The examination of spices used in the Ottoman palace cuisine (original) (raw)

“Ottoman Palace Cuisine Of The Classical Period (15th-17th Centuries)”, in Turkish Cuisine (Ed. By Arif Bilgin-Özge Samancı), Ankara 2008.

Arif Bilgin

View PDFchevron_right

CULINARY TRADITIONS OF OTTOMAN ISTANBUL

Arif Bilgin

Antik Çağ'dan XXI. Yüzyıla Büyük İstanbul Tarihi, 2015

View PDFchevron_right

« Vegetable Patrimony of the Ottoman Culinary Culture», Proceedings of the IVth International Congress of Ethnobotany (ICEB 2005), İstanbul, Ege Yayınları, 2006, s. 565-570.

Özge Samancı

View PDFchevron_right

A historical and nutrition-dietetic analysis of food consumption habits in ottoman culinary culture in the light of travel books

Yurdagül AYAZ

Food Science and Technology, 2022

View PDFchevron_right

A Mirror of Society: Ottoman Cuisine

Mary Isin

View PDFchevron_right

Ottoman Istanbul and Palace Cuisine in the Era of Mahmud II

Arif Bilgin

View PDFchevron_right

Food tour in South-Eastern Turkey – in the search of culinary heritage

ričardas skorupskas, Donatas Burneika, Marcin Świtoniak, Przemyslaw Charzynski

2015

View PDFchevron_right

TÜRKİYE MESLEKİ VE SOSYAL BİLİMLER DERGİSİ

Hulusi Dogan

2021

View PDFchevron_right

From Kebab to Ćevapčići. Foodways in (Post-)Ottoman Europe.

Arkadiusz Blaszczyk

2018

View PDFchevron_right

2008, ““The way to the heart is through the stomach”. Culinary Practice in Contemporary Turkey”, in Turkish Cuisine Arif Bilgin & Özge Samancı (Hzl.), Kültür ve Turizm Bakanlığı, Sanat Eserleri Dizisi, Ankara, s. 260-279.

marie helene sauner

View PDFchevron_right

(50/12)Examples of Culinary Diplomacy in Late Era Ottoman Diplomacy/Yakın Dönem Osmanlı Diplomasisinde Kuliner Diplomasi Örnekleri

Selçuk Üniversitesi Edebiyat Fakültesi Dergisi, Emrah Cetin

Selçuk Üniversitesi Edebiyat Fakültesi Dergisi, 2023

View PDFchevron_right

The Impacts of Balkan Cuisine on the Gastronomy of Thrace Region of Turkey_Gastronomy and Culture

Kaplan Ugurlu

View PDFchevron_right

INVESTIGATION OF SIMILARITIES AND DIFFERENCES OF TURKISH AND SPANISH CUISINE CULTURES

Suat AKYÜREK

INVESTIGATION OF SIMILARITIES AND DIFFERENCES OF TURKISH AND SPANISH CUISINE CULTURES, 2018

View PDFchevron_right

Bringing fruity meat dishes of Ottoman cuisine into businesses

Emrah Yıldız, Onur Tugay, Seher ÇELİK YEŞİL, Osman GÜLDEMİR

Journal of Ethnic Foods, 2021

View PDFchevron_right

Foods spreading from Turkish cuisine to the world

Servet K A Z I M Güney

Journal of multidisciplinary academic tourism, 2023

View PDFchevron_right

A Cultural, Gastronomic, and Touristic Asset: The Kuşadası Oleatrium Olive and Olive Oil History Museum Case

Ayşe Aydın

Journal of Tourism and Gastronomy Studies, 2017

View PDFchevron_right

Eating Out. Food Culture in the Early Modern Ottoman Empire.

Ekin Can Göksoy

Europe and the Orient. Journal of Historical and Cultural Interactions, 2023

View PDFchevron_right

OFFAL: AS A FOOD CULTURE IN ISTANBUL CUISINE MA in Cultural Studies

Pelin Dumanlı

View PDFchevron_right

Gastronomy Tourism and Culinary Culture of Yalvaç (Isparta) Region

Atila Gül

Iksad Publications, 2022

View PDFchevron_right

Traditional Anatolian Ceremonial Dishes Geleneksel Anadolu Tören Yemekleri

Nuray Güzeler

Aydın gastronomy, 2016

View PDFchevron_right

An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine

muzaffer çakmak

Anais Brasileiros de Estudos Turísticos - ABET

View PDFchevron_right

Bir Özel İlgi Turizm Çeşidi Olarak Gastronomi ve Şarap Turizmi: Trakya Bağ Rotası

Mehmet Han Ergüven

Journal of Turkish Studies, 2015

View PDFchevron_right

Traditional Anatolian Ceremonial Dishes

Nuray Güzeler

Aydın gastronomy, 2021

View PDFchevron_right

Adana İli Gastronomik Kimliğinin Destinasyon Markalaşması Açısından Değerlendirilmesi

Barış DİNLER

Journal of Yaşar University, 2021

View PDFchevron_right

Think outside the box: traditional meat desserts in the culture of Turkish cuisine

İbrahim Çekiç

Journal of Ethnic Foods

View PDFchevron_right

“II. Mahmut Döneminde İstanbul ve Saray Mutfağı” II. Mahmut Yeniden Yapılanma Sürecinde İstanbul, (ed. Coşkun Yılmaz), İstanbul 2010, p. 324-347.

Özge Samancı

View PDFchevron_right

Healthy dietary practice and medical nutrition products of the Ottoman period

Nil Sarı

Historia diety i kultury odżywiania, 2021

View PDFchevron_right

Food Culture in the Balkan Peninsula through the Views of Nineteenth Century Traveler's Accounts

Özge Samancı

Interdisziplinäre Studien zum östlichen Europa Band 6 2018 Harrassowitz Verlag . Wiesbaden, 2018

View PDFchevron_right

"Surviving the Global Market: Turkish Cuisine "Under Construction"", Food, Culture and Society: An International Journal of Multidisciplinary Research, Fall 2007, vol. 10, no. 3, pp. 425-448.

Defne Karaosmanoglu

Food, Culture and Society: An International Journal of Multidisciplinary Research, 2007

View PDFchevron_right

Regional Differences in Traditional Products of Turkish Cuisine: The Example of Tarhana

Neslihan Onur

2019

View PDFchevron_right

A Gastronomic Stop on the Lycian Road, Kınık

Berrin Onurlar

Journal of Tourism and Gastronomy Studies, 2019

View PDFchevron_right

Ottoman period sources for the study of food and pottery (15th-18th centuries

Filiz Yenişehirlioğlu

Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean, 2020

View PDFchevron_right

Spices used in Mevlevi cuisine and their functional features

ümit sormaz

International Journal of Gastronomy and Food Science, 2020

View PDFchevron_right

THE POTENTIAL OF GASTRONOMY TOURISM AND RECOMMENDATIONS FOR DEVELOPMENT IN TURKEY- 4TH INTERNATIONAL GASTRONOMIC TOURISM CONGRESS

Mehmet Uysal

THE POTENTIAL OF GASTRONOMY TOURISM AND RECOMMENDATIONS FOR DEVELOPMENT IN TURKEY, 2018

View PDFchevron_right

Çölyak Hastaları için Gastronomi Turizmine Katkı Glutensiz Karabuğday Bisküvisi

seda yalçın

Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi

View PDFchevron_right