A monographic research on the Assyrian culinary culture in Turkey

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dc.authoridÇağla Özer / 0000-0001-8471-8607en_US
dc.authorscopusidÇağla Özer / 57211870647
dc.authorwosidÇağla Özer / L-6470-2018
dc.contributor.authorÖzer, Çağla
dc.date.accessioned2020-08-30T20:01:36Z
dc.date.available2020-08-30T20:01:36Z
dc.date.issued2019
dc.departmentİstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractAssyrians are the oldest civilization of Mesopotamia and have a history of 5500–6000 years. They are known as the first civilization in history, founded in Antakya by Mor Petrus in 37–43 AD and briefly announcing Christianity to the whole Middle East. Today, it is estimated that there are 12 and a half million Assyrians in the world and 45,000 Assyrians in Turkey. Most of them live in different regions of Eastern Anatolia, mostly in Istanbul. The Ottoman Empire served as home to countless cultures and religions with its 500-year history, and this cultural wealth made a positive impact on the culinary culture, creating a unique kitchen. Various sources argue that the cultures of Assyrians, especially in the regions where Assyrians lived, constituted Assyrian culinary cultures with a dense population. In this study, the history of the Assyrian, the regions they lived extensively in the world and Turkey, and the beliefs and practices in birth, marriage, death, feast, and holy days have been examined in terms of gastronomic culture. © The Author(s).en_US
dc.description.sponsorshipThe author is grateful to the community of Istanbul Assyrian Orthodox Church.en_US
dc.identifier.citationOzer, C. (2019). A monographic research on the Assyrian culinary culture in Turkey. Journal of Ethnic Foods, 6(1), 1-7.en_US
dc.identifier.doi10.1186/s42779-019-0036-0en_US
dc.identifier.issn2352-6181en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85078408340en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1186/s42779-019-0036-0
dc.identifier.urihttps://hdl.handle.net/20.500.12713/309
dc.identifier.volume6en_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzer, Çağlaen_US
dc.language.isoenen_US
dc.publisherBioMed Central Ltd.en_US
dc.relation.ispartofJournal of Ethnic Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAssyrianen_US
dc.subjectAssyrian Cuisineen_US
dc.subjectCulinary Cultureen_US
dc.subjectEthnic Cultureen_US
dc.titleA monographic research on the Assyrian culinary culture in Turkeyen_US
dc.typeArticleen_US

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