A COMPARATIVE ANALYSIS OF THE USE OF CHEESE IN TURKISH AND FRENCH CUISINES

Year 2025, Volume: 9 Issue: 1, 79 - 94, 16.01.2025

Zeynep Menteşe , Şevki Ulema

Abstract

In addition to being an important food item, cheese is a valuable cultural item for many societies. France is among the countries with the highest recognition in the world in terms of cheese diversity. Although Turkey is a country with a rich cheese variety, the awareness of Turkish cheeses is not at the desired level. The aim of this study is to compare Turkish and French cuisines, which are among the cuisines of countries rich in gastronomy and cheese diversity, in terms of cheese use in meals. A qualitative research approach was adopted in the study. The data in the research were used. In the study, 1253 pieces of data belonging to Turkish and French cuisines were collected. The collected data were classified according to the types of starter, soup, hot starter, main course, salad and dessert. The classified data were analyzed in terms of cheese usage, origin of cheese used, type of cheese used for each food type. According to the analyzed data; The rate of cheese usage in the total food types examined in Turkish cuisine is 15,8 %, and the rate of cheese usage in the total food types examined in French cuisine is 13,8 %. “Cow” cheeses are the most preferred cheeses used in Turkish and French cuisine.

Keywords

Cheese, gastronomy, food, Türkiye cheese, French cheese

Türk ve Fransız Mutfaklarında Peynir Kullanımının Karşılaştırmalı Analizi

Abstract

Peynir, önemli bir gıda maddesi olmanın yanı sıra birçok toplum için değerli bir kültür ögesidir. Fransa peynir çeşitliliği bakımından dünyada bilinirliği en yüksek ülkeler arasındadır. Türkiye zengin peynir çeşitliliğine sahip bir ülke olmasına rağmen, Türk peynirlerinin bilinirliği arzu edilen düzeyde değildir. Bu çalışmanın amacı mutfak kültürü ve peynir çeşitliliği bakımından zengin ülkeler arasında bulunan Türk ve Fransız mutfaklarını, yemeklerde peynir kullanımı açısından karşılaştırmaktır. Çalışmada nitel araştırma yaklaşımı benimsenmiştir. Araştırmada ikincil verilerden yararlanılmıştır. Türk ve Fransız mutfaklarına ait 1253 adet reçete incelenmiştir. Toplanan veriler başlangıç, çorba, ara sıcak, ana yemek, salata ve tatlı türlerine göre sınıflandırılmıştır. Sınıflandırılan veriler her bir yemek türü için peynir kullanımı, kullanılan peynirlerin orijini, kullanılan peynir türü bakımından analiz edilmiştir. Analizi yapılan verilere göre; Türk mutfağında incelenen toplam yemek türlerinde peynir kullanım oranı %15,8 Fransız mutfağında incelenen toplam yemek türlerinde peynir kullanım oranı %13,8’dir. Türk ve Fransız mutfağında yemeklerde kullanılan peynirlerde en çok “inek” peynirleri tercih edilmiştir.

Keywords

Peynir, kültür, gastronomi, Türk peynirleri, Fransız peynirleri

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