| Yazarlar (2) |
İbrahim Çekiç
Türkiye |
Doç. Dr. Yener OĞAN
|
| Özet |
| Ashura is a sweet dish cooked on various occasions and known in many parts of the world, especially in Anatolia, Mesopotamia, the Caucasus, and the Balkans. Turkish society has internalized this special food, whose origins go back to Noah’s Flood, and turned it into a cultural heritage that includes dozens of perceptions and practices around it. Ashura is an important cultural heritage in Anatolia. By examining dimensions of Ashura, an important perspective on this cultural heritage is provided. This study was carried out to examine the traditional production stages of Anatolian Ashura and to reveal its importance in Turkish culinary culture. In this context, Ottoman archives, old cookbooks, and current literature were investigated in detail and the information obtained was recorded using the profiling method. Following this process, face-to-face interviews were held on a voluntary basis with seven cultural heritage … |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | Diğer hakemli uluslarası dergilerde yayınlanan tam makale |
| Dergi Adı | Gastronomica : the journal of food and culture |
| Dergi ISSN | 1529-3262 |
| Dergi Tarandığı Indeksler | Ebsco |
| Makale Dili | İngilizce |
| Basım Tarihi | 12-2024 |
| Cilt No | 24 |
| Sayı | 4 |
| Sayfalar | 21 / 32 |
| Doi Numarası | 10.1525/gfc.2024.24.4.21 |
