Download or read book Traditional Dishes Consumed in The Eastern Anatolian Region of Turkey written by Gülşen Bayat and published by Livre de Lyon. This book was released on 2021-09-15 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Traditional Cheeses from Selected Regions in Asia Europe and South America written by Celile Aylin Oluk and published by Bentham Science Publishers. This book was released on 2020-01-30 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products.
Download or read book Selected Studies on Rural Tourism and Development written by Gulizar Akkus and published by Cambridge Scholars Publishing. This book was released on 2019-01-17 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rural tourism is a form of tourism that is based on natural resources and requires intertwining with rural areas. It can be easily integrated with other types of tourism, and can be an effective global development strategy. Therefore, introducing rural tourism practices in various regions throughout the world allows further exploration of the reciprocal effects of agriculture, rural areas and tourism. This book provides insights into the potential of rural tourism potential and its future development, through unique examples and case studies drawn from Turkey, which has been increasingly implementing this form of tourism in recent years. Given the continued existence of traditional lifestyles in rural areas and villages, in addition to the rich cultural heritage, local handicrafts, and the natural flora and fauna, rural tourism holds massive potential for Turkey. The volume will appeal to both international academicians and tourism professionals and practitioners, in addition to anyone with an interest in rural areas and rural development.
Download or read book Traditional European Breads written by Marco Garcia-Vaquero and published by Springer Nature. This book was released on 2023-05-16 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.
Download or read book Novel Drug Targets With Traditional Herbal Medicines written by Fatma Tuğçe Gürağaç Dereli and published by Springer Nature. This book was released on 2022-09-29 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book collects information about the most popular ethnomedicinal plants, which are common in Turkey and around the world. It presents the ethnopharmacological records, in vivo and in vitro studies, side effects, chemical compositions and clinical studies of these medicinal plants. Its special focus is on the novel drug targets for disease and their possible mechanisms of action. It covers botanical descriptions the status of the plants, and food or drug interactions including precautions and warnings about the plants and the available market products. It provides an explanation of recorded and known plant administration dosages. Also, the gap between the traditional practice and scientific/clinical evidences in the use of ethnomedicinal plant is acknowledged. It is well known that traditional knowledge of the use of the medicinal plants in therapy is an important resource for the discovery of novel treatment options and drug targets. The main purpose of this book is to draw attention to ethnomedicinal plant species. Data on the therapeutic potentials of these medicinal plants can now be accessed from a single source. It provides an important resource for future research opportunities for harnessing the full potential of these plants.
Download or read book Food Science and Human Nutrition written by G. Charalambous and published by Elsevier. This book was released on 2015-05-11 with total page 846 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain more insight into the correlation between food science and human nutrition. (Limitation of space allows only a selection of papers to be mentioned).
Download or read book Oxford Symposium on Food Cookery 1990 written by Harlan Walker and published by Oxford Symposium. This book was released on 1991 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Classic Turkish Cooking written by Ghillie Basan and published by Macmillan. This book was released on 1997-04-15 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collection of recipes for cooking Turkish cuisine, with sections on soups, salads, meat dishes, and desserts.
Download or read book Alternative Tourism in Turkey written by Istvan Egresi and published by Springer. This book was released on 2016-12-08 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book takes inventory of and evaluates the available resources for the development of alternative tourism in Turkey. It examines the role of alternative tourism in future tourism development plans and proposes public policies necessary to assure sustainability. Although tourism started later in Turkey than in the Western Mediterranean countries it has grown very rapidly during the last three decades and today the country ranks among the top ten countries in the world in terms of both arrivals and receipts. However, most of the tourism development has been in the mass tourism sector or the so-called sun-sea-sand tourism. While crucial for the economic development of Turkey, mass tourism, in the absence of proper planning, has happened in a haphazard manner leading to numerous environmental and socio-cultural problems. This book argues that, in order to mitigate these problems, Turkey should encourage the development of alternative forms of tourism.
Download or read book OECD Review of Fisheries Policies and Summary Statistics 2013 written by OECD and published by OECD Publishing. This book was released on 2013-12-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Review contains a General Survey of Policy Developments based on material submitted by OECD member countries, information gathered on observer and enhanced engagement countries, and an overview of recent activities of the Committee of Fisheries.
Download or read book Introduction to Turkey written by Gilad James, PhD and published by Gilad James Mystery School. This book was released on with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Turkey is a country located in the Eastern Mediterranean region with a population of approximately 83 million people. It has a rich history that dates back to the ancient Anatolian civilizations, followed by the Byzantine and Ottoman empires. Turkey is known for its cultural blending of European and Middle Eastern influences and is strategically positioned as a gateway between Europe and Asia. The Turkish government is a democratic republic with a complex political system. The country is famous for its beautiful cities, including Istanbul, the largest city in Turkey with a population of more than 15 million people. It is also home to a diverse range of natural landscapes, including mountains, beaches, and forests. The economy of Turkey is diverse, driven mainly by agriculture, manufacturing, and tourism. Overall, Turkey is a fascinating country that offers visitors the opportunity to explore its rich history and cultural diversity.
Download or read book Istanbul Eats written by Ansel Mullins and published by . This book was released on 2010 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxford Companion to Cheese written by and published by Oxford University Press. This book was released on 2016-10-25 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Download or read book Ozlem s Turkish Table written by OEZLEM. WARREN and published by . This book was released on 2019-06-13 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Anatolia written by Somer Sivrioglu and published by Allen & Unwin. This book was released on 2019-12-03 with total page 886 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu. Every dish tastes better when it comes with a good story. Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture. Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
Download or read book Research Anthology on Social Media Advertising and Building Consumer Relationships written by Management Association, Information Resources and published by IGI Global. This book was released on 2022-05-13 with total page 2012 pages. Available in PDF, EPUB and Kindle. Book excerpt: Social media has become a key tool that businesses must utilize in all areas of their practices to build relationships with their customer base and promote their products. This technology is no longer optional as those who do not take advantage of the many benefits it offers continue to struggle with outdated practices. In order for businesses to flourish, further study on the advantages social media provides in the areas of marketing and developing consumer relationships is required. The Research Anthology on Social Media Advertising and Building Consumer Relationships considers best practices and strategies of utilizing social media successfully throughout various business fields to promote products, build relationships, and maintain relevancy. This book also discusses common pitfalls and challenges companies face as they attempt to create a name for themselves in the online world. Covering topics such as marketing, human aspects of business, and branding, this major reference work is crucial for managers, business owners, entrepreneurs, researchers, scholars, academicians, practitioners, instructors, and students.
Download or read book Plants as Medicine and Aromatics written by Mohd Kafeel Ahmad Ansari and published by CRC Press. This book was released on 2023-02-27 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since ancient times, plants serve as a valuable source of traditional herbal medicines. Unlike modern medicines, herbal medicines have consistently demonstrated health advantages, including a lack of serious adverse side effects, long-lasting curative impacts and overall cost-effectiveness. Even today, with various modern pharmaceutical medicines commonly available, plant-based medicines and aromatics are increasingly in demand throughout the health sector globally, where they are used not only for the treatment of disease, but also, preventatively for maintaining good health. People are seeking alternatives to modern medical treatments turning to phytomedicine for primary health care. However, an inadvertent consequence of this increased demand for herbal medicines has resulted in medicinal plants being threatened due to their initial small population sizes, narrow distribution areas, habitat specificity, and increasingly destructive non-sustainable harvesting. This book critically examines and reviews the status of medicinal plants and includes several important case studies of representative plant species. It contains information on aspects concerning phytochemistry, natural products, cultivation, conservation techniques, environmental interactions, and therapeutic features of medicinal aromatic plants. Features Evaluates plants as medicine and aromatics covering pharmacognosy and ecology of plants having therapeutic values. Discusses how plants can play a role in treatment of diseases and as potential therapeutics standards for maintaining good health. Presents conventional and contemporary approaches to conservation of such plants with commercial feasibility.
