zeynep1989 - . Cultural Aspects of Turkish food

Cultural Aspects of Turkish Cooking Turkish cuisine is among the world's No. cuisine. According to some opinions, Together with Chinese and French cuisine is one of the world's three richest cuisines. Turkish cuisine among the causes of the wealth of the abundance of food and beverages and diversity, as well as having a history of Turks also be considered old. Geographical, cultural and sociological reasons, the Turks in the neighborhood relationships that they have lived and nested in different communities and ethnic and energize both ethnological meaning of ethnic receptivity were made. This shopping, food and beverage culture certainly has been mentioned for. Food Unit, who investigate Turkish Mehmet Eröz, in the Turkish tradition that has expressed great place to eat. We represent the most obvious examples as immature oils should, collaborative meetings, births, deaths, weddings, renewal of food stated. Eröz according to the explanation, according to tradition, meals are prepared at these meetings, the food is removed, the whole tribe, or village throughout the land, the pain is shared with or entertain. Similar traditions are living in Anatolia today. According to him, the Turkish world, "dinner" name instead of "exceeding" the name is used. Gokturk inscription in the "food" is used in this sense. In the ceremony of death (three no, seven is no, forty-no), the "dead vaccine," said wheat and rice at weddings do this in the flesh. A wish for the same food, with offerings in the hope that happens in anyone's cooked. Alevi Turkmen dishes in this to "grandfather vaccine is called. Akçadağ and rice cooked with meat in Malatya in Hekimhan dead "vaccine, no forty-three is no, in the form of seven no ceremonies" are regulated. In this ceremony, according to the seating arrangements in the Turkish tradition of the most honored guests seated at the head of the corner are. A council in the form of participation envisaged in Anatolia celebrated festival in the food, blessing their food and who eat from the no have the belief that shapes the landscape, only the consumption of road food with the principals, not at the same time Many cultural designs are laid before the eyes. Turkey and Turkish life at the beginning of the cult of dairy foods and meat comes from home. Various animal products, the main nutrient of the Turks, although meat and milk produced from any kind of food can not be said to have been invented by the Turks. Such an approach, a very narrow frame, with a view to act would mean that it is extremely wrong. Especially in avoiding this narrow frame of action. Hun of the sheep, game meat home and fed with horse meat they eat is rare, the more they eat the mutton is understood from various sources. BC 2. at the end of a century, the Huns have been married to one of the leading "a Chinese Poet Princess" and the country devoted to the problem described in the following format when that period is depicted in the Turkish food culture: "I left my home land of my vineyard, Now my place in the tent of the Huns, Happened to him in January like the whole network, when I did not want to come into the world, The seal wear wool spinning, I bet my heart come evil eye, Sheep eat the carrion, I can not drink the milk offered in copper, They beat drums every night, Ta till the sun return, Bushy steppes of such storms in the sky, Ways to choke until the dust ... " Huns, were used as horse riding animals. In the first period, the meat is eaten. Red were used to make milk as we know. A Chinese envoy to the Huns to the Hun your portrayal of the queen, said the nation has done "customs of the Huns is as follows: We eat lots of yogurt and milk drink. In addition to animal skins They wear well. And the jump are fed to cattle. For this season, according to the Huns by watching lots go here or here. According to the famous phrase Ögel'in Bahaeddin Cultural Historian, "Kyrgyz barley, wheat, oats and millet species used to make cereal cultivation. They would now counsel with an unknown type of treadmill. Fresh fruits and vegetables in the country would have. Would drink sour drinks with meals. Horses were too big and strong. Places were in horse meat. Besides this, in Kyrgyzstan, was also very common for hunting animals. Exports to China would be preserved. Uighurs, Turks are more sedentary life that they are able to move to their diet, the availability of agricultural products mentioned are seeing. Uighurs, while the watermelon in addition to better shore Orhun knew. Uighurs in China about karpuzculuk resources through frequent contacts. Plain Turfan, was famous for vineyards. China: grape tevek the "Here Is Gone. Peas and broad beans with coriander and has been grown in abundance in the land of the Uighurs, however, we learn from Chinese sources. Fruit growing and winemaking as well as very advanced in Uyghur trade is also highly developed. Turkish Culture Research Specialist Ibrahim Kafesoğlu, feeding the culture with respect to the previous explanations in a similar manner gives information "in Turkish meat production too is it for a long time to maintain canning very early in the learning they had. The most important export canned meat products were sent to China. Red wheat and maize from outside the "begni called, there were drinks. Boza Oghuz also used to make ... "widely held today in Western boza, barley, millet, maize, cereals such as wheat, sour dough thickly sweet and pleasant beverage is made. As a result of interactions in the field of culture and culture of one of the most important indicator of nutrition and food culture can be expressed as easily. 2. Samples from Turkish food in Eröz mehmet Turkish food culture in the form of both applied and theoretical research work dealt Mehmet Eröz, until the death of Istanbul University Faculty of Economics and Sociology Methodology of scholars has made the podium. As a sociologist of science around the numerous books, articles, and well educated people who gave Prof. Dr. Mehmet Eröz, 1986, died June 20. Eröz obtained from the survey data, in the Turkish tradition of cooking is a very important place. Thus, almost every phase of social life, social relations are essential in most of the work had been eating. Birth, circumcision, weddings, holidays, should oil immature, collaborative meetings and events, the death would be always trying to take with meals. Preparation of meals, food distribution and entertain guests in the format to be produced entirely determined by tradition. Eröz noted that the food traditions in many parts of Anatolia today maintains the same vitality. Eröz food culture in human life and stressed the importance of cultural interaction, after former Turkish food, has announced some important ones. These are: Akıtmaç, slurry, keskek, höşmerim, ravioli, Samsa, tutmaç, dough, yogurt ... Eröz's own words on the basis of food specified below in order to explain that it is possible Akıtmaç: Turkmen nomads and their hair done on a light meal dough. Made from camel or sheep milk. He came from birth to the first milk, "the network the mouth" is made from. Mixing the flour on a baking sheet, this is milk. Slurry: Flour, oil, and yogurt is made. Mahmud of Kashgar Divan'ında "find" means to cook. Keskek: The best cooking is done with wheat and meat, by the young man is beaten with shovels. When such rubber, red peppers and melted fat is poured over. (Over the poured) in many places although it is called each. Höşmerim: The nomads of the famous cheese is sweet. In fat and sugar is made. Edremit, and whether sold by the gyro in Tekirdag. Rize sides "Höşmerli" he referred to. Ravioli: The ravioli was too old for a Turkish meal, Central Asia, "Text" is called. Kayseri, the Anatolia by the very famous dish in some parts of this "pastry Tatar," he called. Ravioli, meat or other kinds of dough into the material is put into boiled in water consumption are made by putting into yogurt. Samsa: Uyghur Turks, dry pack food in the form of a paste to give that name. Eröz, nine of these dishes, "yaylankı" give the name implies. Also, there is dessert in Turkey Samsa, lozenges of Bulgaria to the Turkish "Samsa" they gave the name indicates. Tutmaç: Mahmud of Kashgar by the Turks at the famous dinner set. Filo dough made with eggs, meat, butter dish is made with. Bulgarian mountains and Konya Eregli yaylıyan at all nomad tribes living Bekdik, are still unknown and are made. Wafer: Of the nomads, the Turkmen are bread. Unleavened bread is done on the hair. Eröz, Gokturk inscription of the dough "dough," he said to pass. Yogurt: Turkey is an ancient food. Although the Bulgarians, their own property, that they History of Slavic Bulgarians should have become. Yogurt with the same name refers to Mahmud of Kashgar. Eröz as a result, the lost ones have one of the most distinguished of the Turkish tradition to create a collective consciousness about the necessity has to be expressed. In our tradition has lost out this and all of the responsibility falls first and foremost stated that the Turkish intelligentsia. Result The Turkish nation, and a very deep-rooted in history and has a rich cultural context. Is rich with culture as a sub-component of the diet culture is rich in the same way is a natural occurrence. Turkish cuisine is one of the world's richest culinary excellence are the two major reasons. One of them had settled in that region of the world's most important, while the other is interacting with the world in many cultures to ensure that nomadic cultures are having. Nomadism, on the one hand embodies some negative features, while the other hand, adopting the culture of sedentary life and does not melt as quickly in the face of such drawbacks include the danger. Permanent resident living in the face of a quick control and domination of nomadic culture are not available to establish, in a wide range of different opportunities in different cultures, a culture which is a type of recognition. Turkish culture is dominant in this respect in the wider area to ensure a multi-faceted culture of eating has the opportunity. Turkish cuisine, the breeze on one side of the steppe culture, on the other hand the variety of meals available in the Mediterranean region has had the privilege of possession. Accordingly, the beneficial elements to receive and still be useful, some old habits and lose them without synthesis of new products to introduce Turkish cuisine and other cuisines from a separate location and a reputation for having the most basic reason that very easily could be said. In this case, the nature of culture as something that already is. Food customs of Turks who had done research Mehmet Eröz, research The food types included in the most widely used Anatolia ravioli, tarhana, keskek, wafer etc. has announced a variety of dishes such. You get semi-nomadic and sedentary, particularly nomadic hayattakiler get them off the Turks had to explain that qualify as food. According to Mehmet Eröz's determination, the most typical Turkish food and Turkish culture one of the most distinctive features are represented. One of the concrete indicators as a result of the Turkish culture and traditions of the Turkish food dishes, the structure of all the world's attention, especially foreign tourists, has a significant position in the shooting could say. To consolidate this position and future generations towards the protection of the original structure and needs to be properly transferred