Kebap 49 ve geleneksel Türk mutfağı

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dc.contributor.authorErgül, Aysu
dc.contributor.authorSaylam, Batuhan
dc.contributor.authorLeventoğlu, İlayda
dc.contributor.authorTuygun, Kaan
dc.contributor.authorTabakoğlu, Merve
dc.date.accessioned2020-06-30T08:45:46Z
dc.date.available2020-06-30T08:45:46Z
dc.date.issued2020
dc.descriptionAnkara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2020.
dc.descriptionThis work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.
dc.descriptionThe History of Turkey course (HIST200) is a requirement for all Bilkent undergraduates. It is designed to encourage students to work in groups on projects concerning any topic of their choice that relates to the history of Turkey. It is designed as an interactive course with an emphasis on research and the objective of investigating events, chronologically short historical periods, as well as historic representations. Students from all departments prepare and present final projects for examination by a committee, with 10 projects chosen to receive awards.
dc.descriptionIncludes bibliographical references (pages 18-20).
dc.description.abstractTürk mutfağının tarihi İslamiyet öncesi ve sonrasına dayanmaktadır. Geçmişten günümüze kadar gelen başlıca lezzetler çorba, baklagiller, sebzeler ve et yemeklerinden oluşmaktadır. Türk toplumu savaşçı bir şekilde yetiştiğinden ete olan ihtiyaç diğer yemeklere kıyasla daha fazla olmuştur. Türk mutfağı kültürünü benimseyerek, misyon ve vizyonunu buna göre şekillendiren ünlü güreşçi ve kebapçı Sadrettin Özden ve pideci Muzaffer Özbeyoğlu, 1960 yılında Ankara'da Kebap 49'u kurmuştur. Kebap 49 adını kurulduğu yıldan değil, kurucularının bu mesleğe başladıkları sıradaki yaşlarını temsil etmektedir. Kebap 49 halen Tunalı-Bülten Sokak ve Kızılay-Necatibey Caddesi'nde bulunmakta ve Ankara halkı tarafından eskisi kadar çok tercih edilmektedir.
dc.description.abstractThe history of Turkish cuisine dates back to before and after Islam. The main delicacies from the past to the present are soups, legumes, vegetables and meat dishes. Since Turkish society grew up as warriors, the need for meat was greater than other foods. Sadrettin Özden and Muzaffer Özbeyoğlu, who adopted Turkish cuisine culture and shaped their mission and vision accordingly, founded Kebab 49 in Ankara in 1960. Kebab 49 represents the years in which its founders started this profession, not the year it was founded. Kebab 49 is still located on Tunalı-Bulten Street and Kızılay-Necatibey Street and is preferred by the people of Ankara as much as it used to be.
dc.description.statementofresponsibilityby Fevzi Burhan Ayaz.
dc.format.extent37 pages
dc.identifier.itemidSPB3091en_US
dc.identifier.urihttp://hdl.handle.net/11693/53902
dc.language.isoTurkish
dc.publisherBilkent University
dc.relation.ispartofseriesFevzi Burhan Ayaz, HIST 200-9 (2019-2020 Fall) ; 5
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlikeen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectTürk mutfağıen_US
dc.subjectKebapen_US
dc.subjectGeleneksel lezzeten_US
dc.subjectAnkaraen_US
dc.subject.lccAYAZ HIST 200-9/5 2018-19
dc.titleKebap 49 ve geleneksel Türk mutfağı
dc.typeStudent Project

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