General Characteristics and Historical Processes of Turkish Cuisine
in: Contemporary Studies and Theories in Gastronomy and Food Science, YAZICIOĞLU İRFAN, IŞIN ALPER, BAYRAM FUAT, YALÇIN EREN, YAYLA ÖZGÜR, Editor, Peter Lang AG, Berlin, pp.99-114, 2024
- Publication Type: Book Chapter / Chapter Vocational Book
- Publication Date: 2024
- Publisher: Peter Lang AG
- City: Berlin
- Page Numbers: pp.99-114
- Editors: YAZICIOĞLU İRFAN, IŞIN ALPER, BAYRAM FUAT, YALÇIN EREN, YAYLA ÖZGÜR, Editor
- Anadolu University Affiliated: Yes