Add to ORKGFriedrich Unger, the confectioner of Otto I of Greece, visited Istanbul in 1835. He examined the hal...
WOS:000472071500022Food and drink are the most fundamental elements of human life. However, people s...
Bu çalışmada Osmanlı dönemi beslenme alışkanlıkları ve mutfak kültürünün Irak mutfağı ile birlikte i...
Abstract At the beginning of the Ottoman palace cuisine, it was different from today's cuisine in t...
La cuisine d'Istanbul au xixe siècle, c'est la richesse et le raffinement de la cuisine ottomane. Qu...
The human being has a vital prescription to eat and drink as much as the day-to-day process. This vi...
Osmanlı tekkemutfağının, Osmanlı tekke yapılanmasında merkezi bir öneme sahip olduğugörülmektedir. A...
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mu...
Turkish cuisine can be classified as prehistoric, Central Asian, Seljuk and AnatolianSeljuk Beyliks,...
Osmanlı tekke mutfağının, Osmanlı tekke yapılanmasında merkezi bir öneme sahip olduğu görülmektedir....
Taha Toros Arşivi, Dosya No: 112-Pastahaneler, Bozacılar, Gazozcular, Börekçiler, Turşucular, Sucula...
“This book constitutes only an introduc-tion to the issues surrounding beneficence” rendered generou...
Abstract Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes ...
Since the 1990s, Turkey has started to develop an extensive interest in its Ottoman past. The view o...
This review uses an interdisciplinary perspective to examine the eating habits of the Ottomans throu...
Friedrich Unger, the confectioner of Otto I of Greece, visited Istanbul in 1835. He examined the hal...
WOS:000472071500022Food and drink are the most fundamental elements of human life. However, people s...
Bu çalışmada Osmanlı dönemi beslenme alışkanlıkları ve mutfak kültürünün Irak mutfağı ile birlikte i...
Abstract At the beginning of the Ottoman palace cuisine, it was different from today's cuisine in t...
La cuisine d'Istanbul au xixe siècle, c'est la richesse et le raffinement de la cuisine ottomane. Qu...
The human being has a vital prescription to eat and drink as much as the day-to-day process. This vi...
Osmanlı tekkemutfağının, Osmanlı tekke yapılanmasında merkezi bir öneme sahip olduğugörülmektedir. A...
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mu...
Turkish cuisine can be classified as prehistoric, Central Asian, Seljuk and AnatolianSeljuk Beyliks,...
Osmanlı tekke mutfağının, Osmanlı tekke yapılanmasında merkezi bir öneme sahip olduğu görülmektedir....
Taha Toros Arşivi, Dosya No: 112-Pastahaneler, Bozacılar, Gazozcular, Börekçiler, Turşucular, Sucula...
“This book constitutes only an introduc-tion to the issues surrounding beneficence” rendered generou...
Abstract Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes ...
Since the 1990s, Turkey has started to develop an extensive interest in its Ottoman past. The view o...
This review uses an interdisciplinary perspective to examine the eating habits of the Ottomans throu...
Friedrich Unger, the confectioner of Otto I of Greece, visited Istanbul in 1835. He examined the hal...
WOS:000472071500022Food and drink are the most fundamental elements of human life. However, people s...
Bu çalışmada Osmanlı dönemi beslenme alışkanlıkları ve mutfak kültürünün Irak mutfağı ile birlikte i...