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Akın, G., Özkoçak, V., & Gültekin, T. (2015). Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi. Antropoloji, 30, 33-52. https://doi.org/10.1501/ANTRO_0000000319Appadurai, A. (1988). How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History, 30(1), 3-24. https://doi.org/10.1017/S0010417500015024Cekal, N. (2014). Traditional foods of Turkish cuisine. Social Sciences (Pakistan). https://doi.org/10.3923/sscience.2014.1.6Chambers, S., Lobb, A., Butler, L., Harvey, K., & Bruce Traill, W. (2007). Local, national and imported foods: A qualitative study. Appetite. https://doi.org/10.1016/j.appet.2007.02.003Chen, Y. J. (2011). Ethnic politics in the framing of national cuisine. Food, Culture and Society, 14(3), 315-333. https://doi.org/10.2752/175174411X12961586033483Ferguson, P. P. (2010). Culinary nationalism. Gastronomica : the journal of food and culture, 10(1), 102-109. https://doi.org/10.1525/gfc.2010.10.1.102Güldemir, O., & Özdemir, S. S. (2022). Günümüz Mutfak Kültüründe Türkçe Terim ve Teknikler. Folklor/Edebiyat Dergisi, 28(1), 183-200. https://doi.org/10.22559/folklor.1786Karaosmanoǧlu, D. (2020). How to study ethnic food: Senses, power, and intercultural studies. Journal of Ethnic Foods, 7(1), 1-7. https://doi.org/10.1186/s42779-020-00049-1Karaosmanoğlu, D. (2007). Cooking the past : the revival of Ottoman cuisine. Library and Archives Canada = Bibliothèque et Archives Canada.Kelimeler, A., & Geli, T. (2015). Türk Mutfak Kültürünün Tarihsel Gelişiminde Yaşanan Değişimler. Abant İzzet Baysal Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 14(3), 191-210. https://doi.org/10.11616/AbantSbeKwon, D. Y. (2015). Why ethnic foods? Journal of Ethnic Foods, 2(3), 91. https://doi.org/10.1016/j.jef.2015.08.006Nampoothiri, K. M., Nair, N. R., & Soumya, M. P. (2020). Ethnic fermented foods and beverages of Kerala. Içinde Ethnic Fermented Foods and Beverages of India: Science History and Culture. https://doi.org/10.1007/978-981-15-1486-9_11Nenes, M. F. (2009). International Cuisine. John Wiley & Sons. http://books.google.com/books?id=g9KcADhDPqkC&pgis=1Ögel, B. (1978). Türk Kültür Tarihine Giriş (4. cilt: Türklerde Yemek Kültürü). Kültür Bakanlığı Yayınları.Özer, Ç., Bruwier, F. G., & Olgay, P. (2020). Potatoes with its History, Usage in Turkish-French Cuisine and Outstanding Features in French Cuisine. Gastroia: Journal of Gastronomy and Travel Research, 4(2), 300-312.Ranta, R. (2015). Food and Nationalism. World Policy Journal, 32(3), 33-40. https://doi.org/10.1177/0740277515605287Sproesser, G., Ruby, M. B., Arbit, N., Akotia, C. S., Alvarenga, S., Bhangaokar, R., Furumitsu, I., Hu, X., Imada, S., Kaptan, G., Kaufer-Horwitz, M., Menon, U., Fischler, C., Rozin, P., Schupp, H. T., & Renner, B. (2022). Similar or different? Comparing food cultures with regard to traditional and modern eating across ten countries. https://doi.org/10.1016/j.foodres.2022.111106Susan L. Andreatta. (2002). We Are What We Eat: Ethnic Food and the Making of Americans. Culture & Agriculture, 24(2), 66-66. https://doi.org/10.1525/CAG.2002.24.2.66Thomson, R. (2020). The emergence of national food: the dynamics of food and nationalism. Food, Culture & Society, 23(1), 97-98. https://doi.org/10.1080/15528014.2019.1688609Tikici, Mehmet, Karatepe, Selma, Erdem, O. (t.y.). Balkanlarda Türk Kültürü: Osmanli Sonrasi Kosova’Da YaşayanTürkleri̇n KültüreÖzelli̇kleri̇ VeTürki̇yeIİli̇şki̇leri̇Üzeri̇neBi̇rDeğerlendi̇rme. 1.Uluslararası Balkanlarda Tarih ve Kültür Kongresi, 147-162.Ünalan, İ. (2016). Kültürlerarası ilişki bağlamında Türk ve Arap mutfak kültürü. Içinde Kültürlerarası İletişim Öğrenci Sempozyumu Bildirileri.Wilk, R. (2012). Nationalizing the Ordinary Dish Rice and Beans in Belize. Rice and Beans A Unique Dish in a Hundred Places, 203-218. |