Afyonkarahisar Mutfak Kültürü Üzerine Bir Değerlendirme (An Evaluation on the Cuisine Culture of Afyonkarahisar)

Abstract

Turkish culinary culture of long historical processes that occur as a result and said that it has a significant place in the world. When done intensively studied Afyonkarahisar culinary culture of agriculture and livestock activities in the region, has also influenced the content of the meals made. This study was conducted as a literature review; The local sucuk, cream and Turkish delight that both products are often consumed Afyonkarahisar both in terms of access to most of Turkey's possible to say that sales outside the region due to its strategic location. In addition to these foods, as well as poppy as used in the context of the overall pastries, "bükme" as indigenous is important to eat a variety of food and was also seen on the eggplant. Consequently, where the product demonstrating the specificity of Afyonkarahısar culinary culture and providing both economic contributions to the region of these products is remarkable both often be preferred.