufka, baklava, döner, mantı, pastırma, tel kadayıf, coffee, lohuk, Turkish delight, sherbet, sütlaç and güllaç, which are known and mentioned most in international literature and cuisines were chosen for a deeper research. The study has been limited to these products and with the documents published in English and Turkish. This research plans to provide information about the history of these products, some of which are disputed about their origin, such as yoghurt, baklava, döner, mantı and pastırma.

Uluslararası türk dünyası turizm araştırmaları dergisi, 2020

All individuals in the community have the right to participate in social activities such as eating out, resting and having fun. However, it is a known fact that there are various obstacles regarding the participation and satisfaction of celiac patients in tourism activities. Tourists with chronic disease such as celiac tend to choose destinations and businesses based on their individual needs products. Due to nutritional disorders, tourists have different requests regarding food and beverage service. Celiac patients with gluten in tolerance can not go to their desired destination due to food and beverage restrictions and have serious difficulties in nutrition. Celiac patients experience difficulties in food selection and consumption in the selected destinations and accommodation in gastronomic terms. This study was conducted to increase the nutritional preferences of celiac patients and to contribute to gastronomic tourism. According to the findings of the study, buckwheat biscuits had higher weight and spread ratio than wheat biscuits. In sensory analysis findings, buckwheat biscuits containing 30% ground yellow poppy seed in buckwheat biscuits have a higher score. As a result, buckwheat biscuits containing ground yellow poppy seed are suitable and useful for celiac patients due to their high phenolic content.

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.

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...