| dc.contributor.author | Gunduzoz, Guldane | |
| dc.date.accessioned | 2020-06-25T18:15:58Z | |
| dc.date.available | 2020-06-25T18:15:58Z | |
| dc.date.issued | 2016 | |
| dc.identifier.issn | 2528-9861 | |
| dc.identifier.issn | 2528-987X | |
| dc.identifier.uri | https://doi.org/10.18505/cuid.273983 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12587/6372 | |
| dc.description | WOS: 000406622100006 | en_US |
| dc.description.abstract | The dervish lodge cuisine in the Ottoman lodge structuring has a central importance. The lodge cuisine helped Anatolia turn into a homeland. Travelers took shelter in the lodges in Anatolia. So, these buildings were a safe haven for those who travel. Lodge's kitchens were always open. These kitchens offered a delightful "Sheikh Baba's Soup" anytime and these kitchens gave peace and serenity to Anatolia. This article analyzes the Ottoman lodge food culture in the context of a manuscript which belongs to an imaret. This manuscript called Majmu'a al-faw'id was written in | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | Cumhuriyet Univ, Fac Theology | en_US |
| dc.relation.isversionof | 10.18505/cuid.273983 | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | The Ottoman cuisine | en_US |
| dc.subject | The Ottoman sufism | en_US |
| dc.subject | Tariqah | en_US |
| dc.subject | Cuisine | en_US |
| dc.subject | Kitchenware | en_US |
| dc.title | The Ottoman Dervish Lodge Cuisine and Majmu'a al-fawa'id | en_US |
| dc.type | article | en_US |
| dc.contributor.department | Kırıkkale Üniversitesi | en_US |
| dc.identifier.volume | 20 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 175 | en_US |
| dc.identifier.endpage | 205 | en_US |
| dc.relation.journal | Cumhuriyet Ilahiyat Dergisi-Cumhuriyet Theology Journal | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
