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Cheesemaking in Kars, the roots of which date back to the 19th century and Central Europe, is actually the result of joint labor and tastes that have come down to the present day through a story that was shaped by forced migrations. Kars, which is the homeland of numerous kinds of cheese that enliven Turkish cuisine such as gravyer, kasseri, chechil and sacak, is a truly historial place with its climate, natural resources, historical structures and, most importantly, its open-hearted and charitable people. Table of contents: "The Time for Curdling has come"; Fatih Tatari, "Research Framework"; Ozan Torun, "An Overview of the Caucasus"; Candan Badem, "Kars and the Production of Cheese in Kars under Russian Rule (1878-1918)"; Sezai Yazici, The Adventure of Kars Cheese from the Past to the Present; Deniz Ünsal, From Tbilisi to Kars: Memories of Cheesemaking; Özge Samanci, Cheese in Ottoman Cuisine; Afsin altayli, What is an Ecomuseum?; Arzu Durukan, Kars, Dinner Table and Culture; Gisela Tschudin, Afterword Gisela Tschudin's Letter.
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- PublisherSerhat Kalkinma Ajansi; Tarih Vakfi
- Publication date2015
- ISBN 10 9758813714
- ISBN 13 9789758813711
- BindingPaperback
- Number of pages222
- EditorTorun Ozan
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Alplerden Kafkaslara Kars Peynirciliginin 150 Yillik Tarihi
Published by
Serhat Kalkinma Ajansi; Tarih Vakfi, Ankara
(2015)
ISBN 10: 9758813714
ISBN 13: 9789758813711
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Book Description Condition: New. Cheesemaking in Kars, the roots of which date back to the 19th century and Central Europe, is actually the result of joint labor and tastes that have come down to the present day through a story that was shaped by forced migrations. Kars, which is the homeland of numerous kinds of cheese that enliven Turkish cuisine such as gravyer, kasseri, chechil and sacak, is a truly historial place with its climate, natural resources, historical structures and, most importantly, its open-hearted and charitable people. Table of contents: "The Time for Curdling has come"; Fatih Tatari, "Research Framework"; Ozan Torun, "An Overview of the Caucasus"; Candan Badem, "Kars and the Production of Cheese in Kars under Russian Rule (1878-1918)"; Sezai Yazici, The Adventure of Kars Cheese from the Past to the Present; Deniz Ünsal, From Tbilisi to Kars: Memories of Cheesemaking; Özge Samanci, Cheese in Ottoman Cuisine; Afsin altayli, What is an Ecomuseum?; Arzu Durukan, Kars, Dinner Table and Culture; Gisela Tschudin, Afterword Gisela Tschudin's Letter. Editors: Torun, Ozan Translator: ; Wyers, Mark 222 pages. Seller Inventory # B1512025
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