Gastronomy category
Ottoman Zerde Dessert
A traditional Ottoman dessert prepared with rice, sugar, and rose water, and colored with saffron.
Olfaction-Based Gastronomy
A multidisciplinary approach emphasizing the central role of the sense of smell in food and beverage experiences
Third Wave Coffee Movement
A coffee tradition that emphasizes refined taste, craftsmanship, and quality, treating coffee as an artisanal product with value added throughout its production, roasting, brewing, and consumption.
Milk
The Turkish Food Codex defines raw milk as the mammary gland secretion obtained from milking one or more cows, goats, sheep, or buffaloes that hasn't been heated to more than 40 oC or exposed to any other treatment that has an equal effect, with the excep
Milk
The Turkish Food Codex defines raw milk as the mammary gland secretion obtained from milking one or more cows, goats, sheep, or buffaloes that hasn't been heated to more than 40 oC or exposed to any other treatment that has an equal effect, with the excep