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Publicado por Ankara: Kultur ve Turizm Bakanligi, 2015., Ankara:, 2015
ISBN 10: 975173567XISBN 13: 9789751735676
Librería: BOSPHORUS BOOKS, Istanbul, Turquia
Libro
Hardcover. Condición: New. AYVAZOGLU, BESIR Turkish coffee culture. "A cup of coffee commits one to forty years of friendship". Ankara: Kultur ve Turizm Bakanligi, 2015. 2nd edition, 8vo., 177 p., color ills. In English. A handbook for Turkish Turkish coffee culture. Original bdg. Dust wrapper. New ISBN: 9789751735676 CATALOG: Cookery KEYWORDS: Turkish Coffee Pleasure Turkish culture Ottoman culture Food culture Turkish cuisine.
Publicado por Ankara: TC Kultur ve Turizm Bakanligi, 2015., Ankara:, 2015
ISBN 10: 9751737680ISBN 13: 9789751737687
Librería: BOSPHORUS BOOKS, Istanbul, Turquia
Libro
Hardcover. Condición: New. AKCURA, GOKHAN (Edited by) From traveling to tourism = Seyyahinden turizme. Ankara: TC Kultur ve Turizm Bakanligi, 2015. 4to., profusely ills., 231 p. In English and Turkish. Printed to 1000 copies. Original binding. New ISBN: 9789751737687 CATALOG: Social history KEYWORDS: Social history Travel Tourism Popular culture Turkish culture Seyyahinden Turizme, Turkiye?de gezmenin tarihini ve kulturunu anlatan nesnelerin toplandigi ayni isimli serginin kitaplastirilmis hali. T.C. Kultur ve Turizm Bakanligi tarafindan yayima hazirlanan eserde seyahat ve turizmin Turkiye?deki 150 yillik yolculugu anlatiliyor. Kitap Gokhan Akcura?nin kisisel koleksiyonunda yer alan malzemelerden olusuyor. Ilk turist kafilesinin geldigi 1863 yilini bir milat olarak kabul eden Seyyahinden Turizme alanindaki en kapsamli calismalardan bir tanesi.
Publicado por Ankara: Kultur ve Turizm Bakanligi, 2015., Ankara:, 2015
ISBN 10: 9751733766ISBN 13: 9789751733764
Librería: BOSPHORUS BOOKS, Istanbul, Turquia
Libro
Hardcover. Condición: New. BILGIN, ARIF - OZGE SAMANCI (Editors) Turk mutfagi. Ankara: Kultur ve Turizm Bakanligi, 2015. 4to., 391 p., color and b/w ills. Original binding. Dust wrapper. New Oversize and very heavy volume. Please contact for postage cost. ISBN: 9789751733764 CATALOG: Cookery KEYWORDS: Food culture Turkish cuisine Recipes Ottoman culture Turkish culture Icindekiler Arif Bilgin - Ozge Samanci: Giris ve Tesekkur 1. Bolum Orta Asya'dan Anadolu'ya 2. Bolum Zenginlesen Tatlar: Klasik Donem Osmanli Mutfagi 3. Bolum Sureklilikler ve Degisim: 19. Yuzyildan Gunumuze Turk Mutfagi Kulturu 4. Bolum Osmanli Sarayinda Mutfak ve Sofra Esyalari 5. Bolum Gecmisin Tadi.
Publicado por Ankara: Kultur ve Turizm Bakanligi, 2015., 2015
ISBN 10: 9751733774ISBN 13: 9789751733771
Librería: BOSPHORUS BOOKS, Istanbul, Turquia
Libro
Hardcover. Condición: New. BILGIN, ARIF - OZGE SAMANCI (Editors) Turkish cuisine. Ankara: Kultur ve Turizm Bakanligi, 2015. 2nd ed., 4to., 391 p., fully color and b/w ills. Original binding. Dust wrapper. New Oversize and very heavy volume. Please contact for postage cost. ISBN: 9789751733771 CATALOG: Cookery KEYWORDS: Food culture Turkish cuisine Recipes Ottoman culture Turkish culture A Journey into the History Flavours of Turkish Cuisine Ancient Turkish culinary culture shaped by th eharsh geographical conditions and limitations of Central Asia Gained diversity as the Turkish people migrated to new lands. In Anatolia this diversity was enrichened, and Turkish cuisine reached its peak in the Ottoman period. Cultural interchange as the empire expanded and the arrival of ingredients discovered in the New World, such as tomatoes, peppers and potatoes played an important role in culinary development. The 19th and 20th centuries were a time when the traditional structure of Turkish cuisine changed radically once more under westren influence. All these changes and many aspects of Turkish cuisine, such as the symbolic importance of food, the cuisine of charitable hospices, festive banquets, helva, honey, olive oil and tea, are discussed here in a series of articles by authorities in their fields. Now forgotten Ottoman dishes, sweets and drinks, such as Mazruf Kebap, Cesidiyye, Susuz Kofte, Siyah Dane, Paca Yahnisi, Findik Yapragi Sarmasi, Mulebbes Dolma, Suzme Saray Asuresi, Kapak Boregi, Rahatu'l-Hulkum and Gul Serbeti have been adapted for our time by expert chefs, and illustrated with photographs. This book invites the reader on a fascinating, richly diverse and delicious journey.