| Yazarlar (3) |
Dr. Öğr. Üyesi Hakkı ÇILGINOĞLU
Kastamonu Üniversitesi, Türkiye |
Dorian Alıu
|
|
Armando Aliu
|
| Özet |
| The aim of this study is to examine the use of spices and medicinal and aromatic plants in gastronomy and culinary arts. Considering the nexus amongst gastronomy and food and science, the colouring of monotonised human life is likelihood to be attained through the innovative usage of spices and medicinal and aromatic plants in the culinary arts. In this context, some medicinal and aromatic plants that are cultivated in various countries and regions are encouraged by gastronomy, which enhances sensory attractiveness in culinary arts. Taking into account the fact that thousands of plants are used for different purposes worldwide, the examination of medicinal and aromatic plants used in gastronomy and culinary arts is evaluated to be important in terms of contributing to this field. Within the scope of this study, a limited number of medicinal and aromatic plant-specific attributes are selected from the literature to be exemplary. In the selection of these plants; their usages in gastronomy and culinary arts, and their ability to reflect innovative and sustainable insights were taken into consideration in frame of the investigation’s limitation. |
| Anahtar Kelimeler |
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | Diğer hakemli uluslararası dergilerde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | SSRN ELECTRONIC JOURNAL |
| Dergi ISSN | 1556-5068 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2018 |
| Cilt No | 2018 |
| Sayı | 1 |
| Sayfalar | 1 / 11 |
| Doi Numarası | 10.2139/ssrn.3304469 |
| Makale Linki | https://www.ssrn.com/abstract=3304469 |
| Atıf Sayıları |
