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Abstract


Stages of Turkish Cuisine and Investigation of Kitchen Synthesis
The culture that societies have can also be a mirror to the food and beverage culture of that society. Factors, such as the long existence of the Turks and their ancestors who ruled over three continents, help Turkish society to create a unique cuisine culture having wide geography. When the stages of Turkish cuisine culture are examined, especially the effects of different culinary cultures, there are cuisine traditions and processes that have sunk into oblivion. According to the reviews made by websites such as Topyaps and Thrillist, Turkish cuisine finds itself among the best cuisines. The aim of this study is to contribute to the literature about the civilizations that were effective in the formation of Turkish cuisine, today's cuisine, and the synthesis among other international cuisines. Even if cultural interactions and syntheses are not taken in the same way in kitchens, they are taken in accordance with their own beliefs and lives. Among the indicators of the interactions in cuisine culture, “lahmacun” is similar to pizza products, “erişte or sürtme hamur’’ to spaghetti pasta, “mantı” to ravioli, and “yağlama” to lasagna. These examples show that cuisine cultures are influenced by each other. In order to reach the aim of the study, the use of visual and written resources on the subject has been examined. There may also be situations such as adhering to different cuisines and fast-food culture, the inability to transfer the materials and dishes used in Turkish cuisine to the next generations, and people becoming alienated from their own cuisine and culture. It is necessary to protect the rich culinary culture and to reach the next generations without harming the food and beverage culture or losing its essence. It is predicted that the cuisine culture contributes to tourism, which provides a significant income in Turkey, with necessary introductions, applications, and so on.

Keywords
Turkish Cuisine, Stages of Kitchen, Cultural interaction and synthesis


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Duyurular

    Yeni İndeks

    Dergimiz Haziran 2021'den (Cilt 11, Sayı 2) itibaren EBSCO (Sosyal Bilimler Ululslararası indeksi) tarafından indekslenmeye başlanmıştır.


    Yayına Kabul Edilecek Bilimsel Alanlar

    Beşeri ve Sosyal Bilimler alanında makaleler yayınlayan JoHUT, hakemlik sürecindeki sorunlar nedeniyle ve TR Dizin v.b indekslerde taranma şartlarından biri olan belirli bir alana yönelik yayın yapma şartını yerine getirmek amacıyla alan sınırlamasına gitmektedir. Bu bağlamada, 2021 yılından başlayarak Türk Dili ve Edebiyatı, İngiliz Dili ve Edebiyatı, Resim, Müzik, Eğitim Bilimleri, Hukuk, Ekonomi, Ekonometri, Üretim Yönetimi, Maliye, Kamu Yönetimi, Muhasebe ve Finans, Dış Ticaret, İlahiyat alanlarındaki makaleler kabul edilmeyecektir.  Yazar ve hakemlere duyurulur.


    Haziran 2021 Sayısı

    Dergimizin Haziran 2021 Sayısı (Cilt: 11, Sayı:2) yayınlanmıştır. Tüm hakem ve yazarlarımıza katkıları için teşekkür ederiz.


Derginin Yeni Adı (2020 yılı 10. ciltten itibaren)
Journal of Humanities and Tourism Research
Derginin Eski Adı
Karabük Üniversitesi Sosyal Bilimler Enstitüsü Dergisi (2010-2020)
ISSN: 1309-436X eISSN:2147-7841 (2013-2020)

Adres :Journal of Humanities and Tourism Research
Telefon :0370 418 86 00 Faks :0 370 418 83 33
Eposta :nturker@karabuk.edu.tr

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