Bringing fruity meat dishes of Ottoman cuisine into businesses

Osman Güldemir,Onur Tugay,Emrah Yıldız,Gökhan Şallı,Seher Çelik Yeşil

doi:10.1186/s42779-021-00107-2

Osman Güldemir, Onur Tugay + Show 3 more

Open Access

https://doi.org/10.1186/s42779-021-00107-2

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Abstract

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 preparation, cooking, or budgeting. The inclusion of these dishes in the fast-breaking menu during the Ramadan and making small adjustments in accordance with customer feedback would help include these meals. During this study, the kitchen staff gained insight regarding Ottoman cuisine, they became more adept at implementing fruity meat techniques, and the business managers and owners showed much care and support toward upholding of Ottoman ethnic foods. Recognizing the growing demand for ethnic food, fruity meat dishes of Ottoman cuisine is been brought into businesses.

Highlights

Traditional dishes reflect the identity and cultural values of the countries [1, 2]
They stated that they have limited knowledge of the dishes that belong to the Ottoman cuisine: “This is our past, we hear about Ottoman and Turkish cuisines all
Could you give the recipes of fruity meat dishes that you know from Ottoman cuisine?

Summary

Introduction

Traditional dishes reflect the identity and cultural values of the countries [1, 2]. the term heritage food is defined as an element that uses methods, techniques, materials, and utensils in which recipes, stories, cooking methods, and kitchen utensils are transferred from the old generation to the new generation [3]. The cultural construction of traditional dishes is becoming increasingly important, with the understanding of the value of culinary skills and the heritage of food and its maintenance [6] Conservation of this intangible cultural heritage is a protection especially against the processes of globalization and Recently, vocational training programs have gained importance in providing a skilled labor force for the food sector [10]. The growth of these sector is directly proportionate to customer satisfaction, and customer satisfaction can be achieved through better service [11]. Professional competence in the culinary field includes a number of qualities such as cultural richness, historical

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