Foods spreading from Turkish cuisine to the world

Turkish cuisine is not based on a race. It is one of the world's richest cuisine in terms of cooking techniques, material diversity and basic titles, which feed on the brotherhood of cultures in a geography stretching from the Yellow Sea to the Americas. The main purpose of this study is to emphasize the importance of the Turkish cuisine and culture on the emergence and spread of the products mentioned here to the world. This study asks the question "What are the foods that spread from Turkish cuisine to the world?". For this purpose, scientific articles, theses, symposium proceedings, travelogues, books, and magazines were examined. After a wide literature review yogurt, yufka, baklava, döner, mantı, pastırma, tel kadayıf, coffee, lohuk, Turkish delight, sherbet, sütlaç and güllaç, which are known and mentioned most in international literature and cuisines were chosen for a deeper research. The study has been limited to these products and with the documents published in English and Turkish. This research plans to provide information about the history of these products, some of which are disputed about their origin, such as yoghurt, baklava, döner, mantı and pastırma.

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土耳其菜不是以种族为基础的。它是世界上在烹饪技术、材料多样性和基本名称方面最丰富的美食之一，在从黄海到美洲的地理环境中，它以文化的兄弟关系为食。本研究的主要目的是强调土耳其美食和文化对这里提到的产品的出现和向世界传播的重要性。本研究提出的问题是："从土耳其美食传播到世界的食品有哪些？"。为此，研究了科学文章、论文、研讨会记录、游记、书籍和杂志。经过广泛的文献审查，我们选择了酸奶、Yufka、baklava、döner、mantı、pastırma、tel kadayıf、咖啡、lohuk、turk delight、sherbet、sütlaç和güllaç这些在国际文献和美食中最知名和提及的食品进行深入研究。该研究仅限于这些产品和以英语和土耳其语出版的文献。这项研究计划提供有关这些产品的历史信息，其中一些产品的起源有争议，如酸奶、面包蛋糕、döner、mantı和pastırma。

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