Unutulmaya yüz tutmuş lezzetlerin bahçesi: çiya Sofrası

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dc.contributor.authorÖztürk, Alaraen_US
dc.contributor.authorAydemir, Asenaen_US
dc.contributor.authorGürcan, Berfinen_US
dc.contributor.authorKızılkaya, Cemal Ardaen_US
dc.contributor.authorDenker, Yankı Ekinen_US
dc.date.accessioned2019-05-23T17:49:58Z
dc.date.available2019-05-23T17:49:58Z
dc.date.issued2018
dc.descriptionAnkara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2018.en_US
dc.descriptionThis work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.en_US
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.en_US
dc.descriptionIncludes bibliographical references (page 19).en_US
dc.description.abstractÇiya Sofrası Musa Dağdeviren tarafından Türk ve Anadolu mutfağındaki kültürel deformasyonun etkilerini azaltmak amacıyla 1987 yılında Kadıköy’de kuruldu. Bu makale, çiya Sofrası’nın kurulmasının arkasındaki nedenleri, kurucusu Musa Dağdeviren’in amacını ve konuyla ilgili gelecek faaliyetlerinin yemek kültürüne katkılarını değerlendirmek amacıyla hazırlanmıştr.en_US
dc.description.abstractIn 1987, in order to reduce the effects of cultural deformation in Turkish and Anatolian cuisine, Musa Dağdeviren founded çiya Sofrası in Kadıköy. This article is prepared to examine the reasons behind the foundation of çiya Sofrası, and its founder Musa Dağdeviren’s goals, and his future plans which are related to preservation of Turkish and Anatolian cuisine.en_US
dc.description.provenanceMade available in DSpace on 2019-05-23T17:49:58Z (GMT). No. of bitstreams: 1 SPB2478.pdf: 467130 bytes, checksum: 62f693cdc1d0642fd3228c58dbd116b7 (MD5) Previous issue date: 2018en
dc.description.statementofresponsibilityby Abdürrahim Özer.en_US
dc.format.extent37 pages
dc.identifier.itemidSPB2478en_US
dc.identifier.urihttp://hdl.handle.net/11693/51823
dc.language.isoTurkish
dc.publisherBilkent Universityen_US
dc.relation.ispartofseriesAbdürrahim Özer, HIST 200-2 (2018-2019 Fall) ; 4en_US
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlikeen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectMusa Dağdevirenen_US
dc.subjectÇiyaen_US
dc.subjectYemek kültürüen_US
dc.subjectÇiya Yayınlarıen_US
dc.subjectTürk ve Anadolu mutfağıen_US
dc.subjectYöresel yemekleren_US
dc.subjectFood cultureen_US
dc.subjectÇiya Pressen_US
dc.subjectTurkish and Anatolian cuisineen_US
dc.subjectEthnic cuisineen_US
dc.subject.lccÖZER HIST 200-2/4 2018-19en_US
dc.titleUnutulmaya yüz tutmuş lezzetlerin bahçesi: çiya Sofrası
dc.typeStudent Project

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