Spatial distribution of Türkiye’s local Turkish coffee kinds

Q1 Social Sciences

Journal of Ethnic Foods Pub Date : 2023-09-11 DOI:10.1186/s42779-023-00200-8

Yeliz Demir, Serkan Bertan

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引用次数: 0

Abstract

Abstract This research aims to determine the contents, cooking, and serving styles of local Turkish coffee kinds in Türkiye and to reveal their differences from traditional Turkish coffee. In addition, the distribution of local Turkish coffee kinds determined according to cities and regions was determined. Document analysis was applied to determine the features of local Turkish coffee kinds. In the document analysis, local Turkish coffee kinds are divided into three basic categories according to the codes of “coffee content,” “serving style,” “cooking method,” and “difference from traditional Turkish coffee.” Turkish coffee in the first category is prepared without using coffee powder, and local Turkish coffee kinds in the second category differ from traditional Turkish coffee with their features such as the coffee beans are roasted and ground, the presentation of the coffee, the degree of cooking, and the cooking method of the coffee. Different products (local products) are mixed into the coffees in the last local Turkish coffee category. Additionally, local Turkish coffees specific to cities were collected under the “city/region authenticity” code. Black Cumin Coffee, Mırra Coffee, Menengic Coffee, Kenger Coffee, Turkish coffee cooked in a cup, and Dibek Coffee are common local Turkish coffee kinds in some cities and regions.

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rkiye当地土耳其咖啡品种的空间分布

本研究旨在确定土耳其当地的咖啡种类在 rkiye的内容，烹饪和服务风格，并揭示他们与传统的土耳其咖啡的差异。此外，还根据城市和地区确定了土耳其当地咖啡种类的分布。采用文献分析法确定土耳其当地咖啡种类的特征。在文献分析中，根据“咖啡含量”、“上菜方式”、“烹饪方法”和“与传统土耳其咖啡的区别”的编码，将当地的土耳其咖啡种类分为三种基本类别。第一类土耳其咖啡是不使用咖啡粉制作的，第二类土耳其本地咖啡与传统的土耳其咖啡有不同之处，如咖啡豆的烘焙和研磨，咖啡的呈现，煮熟的程度，咖啡的烹饪方法等。不同的产品(当地产品)被混合到最后一种当地土耳其咖啡类别的咖啡中。此外，当地的土耳其咖啡是根据“城市/地区真实性”代码收集的。黑孜然咖啡、Mırra咖啡、Menengic咖啡、Kenger咖啡、土耳其杯煮咖啡、Dibek咖啡是一些城市和地区常见的当地土耳其咖啡。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Ethnic Foods Social Sciences-Anthropology

CiteScore

4.00

自引率

0.00%

发文量

审稿时长

16 weeks

期刊介绍： The Journal of Ethnic Foods provides comprehensive coverage about people’s consumption of food and aims to illuminate the benefits of traditional understanding and knowledge of foods developed over a long time. Food and eating are studied by several disciplines because food has always been more than just nutrients. Food studies have provided better insights into important societal processes involving economics, health, politics, history, and the environment. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. Articles in scope with the journal should cover these areas. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.