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09 December 2022 Friday
 New Article from Res. Asst. Emel Çirişoğlu!
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy and Culinary Arts Department Res. Asst. Emel Çirişoğlu's new article has been published.

Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Gastronomy and Culinary Arts Department Res. Asst. Emel Çirişoğlu's new article has been published.

Çirişoğlu's research titled "The Place of Goose Meat in Turkish Gastronomy" was published in the Turkish Journal of Agriculture - Food Science and Technology. In the study, the gastronomic value of goose meat, local dishes made with goose meat in Anatolia, gave information on the nutritional values of goose meat and other meats. In addition, in the process of creating and photographing the recipes of goose meat dishes that are on the verge of being forgotten or needing to be promoted, it is aimed to cooperate with the Provincial Directorates of Culture and Tourism and to cooperate with the Provincial Directorates and kitchens for the provinces such as Kars and Ardahan, where the most cultivation and consumption is made. Suggestions were made such as the promotion of the Turkish culture and the need to include goose meat on the web pages of other promotional elements such as “Go Turkey” visited by tourists.

From the abstract of the article:

“Goose meat has always had a gastronomic value as a traditional food in both international cuisine and Turkish cuisine. The aim of this study is to introduce goose meat dishes in local Anatolian cuisines, to contribute to the recognition of the traditions of goose meat dishes, and to record goose meat dishes as a gastronomic value and to transfer these values to future generations. As a result of the researches, it has been seen that there are not enough records to know the traditional goose meat dishes and the cooking techniques of goose meat throughout Turkey, goose meat is not found in restaurant menus, and despite the existence of local traditions in which goose meat is at the center, these traditions and activities are not adequately promoted. As a result, it is suggested that the subject should be examined in a wide range from breeding to marketing, and after solving the problems in goose breeding and eliminating technical deficiencies, tourism activities should be carried out to increase the recognition of goose meat, which is a gastronomic value for Turkish cuisine.

We congratulate Res. Asst. Emel Çirişoğlu and wish her success in her academic studies.
 
The article tag is as follows:

Çirişoğlu, E. (2022). The Place of Goose Meat in Turkish Gastronomy. Turkish Journal of Agriculture-Food Science and Technology, 10(11), 2102-2107.
 
Click here to access the full text of the article.



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