Culinary

Cooking is not only to satisfy hunger and to produce palatable food. Behind the arts of cooking, there is food related sciences involved that is often overlooked. Food science elements can be explored through fermentation of bread, coagulation of eggs during preparation of mayonnaise and Maillard reaction during the grilling process of steak. There are many other cooking processes that involve the elements of science. Thus, this study explores the integration of cooking and food science elements via Kitchen Science Module to fascinate Secondary School students towards the Science, Technology, Engineering and Mathematics (STEM) programme. A qualitative research through observation has been employed to achieve the objective of the study. Kitchen Science Module has been used as the major tool in examining the fascination level of students towards the STEM programme. A direct exposure of knowledge kitchen science plus direct involvement with the cooking processes would fascinate and motivate secondary school students to pursue their future study in related fields of science, technology, engineering, and mathematics specifically.

In Boston, Massachusetts during the first half of the nineteenth century, the status associated with the occupation of waiter changed considerably. "Waiter" began as a euphemism to mask the lowliness of "servant," but, by 1820, waitering too connoted servility in the minds of white, native-born Americans. But despite whites' reluctance to work as waiters, waitering in antebellum Boston was a coveted position among blacks. The growing numbers of black waiters in Boston throughout the antebellum period refused to accept the menial status whites had assigned to waitering. They refused to believe as whites did-- that waitering was becoming further degraded simply because it was performed by blacks. Instead, blacks in this period chose to create their own definition for what being a waiter meant, instilling in the work pride, status, and, above all, dignity. Blacks persisted in making the case for waitering as skilled, respectable employment despite continued ambivalence from whites. Attention to this remarkable process of cultural creation in one of the few antebellum occupations that was not entirely racially segregated is revealing of nineteenth-century racial and ethnic particularities, as well as Americans' attitudes toward social relations within the context of the quickly changing, larger cultural order.

The  mangrove  is  responsible for  many  ecosystem  and environmental  services,  and many  of  associated  species  have  great  commercial  appeals,  such  as  guaiamum (Cardisoma guanhumi Latreille, 1825), appreciated in gastronomy and an important source  of  income  for  various  communities.  The  degradation  of  mangroves  and exploitation of this species are factors that can threaten it. The study examined the bioecological  aspects  of C.  guanhumi  against  its  production  chain.  The  techniques and actors of the different stages of this chain were observed. The most commonly used  capture  method  is  the  mousetrap.  In  fattening,  the  animals  are  arranged  in different  types  of  nurseries  with  varied  foods.  They  are  carried  in  raffia  bags,  a practice  that  causes  the  mortality  of  some  individuals.  In  commercialization,  the animals  are  exposed  on  ropes  on  tripods.  At  this  stage  the  occurrence  of  physical damage  or  death  to  the  animals  was  not  identified. In  places  of  consumption,  the second  fattening  of  guaiamuns  usually  occurs  and  their  slaughter.  At  all  stages  of the  production  chain,  it  is  well  known  that  actors know  about  guaiamum bioecology. Failure to comply with legal requirements was identified in some steps, such  as  collecting  females.  The  transport  of guaiamuns  was  the  stage  identified  as the most harmful to animals, as this is when the highest number of physical injuries and deaths occurs. Thus, it is necessary to legally adopt the practice, especially the form  of  transport,  as  well  as  the  implementation  of  policies  to  support  waste pickers, regulating their activity.

Ririn Poerwandari, HP: 0341-3789795

Abstrak

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This is the story of my late father, Chef Gilberto Smith-Duquesne and his very unique experience in Hirohito’s Japan.
After the 1959 revolution, my father recalled Fidel Castro being interested in Japanese cinema (Samurai films) and in particular, the Japanese work ethic and agricultural practices. Fidel Castro used to talk about Japan as a prosperous country of hard workers and being successful despite having few natural resources. El Comandante used to refer to Emperor Hirohito as the Maker of Modern Japan. My father used to say that Emperor Hirohito didn't drink or smoke; he liked plain food, but he tried and loved the Cuban lobster.

Das cozinhas clássicas de grandes restaurantes e hotéis surgiu a necessidade de uma maior organização e uniformização do serviço ofertado afim de se obter uma melhoria do padrão. Sob essa ótica, a coordenação das funções dos cozinheiros foi amplamente discutida por profissionais e estudiosos da área, singularmente pelo chef, restaurateur e escritor francês Georges Auguste Escoffier . Escoffier reorganizou a cozinha profissional, resultado de um processo de delimitação severa dos espaços de trabalho e dos cargos. Seu sistema de brigada continua vigente, entretanto cabem analises quanto a sua funcionalidade em nossos tempos. Com o devido exposto o presente trabalho busca delimitar no cenário gastronômico atual, sob meios de uma investigação bibliográfica, as funções e o papel do atuante na área de gastronomia em uma cozinha profissional e, portanto, sua formação acadêmica, visando essa uma superior adequação técnica, auxiliando num maior e melhor entendimento do ofício perante os estímulos, mutações e progressos de sua área de laboração e aprendizagem acadêmica.

Cooking is not only to satisfy hunger and to produce palatable food. Behind the arts of cooking, there is food related sciences involved that is often overlooked. Food science elements can be explored through fermentation of bread, coagulation of eggs during preparation of mayonnaise and Maillard reaction during the grilling process of steak. There are many other cooking processes that involve the elements of science. Thus, this study explores the integration of cooking and food science elements via Kitchen Science Module to fascinate Secondary School students towards the Science, Technology, Engineering and Mathematics (STEM) programme. A qualitative research through observation has been employed to achieve the objective of the study. Kitchen Science Module has been used as the major tool in examining the fascination level of students towards the STEM programme. A direct exposure of knowledge kitchen science plus direct involvement with the cooking processes would fascinate and mot...

Ini Dia Resep Membuat Martabak Manis dengan Teflon yang Mudah dan Lezat Siapa yang tak suka dengan martabak manis? Makanan ini termasuk jajanan pinggir jalan paling terkenal di Indonesia. Dan sekarang sudah berubah menjadi jadi masakan kekinian yang tetap laku manis walaupun disajikan di bar dan kedai cantik. Masih ingat kan makanan ringan satu ini menjadi hits belakangan ini? Ya, martabak manis yang biasanya disajikan dengan toping kacang, coklat atau keju sekarang pun semakin beragam. Bahkan tak sedikit penjual yang menjajakan martabak dengan topping kekinian yang menggugah selera. Ada coklat nutella, green tea, kacang mete, dan masih banyak lainnya yang siap menciptakan pengecap turut bergoyang. Variasi martabak manis pun sekarang tak hanya dari segi topping. Adonan martabak sendiri mampu dimodifikasi dengan banyak sekali warna dan rasa. Mulai dari green tea, black sweet, hingga red velvet yang menarik hati siapa pun ketika melihat sajian ini. Sebenarnya martabak manis termasuk kudapan manis yang cukup gampang dibuat. Kamu pun mampu membuatnya sendiri di rumah. Tak ada loyang martabak, panci teflon pun jadi. Dan dengan resep yang tepat, martabak ini mampu bersarang/berambut, berwarna kuning cantik, dan selegit buatan kedai kaki lima. Penasaran kan caranya mirip apa? Bahan cara menciptakan martabak manis:-125 gram tepung terigu protein sedang

In this article I examine and analyze the complex configuration of diasporic/homeland relations as represented in Arab American author Diana Abu Jaber's most recent "cookbook-memoir" The Language of Baklava. Abu Jaber's work resists prevalent conventions of most nostalgic/ ethnic cookbook memoirs, by both diasporic authors from the Arab world who have taken up residence in the U.S., and by some Arab American authors as well. The Language of Baklava neither portrays a simplistic or reductive binary between homeland and hostland, constructing the "old country" as a locus of unambiguous authenticity and familiarity, nor the hostland as a watered-down, assimilated, or inauthentic version of "the real thing" back home, with nostalgia and alienation as the prevalent respective tropes. Instead, Abu Jaber's work presents a far more complex and ambivalent configuration of both the hyphenated existence of Arab Americans in the contemporary U.S., and of "back home" and, very central to her work, a nuanced portrayal of interactions between the two spheres and their inhabitants as complex and inter-penetrating. 1

Cooking is not only to satisfy hunger and to produce palatable food. Behind the arts of cooking, there is food related sciences involved that is often overlooked. Food science elements can be explored through fermentation of bread, coagulation of eggs during preparation of mayonnaise and Maillard reaction during the grilling process of steak. There are many other cooking processes that involve the elements of science. Thus, this study explores the integration of cooking and food science elements via Kitchen Science Module to fascinate Secondary School students towards the Science, Technology, Engineering and Mathematics (STEM) programme. A qualitative research through observation has been employed to achieve the objective of the study. Kitchen Science Module has been used as the major tool in examining the fascination level of students towards the STEM programme. A direct exposure of knowledge kitchen science plus direct involvement with the cooking processes would fascinate and mot...

Thematic restaurant is a concept where the main idea of the restaurant predominates and also architectural texture,  music and the feeling aroused in people is also effect it. Food is usuallly of secondary importance, the theme come in to prominence. In this research, the definition of a themed restaurant, the historical development and difference between ethnic and themed restarurants as genereally used each other in literature, universal samples of themed restaurants with a literature research. Our aiım is also give suggestions to  investors who wants to open a themed restaurant before embarking on this adventure, should pay attention to the importance of incraesing costs.

This chapter examines the contemporary Czech foodscape, especially its media, from a discursive perspective. After description of the Czech culinary press, it analyses the formation of discourse of culinary tradition in gourmet magazines Apetit, Gurmet and F.O.O.D. Traditionalism tries to renew and legitimate the national cuisine and identity after the fall of socialism and preserve them in the age of globalisation and consumerism. The renaissance of Czech gastronomy is based on searching for its pre-socialist “roots”, nostalgically referring to “golden age” of “honest” cooking. Culinary traditionalism also uses family as its medium, glorifying the grandmothers’ dishes and building ones’ culinary genealogies.

Ce mémoire traite de l’analyse des termes culinaires chez Balzac à partir d’un corpus de trois livres de Balzac qui montrent des milieux sociaux différents dans la France au XIXe siècle. Cette analyse est faite grâce à un outil informatisé, Voyant Tools. La première partie de cette étude montre comment le contexte français et le développement de la gastronomie et ce qui a amené Honoré de Balzac à écrire sur la société avec des descriptions audacieuses des tables de l’époque. En tant que seul et unique écrivain de notre corpus, la vie de Balzac a été examinée pour obtenir plus d'informations sur ses habitudes et sa vie plutôt dans un point de vue culinaire. L'analyse a été effectuée en 4 sections distinctes : boissons, aliments et ustensiles. En plus, une des manières de table, des lieux et temps. Avec des graphiques, à la fois de Voyant Tools et de Google Ngram Viewer, nous avons examiné les données fournies afin d'interpréter leur utilisation dans notre corpus, mais aussi de réfléchir sur leurs utilisations. En conclusion, la révolution gastronomique du 19e siècle a permis aux membres de toutes les classes sociales d'avoir un accès plus facile aux nourritures, mais nous n'avons pas trouvé de banquets glorieux ou de tables bourgeoises. Pourtant, nous avons constaté que Balzac, connu comme un écrivain réaliste, a vraiment reflété les habitudes alimentaires de la société française du XIXe siècle.

Mots clés : Balzac, réalisme, table, alimentation, Voyant Tools, Ngram Viewer, culinaire, La Cousine Bette, Le Père Goriot, Eugénie Grandet, collocation, analyse.

Dastarkan: (Stories of tradition, transition and everything in between) is an ethnographic enquiry situated in the culinary practices of north and north eastern subcontinent. Quite literally, Dastarkhan is a table cloth, used as the serving space upon which families and kin feast together. Although its cultural significance goes much beyond that, it is a decorated symbol of togetherness and harmony as it holds myriad variety of dishes from various preparators in perfect coexistence.  The publication exists within a matrix of my personal journey about the different places I have lived in and the various conditions that dictate the methodology of cooking practices at these locations. There are four sections each containing four stories that expose the socio-cultural narratives through  biographical recollections of a narrator. The book unpacks the chefs themselves, giving us insights into different cultures through their cooking.

Perkembangan pariwisata pada suatu daerah membawa dampak manfaat bagi masyarakat secara ekonomis maupun sosial dan budaya. Kota Palangka Raya memiliki banyak objek daya tarik wisata salah satunya Taman Kuliner Tunggal Sangomang, namun sejak pandemi COVID-19 yang melanda hampir seluruh wilayah di dunia berdampak pada berbagai sektor tak terkecuali sektor kuliner, diperlukan strategi yang tepat untuk menarik minat wisatawan untuk berkunjung pasca pandemi COVID-19. Penelitian ini merupakan penelitian deskriptif kualitatif yang melakukan pengkajian terhadap potensi pariwisata berdasarkan analisis faktor internal dan eksternal. Populasi dalam penelitian ini adalah pengunjung Taman Kuliner Tunggal Sangomang, dengan metode penelitian menggunakan analisis SWOT. Hasil dari penelitian ini adalah dengan mengkaji faktor internal dan eksternal akan didapatkan strategi pengembangan yang dapat diterapkan pada Taman Kuliner Tunggal Sangomang pasca pandemi COVID-19.

La thèse a visé à mieux comprendre les représentations sociales (RS) culinaires de cuisiniers domestiques (cuisiniers non professionnels). Existe-t-il différentes RS de la préparation culinaire ? Si oui, comment identifier ces groupes ayant des RS différentes ? Ainsi, nous nous sommes penchés sur le concept de distance à l’objet (DAO), qui, en interrogeant l’individu sur son niveau de pratique, de connaissance et d’implication, permet d’éclairer le lien entretenu par l’individu avec l’objet (qui est ici la « préparation culinaire ») en soulignant que ce lien est soumis à des variables sociales et psychosociales.
Nous nous sommes alors questionnés sur l’intérêt de l’utilisation de la DAO comme variable de segmentation de l’échantillon ad hoc, et en quoi cette DAO serait un dispositif pertinent pour analyser les RS, les pratiques et leur lien étroit.
Pour répondre à ces interrogations, avec une stratégie de triangulation, nous avons procédé en deux étapes. La première étape portait sur l’étude des RS de la préparation culinaire et l’impact de la DAO sur celles-ci. La seconde étape portait sur l’étude de la préparation culinaire comme  « pratiques signifiantes » et de l’impact de la DAO sur celles-ci. Elle s’est faite par le biais d’une methode innovante basée sur des observations filmées de cuisiniers domestiques préparant un plat, suivies d’entretiens d’explicitations.
L’ensemble de nos résultats nous a permis de mettre en lumière l’intérêt de la DAO comme moyen de segmentation de l’échantillon, ainsi que l’impact de la DAO sur le contenu et l’organisation des RS culinaires. Nos résultats sont discutés au regard des apports théoriques et opérationnels concernant les RS et la DAO.

Salah satu hasil tugas kuliah perancangan Desain Komunikasi Visual 2 (semester IV) yang mengambil tema 'Branding' sebagai materi utama selama satu semester. Di sini penulis mendapat bagian untuk 'membuat' bisnisnya sendiri yang berhubungan dengan dunia kuliner dan mem-branding-nya sesuai standar yang diterapkan.

Di tahun 2019, terhitung sangat banyak usaha makanan-makanan baru yang mulai menjamur, baik yang bersifat musiman maupun jangka panjang. Sebagai orang yang tentunya tidak ingin kehilangan kesempatan ini, tentu kamu kepingin juga kan punya bisnis makanan?

selengkapnya: https://karinov.co.id/contoh-proposal-usaha-makanan/

Today’s frequent intercultural contacts and migration bridge earlier cultural gaps and carry recipes further than ever before. Cookery books are governed by their own laws not only in the choice of vocabulary and fixed expressions, but also grammar and style, and require specialised knowledge of the culinary arts in both source and target cultures. Their translations should accordingly not only be linguistically impeccable and technically accurate, but also read as if written by a professional.
This paper discusses key characteristics of English-language recipes from the author’s over decade-long experience and demonstrates how the employment of corpus tools can help choose the most appropriate collocation or turn of phrase, validate hypotheses concerning crucial but non-salient grammatical choices (such as presence or absence of articles, or preference for singular or plural) as well as stylistic, spelling and punctuation conventions. Several categories of snares lurking for the translator are outlined with the help of a self-compiled corpus (1m tokens, ≈12k types), and numerous concrete examples presented vindicating the brownie points gained in teaching ESP and specialised translation through analyses of recipe vortals, the Wikipedia and cookery software in ways different from those envisaged by their creators. The article concludes with menu writing tips.

Cuisine holds an important place in the material culture, an examination of the nation's ideological and also an important source of identity information. Turkish cuisine, both historical past, and the people who come together from a large area, provide importance, and attract attention.
Nevsehir, as well as reflecting the classic Turkish cuisine, is hosting prehistoric cultures, different religions and societies are also seemed important.
In this study, it is aimed to search Nevsehir cuisine and meals in these sub subjects: daily meals, foods in times of transition, the food and related applications (from birth to death), the holy days, happy days; requests/wishes tables; winter foods, table layouts, kitchen equipments, cooking methods; service techniques; kitchen architecture; drinks; dishes and recipes (from soups to local market dishes).
Thus, interviewed with the people and using related sources, cuisine and foods has been compiled.
Considering the Nevsehir’s tourism potential, producing more detailed studies and projects which serve gastronomy tourism and implementation by connection with the relevant institutions are recommended.
Key words: Nevsehir cuisine, Nevsehir dishes, gastronomy

Cientificamente há uma imaturidade conceitual sobre gastronomia e culinária. Assim, a abordagem da gastronomia, tanto no ensino quanto na gestão, fica no mínimo confusa e prejudicada. O objetivo desse estudo é o de analisar a compreensão desses conceitos pelos docentes dos cursos de graduação e pós-graduação em Turismo & Hotelaria e graduação em Gastronomia da Universidade do Vale do Itajaí-SC. Tem-se o materialismo histórico-dialético como método epistemológico, em uma pesquisa exploratória, quali-quanti, dividida em três fases. A primeira, uma análise do referencial teórico. A segunda, uma pesquisa empírica com os 42 docentes dos referidos cursos. As questões escalares foram tratadas sob a estatística descritiva e a pergunta em aberto sob o método de análise de conteúdo. A terceira fase confrontou a hipótese dos autores com os resultados obtidos. Conclui-se que a gastronomia é uma evolução da culinária, sendo composta de 5 dimensões essenciais: (1) Artística-Criativa; (2) Científica-Técnica; (3) Cultural-Social; (4) Hedônica-Experiencial; e (5) Alimentar-Fisiológica. Pode-se abordar essas dimensões através de duas óticas, (a) acadêmica ou sob o viés (b) mercadológica. Considera-se que o método proposto para conceituar a gastronomia e a culinária é válido, no entanto, deve ser refinado e aplicado a outras instituições de ensino e profissionais da área (chefs), a fim de abarcar uma maior amostra.

Bachelor’s in business administration (Culinary Art) is offered by Indian Culinary Institute (ICI) in collaboration with Indira Gandhi National Tribal University (IGNTU), Amarkantak, Madhya Pradesh. This Degree shall be called Bachelor in Business Administration in Culinary Arts in short form “BBA in Culinary Arts”. ICI is an organisation of Ministry of Tourism, Govt. of India. This programme of shall focus on Culinary and Allied areas.

למה הישראלים אוהבים כל כך אוכל חריף
יאיר יוספי ודניאל מונטרסקו
מהאריסה לפלפל צ'ומה, מ"הפלאפל עם הרבה פלפל" לרוטב החריימה שגורם לכווייה בלשון — הישראלים מתים על אוכל חריף. איך הטעם הזה קשור לתכונות שמיוחסות לצברים כמו חספוס, אסרטיביות ודוגריות, האם האהבה לחריפות היא בעצם מזוכיזם ולמה גם האשכנזים נכנעו למתקפה של הסחוג

https://www.haaretz.co.il/gallery/food/.premium-MAGAZINE-1.10588738

Some Like It Hot. Israelis Like It Hotter
How did spiciness become a compulsory Israeli preference when most Jewish cuisines (excluding Libyan and sometimes Tunisian) aren't particularly spicy?
https://www.haaretz.com/israel-news/.premium.MAGAZINE-some-like-it-hot-why-do-israelis-like-it-hotter-1.10604647

Daniel Monterescu and Yair Yosefi

RESUMO • É este um estudo sobre os prazeres da mesa na vida e obra de Guimarães Rosa. Serão aqui analisados tanto os cadernos de receitas culinárias de sua esposa, Aracy, quanto os romances "Dão-Lalalão" e "Buriti", de João Guimarães Rosa. Nossa hipótese era que as receitas poderiam trazer à tona a cozinha mineira. Descobrimos que a vida doméstica era o espaço onde se cultivava a culinária cosmopolita alemã, enquanto a literatura rosiana era o espaço onde se preservava a culinária regionalista mineira. Descobrimos também um convite das receitas para o amor, que aparece tanto nos nomes de doces, quanto nos romances de Noites do sertão. Afinal, a psicanálise mostra que o ato de comer busca a satisfação da fome e do amor.

In this study I will point out the eating habits of Romanians established in the region of Parma,
a city with a powerful culinary tradition, recently awarded the title of “Creative City for
Gastronomy” by UNESCO. The Romanian community established in this area are the most
numerous among all foreign minorities and may be considered a young minority, of first
generation, which have developed considerably in the last years. This high-impact
phenomenon, both for Romania, their state of origin, and for Italy, the adoptive country, is
worth the attention of researchers from more perspectives: linguistic, anthropological, social,
economic, and historical. I focused my study on gastronomic features in order to see the
progress of food behaviour patterns in a Romanian population who immigrated in an area
with a strong vocation in gastronomy. As methods of research, I used the comparative study
of specialized publications, completed by the statistical analysis of information resulted after
the distribution of a questionnaire and direct interviews.

The aim of the research is; to determine whether perceptions, attitudes and expectations of participants in the national cookery competitions differ according to the socio-demographic characteristics of the participants. In this regard, the research has six different hypotheses. The population of the research constitutes competitors participating in the 1st National Cookery and Pastry Championship organized by the Confederation of All Chefs and Pastry Cook (TAŞKAPON) at 16-18 of March 2018 in Afyonkarahisar. In this quantitatively designed research, survey technique was used as data collection tool and a questionnaire was applied during the days of organization, to 126 competitors who participated in different categories. Descriptive statistics, analysis of frequency and reliability, Mann Whitney U test and Kruskal Wallis test were performed by means of a statistical package program for the analysis of obtained data. In this respect, it has been found that the perceptions, attitudes and expectations of participants about culinary competition do not show any difference in terms of gender, age, latest graduated school type, number of competitions held annually, competition category, competition area or the kind of participating in the competition variables.

Keywords
Culinary Competition, Attitude, National Chefs and Pastry Championship, Taşkapon, Afyonkarahisar.

Bu araştırmanın amacı; ulusal aşçılık yarışmalarında yer alan katılımcıların bu etkinlikler hakkındaki algılama, tutum ve beklentilerinin değerlendirilmesi ve bunların katılımcıların sosyo-demografik özelliklerine göre farklılaşıp farklılaşmadığının tespit edilmesidir. Bu doğrultuda altı farklı hipotez kurulmuştur. Araştırmanın evrenini, Tüm Aşçılar ve Pastacılar Konfederasyonu (TAŞKAPON) tarafından 16-18 Mart 2018 tarihleri arasında Afyonkarahisar’da düzenlenen 1. Ulusal Aşçılar ve Pastacılar Şampiyonası’na katılan yarışmacılar oluşturmaktadır. Nicel olarak tasarlanmış olan bu araştırmada veri toplama aracı olarak anket tekniği kullanılmış ve organizasyonun gerçekleştirildiği günlerde farklı kategorilerde katılım sağlayan 130 yarışmacıya anket uygulanmıştır. Elde edilen verilerin çözümlenmesine ilişkin istatistik paket programı aracılığıyla tanımlayıcı istatistik, frekans ile güvenilirlik analizi, Mann Whiney U testi ve Kruskal Wallis testi yapılmıştır. Bu doğrultuda, katılımcıların aşçılık yarışmasına yönelik algı, tutum ve beklentilerinin cinsiyet, yaş, en son mezun olunan okul türü, yıllık katılım sağlanan yarışma sayısı, yarışma kategorisi, yarışma alanı ya da yarışmaya katılma şekli değişkenleri açısından herhangi bir farklılık göstermediği ortaya çıkmıştır.

Anahtar Kelimeler
Aşçılık Yarışması, Tutum, Ulusal Aşçılar ve Pastacılar Şampiyonası, Taşkapon, Afyonkarahisar.

ÖZ Canlıların birinci ihtiyaçları beslenmektir. Dolayısıyla insanların doğumdan ölüme kadar beslenmek zorunda olmaları, ilk çağlardan beri yemekle ilgili bir takım kurallar geliştirmelerine neden olmuştur. Bu kurallar, zamanla toplumların kendi yapı ve değerleri ile ilgili gelenek ve görenekleriyle bütünleşip, o toplumlara özgü mutfak kültürünü oluşturmuştur. Mutfak dediğimiz şey insanlığın ilk ortaya çıkmasından günümüze kadar değişen, gelişen ve sentezlenen bir olgudur. Ayrıca yemek yeme eylemi hem biyolojik, hem kültürel hem de psikolojik bir sürecin ürünüdür. Bu üç boyutlu ihtiyacın sonucunda mutfak geleneği hem sürekli değişen, hem de sürekli karmaşık bir hal alan ama aynı zamanda da kültürleri birbirinden kısmen ayırmaya yardım eden önemli bir kültürel ağdır. Yemek kültürü bir toplumda yiyeceğin üretiminden tüketimine kadar izlediği süreç ve bu sürece bağlı olarak ortaya çıkan maddi, manevi kültürel öğelerin oluşturduğu önemli bir sistemdir. Dünya mutfakları arasında Türk mutfağı dikkat çeken bir konumdadır. Nitekim hem Orta Asya'dan günümüze uzun bir tarihsel geçmişe; hem de oldukça geniş bir coğrafyanın ürünüdür. Bu çalışmanın amacı, Konya'nın kuzey batısında yer alan Ilgın ilçesinin mutfak kültürü ve yemeklerini, günlük öğünlerde; geçiş dönemlerinde (doğumdan ölüme kadar); dinî günler ve hıdrellezde, istek/dilek sofralarında yapılan yemek alışkanlıklarının eskiden ve günümüzde neler olduğunu; ayrıca kışlık yiyecekler; sofra düzenleri; pişirme yöntemleri; servis düzenleri; içecekler; yemeklerini saptamak suretiyle tanıtmak ve yazılı kayıtlara geçirilerek kaybolmasını önlemektir. Çalışma nitel bir araştırmadır; Ilgın mutfak kültürü ve yemekleri, bölge kültürünü temsil eden 50 yaş ve üzeri 11 kaynak kişi ile yüz yüze görüşülerek derlenmiştir. Çalışmada mutfak araçları, mutfak mimarisi ve yemek tarifleri kapsam dışı bırakılmıştır. Ilgın yöresinin kışlık ve yazlık öğünleri; doğumdan ölüme kadarki geçiş dönemlerindeki yeme içmeyle ilişkili âdetleri; dilek istek sofraları; dini gün ve bayramlarında tüketilen yiyecek ve içecekler; kışlık besinler; yemekler ve tarifleri sistematik bir şekilde aktarılmıştır. Gelecekteki çalışmalarda daha fazla kaynak kişi ile görüşülerek bilgilerin derinleştirilmesi; bu bilgi birikimiyle görseller üretilmesi; tariflerin birçoğunun uygulanarak standartlaştırılması ve diğer disiplinlere de hizmet edebilmesi amacıyla besin değerlerinin hesaplanması önerilmektedir. Anahtar kelimeler: mutfak kültürü; yemek kültürü; Konya; Ilgın Mutfağı; Ilgın Yemekleri ABSTRACT Human's principal necessity is feeding. Therefore, people have to be fed from birth to death; this led them to develop a set of rules about food since ancient times. These rules have created communities' unique culinary culture by integrating with societies' traditions and customs during the time. What we call kitchen is a phenomenon that changes from the first appearance of humanity to the day-today , developing and synthesized. In addition, eating is a product of both biological, cultural and psychological processes. Because of this three-dimensional need, culinary tradition is an important cultural network that is both constantly changing and continuously complex, but at the same time helping to separate cultures from each other in part. Food culture is an important system formed by the process of food and consumption and the material and spiritual cultural items that emerge depending on this process. Among the world cuisines, Turkish cuisine is a remarkable position. As a matter of fact, it is a long historical past from Central Asia; as well as a very wide geographical product. This study aims that to promote and to prevent loss through written records by researching Ilgın's culinary culture and foods (meals, transition periods from birth to death, holy and entertaining days, wishing tables, foods for winters, table arrangements, cooking technics, serving patterns, drinks, foods and recipes from soups to deserts). Ilgın is located in the northwest of Konya in Turkey. This study is a qualitative research; Ilgın culinary culture and foods are collected from the 11 people who are representing the culture of the region and over the age of 50. Kitchen tools, kitchen architecture and recipes were excluded from the study. Winter and summer meals of Ilgın region; rituals related to food and drink during transition periods from birth to death; wish-request

Abstract
Human’s principal necessity is feeding. Therefore, people have to be fed from birth to death; this led them to develop a set of rules about food since ancient times. These rules have created communities’ unique culinary culture by integrating with societies’ traditions and customs during the time. What we call kitchen is a phenomenon that changes from the first appearance of humanity to the day-to-day, developing and synthesized. In addition, eating is a product of both biological, cultural and psychological processes. Because of this three-dimensional need, culinary tradition is an important cultural network that is both constantly changing and continuously complex, but at the same time helping to separate cultures from each other in part. Food culture is an important system formed by the process of food and consumption and the material and spiritual cultural items that emerge depending on this process. Among the world cuisines, Turkish cuisine is a remarkable position. As a matter of fact, it is a long historical past from Central Asia; as well as a very wide geographical product.
This study aims that to promote and to prevent loss through written records by researching Ilgın’s culinary culture and foods (meals, transition periods from birth to death, holy and entertaining days, wishing tables, foods for winters, table arrangements, cooking technics, serving patterns, drinks, foods and recipes from soups to deserts). Ilgın is located in the north-west of Konya in Turkey.
This study is a qualitative research; Ilgın culinary culture and foods are collected from the 11 people who are representing the culture of the region and over the age of 50. Kitchen tools, kitchen architecture and recipes were excluded from the study. Winter and summer meals of Ilgın region; rituals related to food and drink during transition periods from birth to death; wish-request tables; food and beverages consumed on religious days and holidays; winter foods; meals and recipes are transmitted in a systematic way. Deepening knowledge by talking to more resource people in future studies; producing visuals with this knowledge; Standardization of the recipes by applying a number of recipes and the calculation of nutritional values in order to be able to serve other disciplines.
Key words: culinary culture; food culture; Konya; Ilgın Cuisine; Foods of Ilgın