Tat ve Tutarlılık: Türk Mutfağındaki Lezzet Uyumları (Taste and Consistency: Flavor Harmonies in Turkish Cuisine)
DOI:
https://doi.org/10.21325/jotags.2025.1603Keywords:
Taste, Consistency, Balance, Harmony, Turkish CuisineAbstract
Bu çalışma, Türk mutfağındaki lezzet uyumlarını incelemek ve bu uyumları etkileyen faktörleri belirlemek amacıyla gerçekleştirilmiştir. Katılımcıların en çok tercih ettiği tatlı-tuzlu kombinasyonu %24,4 (n=97) ile karpuz/kavun ve beyaz peynir olurken, ara öğünlerde en çok tercih edilen kombinasyon %21,9 (n=87) ile meyve ve yoğurt, ana öğünlerde ise en çok tercih edilen kombinasyon %28,4 (n=113) ile çorba, kırmızı etli ana yemek, salata ve cacık olarak belirlenmiştir. Türk mutfağında sos uyumlarına bakıldığında, katılımcılar mantı ve börek ile servis edilen sarımsaklı yoğurt ve tereyağlı sosu %29,4 (n=117) ile en uyumlu sos olarak belirtirken, tavuk şiş için hazırlanan yoğurtlu ve sarımsaklı sos %11,8 (n=47) ile en az uyumlu sos olarak ifade edilmiştir. Bu çalışma, Türk mutfağındaki lezzet uyumlarını ve bu uyumu etkileyen faktörleri ortaya koyarak, yerel tatların korunması ve geliştirilmesi konusunda önemli bir rehber oluşturmaktadır.
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