SUSTAINABILITY OF SHERBET IN THE TURKISH CUISINE

Cansu AÄžAN (), Begüm Tepe (), ÇaÄŸla Özer () and Raci Ekä°ncä° ()
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Cansu AĞAN: İSÜ
Begüm Tepe: İSÜ
Çağla Özer: İSÜ
Raci Ekä°ncä°: PAÃœ

Eurasian Education & Literature Journal, 2019, vol. 11, issue 11, 66-74

Abstract: The varieties of the products offered by the Central Asian and Anatolian lands, the richness of the culinary culture developed through interaction with many different cultures over a long historical process, The new tastes developed in the palaces of the empires such as Seljuk and Ottoman, and the eating and drinking habits changing region by region with their traditions and customs are the main factors that play a role in gaining the structure of Turkish Culinary Culture. However, the loss of these existing values, knowledge, experience and habits due to industrialization does not enable the sustainability of our important historical wealth. In Turkish culinary culture, hot or cold drinkable sherbets, which are made from flowers, spices and almost all fruits and have different colors and aromas, have an important place. The aim of this study is to examine the place in Turkish culinary culture, history, variety, importance in special days and the changing until today of sherbets with the intention of drawing attention sustainability as a cultural heritage.

Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:eas:edulit:v:11:y:2019:i:11:p:66-74

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