Historia diety i kultury odzywiania Tom IV Elementy orientalne w diecie Europejczykow

Abstract

Turkish 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.