Öztürk, AlaraAydemir, AsenaGürcan, BerfinKızılkaya, Cemal ArdaDenker, Yankı Ekin2019-05-232019-05-232018http://hdl.handle.net/11693/51823Ankara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2018.This work is a student project of the Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.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.Includes bibliographical references (page 19).Çiya 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.In 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.37 pagesTurkishCreative Commons Attribution-NonCommercial-ShareAlikeMusa DağdevirenÇiyaYemek kültürüÇiya YayınlarıTürk ve Anadolu mutfağıYöresel yemeklerFood cultureÇiya PressTurkish and Anatolian cuisineEthnic cuisineÖZER HIST 200-2/4 2018-19Student ProjectSPB2478