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dc.contributor.authorYılmaz, A.
dc.contributor.authorÖnçel, S.
dc.contributor.authorYolal, Medet
dc.date.accessioned2019-10-23T17:55:46Z
dc.date.available2019-10-23T17:55:46Z
dc.date.issued2018
dc.identifier.issn2065-0817
dc.identifier.urihttps://dx.doi.org/10.30892/gtg.22216-303
dc.identifier.urihttps://hdl.handle.net/11421/22660
dc.description.abstractTravelogues are valuable information sources about the period they were written. Ibn Battuta of Tangiers, Morocco, is a famous traveler of the 14th century. In his travelogue, Ibn Battuta exhibits a rich variety of information on the people, social life, beliefs and traditions of the period in the lands he travelled. The purpose of this study was to make an account of food culture in the medieval ages on the basis of Ibn Battuta's travelogue. The reason for choosing Ibn Battuta's travelogue as the basis of this study was his extensive travels starting from Africa to Middle East, Asia Minor, Europe and Asia in the 14th century. For the purpose of the study, a content analysis was conducted to determine the words about food, beverages, kitchenware used for cooking, ingredients of recipes, names of the dishes, cooking types, serving and materials for keeping food, jobs related to cooking, and places of eating mentioned in Ibn Battuta's travelogue. The lexicon was grouped on the basis of themes. A total of 13 themes were identified which were labeled as grains, flour and baked products, legumes, meat, seafood, milk and dairy products, aromatic herbs, spices and sweeteners, oily fruits and oils, fruits and vegetables, desserts, beverages, kitchenware and others. Findings revealed that factors such as geographical features, peoples' habits, economic conditions and religion influenced the food culture greatly. Conclusions were drawn on the basis of findings.en_US
dc.language.isoengen_US
dc.publisherEditura Universitatii din Oradeaen_US
dc.relation.isversionof10.30892/gtg.22216-303en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood Cultureen_US
dc.subjectIbn Battutaen_US
dc.subjectTravelogueen_US
dc.titleFood culture in Ibn Battuta's travelogueen_US
dc.typearticleen_US
dc.relation.journalGeojournal of Tourism and Geositesen_US
dc.contributor.departmentAnadolu Üniversitesi, Turizm Fakültesien_US
dc.identifier.volume22en_US
dc.identifier.issue2en_US
dc.identifier.startpage470en_US
dc.identifier.endpage479en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US]


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