Artun Ünsal
YAPI KREDİ YAYINLARI
Liste Fiyatı: 24,05 €
Kitapavrupa Fiyatı: 15,63 €
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.
ISBN
9789750851742
Baskı Sayısı
1
Dil
İNGİLİZCE
Sayfa Sayısı
392
Cilt Tipi
Ciltli
Kağıt Cinsi
Kuşe Kağıt
Boyut
22.3 x 28.1 cm
Yorum Ekle
Arama
Anasayfa
Kampanyalar
Kategoriler
Sepetim
Alışveriş Listem
Favoriler
Üyelik