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Year 2020, Volume 4 , Issue 2, Pages 300 - 312 2020-10-30

POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING
TARİHÇESİ, TÜRK-FRANSIZ MUTFAĞINDA KULLANIM ŞEKİLLERİ VE FRANSIZ MUTFAĞINDA ÖNE ÇIKAN ÖZELLİKLERİ İLE PATATES

Çağla ÖZER [1] , Franck BRUWİER [2] , Pelin OLGAY [3]

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 en
Subjects Hospitality Leisure Sport and Tourism
Journal Section Articles
Authors

Orcid: 0000-0001-8471-8607
Author: Çağla ÖZER (Primary Author)
Institution: İSTİNYE ÜNİVERSİTESİ
Country: Turkey

Orcid: 0000-0003-3037-6669
Author: Franck BRUWİER
Institution: İSTİNYE ÜNİVERSİTESİ
Country: Turkey

Orcid: 0000-0003-1768-3613
Author: Pelin OLGAY
Institution: İSTİNYE ÜNİVERSİTESİ
Country: Turkey
Dates

Publication Date : October 30, 2020

Cite

Bibtex @research article { gastoria779321, journal = {Gastroia: Journal of Gastronomy And Travel Research}, issn = {2602-4144}, address = {}, publisher = {Çanakkale Onsekiz Mart University}, year = {2020}, volume = {4}, pages = {300 - 312}, doi = {10.32958/gastoria.779321}, title = {POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING}, key = {cite}, author = {Özer, Çağla and Bruwier, Franck and Olgay, Pelin} }
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 . DOI: 10.32958/gastoria.779321
MLA Özer, Ç , Bruwier, F , Olgay, P . "POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING" . Gastroia: Journal of Gastronomy And Travel Research 4 (2020 ): 300-312 <https://dergipark.org.tr/en/pub/gastoria/issue/57634/779321>
Chicago Özer, Ç , Bruwier, F , Olgay, P . "POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING". Gastroia: Journal of Gastronomy And Travel Research 4 (2020 ): 300-312
RIS TY - JOUR T1 - POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING AU - Çağla Özer , Franck Bruwier , Pelin Olgay Y1 - 2020 PY - 2020 N1 - doi: 10.32958/gastoria.779321 DO - 10.32958/gastoria.779321 T2 - Gastroia: Journal of Gastronomy And Travel Research JF - Journal JO - JOR SP - 300 EP - 312 VL - 4 IS - 2 SN - 2602-4144- M3 - doi: 10.32958/gastoria.779321 UR - https://doi.org/10.32958/gastoria.779321 Y2 - 2020 ER -
EndNote %0 Gastroia: Journal of Gastronomy And Travel Research POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING %A Çağla Özer , Franck Bruwier , Pelin Olgay %T POTATOES WITH ITS HISTORY, USAGE IN TURKISH-FRENCH CUISINE AND OUTSTANDING %D 2020 %J Gastroia: Journal of Gastronomy And Travel Research %P 2602-4144- %V 4 %N 2 %R doi: 10.32958/gastoria.779321 %U 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 2020): 300-312 . https://doi.org/10.32958/gastoria.779321
AMA 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.
Vancouver 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.
IEEE 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
Authors of the Article
Çağla ÖZER [1]
Franck BRUWİER [2]
Pelin OLGAY [3]
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