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
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2021
- Yayınevi: Uniwersytet Medyczyn
- Basıldığı Şehir: Wroclaw
- Sayfa Sayıları: ss.121-131
- Editörler: Bozena Plonka Syroka,Andrzej Syroka, Editör
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- İstanbul Üniversitesi Adresli: Evet
Özet
Turkish cuisine can be classified as prehistoric, Central Asian, Seljuk and Anatolian
Seljuk Beyliks, Ottoman and Republican. The analysis of Turkish cuisine should be
split into periods because it was developed in these periods. Turkish cuisine was
exposed to various cultural effects due to the arrival of the Turks in Anatolia from
Central Asia and their expansion over three continents. Turkish cuisine shares similarities
with Asian, European, Central Asian and Arabic cuisines. Turkish cuisine includes
food types mostly prepared with cereals, various vegetables, meat, and water.
It included soups, dishes prepared with olive oil, pastry and meals prepared with
self-seeding plants. It also has extremely healthy foods such as pekmez, yoghurt
and bulgur. Turkish cuisine deservedly draws attention thanks to its rich variety of
foods, suitability for a healthy and balanced diet, and its delicious vegetarian dishes.