FOOD NAMES USED IN THRACIAN ACCENTS

Studies on vocabulary give clues about people’s features, speak language, as much as that language’s features. It’s linguists' consensus that can be informed highly about nation’s lifestyle, cultural movements in society and nation’s relations with other nations by studying vocabulary of the la...

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Autor principal: Muharrem ÖZDEN
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Publicado: Fırat University 2019
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Acceso en línea:https://doaj.org/article/05f4fa93c25845a7b77d3a90ddb17e56
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spelling oai:doaj.org-article:05f4fa93c25845a7b77d3a90ddb17e562021-11-24T09:20:45ZFOOD NAMES USED IN THRACIAN ACCENTS2148-416310.9761/JASSS7111https://doaj.org/article/05f4fa93c25845a7b77d3a90ddb17e562019-08-01T00:00:00Zhttps://jasstudies.com/index.jsp?mod=tammetin&makaleadi=736387532_7-Yrd.%20Do%C3%A7.%20Dr.%20Muharrem%20%C3%96zden.pdf&key=28351https://doaj.org/toc/2148-4163Studies on vocabulary give clues about people’s features, speak language, as much as that language’s features. It’s linguists' consensus that can be informed highly about nation’s lifestyle, cultural movements in society and nation’s relations with other nations by studying vocabulary of the language. For centuries, the development of the Turkish cuisine has been shaped through the geography that they have lived throughout history and the food made from the ingredients provided by this geography. The Turkish civilization, which developed in a very wide geographical area, naturally formed a large culinary culture in this way. Central Asian Turks who made a living with agriculture and ranching have formed a food culture that is often linked to animal products. In the Anatolian geography, Turks who encountered products they did not know previously created a very rich cuisine over time by using these new products, by firstly practicing some simple and then complex techniques of cooking. The foundation of today’s Turkish cuisine is the Ottoman Palace cuisine. Initially this cuisine was modest and nothing to do with a show but later it was enriched andMuharrem ÖZDENFırat Universityarticleanatoliathracianfoodfood namescuisineSocial SciencesHSocial sciences (General)H1-99DEENFRTRJournal of Academic Social Science Studies , Vol 10, Iss 59, Pp 113-131 (2019)
institution DOAJ
collection DOAJ
language DE
EN
FR
TR
topic anatolia
thracian
food
food names
cuisine
Social Sciences
H
Social sciences (General)
H1-99
spellingShingle anatolia
thracian
food
food names
cuisine
Social Sciences
H
Social sciences (General)
H1-99
Muharrem ÖZDEN
FOOD NAMES USED IN THRACIAN ACCENTS
description Studies on vocabulary give clues about people’s features, speak language, as much as that language’s features. It’s linguists' consensus that can be informed highly about nation’s lifestyle, cultural movements in society and nation’s relations with other nations by studying vocabulary of the language. For centuries, the development of the Turkish cuisine has been shaped through the geography that they have lived throughout history and the food made from the ingredients provided by this geography. The Turkish civilization, which developed in a very wide geographical area, naturally formed a large culinary culture in this way. Central Asian Turks who made a living with agriculture and ranching have formed a food culture that is often linked to animal products. In the Anatolian geography, Turks who encountered products they did not know previously created a very rich cuisine over time by using these new products, by firstly practicing some simple and then complex techniques of cooking. The foundation of today’s Turkish cuisine is the Ottoman Palace cuisine. Initially this cuisine was modest and nothing to do with a show but later it was enriched and
format article
author Muharrem ÖZDEN
author_facet Muharrem ÖZDEN
author_sort Muharrem ÖZDEN
title FOOD NAMES USED IN THRACIAN ACCENTS
title_short FOOD NAMES USED IN THRACIAN ACCENTS
title_full FOOD NAMES USED IN THRACIAN ACCENTS
title_fullStr FOOD NAMES USED IN THRACIAN ACCENTS
title_full_unstemmed FOOD NAMES USED IN THRACIAN ACCENTS
title_sort food names used in thracian accents
publisher Fırat University
publishDate 2019
url https://doaj.org/article/05f4fa93c25845a7b77d3a90ddb17e56
work_keys_str_mv AT muharremozden foodnamesusedinthracianaccents
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