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ARTICLES
Dried Fruits and Nuts in Turkish Food Culture (
Dr. Mahmut Tezcan
)
Hellim Cheese (
Prof Dr. Ahmet E. Uysal
)
Grape/Fruit Molasses - Pekmez (
Prof. Dr. Metin Saip Sürücüoğlu - Research Faculty Lale S. Çelik
)
Yogurt: A Globalizing Turkish Food (
Prof. Dr. Ayşe Baysal*
)
A Culinary Tradition in the Mediterranean (
Nihal Kadıoğlu Çevik
)
A Mirror of Society: Cuisine (
Priscilla Mary Işın
)
Kebapçı (
Musa Dağdeviren*
)
Foods of Tokat (
M. Adnan Şahin
)
Kayseri Province, Develi District: Examples of Traditional Cuisine (
Hülya Yılmaz
)
Dishes of Sivas for Special Occasions (
Müjgan Uçer
)
Elazığ Cuisine (
Ebru Şenocak
)
Siirt Cuisine (
M. Akif Işık
)
Selected Examples From the Cuisine of Adiyaman (
Hülya Göçmez
)
The Dietary Culture of the Turks of Western Thrace, Past to Present (
Vahide Kalyoncu
)
Soups of Turkey by Province (
Zümrüt Nahya
)
Turkish Cuisine in the 11th Century (
Reşat Genç
)
Kitchen Organization, Ceremonial and Celebratory Meals in the Ottoman Empire (
Doç. Dr. Metin Saip Sürücüoğlu
)
Refined Tastes in a Refined Place: Eating Habits in the Ottoman Palace During the 15th-17th Centuries (
Arif Bilgin
)
A Bibliography of Turkish Cookery Books up to 1927 (
Turgut Kut
)
Eating Habits of the Turks and Their Associated Behaviors (
Doç. Dr. Mahmut Tezcan
)
Foods of Ramadan and Culinary Culture (
Nimet Berkok Toygar-Kâmil Toygar
)
Foods in Turkish Literature (
Ali Abbas Çınar
)
Special Occasion / Holiday Dishes (
Zümrüt Nahya
)
World Cuisine - Sephardic Turks (
Sheilah Kaufman
)
The Influence of Turkish Cuisine - How the Ottoman Turks Affected Middle Eastern Cuisine (
Sarabeth Asaff
)
Among The Greatest Cuisines, Turkish Is A Delight (
Bonny Wolf
)
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