Anadolu Bil Meslek Yüksekokulu Dergisi

Yazarlar: Ekin DİNÇEL, Kamil BOSTAN, Semiha YALÇIN, Ayla Ünver ALÇAY

Konular:-

Anahtar Kelimeler:Middle Asian Turkish cuisine,Anatolion cuisine,Dried foods

Özet: The drying process is one of the oldest methods used for long term preservation of foods since ancient times. While Turks were in Central Asia, they have preserved meats, dairy products, fruits and vegetables by drying methods and have carried this culture to Anatolia during the Turkic 1 (Yrd. Doç. Dr.), İstanbul Aydın Üniversitesi, ABMYO, Gıda Teknolojisi Programı, [email protected] (Dr.), Marmara Gıda Analiz Laboratuvarı, [email protected] (Prof. Dr.), İstanbul Aydın Üniversitesi, Güzel Sanatlar Fakültesi, Gastronomi Bölümü, [email protected] (Öğr. Gör.), İstanbul Aydın Üniversitesi, ABMYO, Gıda Teknolojisi Programı, [email protected]. Today in our country, in homes and industry, food canning, freezing, and storage methods in the freezer has become increasingly common; however, Turks have still not given up the drying food storage habits.In this study, food drying and dried food preparation techniques for winter applied Turkish cuisine from Central Asia up to the present day, their traces and impact on today’s Turkish cuisine are summarized

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