1923’ten günümüze Sakarya’nın lezzet mirası: Gülsevenler

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dc.contributor.authorYıldırım, Aybike
dc.contributor.authorErsoy, Defne
dc.contributor.authorAydın, Elif Nur
dc.contributor.authorAlgür, Emre
dc.contributor.authorŞen, Lara
dc.date.accessioned2024-07-08T12:51:44Z
dc.date.available2024-07-08T12:51:44Z
dc.date.issued2024
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.descriptionAnkara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2024.
dc.descriptionIncludes bibliographical references (pages [20-22]).
dc.description.abstractHelva ve lokumu hala geleneksel yöntemler ile müşteriyle buluşturan ve eski tatlara duyulan özlemi gideren Gülsevenler ailesi aynı zamanda Türk mutfağının gelecek nesillere aktarılmasında önemli bir rol oynamaktadır. Bu makalenin amacı Osmanlı’dan günümüze kadar gelen helva ve lokumun Sakarya halkının sevdiği Gülsevenler işletmesinde hangi farklı yöntemlerle oluşturulduklarını Melih Gülseven ile yapılan röportajdan alınan bilgiler ışığında incelemek olacaktır. Gülsevenler işletmesinin sahiplerinden biri olan Melih Gülseven; işletmelerinde helva ve lokumun geleneksel yöntemler ile üretim sürecinden, bunun yanında işletmenin kuruluş yılı olan 1923’ten bu yana yaşamış olduğu sıkıntılar karşısında bir aile işletmesi olarak nasıl evrildiklerinden ve Melih Gülseven başa geçtikten sonra işletmenin geçirdiği değişimlerden bahsetmektedir.
dc.description.abstractThe Gülseven family plays an essential role in preserving Turkish desserts for future generations since they continue to offer traditional ways of helva and Turkish to their customers. The purpose of this paper is to look at the umerous procedures used by Gülsevenler, an establishment that the citizens of akarya admire, to make halva and Turkish delight, techniques that have been carried through the Ottoman Empire to the present. One of the owners of Gülsevenler, Melih Gülseven, explains the ways their company uses traditional techniques to manufacture halva and Turkish delight, as well as how the company has evolved as a family- owned business since its founding in 1923 and the challenges that it has encountered.  He also discusses the adjustments that the business has implemented after Melih Gülseven became in charge.
dc.description.provenanceSubmitted by Betül Özen (ozen@bilkent.edu.tr) on 2024-07-08T12:51:44Z No. of bitstreams: 1 SPB4760.pdf: 1818138 bytes, checksum: a14b678661655bb9b81d5e87c194215f (MD5)en
dc.description.provenanceMade available in DSpace on 2024-07-08T12:51:44Z (GMT). No. of bitstreams: 1 SPB4760.pdf: 1818138 bytes, checksum: a14b678661655bb9b81d5e87c194215f (MD5) Previous issue date: 2024en
dc.description.statementofresponsibilityby Sena Özbay Dalkılıç
dc.format.extent[46] pages.
dc.identifier.itemidSPB4760
dc.identifier.urihttps://hdl.handle.net/11693/115278
dc.language.isoTurkish
dc.publisherBilkent Universityen_US
dc.relation.ispartofseriesSena Özbay Dalkılıç HIST200-3 (2023-2024 Springer) ; 2
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlikeen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectHelva
dc.subjectLokum
dc.subjectAile işletmesi
dc.subjectGeleneksel
dc.subjectHalva
dc.subjectTurkish delight
dc.subjectFamily-owned business
dc.title1923’ten günümüze Sakarya’nın lezzet mirası: Gülsevenler
dc.typeStudent Project

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