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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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