An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine

Authors

DOI:

https://doi.org/10.34019/2238-2925.2019.v9.27149

Abstract

Nutrition has been the most basic requirement since the creation of mankind. People have met this basic requirement with different ways and methods in the course of their lives. The main dishes are known as the most important element in their meals. Main meals consumed especially at lunch and dinner are thought to be a reflection of the national cuisine. Therefore, analyzing the dishes in meals will also reveal the eating habits in the Turkish culture in a way. The data inside 767 main dishes of the Turkish cuisine were collected and the TF-IDF (Term frequency-inverse document frequency) analysis was conducted via the QDA-MINER software. Depending on analysing both of Turkish habits and of most popular raw materials in the cuisine can be uncovered. The average number of products in the main dishes of the Turkish cuisine, distribution of these products into nutrient groups and importance levels of the used products were shown. As a result; beef, butter, garlic, tomatoes, lemons, parsley, oil, eggs, potatoes and green peppers were found to have high percentage of use.

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Author Biographies

Muzaffer Çakmak, Sakarya University of Applied Sciences

Ph.D. in Tourism Management at Sakarya University of Applied Sciences. He is PhD. Candidate. His research interests include gastronomy, food and beverage, tourism management. Orcid ID: https://orcid.org/0000-0001-7584-4644 [ mzffrckmk@gmail.com ]

Mehmet Sarıışık, Department of Gastronomy and Culinar Arts at Sakarya University of Applied Sciences

Ph.D. in Tourism Management (1998) at Aydın Adnan Menderes University. He is professor at the Department of Gastronomy and Culinar Arts at Sakarya University of Applied Sciences. His research interests are gastronomy and tourism. Orcid ID: https://orcid.org/0000-0002-0681-6137

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Published

2019-12-10

How to Cite

Çakmak, M., & Sarıışık, M. (2019). An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine. Anais Brasileiros De Estudos Turísticos, 9(1, 2 e 3). https://doi.org/10.34019/2238-2925.2019.v9.27149

Issue

Vol. 9 No. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”

Section

ESTUDOS DE CASO / CASE STUDY / ANÁLISIS DE CASO

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