Double Cream Silivri! - Turkey’s Yogurts (Ciltli)

Stok Kodu:
9789750851742
Boyut:
22.3x28.1
Sayfa Sayısı:
392
Baskı:
1
Basım Tarihi:
2022-01
Kapak Türü:
Ciltli
Kağıt Türü:
Kuşe
%33 indirimli
450,00TL
301,50TL
Taksitli fiyat: 9 x 36,85TL
9789750851742
1197124
Double Cream Silivri! - Turkey’s Yogurts (Ciltli)
Double Cream Silivri! - Turkey’s Yogurts (Ciltli)
301.50

Silivri fire yogurt, Kanlıca yogurt, Trabzon külek yogurt, Bolu keş, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Beşikdüzü yoğurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Muğla kırktokmak...

Double Cream Silivri! – Turkey’s Yogurts charts the journey and evolution of

Turkey’s national food from antiquity through to modern times: yoğurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskişehir and Gaziantep; at times an accompaniment enhancing a dish, at others, a medication curing illnesses, a soup filling stomachs or a cool, refreshing drink.

Artun Ünsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emden’s wonderful photographs with Ünsal’s distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri! – Turkey’s Yogurts greets us as a book deserving the pride of place in any bibliophile’s bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.

Silivri fire yogurt, Kanlıca yogurt, Trabzon külek yogurt, Bolu keş, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Beşikdüzü yoğurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Muğla kırktokmak...

Double Cream Silivri! – Turkey’s Yogurts charts the journey and evolution of

Turkey’s national food from antiquity through to modern times: yoğurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskişehir and Gaziantep; at times an accompaniment enhancing a dish, at others, a medication curing illnesses, a soup filling stomachs or a cool, refreshing drink.

Artun Ünsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emden’s wonderful photographs with Ünsal’s distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri! – Turkey’s Yogurts greets us as a book deserving the pride of place in any bibliophile’s bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.

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