Osman Güldemir
Biographic Data
| ID | 887340 |
|---|---|
| NAME | Osman Güldemir |
| GIVEN NAMES | Osman |
| FAMILY NAME | Güldemir |
| SIGNATURE | GÜLDEMIR O |
| AFFILIATIONS | Anadolu University |
| ORCID | 0000-0002-7476-5482 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 1 |
Baklava Recipes from the Greek King Otto I to the Present
Baklava is important in Turkish cuisine because of its international recognition and its place in important days and tables in the society. It has many varieties such as melon, curd, almond, hazelnut and pistachio from past to present. Friedrich Unger, the confectioner of Otto I, the first king of Greece, visited Istanbul in 1835. “Conditorie des Orients”, published by Unger in 1838, is a unique resource for Ottoman confectionery. In this study, …
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…
Şalgam Ve Kanji̇: Kültürlerarasi Bi̇r Ürün Olarak Fermente Si̇yah Havuç İçecekleri̇
Fermented products have an important role in culinary cultures. Turkish cuisine culture is also rich in terms of fermented products. Among these products in Turkish cuisine, beverages can be exemplified by milk-based kumiss, ayran, kefir; cereal-based boza and pickled water consumed as beverages from pickles obtained from many vegetables. Şalgam is essentially one of these fermented beverages in Turkish culture as an example of the pickle’s juice…
Mutfakta Türkçe Terimler ve Teknikler
Türk mutfağı geniş bir coğrafyadan ve uzun tarihsel birikimden beslenen, kadim mutfaklar arasında yer almaktadır. Türk mutfağının doğru icrası, muhafazası ve sürdürülebilirliği oldukça önemlidir. Türk mutfağının kültürel sürdürülebilirliğine hizmet etmek üzere, bu araştırma kapsamında mutfağa ilişkin Türkçe terim ve tekniklerin çeşitli kaynaklardan ve uzmanlardan derlenmesi amaçlanmıştır. Nitel araştırma yöntemlerinden anekdot durum çalışması mod…
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…
Geographical Exploration of Vegan Dishes From Turkish Cuisine
Turkish cuisine is suitable for vegan and vegetarian diets with its healthy dishes. The aim of this study is to reveal the dishes suitable for vegan and vegetarian diets in Turkish cuisine culture and to analyze their nutritional values. Turkey is geographically divided into seven regions. In this study, 21 vegan and vegetarian recipes that are served as soup, main course and dessert from each of the seven regions in Turkey were handled. The mate…
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…
Geographical Exploration of Vegan Dishes From Turkish Cuisine
Turkish cuisine is suitable for vegan and vegetarian diets with its healthy dishes. The aim of this study is to reveal the dishes suitable for vegan and vegetarian diets in Turkish cuisine culture and to analyze their nutritional values. Turkey is geographically divided into seven regions. In this study, 21 vegan and vegetarian recipes that are served as soup, main course and dessert from each of the seven regions in Turkey were handled. The mate…
Şalgam Ve Kanji̇: Kültürlerarasi Bi̇r Ürün Olarak Fermente Si̇yah Havuç İçecekleri̇
Fermented products have an important role in culinary cultures. Turkish cuisine culture is also rich in terms of fermented products. Among these products in Turkish cuisine, beverages can be exemplified by milk-based kumiss, ayran, kefir; cereal-based boza and pickled water consumed as beverages from pickles obtained from many vegetables. Şalgam is essentially one of these fermented beverages in Turkish culture as an example of the pickle’s juice…
Mutfakta Türkçe Terimler ve Teknikler
Türk mutfağı geniş bir coğrafyadan ve uzun tarihsel birikimden beslenen, kadim mutfaklar arasında yer almaktadır. Türk mutfağının doğru icrası, muhafazası ve sürdürülebilirliği oldukça önemlidir. Türk mutfağının kültürel sürdürülebilirliğine hizmet etmek üzere, bu araştırma kapsamında mutfağa ilişkin Türkçe terim ve tekniklerin çeşitli kaynaklardan ve uzmanlardan derlenmesi amaçlanmıştır. Nitel araştırma yöntemlerinden anekdot durum çalışması mod…
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…
Baklava Recipes from the Greek King Otto I to the Present
Baklava is important in Turkish cuisine because of its international recognition and its place in important days and tables in the society. It has many varieties such as melon, curd, almond, hazelnut and pistachio from past to present. Friedrich Unger, the confectioner of Otto I, the first king of Greece, visited Istanbul in 1835. “Conditorie des Orients”, published by Unger in 1838, is a unique resource for Ottoman confectionery. In this study, …
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…
Culinary Culture and Tourism (4 works) · Food Science (4 works) · Biology (3 works) · Linguistics and Cultural Studies (3 works) · Philosophy (3 works) · Turkish (3 works) · Advertising (2 works) · Art (2 works) · Business (2 works) · Food culture (2 works)