| Yazarlar (2) |
Dr. Öğr. Üyesi Yasin AKKEMİK
Selçuk Üniversitesi, Türkiye |
Ahmet Güner
Selçuk Üniversitesi, Türkiye |
| Özet |
| Stuffed pasta (mantı) is generally prepared by using main ingredients such as flour, water, salt, eggs. The prepared dough is rested in a certain time period, after the dough is opened thinly; it is divided into equal pieces. It is a bakery product prepared by shaping the dough after putting a certain amount of minced meat in each piece separated in equal sizes (Turkish Patent and Trademark Office, 2008: 1-10). Mantı is one of our traditional foods that are loved and consumed in our country and have high nutritional value. In addition, the mantı was taken its place among the geographically marked products as of 2006. The mantı, which has been home to many civilizations and has a culturally rich culinary culture, is known not only in national cuisines but also in international cuisines (Soylu, 2018: 1-15). In addition, the mantı is produced in a similar way in Kayseri, as well as in provinces such as Kırşehir, Niğde, Sivas, Çorum, Tokat, Yozgat ın Turkey (Sitti, 2009: 20-42). The mantı can take part in different meals in the food culture in the past. These meals, especially mantı consumption was common in main meals, as well as in the Turkish cuisine in the 15th century during the Fatih Sultan Mehmet era. It was reported that it was included in the autumn food list during the II Beyazıt period |
| Anahtar Kelimeler |
| Kitap Adı | Akademik Gastronomi Çalışmaları |
| Bölüm(ler) | Konya Bölgesi Yöresel Peynirlerinin Kalitesinin Geliştirilmesi ve Korunmasında Coğrafi İşaretin Önemi |
| Kitap Türü | Kitap Bölümü |
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü |
| Kitap Niteliği | Diğer uluslararası bilimsel kitap |
| Kitap Dili | Türkçe |
| Basım Tarihi | 01-2020 |
| ISBN | 978-605-389-368-4 |
| Basıldığı Ülke | Türkiye |
| Basıldığı Şehir | Konya |
