Aydın Gastronomy

Yazarlar: Serkan Anıl GÖK, Aybuke Ceyhun SEZGİN, Fatih YILDIRIM

Konular:-

Anahtar Kelimeler:Gastronomy,Regional product,Tarhana,Maras tarhana

Özet: Delicious and beautiful and food choice, ability of cooking and eating by people is defined the art of gastronomy. It includes subject of research in culinary of communities and presentation. Tarhana has significant place in Turkish culinary and it can be produced with many different methods and materials in many regions of Turkey. It is an important food because of suitable for the Turkish people’s tastes, easily stored,produced, and cooked, being of common an economic and it has valuable nutrition content. Some different processing steps applied during the production of Maras tarhana of our country due to natural contributions and consumption habits that are different from those made in different parts of tarhana. The information about the details of Maras tarhana is given and it is tried to emphasize the importance of gastronomy in this study

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