SOME FUNCTIONAL FOODS AND PROPERTIES USED IN TURKISH CUISINE

Year 2018, Volume: 2 Issue: 1, 1 - 9, 04.07.2018

Yılmaz Seçim

Abstract

Societies living on Earth are different from each other culturally,
economically and socially. These differences were influenced by the geography,
economic situation, educational status of the societies. In aspect of
nutrition, geographical position and products obtained from the region play
important roles. Throughout history, Turkish cuisine has become one of the best-known
and diverse cuisines in the world with the advantage of its geographical position. However,
studies, which are about different culinary habits and food culture in
different regions of Turkey, are very limited. For this reason, it is necessary
to compile and introduce traditional foods and to move them to the future. With
the impact on technological development, people are now paying more attention
to the food they eat. People’s attention has led to the concept of functional
foods to the forefront. If foods are named as functional food, they must be
beneficial to human health and must be nutritious. Functional foods can be both
animal and vegetable origin. Many foods used in Turkish cuisine gain functional
food characteristics with these directions. The aim of this study is to examine
some functional foods, which are used in the both gastronomy and Turkish
cuisine culture, and their characteristics.

Keywords

Functional Food, Gastronomy, Turkish Cuisine

TÜRK MUTFAĞINDA KULLANILAN BAZI FONKSİYONEL GIDALAR VE ÖZELLİKLERİ

Abstract

Dünya
üzerinde yaşayan toplumlar kültürel, ekonomik ve sosyal yönden birbirlerinden
farklıdır. Bu farklılıklar toplumların yaşadığı coğrafya, ekonomik durum,
eğitim durumu gibi hareketlerden etkilenmiştir. Beslenme konusunda özellikle
coğrafi konum ve bölgeden elde edilen ürünler önem taşımaktadır. Türk mutfağı
tarih boyunca coğrafi konumunun verdiği avantajla dünyada en iyi bilinen ve en
çok çeşide sahip mutfaklardan biri haline gelmiştir. Ancak Türkiye’nin değişik
yörelerinde bulunan farklı mutfak alışkanlıkları ve yemek kültürleri hakkındaki
çalışmalar oldukça sınırlıdır. Bu nedenle geleneksel yemeklerin derlenip
tanıtılması ve geleceğe taşınması gerekmektedir. Teknolojik gelişmelerinde
etkisi ile insanlar artık yedikleri gıdalara daha fazla dikkat etmeye
başlamıştır. İnsanların bu dikkati dönemde fonksiyonel gıda kavramı ön plana
çıkmıştır. Bir gıdaya fonksiyonel özelliğinin yüklenebilmesi için hem besleyici
hem de insan sağlığına faydalı olması gerekmektedir. Bu gıdalar hem hayvansal
hem de bitkisel kökenli olabilir. Türk mutfağında kullanılan birçok gıda bu
yönleriyle fonksiyonel gıda özelliğini kazanmaktadır. Bu çalışmanın amacı
gastronomi kültüründe ve Türk mutfak kültüründe kullanılan bazı fonksiyonel
gıdalar ve bu gıdaların özelliklerini ele almaktır. 

Keywords

Gastronomi, Fonksiyonel Gıda, Türk Mutfağı

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