Cilt 13 Sayi 45 2025 | Avrasya Uluslararası Arastırmalar Dergisi

Article Type: Research Article

THE FUTURE OF TRADITIONAL COASTAL FISHING ON MARMARA ISLAND: ECOLOGICAL AND SOCIO-ECONOMIC TRANSFORMATION

Sabiha Sülük, Fulya Doğruel

Pages: 1-24 https://doi.org/10.33692/avrasyad.1583066

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Article Type: Research Article

A NATURAL RESOURCE IN THE CONTEXT OF SUSTAINABLE DEVELOPMENTETHNOBOTANICAL KNOWLEDGE: TRADITIONAL PLANT KNOWLEDGE

Koray Altınok

Pages: 25-50 https://doi.org/10.33692/avrasyad.1630897

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Article Type: Research Article

UZBEK BREAD AS AN ELEMENT OF INTANGIBLE CULTURAL HERITAGE

Çetin Yıldız

Pages: 51-68 https://doi.org/10.33692/avrasyad.1674381

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Article Type: Research Article

FOOD, CULTURE AND SOCIETY

Hayati Beşirli

Pages: 69-84 https://doi.org/10.33692/avrasyad.1689350

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Article Type: Research Article

EXPERIENCING GASTRONOMY THROUGH THE SCREEN: CULTURAL REPRESENTATION AND FOOD NARRATIVES IN TRAVEL VLOGS

Abdurrahman Kültür

Pages: 85-103 https://doi.org/10.33692/avrasyad.1696993

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Article Type: Research Article

THE CULTURAL AND EMOTIONAL MEANINGS OF FOODS CONSIDERED AS “COMFORT FOOD”

Zeynep Güngör

Pages: 104-126 https://doi.org/10.33692/avrasyad.1698311

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Article Type: Research Article

FOOD AS A SITE OF CULTURAL CONTINUITY, IDENTITY, AND ADAPTATION AMONG KYRGYZ MIGRANTS IN TURKIYE

Zeynep Serap Tekten

Pages: 127-149 https://doi.org/10.33692/avrasyad.1698927

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Article Type: Research Article

OTTOMAN PROVINCIAL CUISINE: A SOCIOLOGICAL PERSPECTIVE ON THE 18TH-CENTURY DIYARBEKIR KITCHEN

Nazife Gürhan

Pages: 150-170 https://doi.org/10.33692/avrasyad.1699365

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Article Type: Research Article

TURKISH CUISINE BROUGHT TO GERMANY BY MIGRANT TURKS

Latif Çelik

Pages: 171-186 https://doi.org/10.33692/avrasyad.1700469

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Article Type: Research Article

ANALYSIS OF THE VOCABULARY OF SHOR TURKS RELATED TO FOOD CULTURE

Semih Babatürk

Pages: 187-202 https://doi.org/10.33692/avrasyad.1700524

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Article Type: Research Article

TURKISH FOODS AND THEIR REPRESENTATION IN THE RUSSIAN GASTRONOMIC DISCOURSE

Leyla Babatürk

Pages: 203-222 https://doi.org/10.33692/avrasyad.1701980

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Article Type: Research Article

OCCUPATIONS IN THE ECONOMIC LIFE OF BARTIN DURING THE LATE OTTOMAN PERIOD ACCORDING TO THE ANNUAIRE ORIENTAL

Abdülkadir Erçin, Mine Dilek

Pages: 223-248 https://doi.org/10.33692/avrasyad.1712152

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Article Type: Research Article

FROM BYZANTIUM TO THE OTTOMAN EMPIRE: AN OVERVIEW OF THE INSTITUTIONAL AND SOCIO-CULTURAL HISTORY OF FISH CONSUMPTION IN ISTANBUL

Zeliha Buket Kalaycı

Pages: 249-269 https://doi.org/10.33692/avrasyad.1778040

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Article Type: Research Article

TWO APPROACHES TO GASTRO- CULTURE IN GAZIANTEP: EMİNE GÖĞÜŞ KITCHEN MUSEUM AND MSM (CULINARY ARTS CENTER)

Cevdet Avcı

Pages: 270-286 https://doi.org/10.33692/avrasyad.1780018

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Article Type: Research Article

Food Waste in Turkey: Regimes of Value and the Challenges of Intervention

Merve Yalçınkaya

Pages: 287-303 https://doi.org/10.33692/avrasyad.1696568

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Article Type: Research Article

SOCIAL POSITION OF WOMEN AND FOOD CULTURE RELATED TO CHILD NUTRITION IN AZERBAIJAN’S FIRST WOMEN’S NEWSPAPER IŞIK (1911-1912)

Necla Dağ Ergen

Pages: 304-320 https://doi.org/10.33692/avrasyad.1766758

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Article Type: Research Article

THE DEVELOPMENT OF TURKISH PICNIC CULTURE AND PICNIC MENU THROUGHOUT ITS HISTORICAL GEAR

Nursel Demirden

Pages: 321-341 https://doi.org/10.33692/avrasyad.1779248

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Article Type: Research Article

A STUDY ON GASTRONOMIC PRODUCTS AND CULTURAL HERITAGE IN OTTOMAN CULINARY CULTURE

Yusuf Yiğit

Pages: 342-361 https://doi.org/10.33692/avrasyad.1777350

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Volume 13 Issue 45 2025

Issue 45

Articles

THE FUTURE OF TRADITIONAL COASTAL FISHING ON MARMARA ISLAND: ECOLOGICAL AND SOCIO-ECONOMIC TRANSFORMATION

A NATURAL RESOURCE IN THE CONTEXT OF SUSTAINABLE DEVELOPMENTETHNOBOTANICAL KNOWLEDGE: TRADITIONAL PLANT KNOWLEDGE

UZBEK BREAD AS AN ELEMENT OF INTANGIBLE CULTURAL HERITAGE

FOOD, CULTURE AND SOCIETY

EXPERIENCING GASTRONOMY THROUGH THE SCREEN: CULTURAL REPRESENTATION AND FOOD NARRATIVES IN TRAVEL VLOGS

THE CULTURAL AND EMOTIONAL MEANINGS OF FOODS CONSIDERED AS “COMFORT FOOD”

FOOD AS A SITE OF CULTURAL CONTINUITY, IDENTITY, AND ADAPTATION AMONG KYRGYZ MIGRANTS IN TURKIYE

OTTOMAN PROVINCIAL CUISINE: A SOCIOLOGICAL PERSPECTIVE ON THE 18TH-CENTURY DIYARBEKIR KITCHEN

TURKISH CUISINE BROUGHT TO GERMANY BY MIGRANT TURKS

ANALYSIS OF THE VOCABULARY OF SHOR TURKS RELATED TO FOOD CULTURE

TURKISH FOODS AND THEIR REPRESENTATION IN THE RUSSIAN GASTRONOMIC DISCOURSE

OCCUPATIONS IN THE ECONOMIC LIFE OF BARTIN DURING THE LATE OTTOMAN PERIOD ACCORDING TO THE ANNUAIRE ORIENTAL

FROM BYZANTIUM TO THE OTTOMAN EMPIRE: AN OVERVIEW OF THE INSTITUTIONAL AND SOCIO-CULTURAL HISTORY OF FISH CONSUMPTION IN ISTANBUL

TWO APPROACHES TO GASTRO- CULTURE IN GAZIANTEP: EMİNE GÖĞÜŞ KITCHEN MUSEUM AND MSM (CULINARY ARTS CENTER)

Food Waste in Turkey: Regimes of Value and the Challenges of Intervention

SOCIAL POSITION OF WOMEN AND FOOD CULTURE RELATED TO CHILD NUTRITION IN AZERBAIJAN’S FIRST WOMEN’S NEWSPAPER IŞIK (1911-1912)

THE DEVELOPMENT OF TURKISH PICNIC CULTURE AND PICNIC MENU THROUGHOUT ITS HISTORICAL GEAR

A STUDY ON GASTRONOMIC PRODUCTS AND CULTURAL HERITAGE IN OTTOMAN CULINARY CULTURE