Tarhana Üretimi ve Çeşitleri
Yazarlar (3)
Dr. Öğr. Üyesi Şeyda ÖZTÜRK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Mehmet GÜLLÜ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Bildiri Türü | Tebliğ/Bildiri |
| Bildiri Alt Türü | Tam Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) |
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum |
| Bildiri Dili | Türkçe |
| Kongre Adı | IWACT2018 International West Asia Congress of Tourism Research |
| Kongre Tarihi | 27-09-2018 / 30-09-2018 |
| Basıldığı Ülke | Türkiye |
| Basıldığı Şehir | Van |
| Bildiri Linki | http://iwact.org/sayfa-69-iwact-18-tam-metin-kitabi.html |
| Özet |
| Among the most important elements that constitute the cultures of the societies are; eating habits, produced and consumed food. These habits, which we can call food culture or culinary culture, are confronted as products that are produced in the context of winter preparations or as products that are produced with different mixtures and which generally have their own specific qualities. Since Anatolia has wide possibilities in this respect, the fact that agriculture and livestock are the main sources of production and subsistence has been the main factor in shaping the emerging products." Tarhana" has a very important place among these products. Having a very old and important place in the nutrition of Turkish society, Tarhana has become a traditional and local food. Tarhana, an important contribution to the traditional Turkish cuisine, is a fermented grain product obtained by mixing yogurt, yeast, various |
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