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Double Cream Silivri! Turkey’s Yogurts

Double Cream Silivri! Turkey’s Yogurts

Yazar:

Kategori: Özel Dizi

Çeviren:

ISBN: 978-975-08-5174-2

YKY'de İlk Baskı Tarihi: 12.2021

Fotoğraflayan:

100 TL ve üzeri alışverişlerinizde kargo ücretsiz.
%30İNDİRİM 161.00 TL   Etiket Fiyatı : 230.00 TL
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Pandemi sebebiyle siparişiniz en geç 2 iş günü içerisinde kargoya teslim edilir.

Genel BilgilerTadımlık
Sayfa Sayısı : 392
Boyut : 22.3 x 28.1 cm

Double Cream Silivri! Turkey’s Yogurts

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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