gastronomy consultation

 Our Local Culinary Treasures... Our Rich Variety of Local Tastes Are Our Culinary Treasures We Should Introduce to the World...   The magnificent flavors in the rich and rich food archive of traditional Turkish cuisine are coming to light a little more every day. Thanks to the volunteer flavor carriers in the local cuisines, Turkish gastronomy is getting richer with the diversity of gastrodiplomacy and gastronomy tourism .   While Turkish cuisine promotions around the world gain a little more development every day, our local delicacies are recognized and appreciated a little more in our local cuisines and all over the world.   Well , what are the most important factors that cause our local tastes to be appreciated in traditional Turkish cuisine and Anatolian cuisine culture , which has a " fusion " experience of thousands of years ? If our deep-rooted tastes from history are made with real values ​​and original cooking techniques, why do they become indispensable ta...

  On Religion-Gastronomy Interaction: Culinary Rituals in Religions Dr. Umit SENGEL Login Eating and drinking comes first among the physical needs that are as old as the history of humanity and that the individual needs to survive. Although the flavor, taste, form and varieties have changed with the dominant cultural characters depending on the time and environment, this requirement has never disappeared. Eating and drinking habits, which have continued to develop with the history of humanity, have been in mutual interaction with culture throughout history.  With this interaction, all kinds of dynamics that feed the culture have contributed to the shaping of the cuisine at certain levels. It can be said that there are many factors that determine the culinary cultures of societies. These factors are generally effective in determining the social life rules of societies. Religion is one of the most important of these factors. Both concepts have come to the fore as an important co...

  Niğde Bendel (Elma) Kebabı Nasıl Yapılır? Mutfak tarihimizde ve mutfak kültrümüzün tarihi kayıtlarında böyle bir yemek yoktur. Bu yemek tamamen şahsıma münhasır olup Bu reçeteyi sn. Güneri Bircan beyin ricası üzerine Niğde şehri için hazırladım. Umarım bundan sonra Niğde mutfak kültüründe Niğde'ye ait bir lezzet olarak Türk mutfağı yemek arşivinde kayıtlara geçer. ***Niğde Bendel (Elma) Kebabı İçin Kullanılan Malzemeler. * 100 Gr Kuzu Boşluk (Yağlı * 100 Gr Dana Boşluk (Yağlı) * 100 Gr Tavuk Budu (Derili) * 3 Gr Tuz * Nohut Buyukluğunde Toz Haline Getirilmiş Çam Sakızı * 100 Gr Rendelenmiş Elma (Ekşi Olabilir) * 1 Çay Kaşığı Kekik, * 1 Yemek Kaşığı Rendelenmiş Niğde Obruk Peyniri * 1 Yemek Kaşığı Niğde Balı * 1 Yemek Kaşığı Niğde Pekmezi * Yarım Niğde "Fertek Halkası” (Daha Önceden Suya Islatılmış ve Suyu Sıkılmış) * 2 Adet Orta Boy Sarımsak (Rendelenmiş) * 2 Yemek Kaşığı Kırılmış Ceviz ***Niğde Bendel (Elma) Kebabı Yapılış Tarifi; Tum malzemeler keskin bir zırh ile kıyma ha...

 What is Breakfast?    Note; When did breakfast appear in Turkish cuisine for " Gülşah Karaman " from the Milliyet newspaper in this research article ? I prepared for the news. After it was published in Milliyet, I thought it would be appropriate to publish it on my own website as well as in the culinary library .   What is Breakfast in Turkish Culinary Culture?   According to the earliest known records, there is no such thing as  What is Breakfast  in Turkish cuisine culture in Central Asia of the 10th-11th century. There are two meals a day. One of them is bird time. If we consider the history of Turkish cuisine first; When people wake up in the morning (morning prayer time), they deal with their daily vineyard and garden chores and their animals, and when the sun rises a spear-length, it is called mid-morning time. The meaning of this was also interpreted as the end of half of the day.    After waking up, people who are tired after 5-6 hou...