Bir anadolu lezzeti cağ kebabının mucidi Kemal Koç
| dc.contributor.author | Alkan,Beyza Gülçe | |
| dc.contributor.author | Buyruk,Mehmet Kutay | |
| dc.contributor.author | Terzioğlu,Muhammet Şevki | |
| dc.contributor.author | Değirmenci,Sedat | |
| dc.contributor.author | Acar,Sümeyye | |
| dc.date.accessioned | 2024-02-02T07:50:44Z | |
| dc.date.available | 2024-02-02T07:50:44Z | |
| dc.date.issued | 2023 | |
| dc.description | This work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University. | en_US |
| dc.description | The 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.description | Ankara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2023. | |
| dc.description | Includes bibliographical references (pages 16-17). | |
| dc.description.abstract | Bu makale, Türk mutfağının ayırt edici ve geleneksel bir lezzeti olan Cağ kebabının, bölgesel bir özelliğinden ulusal bir mirasa dönüşüm yolculuğunu inceler. Koç Cağ Kebabının kurucusu Kemal Koç’un çabaları, Cağ kebabını sadece ileriye taşımakla kalmamış, aynı zamanda marka tanınırlığını da sağlamıştır. Bu araştırma, marka tescili sonucu ortaya çıkan çeşitli tartışmaları ve Koç'un Cağ kebabının mucidi olarak kendini ilan etmesini, birincil ve ikincil kaynakları analiz ederek Türk gastronomi hazinesi Cağ Kebabı üzerindeki genel etkisini derinlemesine inceler. | |
| dc.description.abstract | This article explores the journey of Cağ Kebabı, a distinct and traditional flavor of Turkish cuisine, and its transformation from a regional specialty to a national heritage The founder of Koç Cağ Kebap, Kemal Koç, is central to this story because his efforts helped elevate the cağ kebab into popularity and Koç simultaneously improved his brand recognition. This research delves into various controversies that arose as a result of the brand registration and Koç's self-proclamation as the inventor of Cağ kebabı itself, by analyzing primary and secondary sources to understand his general impact on Turkish gastronomical treasure Cağ Kebabı. | |
| dc.description.statementofresponsibility | by Abdürrahim Özer. | |
| dc.format.extent | 17 pages. | |
| dc.identifier.itemid | SPB4679 | |
| dc.identifier.uri | https://hdl.handle.net/11693/114206 | |
| dc.language.iso | Turkish | |
| dc.publisher | Bilkent University | en_US |
| dc.relation.ispartofseries | Abdürrahim Özer, HIST200-21 (2023-2024 Fall) ; 3 | |
| dc.rights | Creative Commons Attribution-NonCommercial-ShareAlike | en_US |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | en_US |
| dc.subject | Kemal Koç | |
| dc.subject | Cağ kebabı | |
| dc.subject | Türk mutfağı | |
| dc.subject | Erzurum Oltu-Tortum | |
| dc.subject | Turkish cuisine | |
| dc.title | Bir anadolu lezzeti cağ kebabının mucidi Kemal Koç | |
| dc.type | Student Project |