gastronomy consultation

  Cuisine Turned into Ritual: What is Mevlevi Cuisine? Firuze CEYLAN Res. See. Melek YAMAN Dr. Instructor Member of. Summary In the understanding of Mevlevi, the kitchen was of great importance in terms of being a place where dervishes were fed financially and where dervish candidates received spiritual training and matured in knowledge and manners. Here, both art and Mevlevi understanding were learned. In accordance with this special purpose of the kitchen, the name of the lodge was Matbah-ı Şerif by using the adjective "sheriff" meaning "valuable, honorable".  Mevlana's emphasis on spiritual nourishment within the understanding of Mevlevi, the similarity between food and the love of God in his works, the use of the kitchen as a place of education, and the deep meanings that Mevlevi culture ascribes to food and nutrition were considered important. With this study, it is aimed to indicate the characteristics of the Mevlevi culinary culture and the meanings and d...

  Looking at Mevlânâ's Table from Menâkıbü'l-Ârîfîn: The Eating and Drinking Culture of Mevlânâ and His Surroundings According to Menâkıbü'l-Ârîfîn prof. Dr. By Zehra Introduction: About Menâkıbü'l-Ârifîn Menâkıbü'l-Ârifîn is Ahmed Eflâkî's (d. 761/1360) work written in Persian by the order of Ulu Arif Çelebi. Ahmed Eflâkî wrote this book twice. The work he started to write in 718/1318 is almost like a draft, and he named this work Menâkıbü'l-Ârifîn ve Merâtibü'l-Kâşifîn, then expanded the work with the new material he compiled and completed it in 754/1353, shortening its name to just Menâkıbü'l - said Ârifîn. As such, Menâkıbü'l-Ârifîn is the result of Ahmed Eflâkî's thirty-six years of work. The majority of; Apart from Risale-i Feridun Sipehsâlar, Sultan Veled's Velednâme, Rebabname, İntihanâme and Ma'ârif, Bahaeddin Veled's Ma'ârif, This menakıbname of Eflâkî is a unique source in terms of religious and social history. 13-1...