Spices used in Mevlevi cuisine and their functional features
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Mevlevi period is one of the periods that have been influential on the Turkish cuisine culture, which, in turn, has a significant place for traditional and local foods and beverages, types of foods and culinary culture. In this period when religious themes and motifs were abundant, food, eating, customs and manners of eating were accepted as a form of worshipping as they entailed being thankful and grateful. Since types of foods used domestically and industrially at the present to enrich or season were not available or accessible back then, spices were used frequently when cooking especially for cooking. For this reason keeping and using spices at Mevlevi lodges's crucial. This is a compilation study prepared to define types and functional features of spices used in Mevlevi cuisine in order to comprehend the importance of using them, and to ensure they become widespread.
Açıklama
Anahtar Kelimeler
Tourism, Gastronomy, Turkish Cuisine, Mevlevi Cuisine, Spices
Kaynak
International Journal Of Gastronomy And Food Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
22
