Gastronomi ve Mutfak Sanatinda Baharatlar ile Tibbi ve Aromatik Bitkilerin Kullanimi (The Usage of Spices and Medicinal and Aromatic Plants in Gastronomy and Culinary Arts)

11 Pages Posted: 5 Jan 2019

See all articles by Hakki Cilginoglu

Hakki Cilginoglu

Kastamonu University

Dorian Aliu

University of New York Tirana

Armando Aliu

Istanbul Commerce University

Date Written: December 20, 2018

Abstract

Turkish Abstract: Bu calismanin amaci, gastronomi ve mutfak sanatinda baharatlar ile tibbi ve aromatik bitkilerin kullanim alanlarini incelemektir. Gastronominin bilim ile yemek arasindaki bagi düsünüldügünde, monotonlasan insan hayatinin renklendirilmesi mutfak sanatinda baharatlar ile tibbi ve aromatik bitkilerin yenilikci kullanimlari sayesinde gerceklesebilmektedir. Bu baglamda, farkli ülkelerde ve bölgelerde yetisen bazi tibbi ve aromatik bitkilerin mutfaklarda duyusal cekiciligi artirici sekilde gastronomi ile tesvik edilmektedir. Dünya capinda binlerce bitkinin farkli amaclarla kullanildigi göz önüne alindiginda, gastronomi ve mutfak sanatinda kullanilan tibbi ve aromatik bitkilerin incelenmesi bu alana katki bakimindan önemli oldugu degerlendirilmistir. Bu calisma kapsaminda sinirli sayida tibbi ve aromatik bitki spesifik özellikleri ile örnek teskil etmesi bakimindan literatürden secilmistir. Söz konusu bitkilerin seciminde; gastronomi ve mutfak sanati icerisinde kullanimi, yenilikci ve sürdürülebilir anlayisi yansitma özellikleri arastirmanin sinirliligi cercevesinde dikkate alinmistir.

English Abstract: The aim of this study is to examine the use of spices and medicinal and aromatic plants in gastronomy and culinary arts. Considering the nexus amongst gastronomy and food and science, the colouring of monotonised human life is likelihood to be attained through the innovative usage of spices and medicinal and aromatic plants in the culinary arts. In this context, some medicinal and aromatic plants that are cultivated in various countries and regions are encouraged by gastronomy, which enhances sensory attractiveness in culinary arts. Taking into account the fact that thousands of plants are used for different purposes worldwide, the examination of medicinal and aromatic plants used in gastronomy and culinary arts is evaluated to be important in terms of contributing to this field. Within the scope of this study, a limited number of medicinal and aromatic plant-specific attributes are selected from the literature to be exemplary. In the selection of these plants; their usages in gastronomy and culinary arts, and their ability to reflect innovative and sustainable insights were taken into consideration in frame of the investigation’s limitation.

Note: Downloadable document is in Turkish.

Keywords: Gastronomy, Culinary Art, Medicinal and Aromatic Plants, Spices, Innovative and Sustainability Approach

Suggested Citation

Cilginoglu, Hakki and Aliu, Dorian and Aliu, Armando, Gastronomi ve Mutfak Sanatinda Baharatlar ile Tibbi ve Aromatik Bitkilerin Kullanimi (The Usage of Spices and Medicinal and Aromatic Plants in Gastronomy and Culinary Arts) (December 20, 2018). Available at SSRN: https://ssrn.com/abstract=3304469 or http://dx.doi.org/10.2139/ssrn.3304469

Hakki Cilginoglu

Kastamonu University ( email )

Kuzeykent Mahallesi
Orgeneral Atilla Ateş Paşa Caddesi, No:15
Kastamonu
Turkey

Dorian Aliu (Contact Author)

University of New York Tirana ( email )

Kodra e Diellit
Tirana, Tiranë 1048
Albania

HOME PAGE: http://https://unyt.edu.al/

Armando Aliu

Istanbul Commerce University ( email )

Imrahor Cad. No. 90
Sutluce Beyoglu
Istanbul
Turkey

HOME PAGE: http://https://orcid.org/0000-0002-3630-2516

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