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dc.contributor.authorNamal, Fatma Arın
dc.date.accessioned2022-02-18T09:07:48Z
dc.date.available2022-02-18T09:07:48Z
dc.identifier.citationNamal F. A. , A brief overview of the history of Turkish cuisine from its beginning to present , "Historia diety i kultury odzywiania Tom IV Elementy orientalne w diecie Europejczykow", Bozena Plonka Syroka,Andrzej Syroka, Editör, Uniwersytet Medyczyn, Wroclaw, ss.121-131, 2021
dc.identifier.otherav_1c9c3c7a-ede8-41cd-916f-032e6d64ea74
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/176589
dc.identifier.urihttps://avesis.istanbul.edu.tr/api/publication/1c9c3c7a-ede8-41cd-916f-032e6d64ea74/file
dc.description.abstractTurkish cuisine can be classified as prehistoric, Central Asian, Seljuk and AnatolianSeljuk Beyliks, Ottoman and Republican. The analysis of Turkish cuisine should besplit into periods because it was developed in these periods. Turkish cuisine wasexposed to various cultural effects due to the arrival of the Turks in Anatolia fromCentral Asia and their expansion over three continents. Turkish cuisine shares similaritieswith Asian, European, Central Asian and Arabic cuisines. Turkish cuisine includesfood types mostly prepared with cereals, various vegetables, meat, and water.It included soups, dishes prepared with olive oil, pastry and meals prepared withself-seeding plants. It also has extremely healthy foods such as pekmez, yoghurtand bulgur. Turkish cuisine deservedly draws attention thanks to its rich variety offoods, suitability for a healthy and balanced diet, and its delicious vegetarian dishes.
dc.language.isoeng
dc.publisherUniwersytet Medyczyn
dc.subjectSosyal ve Beşeri Bilimler
dc.subjectSağlık Bilimleri
dc.subjectSosyal Bilimler (SOC)
dc.subjectKlinik Tıp (MED)
dc.titleHistoria diety i kultury odzywiania Tom IV Elementy orientalne w diecie Europejczykow
dc.typeKitapta Bölüm
dc.contributor.departmentİstanbul Üniversitesi , İstanbul Tıp Fakültesi , Temel Tıp Bilimleri Bölümü
dc.contributor.firstauthorID2773802


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