POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING

Çağla Özer; Franck Bruwier; Pelin Olgay

doi:10.32958/gastoria.779321

TR EN

POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING

Abstract

France, known as the homeland of many chefs, where classical cuisine was born, the foundations of many techniques were laid and the source of gastronomy and food culture spread to the society in various ways, is shown among the deep-rooted cuisines in the world. This study aimed to briefly summarize the history and spread of potatoes across the continents, and the France, and the cooking techniques of potatoes in classical French cuisine is emphasized. As a prominent feature, it is stated that the starch ratio differs considerably in the structure of the potato and the resulting dishes. Fianna potatoes, known with high starch content and as floury, are used for the dishes that baked on a mash basis whereas Elodie potatoes, known with low starch content and as waxy were used for boiled and sautéed dishes. In this study classical dishes from French cuisine, which are pommes duchesse, pommes château, pommes fondant, pommes macaire, pommes boulangères, pommes pont-neuf, pommes allumettes, pommes paille, pommes soufflées and pommes gaufrettes are applied in practice and the results are deliberated.

Keywords

French cuisine, Gastronomy, Parmentier, Potatoes

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Details

Primary Language

English

Subjects

Tourism (Other)

Journal Section

Research Article

Authors

Çağla Özer ^*
0000-0001-8471-8607
Türkiye

Franck Bruwier This is me
0000-0003-3037-6669
Türkiye

Pelin Olgay This is me
0000-0003-1768-3613
Türkiye

Publication Date

October 30, 2020

Submission Date

August 11, 2020

Acceptance Date

November 2, 2020

Published in Issue

Year 2020 Volume: 4 Number: 2

DOI

https://doi.org/10.32958/gastoria.779321

IZ

https://izlik.org/JA48LE42RA

APA

Özer, Ç., Bruwier, F., & Olgay, P. (2020). POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research, 4(2), 300-312. https://doi.org/10.32958/gastoria.779321

AMA

1.Özer Ç, Bruwier F, Olgay P. POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research. 2020;4(2):300-312. doi:10.32958/gastoria.779321

Chicago

Özer, Çağla, Franck Bruwier, and Pelin Olgay. 2020. “POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING”. Gastroia: Journal of Gastronomy And Travel Research 4 (2): 300-312. https://doi.org/10.32958/gastoria.779321.

EndNote

Özer Ç, Bruwier F, Olgay P (October 1, 2020) POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research 4 2 300–312.

IEEE

[1]Ç. Özer, F. Bruwier, and P. Olgay, “POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING”, Gastroia: Journal of Gastronomy And Travel Research, vol. 4, no. 2, pp. 300–312, Oct. 2020, doi: 10.32958/gastoria.779321.

ISNAD

Özer, Çağla - Bruwier, Franck - Olgay, Pelin. “POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING”. Gastroia: Journal of Gastronomy And Travel Research 4/2 (October 1, 2020): 300-312. https://doi.org/10.32958/gastoria.779321.

JAMA

1.Özer Ç, Bruwier F, Olgay P. POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research. 2020;4:300–312.

MLA

Özer, Çağla, et al. “POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING”. Gastroia: Journal of Gastronomy And Travel Research, vol. 4, no. 2, Oct. 2020, pp. 300-12, doi:10.32958/gastoria.779321.

Vancouver

1.Çağla Özer, Franck Bruwier, Pelin Olgay. POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING. Gastroia: Journal of Gastronomy And Travel Research. 2020 Oct. 1;4(2):300-12. doi:10.32958/gastoria.779321

Cited By

Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes

Foods

https://doi.org/10.3390/foods13182927

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TARİHÇESİ, TÜRK-FRANSIZ MUTFAĞINDA KULLANIM ŞEKİLLERİ VE FRANSIZ MUTFAĞINDA ÖNE ÇIKAN ÖZELLİKLERİ İLE PATATES

Abstract

POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING

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Cited By

Assessment of Acrylamide Levels by Advanced Molecularly Imprinted Polymer-Imprinted Surface Plasmon Resonance (SPR) Sensor Technology and Sensory Quality in Homemade Fried Potatoes