The Usage of Anchovy in Sinop Kitchen

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dc.contributor.authorKocatepe, Demet
dc.contributor.authorTuran, Hülya
dc.date.accessioned2020-01-20T18:59:51Z
dc.date.available2020-01-20T18:59:51Z
dc.date.issued2016
dc.departmentSinop Üniversitesi
dc.description.abstractKitchen culture can be variety considerably between societies. In our country, red meat especially consumed in inland areas, while the fish and other sea foods are greatly consumed in coastal areas. Environmental factors where the people live affect the region's food culture. Sinop is a peninsula, which is the most important source of income, is fishing and locals keep the anchovy separate from other fish. In the fishing season, everybody who wants to consume can freely take anchovy in fishing vessel. Everybody - poorest or richest- is feed with anchovy in fishing season and most anchovy dishes are cooked in every house. The data used in this study were collected by using interview technique. It is determined that in Sinop there are some traditional dishes such as "frying, grilling, oven, tiklatma, pilaf with anchovies, bread with anchovies, anchovy ball, hamsi kusu, anchovy pickle and anchovy marinade". In the study, the process of these foods, and the details of the difference in their productions were presented
dc.identifier.endpage117en_US
dc.identifier.issn2147-8775
dc.identifier.issue4en_US
dc.identifier.startpage113en_US
dc.identifier.trdizinid216923
dc.identifier.urihttp://www.trdizin.gov.tr/publication/paper/detail/TWpFMk9USXpNdz09
dc.identifier.urihttps://hdl.handle.net/11486/1420
dc.identifier.volume4en_US
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofJournal of Tourism and Gastronomy Studies
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.subjectOtelcilik
dc.subjectKonaklama
dc.subjectSpor ve Turizm
dc.titleThe Usage of Anchovy in Sinop Kitchen
dc.typeArticle

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