Eskişehir’in Tatarlı lezzeti: Abdüsselam Balaban kebap

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dc.contributor.authorSıvacı, Mirza Kerem
dc.contributor.authorDağdelen, Mert Can
dc.contributor.authorArkaç, Hakan
dc.contributor.authorBudur, Mert
dc.contributor.authorNaycı, Osmancan
dc.date.accessioned2022-11-18T12:53:38Z
dc.date.available2022-11-18T12:53:38Z
dc.date.issued2021
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.descriptionAnkara: İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2021.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 9).en_US
dc.description.abstract19. ve 20.yüzyıllarda aldığı göçlerden dolayı çok kültürlü bir yapıya sahip olan Eskişehir bu yapıyı yemek kültürüne de yansıttı. 1930’lu yıllar itibariyle Abdüsselam Soyarık tarafından Eskişehir mutfağına kazandırılan Balaban köftesi Eskişehir’de bir yemek durağı haline geldi. Abdüsselam Soyarık’ın çırağı Necdet Gengeç’in oğlu ve geliniyle günümüze kadar geldi. Bu araştırmada Eskişehir’e yapılan göçler, bu göçlerin şehrin kültürüne etkileri, Balaban kebabının tarihçesi ve Abdüsselam Kebap salonunun tarihçesi anlatılmıştır.en_US
dc.description.abstractDue to the migrations it received in 19th and 20th century, Eskişehir has a multicultural structure. Eskişehir has reflected this structure in its gastronomic culture. Balaban kebap, which Abdüsselam Soyarık presented to Eskişehir cuisine in the 1930s, have become a significant food in the city. It has survived to the present day with the son and daughter-in-law of Necdet Gengeç, the apprentice of Abdüsselam Soyarik. The migrations to Eskişehir, their impact on the city's culture, the history of Balaban kebab, and the history of Abdüsselam Kebab store are all explained in this study.en_US
dc.description.provenanceSubmitted by Betül Özen (ozen@bilkent.edu.tr) on 2022-11-18T12:53:38Z No. of bitstreams: 1 SPB3936.pdf: 325369 bytes, checksum: 383ba40e32a7ab5465fb59db5445c52e (MD5)en
dc.description.provenanceMade available in DSpace on 2022-11-18T12:53:38Z (GMT). No. of bitstreams: 1 SPB3936.pdf: 325369 bytes, checksum: 383ba40e32a7ab5465fb59db5445c52e (MD5) Previous issue date: 2021en
dc.description.statementofresponsibilityby İbrahim Mert Öztürk.en_US
dc.format.extent9 pages.en_US
dc.identifier.itemidSPB3936
dc.identifier.urihttp://hdl.handle.net/11693/110911
dc.language.isoTurkishen_US
dc.publisherBilkent Universityen_US
dc.relation.ispartofseriesİbrahim Mert Öztürk, HIST200-13 (2021-2022 Spring);10
dc.rightsCreative Commons Attribution-NonCommercial-ShareAlikeen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/en_US
dc.subjectEskişehiren_US
dc.subjectGöçen_US
dc.subjectBalaban kebabıen_US
dc.subjectTataren_US
dc.subjectAbdüsselam Kebap salonuen_US
dc.subjectSoyarık ailesien_US
dc.subjectMigrateen_US
dc.subjectAbdüsselam Kebap shopen_US
dc.subjectthe family of Soyarıken_US
dc.titleEskişehir’in Tatarlı lezzeti: Abdüsselam Balaban kebapen_US
dc.typeStudent Projecten_US

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