Ürün Özellikleri

Açıklama

Konya gastronomy culture and cuisine are the most substantial representative and experienced
example of Anatolian gastronomy culture. The extensive spheres of influence of Konya starts from
Çatalhöyük and bears the traces of ancient clans and tribes found shelter in Anatolia as well as the cultures
and civilizations. This culture, having its roots in Çatalhöyük, has been enriched by the Central Asia
migrations, refined by the imperial cuisine of Seljuks and institutionalized by the Mevlevi cuisine. The fine
examples of Konya Cuisine in Sille are regarded and considered as a reflection of the cultural transitions
going beyond the distinct historicity and cultures on the food practices. Particularly, three considerations
are required to be highlighted in consideration of the Konya cuisine.
• The first chef de cuisine with a dedicated tomb in the world is Ateşbaz Veli (his cognomen means
“Fireplayer”) who has lived in 13th century and his mausoleum is in Konya.
• Building a team

384 sayfa. 17x24 cm.

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