Yıl 2017, Cilt 1, Sayı 1, Sayfalar 47 - 50 2017-12-30

Past, Present and Tomorrow of Baklava

Aysenur AKKAYA [1]

87 208

Turkish cuisine is influenced by various cultures and has a rich menu by influencing cultures. One of the leading products of the rich menu is the baklava. Baklava is defined as “a dough fresh made from very thin, made with peanuts, hazelnuts, walnuts etc.baked and sprinkled on it” by Turkish Language Institution. Although the baklava is traditional Turkish sweet, various countries accept the baklava as their own sweet. Therefore, in this study, to investigate the historical development of baklava and to examine how it is shaped today. Various literature sources have been searched fort his, research information has been reached through academic theses, journals and articles. As a result, it has been undestood that baklava is a Turkish sweet of Central Asia and that it is influenced by various cultures in taking shape today. In addition, it was understood that baklava would need human power to build baklava and if mechanization and technology develops, this will not be the case with baklava.

Baklava, Historical Development of Baklava
  • [1] Akkaya, A. (2017). Effect of Storage Process on Sensory Quality of Baklava, Gaziantep University Institute of Social Sciences, Department of Gastronomy and Culinary Arts, M.Sc. Thesis, Gaziantep, pp.3.
  • [2] Akkoyunlu, Z. (2012). Kirkuk Foods Lost in Turkish Cuisine, Motif Academy Folklore Journal, pp.323. [3] Anonymous, (1992). Great Larousse Dictionary and Encyclopedia.
  • [4] Anonymous, (2012). Baklava, Great Turkish Dictionary, Turkish Language Institution Web Sites, http://tdkterim.gov.tr/bts/.
  • [5] Bilgin, A. (2004). Ottoman Palace Cuisine.Istanbul, pp.87.
  • [6] Çekiç, İ. (Step 2015). An Investigation on Gaziantep Baklava, pp.7-9.
Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Aysenur AKKAYA (Sorumlu Yazar)
Ülke: Turkey


Bibtex @araştırma makalesi { irtadjournal379260, journal = {Uluslararası Kırsal Turizm ve Kalkınma Dergisi}, issn = {}, address = {Nobel Bilim ve Araştırma Merkezi Limited}, year = {2017}, volume = {1}, pages = {47 - 50}, doi = {}, title = {Past, Present and Tomorrow of Baklava}, key = {cite}, author = {AKKAYA, Aysenur} }
APA AKKAYA, A . (2017). Past, Present and Tomorrow of Baklava. Uluslararası Kırsal Turizm ve Kalkınma Dergisi, 1 (1), 47-50. Retrieved from http://dergipark.gov.tr/irtadjournal/issue/33642/379260
MLA AKKAYA, A . "Past, Present and Tomorrow of Baklava". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 (2017): 47-50 <http://dergipark.gov.tr/irtadjournal/issue/33642/379260>
Chicago AKKAYA, A . "Past, Present and Tomorrow of Baklava". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 (2017): 47-50
RIS TY - JOUR T1 - Past, Present and Tomorrow of Baklava AU - Aysenur AKKAYA Y1 - 2017 PY - 2017 N1 - DO - T2 - Uluslararası Kırsal Turizm ve Kalkınma Dergisi JF - Journal JO - JOR SP - 47 EP - 50 VL - 1 IS - 1 SN - - M3 - UR - Y2 - 2017 ER -
EndNote %0 Uluslararası Kırsal Turizm ve Kalkınma Dergisi Past, Present and Tomorrow of Baklava %A Aysenur AKKAYA %T Past, Present and Tomorrow of Baklava %D 2017 %J Uluslararası Kırsal Turizm ve Kalkınma Dergisi %P - %V 1 %N 1 %R %U
ISNAD AKKAYA, Aysenur . "Past, Present and Tomorrow of Baklava". Uluslararası Kırsal Turizm ve Kalkınma Dergisi 1 / 1 (Aralık 2017): 47-50.