Food, Nutrition, and Cultural Practices

This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central Asia, Seljuk, Ottoman Empire to Republican eras and has excelled. T…

• HEYSEM SUAT BATU

Purpose – Meat consumption decisions within a religious context can differ significantly from purchase decisions where religion does not play a key role. The purpose of this study is to investigate the determinants of Halal meat consumption within a Chinese Muslim population using the “marketing theory of planned beha…

• BURHAN ULUYOL

The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increa…

• SİNEM TÜRK ASLAN

İnsan, geçmişten günümüze gelinceye kadar beslenme ihtiyacını çeşitli şekillerde karşılamıştır. Buna göre konumuzu oluşturan Geleneksel Anadolu Mutfak Kültürü’nün ortaya çıkışı ve gelişimini 5 ana grupta değerlendirebiliriz. 1- Avcı Toplayıcı Beslenme Süreci: İnsanın yeryüzünde görülmesinden yerleşik düzene (Neolitik…

• TİMUR GÜLTEKİN

The act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source of pleasure and attraction. The richness of gastronomy has increa…

• SEYDİ YIKMIŞ

Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta (L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus (L.)) flour (JAF) at 5%, 10%, 15%, a…

• NERMİN BİLGİÇLİ
• TEKMİLE CANKURTARAN KÖMÜRCÜ

The purpose of this study is to present a theoretical analysis that seeks an answer on the question of what the meanings of food are in anthropology and sociology. As a result of the analysis, it is determined that food has three main meanings (i) consumption, (ii) transfer, and (iii) identity. Moreover, six sub-meani…

• SEMRA AKTAŞ POLAT
• SERKAN POLAT

Özet henüz yok.

• MURAT DOĞAN

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• HAYRETTİN MUTLU
• MURAT DOĞAN

This study aims to determine the strategy followed regarding the process of integrating gastronomy and tourism. The data development process was carried out using semistructured interviews and documentary research and these qualitative data were primarily analyzed through content analysis. Semistructured interviews we…

• AYLA AYDIN

Özet: Dünya üzerinde pek çok farklı toplum ve söz konusu toplumlara ait çok çeşitli ekonomik, sosyal, siyasal, kültürel özellikler bulunmaktadır. Yemek ve mutfak kültürü de toplumların kimliğini, yaşam şekillerini, beslenme alışkanlıklarını ve özgünlüğünü ortaya koyan önemli kültürel miraslar arasında yer almaktadır.…

• OYA BERKAY KARACA

Öz Bu çalışma, birçok yönü olan yemek, tatlı/gıda olgusunun, göç-göçmenler ile ilgili boyutunu ele almaktır. Araştırmada konuyla ilgili kısa bir literatür analizi ve kavramsal tartışmanın ardından, Hatay ili merkez ilçesi Antakya’da Lokanta işletmecisi ve tatlı imalatçısı 20 Suriyeli göçmenle yapılmış yüz yüze görüşme…

• SELİM KARYELİOĞLU