Seher Çelik Yeşil
Biographic Data
| ID | 2853913 |
|---|---|
| NAME | Seher Çelik Yeşil |
| GIVEN NAMES | Seher Çelik |
| FAMILY NAME | Yeşil |
| SIGNATURE | YEŞIL S Ç |
| AFFILIATIONS | Kastamonu University |
| ORCID | 0000-0001-7698-9343 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 1 |
Tescillenen Yöresel Yemek İsimlerinin Yaygın Kullanımla Uyumu: Kastamonu Simidi mi Kel Simit mi
Seçili Osmanlı Yemeklerinin Maliyeti ve Besin Değeri
Osmanlı devletinin kuruluşundan son dönemlerine kadar çorbalardan tatlılara birçok kategoride binlerce özgün yemek yer almaktadır. Araştırma kapsamında seçili Osmanlı mutfağına ait yemeklerin maliyet ve besin değerinin analiz edilmesi amaçlanmıştır. Bu bağlamda ilk aşamada Osmanlı yemekleri listelenmiş, seçilmiş ve sadeleştirilmiştir. Bu süreçte nitel veri toplama tekniklerinden doküman analizi kullanılmıştır. İkinci aşamada bu malzemelerin stand…
Bringing fruity meat dishes of Ottoman cuisine into businesses
Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. Interviews were conducted, analyzed and evaluated in terms of the themes. The inclusion of fruity meat dishes of Ottoman cuisine in businesses would pose no difficulty at any stage of preliminary pre…
Bringing fruity meat dishes of Ottoman cuisine into businesses
Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. Interviews were conducted, analyzed and evaluated in terms of the themes. The inclusion of fruity meat dishes of Ottoman cuisine in businesses would pose no difficulty at any stage of preliminary pre…
Bringing fruity meat dishes of Ottoman cuisine into businesses
Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. Interviews were conducted, analyzed and evaluated in terms of the themes. The inclusion of fruity meat dishes of Ottoman cuisine in businesses would pose no difficulty at any stage of preliminary pre…
Tescillenen Yöresel Yemek İsimlerinin Yaygın Kullanımla Uyumu: Kastamonu Simidi mi Kel Simit mi
Seçili Osmanlı Yemeklerinin Maliyeti ve Besin Değeri
Osmanlı devletinin kuruluşundan son dönemlerine kadar çorbalardan tatlılara birçok kategoride binlerce özgün yemek yer almaktadır. Araştırma kapsamında seçili Osmanlı mutfağına ait yemeklerin maliyet ve besin değerinin analiz edilmesi amaçlanmıştır. Bu bağlamda ilk aşamada Osmanlı yemekleri listelenmiş, seçilmiş ve sadeleştirilmiştir. Bu süreçte nitel veri toplama tekniklerinden doküman analizi kullanılmıştır. İkinci aşamada bu malzemelerin stand…
Agricultural and Rural Development Research (2 works) · Business (2 works) · Political science (2 works) · Advertising (1 works) · Art (1 works) · Chemistry (1 works) · Culinary Culture and Tourism (1 works) · Ethnic group (1 works) · Food Science (1 works) · Halal products and consumer behavior (1 works)