トルコにおける伝統的食物加工技術について

概要

論文の詳細を見る
The Turkish food processing culture may consists of three basic elements. The first of these is the food processing technology which was indigenous to this region before the arrival of Turkish people and which was accepted by them. The second is that which the Turkish people have held since they left their homeland. And the third is the food processing technology gained from surrounding regions by the Turkish people who settled in this land. The "bulgur" which represents the first element and the "ayran" which represents the second element are reported in this paper. In reportingthe method or skill of processing and the naming of foods, I have tried to include some findings about the Turkish culture of the food. Bulgur is the wheat which is roughly ground after it is boiled and dried. Ayran is one of the dairy products. It is a kind of buttermilk from yogurt. Its name is widely used for the fermented dairy goods found in Mongolia, Central Asia and the Middle East. These foods or processing methods are identified with the foundation of the contemporary food culture in Turkey. These are the traditional foods which represent the two phases in this country, that is to say, the cultures of pastralism and agriculture. But the traditional food culture is destined to be transformed by the modernization of the socio-economic situation in Turkey.
賢明女子学院短期大学の論文
1995-03-01