An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine

Detalhes bibliográficos
Autor(a) principal: Çakmak, Muzaffer
Data de Publicação: 2019
Outros Autores: Sarıışık, Mehmet
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais Brasileiros de Estudos Turísticos
Texto Completo: https://periodicos.ufjf.br/index.php/abet/article/view/27149
Resumo: Nutrition has been the most basic requirement since the creation of mankind. People have met this basic requirement with different ways and methods in the course of their lives. The main dishes are known as the most important element in their meals. Main meals consumed especially at lunch and dinner are thought to be a reflection of the national cuisine. Therefore, analyzing the dishes in meals will also reveal the eating habits in the Turkish culture in a way. The data inside 767 main dishes of the Turkish cuisine were collected and the TF-IDF (Term frequency-inverse document frequency) analysis was conducted via the QDA-MINER software. Depending on analysing both of Turkish habits and of most popular raw materials in the cuisine can be uncovered. The average number of products in the main dishes of the Turkish cuisine, distribution of these products into nutrient groups and importance levels of the used products were shown. As a result; beef, butter, garlic, tomatoes, lemons, parsley, oil, eggs, potatoes and green peppers were found to have high percentage of use.
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spelling An Investigation on the Basic Contents of the Main Dishes of the Turkish CuisineNutrition has been the most basic requirement since the creation of mankind. People have met this basic requirement with different ways and methods in the course of their lives. The main dishes are known as the most important element in their meals. Main meals consumed especially at lunch and dinner are thought to be a reflection of the national cuisine. Therefore, analyzing the dishes in meals will also reveal the eating habits in the Turkish culture in a way. The data inside 767 main dishes of the Turkish cuisine were collected and the TF-IDF (Term frequency-inverse document frequency) analysis was conducted via the QDA-MINER software. Depending on analysing both of Turkish habits and of most popular raw materials in the cuisine can be uncovered. The average number of products in the main dishes of the Turkish cuisine, distribution of these products into nutrient groups and importance levels of the used products were shown. As a result; beef, butter, garlic, tomatoes, lemons, parsley, oil, eggs, potatoes and green peppers were found to have high percentage of use.La nutrición ha sido el requisito más básico desde la creación de la humanidad. Las personas han cumplido este requisito básico con diferentes formas y métodos en el curso de sus vidas. Los platos principales son conocidos como el elemento más importante en sus comidas. Se cree que las comidas principales consumidas especialmente en el almuerzo y la cena son un reflejo de la cocina nacional. Por lo tanto, analizar los platos en las comidas también revelará los hábitos alimenticios en la cultura turca de alguna manera. Se recopilaron los datos dentro de 767 platos principales de la cocina turca y se realizó el análisis TF-IDF (Término frecuencia-frecuencia de documento inverso) a través del software QDA-MINER. Dependiendo del análisis de los hábitos turcos y de las materias primas más populares en la cocina, se pueden descubrir. Se mostró el número promedio de productos en los platos principales de la cocina turca, la distribución de estos productos en grupos de nutrientes y los niveles de importancia de los productos utilizados. Como resultado; carne de res, mantequilla, ajo, tomates, limones, perejil, aceite, huevos, papas y pimientos verdes tienen un alto porcentaje de uso.A nutrição tem sido o requisito mais básico desde a criação da humanidade. As pessoas cumpriram esse requisito básico com diferentes maneiras e métodos ao longo de suas vidas. Os pratos principais são conhecidos como o elemento mais importante em suas refeições. Pensa-se que as refeições principais consumidas especialmente no almoço e no jantar sejam um reflexo da culinária nacional. Portanto, analisar os pratos nas refeições também revelará os hábitos alimentares da cultura turca. Os dados contidos em 767 pratos principais da culinária turca foram coletados e a análise TF-IDF (Frequency Frequency Document Inverse Frequency) foi realizada através do software QDA-MINER. Dependendo da análise dos hábitos turcos e das matérias-primas mais populares da culinária, é possível descobrir. Foram mostrados o número médio de produtos nos principais pratos da culinária turca, a distribuição desses produtos em grupos de nutrientes e os níveis de importância dos produtos usados. Como um resultado; carne, manteiga, alho, tomate, limão, salsa, óleo, ovos, batata e pimentão tiveram alta porcentagem de uso.Universidade Federal de Juiz de Fora/UFJF2019-12-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufjf.br/index.php/abet/article/view/2714910.34019/2238-2925.2019.v9.27149Anais Brasileiros de Estudos Turísticos; Vol. 9 No. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”Anais Brasileiros de Estudos Turísticos; Vol. 9 Núm. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”Anais Brasileiros de Estudos Turísticos; v. 9 n. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”2238-2925reponame:Anais Brasileiros de Estudos Turísticosinstname:Universidade Federal de Juiz de Fora (UFJF)instacron:UFJFenghttps://periodicos.ufjf.br/index.php/abet/article/view/27149/19895Copyright (c) 2019 Anais Brasileiros de Estudos Turísticos - ABETinfo:eu-repo/semantics/openAccessÇakmak, MuzafferSarıışık, Mehmet2024-03-22T21:38:42Zoai:periodicos.ufjf.br:article/27149Revistahttps://periodicos.ufjf.br/index.php/abet/indexPUBhttps://periodicos.ufjf.br/index.php/abet/oairevista.abet@ufjf.edu.br || thiago.pimentel@ufjf.edu.br2238-29252238-2925opendoar:2024-03-22T21:38:42Anais Brasileiros de Estudos Turísticos - Universidade Federal de Juiz de Fora (UFJF)false
dc.title.none.fl_str_mv An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
title An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
spellingShingle An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
Çakmak, Muzaffer
title_short An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
title_full An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
title_fullStr An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
title_full_unstemmed An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
title_sort An Investigation on the Basic Contents of the Main Dishes of the Turkish Cuisine
author Çakmak, Muzaffer
author_facet Çakmak, Muzaffer
Sarıışık, Mehmet
author_role author
author2 Sarıışık, Mehmet
author2_role author
dc.contributor.author.fl_str_mv Çakmak, Muzaffer
Sarıışık, Mehmet
description Nutrition has been the most basic requirement since the creation of mankind. People have met this basic requirement with different ways and methods in the course of their lives. The main dishes are known as the most important element in their meals. Main meals consumed especially at lunch and dinner are thought to be a reflection of the national cuisine. Therefore, analyzing the dishes in meals will also reveal the eating habits in the Turkish culture in a way. The data inside 767 main dishes of the Turkish cuisine were collected and the TF-IDF (Term frequency-inverse document frequency) analysis was conducted via the QDA-MINER software. Depending on analysing both of Turkish habits and of most popular raw materials in the cuisine can be uncovered. The average number of products in the main dishes of the Turkish cuisine, distribution of these products into nutrient groups and importance levels of the used products were shown. As a result; beef, butter, garlic, tomatoes, lemons, parsley, oil, eggs, potatoes and green peppers were found to have high percentage of use.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufjf.br/index.php/abet/article/view/27149
10.34019/2238-2925.2019.v9.27149
url https://periodicos.ufjf.br/index.php/abet/article/view/27149
identifier_str_mv 10.34019/2238-2925.2019.v9.27149
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufjf.br/index.php/abet/article/view/27149/19895
dc.rights.driver.fl_str_mv Copyright (c) 2019 Anais Brasileiros de Estudos Turísticos - ABET
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Anais Brasileiros de Estudos Turísticos - ABET
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Juiz de Fora/UFJF
publisher.none.fl_str_mv Universidade Federal de Juiz de Fora/UFJF
dc.source.none.fl_str_mv Anais Brasileiros de Estudos Turísticos; Vol. 9 No. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”
Anais Brasileiros de Estudos Turísticos; Vol. 9 Núm. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”
Anais Brasileiros de Estudos Turísticos; v. 9 n. 1, 2 e 3 (2019): Current Issues on Tourism and Thematic Issue: “An Overview of Tourism in Turkey”
2238-2925
reponame:Anais Brasileiros de Estudos Turísticos
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instname_str Universidade Federal de Juiz de Fora (UFJF)
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reponame_str Anais Brasileiros de Estudos Turísticos
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repository.name.fl_str_mv Anais Brasileiros de Estudos Turísticos - Universidade Federal de Juiz de Fora (UFJF)
repository.mail.fl_str_mv revista.abet@ufjf.edu.br || thiago.pimentel@ufjf.edu.br
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