Turkish Cuisine Research Articles

Transfer Learning for Turkish Cuisine Classification

Thanks to developments in data-oriented domains like deep learning and big data, the integration of artificial intelligence with food category recognition has been a topic of interest for decades. The capacity of image classification to produce more precise outcomes in less time has made it a popular topic in computer vision. For the purpose of food categorization, three well-known CNN-based models—EfficientNetV2M, ResNet101, and VGG16—were fine-tuned in this research. Moreover, the pre-trained Vision Transformer (ViT) was used for feature extraction, followed by classification using a Random Forest (RF) algorithm. All the models were assessed on the TurkishFoods-15 dataset. It was found that the ViT and RF models were most effective in accurately capturing food images, with precision, recall, and F1-score values of 0.91, 0.86, and 0.88 respectively.

A gastronomic product specific to the Caucasus region culinary: Khinkali (ხინკალი) & Hinkal

In this research paper, the characteristics of khinkali and hinkal, which are a type of food specific to the Caucasus region, were examined within the context of Turkish and Georgian culinary cultures. The qualitative research method was adopted in the research and the purposive sampling technique was preferred. Face-to-face interviews were held in Artvin and Tbilisi with a total of ten participants, five of whom fulfilled the condition of preparing in Turkish and Georgian cuisines. At the end of the interviews, the data obtained from the participants were interpreted by conducting content analysis. This type of called “hinkal” in Turkish cuisine and “khinkali” in Georgian cuisine. The common features of product consist of “being a traditional product, learning the preparation at an early age, preparing the dough in similar ways, being widely consumed in cold winter months, having 5-6 pieces per portion on average, taking care to prepare it during holidays, serving it to guests, preparing it with family members, and laborious and time-consuming nature of preparation”. The most obvious differences between khinkali and hinkal are that they are folded in a half-moon shape in Turkish cuisine, roasted beef is used as a filling and consumed with pickles, whereas in Georgian cuisine they are folded as a bundle, ground beef is used as the stuffing, and it is consumed with either alcoholic or non-alcoholic beverages by sprinkling black pepper on it. In the study, it was concluded that both product types should be considered as gastronomic products. Besides, it was thought that determining common and different aspects by conducting similar studies on Turkish and Georgian cuisines, which have interacted with each other throughout history, would contribute to the relevant literature.

Effect of tarhana soup on serum lipid profile in BALB/c male mice fed a high-fat-diet

Aim: With industrialization, there has been an increase in chronic diseases due to continuous change of nutrition. Tarhana is a traditional grain-based product fermented by lactic acid bacteria in Turkish cuisine. This study aims to evaluate possible effects of tarhana on the impaired lipid profile parameters and serum glucose values in male BALB/c mice fed a high-fat diet. Materials and Methods: Male BALB/c mice were grouped into three different strain male mice groups: control group (n=10), high fat diet (HFD) (n=10) and high fat diet supplemented with tarhana (n=10). Standard pellet feed was given to the control group, high-fat feed with 60% fat content in the HFD group, high-fat feed and 0.3 mL (8-10mL/kg) of tarhana were given to the other group. Results: A significant difference was detected in epididymal fat weights, lipid profiles and serum glucose values between the groups (p<0.05). Conclusion: It may have beneficial effects in many metabolic diseases, especially coronary heart disease and diabetes with its positive effects on lipid profile, epididymal adipose tissue and glucose level.

Understanding Components of The Memorable Ethnic Food Experience: A Case of Turkish Cuisine in London

The primary goal of this study is to understand the memorable ethnic food experience of Turkish cuisine in London. To achieve the aim of the study, netnography approach, which is a qualitative study method, was used to ascertain the components of the memorable ethnic food experience via the User-Generated Content (UGC) technique. The data was garnered via TripAdvisor from consumers’ reviews posted regarding their food experience of Turkish food (n: 2324). The findings of this study posed that the memorable ethnic food experience has five main components: hospitality and social interaction, taste, and food characteristics, servicescape, authenticity, satisfaction, recommendation, and revisit intentions. The results of this study allow service providers to create a framework of memorable ethnic food experience design by focusing on components identified in the present work. The findings of the study contribute to a better understanding of memorable ethnic food experiences. Because of its original contributions, this study extends the food experience literature by providing original findings

A study on Mamak Ravak Yogurt, a gastronomic product

Yoghurt, a fermented product identified with Turkish cuisine, is consumed alone or as a thickener and flavor enhancer in soups, desserts, appetizers, sauces and main dishes, or diluted and consumed as ayran. Silifke yogurt, Silivri yogurt, Ereğli sheep yogurt, Afyon buffalo yogurt, Mamak ravak yogurt and Çaycuma buffalo yogurt are some of the yogurt varieties in Turkish culinary culture. These yogurt varieties are named according to the type of livestock from which the milk is obtained, the production method, storage conditions and consumption status and are associated with the regions they belong to. Ankara, the capital of Turkey and located in the center of Anatolian geography, is one of the important cities reflecting Turkish culinary culture. Mamak ravak yogurt, the geographically marked product of Ankara regional cuisine, is a registered yogurt made with local methods. The efficient and effective use of geographical indications is important for the formation of gastronomic identity, protection and promotion of local products. In this context, the aim of the research is to elaborate the characteristics that distinguish Mamak ravak yogurt, which is produced with yeast obtained from milk fat, from other yogurts, to obtain information on its traditional production and to create recipes for dishes where yogurt is used as an ingredient. The research data were obtained through face-to-face interviews with nine participants who had information about the production of ravak yogurt and its characteristics in the local culinary culture. In line with the data obtained, the importance of ravak yogurt, its use and consumption in the culinary culture, such as its characteristics in all aspects were tried to be revealed and the traditional production stages were detailed. The distinctive features of Mamak ravak yogurt can be described as its high fat content, thick consistency, and the unique production and fermentation processes it undergoes. The high levels of dry matter and fat content in the yogurt, along with its thick consistency, can be attributed to the use of only the creamy part of the milk in the yogurt-making process. It was stated that ravak yogurt is used as the main ingredient in the production of yogurt dough and white soup, which are among the traditional dishes, as well as butter and tarhana production in the region, and it is consumed for breakfast together with local sourdough bread. As a result, it is thought that ravak yogurt, which has an important place in the local cuisine culture of Ankara, should be evaluated and contribute to the tourism, economy and promotion of the region.

Yurtdışında Gösterimde Olan Türk Dizilerinin Kültür Aktarımına Etkisi: Kazakistan Örneği

Turkish TV series have gained great popularity in Kazakhstan in recent years and have had significant effects on Kazakh culture. This study examines how Turkish TV series are transferred to Kazakhstan, which types of TV series are preferred the most, and the effects of these TV series on viewers. With the export of Turkish TV series to the world, these TV series have also attracted great attention and are followed with great interest in Kazakhstan. The research was conducted with a 15-question interview aimed at viewers in Kazakhstan. The questions were designed to determine how Turkish TV series have a cultural impact in this country, common cultural elements and differences, positive or negative cultural effects of the TV series, and which cultural elements are most affected. Face-to-face, voice and written one-on-one interviews were conducted. The findings showed that Kazakh viewers learned Turkish as a foreign language through Turkish TV series and that TV series played an important role in the process of transferring the most effective cultural element, the language. According to the research results, Turkish TV series left various cultural effects on Kazakh viewers. Participants stated that they became familiar with Turkish culture and language through Turkish TV series. Viewers learned about Turkish cuisine, traditions, family structure and social values through the cultural elements presented by the series. It is revealed that Turkish TV series strengthened cultural interaction in Kazakhstan and supported viewers' language and culture learning. The cultural content presented by Turkish TV series had a positive effect on Kazakh viewers, increased cultural awareness and strengthened the cultural bond between the two countries. Keywords: Cultural transfer, Turkish TV series, foreign language, common culture

The influence of Turkish cuisine in Romania

Romania is a major country in south-eastern Europe, located in the northern region of the Balkans. Due to Romania's proximity to Western European countries and the transit routes that reach these countries, various peoples have settled in Romanian lands since ancient times. Between 1400 and 1878, the Ottoman Empire ruled Romania. The Turks brought their unique cuisine along with the other customs and traditions to the places they conquered. In Romania, and particularly in the Dobruja region, we see the interplay of Turkish names in kitchenware and food and drink.

Investigation of benzoic acid and sorbic acid concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by headspace gas chromatography-mass spectrometry.

In this study, it was aimed at investigating benzoic acid (BA) and sorbic acid (SoA) concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by a validated static headspace gas chromatography-mass spectrometry (GC-MS) method. Salicylic acid (SalA) was used as internal standard and the measurements were conducted in the wide linear concentration ranges of BA and SoA which were 2.5-5000 and 12.5-5000, respectively. The limit of detections (LODs) were determined to be 1.5 and 4.5 mg/kg while the limit of quantifications (LOQs) were 2.5 and 12.5 mg/kg for BA and SoA, respectively. The average recovery% values of BA and SoA were found to be 98.5% and 98.7% in an open tomato paste sample while these values were 98.7% and 100.3% in a mayonnaise sample, respectively. Accuracy of the proposed method was confirmed by statistically (significance test) evaluating excellent recovery values. In real samples, while the results of the canned tomato pastes and industrial sauce samples were found suitable, BA and SoA ​​were determined in some tomato and pepper paste products sold under the traditional or homemade name although use of the preservatives in the pastes were prohibited. It is vital for public health to prevent adulteration in pastes which is indispensable for Turkish cuisine as well as prevalently consumed in the world. Therefore, the proposed method can be used in food control laboratories due to its reliability and consumption of much less toxic chemical reagents.

Slow food and the slow food movement: a case study of consumer activism in Turkiye

PurposeThe slow food movement has become increasingly widespread globally in recent years. This paper focuses on explaining how Turkish cuisine, which has a deep-rooted history, meshes with the slow food movement and how this movement affects consumer behavior.Design/methodology/approachBased on expert opinion analysis with academics knowledgeable about the food industry and gastronomy, this paper explores how the slow food movement in Turkiye is evolving and how consumers perceive it. Content analysis was applied to the data obtained from the personal interviews.FindingsThe authors find that the slow food movement creates a strong brand image for businesses that rely on emphasizing the responsibility to the ecological system while appealing to the five senses of consumers. It already shows great potential even in emerging markets where typical household discretionary income is modest.Practical implicationsBased on key theories regarding all sales activism cases, the authors have offered insights into the dynamics, motivations and techniques of the case. Ensuring the preservation of the slow food movement, framing and creating associations need to be examined.Originality/valueSlow food is a movement that emerged against the standard, fast, tasty, but unhealthy products of the fast-food industry. It entails product variety, local flavors and preference for the single-flavor focus embedded in the fast-food movement. The movement started with considerations of gastronomy and later was institutionalized as a social movement phenomenon. Later, it expanded its base to activism, targeting various social issues.

Gastronomic Tourism of Türkiye: A Study on the Polish Market

Gastronomy is defined as a discipline that studies the preparation, presentation, and consumption of food and beverages within the framework of the relationship between food and culture. Gastronomy tourism focuses on the search for new flavors in new locations to improve one's physical and mental health. Türkiye hosts a wide variety of tourism types and opportunities with its historical texture, natural beauty, and rich cultural pool. Gastronomy tourism is one of these rich tourism opportunities. Türkiye hosts millions of tourists from various countries around the world every year. In 2022, approximately 2.2% of foreign visitors to Türkiye were Polish tourists. This study determined the preferences and opinions of Polish tourists regarding Türkiye's gastronomy tourism market. According to the data obtained, 101 male and 282 female participants indicated that Turkish cuisine and Turkish gastro-tourism have an essential place in the world, gastronomic elements are an important factor in their preference for Türkiye, they find Turkish cuisine predominantly delicious and affordable, döner kebab and Turkish coffee are the most well-known food and beverages from Turkish cuisine, and the participants are planning to revisit Türkiye for gastronomy tourism. As a result of the study, gastro-tourism-oriented recommendations were given to the sector for Turkish cuisine to take a more active role in the country's tourism and for the Polish market to be utilized more effectively.

Foods spreading from Turkish cuisine to the world

Turkish cuisine is not based on a race. It is one of the world's richest cuisine in terms of cooking techniques, material diversity and basic titles, which feed on the brotherhood of cultures in a geography stretching from the Yellow Sea to the Americas. The main purpose of this study is to emphasize the importance of the Turkish cuisine and culture on the emergence and spread of the products mentioned here to the world. This study asks the question "What are the foods that spread from Turkish cuisine to the world?". For this purpose, scientific articles, theses, symposium proceedings, travelogues, books, and magazines were examined. After a wide literature review yogurt, yufka, baklava, döner, mantı, pastırma, tel kadayıf, coffee, lohuk, Turkish delight, sherbet, sütlaç and güllaç, which are known and mentioned most in international literature and cuisines were chosen for a deeper research. The study has been limited to these products and with the documents published in English and Turkish. This research plans to provide information about the history of these products, some of which are disputed about their origin, such as yoghurt, baklava, döner, mantı and pastırma.

Analysis of Turkish cuisine flavors network

SummaryThe variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in‐season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms. The cultural backgrounds of the local population might also have an impact on the cuisine. A balanced combination of four different tastes (bitter, sweet, salty and sour) increases the appeal of a dish. In this study, a flavour network of Turkish cuisine is built and analysed by examining the relationships between recipes, ingredients and components (including vitamins and minerals like iron and calcium). We created a data set containing recipes and ingredients from five different regional cuisines of Turkiye that span a wide range of geographical and climatic areas. Several analyses have been conducted on Turkish cuisine at both the regional and country levels. This data set also contains component information that can be used to perform various analyses, such as calorie information and allergen identification. The results revealed that Turkish cuisine favours cattle meat from animal products, lemon from fruits, yogurt from dairy products, butter from oils and wheat flour from cereal products.

Етнолингвистични елементи на турската култура в туристическия дискурс

The modern era of intensive communication between people is characterized by the growth of the realization of specific communicative tasks through certain texts aimed at communicating and receiving certain information through language. The texts in these cases become mediators between communicators, while at the same time representing a source of information. One of these areas is tourism discourse. The present study is an attempt to discover some ethnolinguistic elements of Turkish culture in tourist discourse such as names of tourist sites associated with legends and names of foods typical of Turkish cuisine. Specification of the concepts of ethnolinguistics, tourism and discourse, the place of ethnolinguistic elements of Turkish culture in tourism discourse and speech influence and interaction of communicants in close connection with practical human activity in tourism discourse.

Bir Dış Politika Aracı Olarak Gastronomi: Türk Mutfağı ve Türkiye’nin Gastrodiplomasi Girişimleri

Since the last quarter of the twentieth century, the actors of global politics have multiplied, and their relationships have diversified. This has also led to a redefinition of foreign policy strategies. States tend to increase their public diplomacy activities. Cuisine, the most tangible form of cultural resource, has become one of the powerful tools of public diplomacy. Food, dishes, and cuisine have played an essential role throughout history and have begun to be defined as a diplomacy tool. We define gastrodiplomacy as a public diplomacy activity that aims to attract people through food. Turkey has a unique culinary culture due to its location and multicultural character. A Turkish cuisine is a tool that deserves to be promoted in Turkish foreign policy and an opportunity for nation branding. This article examines the concept of gastrodiplomacy, identifies the components of Turkish cuisine, shows Turkey's gastrodiplomacy activities, and offers suggestions for Turkey's gastrodiplomacy initiatives.

Prevalence, Toxin Genes, and Antibiotic Resistance Profiles of Bacillus cereus Isolates from Spices in Antalya and Isparta Provinces in Türkiye.

Bacillus cereus is a pathogenic bacterium commonly found in nature and can produce toxins that cause food poisoning. This study aimed to detect the prevalence of B. cereus group bacteria in 50 unpackaged and 20 packaged spice samples frequently used as flavoring in Turkish cuisine, as well as investigate the presence of toxin genes and antibiotic resistance in the isolates. A total of 48 B. cereus group bacteria were isolated from 27 of 70 (38.57%) spice samples. The prevalence of B. cereus group bacteria in packaged (25%, 5/20) and unpackaged (44%, 22/50) spice samples did not differ significantly (P ˃ 0.05). All B. cereus group isolates were identified as B. cereus sensu stricto (B. cereus) using molecular methods. The hemolytic activity tests revealed that the most strains (44/48, 91.67%) are β-hemolytic. The distributions of toxin genes in isolates were investigated by PCR. It was determined that all isolates were identified to have 2-8 toxin genes, except B. cereus SBC3. The three most common toxin genes were found to be nheA (47/48, 97.92%), nheB (46/48, 95.83%), and entFM (46/48, 95.83%). All B. cereus isolates were susceptible to linezolid and vancomycin, while 35.42% (17/48) showed resistance to erythromycin. Multi-drug resistance (MDR) was detected in 8.3% (4/48) of B. cereus isolates, while 33.33% of the isolates showed multiple antibiotic resistance (MAR) index values higher than 0.2. The findings indicate that B. cereus may pose a health risk in packaged and unpackaged spices if present in high quantities. Therefore, the presence of B. cereus strains in both packaged and unpackaged spices should be monitored regarding consumer health and product safety.

Evaluation of Foreign Visitors Turkish Cuisine Experiences on Tripadvisor, an Online Platform: The Case of İstanbul-Beyoğlu

The present study aimed to evaluate the Turkish cuisine experiences of foreign visitors through Tripadvisor, an online platform. In line with this purpose, 82 different food establishments with the concept of "Historical Turkish Restaurants, Esnaf Restaurants (restaurants where many dishes from Turkish cuisine are served and the customer prefers one of the options), and Kebap/Pide/Ocakbasi Restaurants (kebab restaurants that serve their customers at tables around a grill)" in the Beyoğlu district of Istanbul Province and included in the Tripadvisor website were analyzed. The content analysis technique, one of the qualitative study methods, was employed in the study. The ranking was from the restaurants that received the most visitor reviews between 2021 and 2022 to the restaurants that received the fewest reviews in order to obtain the total number of reviews on the Tripadvisor website. Especially post-pandemic comments were analyzed to ensure that the data were up-to-date and evaluable. The research data is limited to positive foreign visitor comments in the most common seven different foreign languages between 2021 and 2022. The research resulted in a total of 3455 positive reviews of Turkish cuisine restaurants in the last year (2021-2022). In order of importance, these positive comments are grouped under the categories of taste, service, price, menu, quality, location, and hospitality. These also revealed that foreign visitors focused most on the "taste and service" categories. The absence of any other study examining the Istanbul-Beyoğlu region in previous online evaluation studies emphasizes the importance of this study. This study is thought to shed light on the studies to be conducted in the future, especially on Turkish cuisine.

Think outside the box: traditional meat desserts in the culture of Turkish cuisine

Traditional culinary practices have the ethnic codes of the societies they belong to in terms of form and content features. These codes, which are shaped by many factors such as migration, war, famine, disaster, drought, social interaction, and religion from past to present, are also social indicators that separate cultures from each other. In traditional Turkish cuisine, there are many specific products that distinguish Anatolian society from other societies. One of them is the desserts made with meat. This study aims to identify the meat desserts in traditional Turkish cuisine and to make inferences on the content characteristics of the determined desserts. For the objectives of the study, firstly the Ottoman archives were examined and old cookbooks were reviewed. In this context, it has been determined that six desserts containing chicken, lamb, and fish (chicken breast pudding, neck dessert, anchovy dessert, quince dessert with minced meat) and fish and lamb glue (diamante dessert, diamante dessert with mutton legs) are included in traditional Turkish cuisine. As a result of the evaluations made on the current literature and old cookbooks, it has been understood that the desserts in question are on the verge of being forgotten and that ready-made jelly desserts have taken the place of diamante desserts. It is important for these desserts, which reflect the traditional taste of the Turkish nation, to be popularized and transformed into tourism products, in terms of protecting the ethnic and cultural heritage, adopting a sustainable structure, and promoting and marketing them.

Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy

In this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.

Computational gastronomy: A study to test the food pairing hypothesis in Turkish cuisine

This study adopts computational gastronomy methods to test the food pairing hypothesis. For this purpose, Food Pairing Index values (the average number of shared flavor molecules between ingredient pairs) were calculated for recipes from seven local cuisines in Turkey. These values were examined for correlation with user ratings of recipes, and compared with the FPI values of randomly generated recipes. Additionally, the contribution of individual ingredients to the FPI values and the frequently used ingredients in the cuisines were analyzed. The results revealed that FPI values were not significantly positively correlated with user ratings, suggesting that the food pairing hypothesis cannot be fully supported. Also, comparisons with randomly generated recipes show that FPI values are heavily influenced by the frequency of ingredient usage in kitchens. In particular, positive food pairing behavior was observed in some regional cuisines, while negative food pairing behavior was found in others. However, these patterns were consistent with the similarities observed in other kitchens. Overall, the findings, when evaluated together with previous findings and criticisms, show that the food pairing hypothesis and the current computational gastronomy approach to it are partially successful in food pairing.

Production of natural bitter orange (Bitter orange aurantium) sauce

Sour sauces are an important part of Turkish cuisine and the Mediterranean diet. They are generally used as a flavoring in salads, cold appetizers and various dishes such as stuffed meatballs, raw meatballs and casseroles. In this study, it was aimed to obtain a sauce with a high consistency from the juice of bitter oranges grown in the Mediterranean climate, which is not evaluated due to its bitter taste due to its high naringin content and to be used in salads or meals. Carob molasses pulp (CMP) was used in the sauce preparation process to obtain high consistency. In addition to providing high consistency, CMP has increased the nutritional value of the sauce. For this purpose, bitter orange (Bitter orange aurantium) juice was evaporated in the open boiler until it reached 25-30 ⁰Brix. After adding 2% CMP to the semi-evaporated bitter orange juice, the evaporation process was continued till it reached the final concentration of 55 ⁰Brix. The obtained sauce was evaluated in pH, total phenolic content, total antioxidant activity, color and sensory properties. As a result, the total phenolics content was 785±4.00 mg GAE/L and the total antioxidant capacity was 77±0.00 µmol TE/L. The results showed that the citrus sauce supplemented with CMP was exposed to less heat treatment and lower change in its lightness according to the control and it was liked more than the control in terms of color, consistency, taste and overall acceptability. Consequently, a new high-consistency sour bitter orange sauce was produced which was appreciated by consumers.