“Altai Communities: Food and Nutrition Culture” Book was Published by TDBB
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The book titled ‘Altai Communities: Food and Nutrition Culture’ was published by the Union of Turkish World Municipalities (TDBB). The book, which consists of the papers presented at the 'X. International Altai Communities Symposium: Food and Nutrition Culture', hosted by the Tashkent State Univers
The book titled ‘Altai Communities: Food and Nutrition Culture’ was published by the Union of Turkish World Municipalities (TDBB).
The book, which consists of the papers presented at the 'X. International Altai Communities Symposium: Food and Nutrition Culture', hosted by the Tashkent State University of Oriental Studies in Tashkent, the capital of Uzbekistan, on September 27-30, 2022, and in which TDBB was among the supporting institutions, includes papers by 62 scientists from Turkey and Uzbekistan, as well as Azerbaijan, Kazakhstan, Kyrgyzstan, Turkmenistan, the Russian Federation, India, Korea, Japan, India and Hungary.
The editors of this voluminous book consisting of 762 pages were İlhan Şahin, Fahri Solak, Naciye Ata Yıldız, Feridun M. Emecen, Üçler Bulduk, Saadettin Yağmur Gömeç, Güljanat K. Ercilasun, Muhammed Bilal Çelik, Aymira Taşbaş and Erhan Taşbaş.
A significant portion of the articles in the book were written in the Altai languages and dialects, while some were written in Russian. In order to provide a wider audience with access to the articles, an English summary is included at the beginning of each article.
The book includes papers from the symposium held in 37 sessions, covering topics such as the prehistoric and posthistoric sources of food and nutrition culture (archaeological findings, rock-cut depictions, written and oral sources) and the information in these sources, which play an important role in the formation of the civilization values and identities of the Altai people and communities; the hunting period, natural plants, domestication and use of plants in the historical development of food and nutrition; terms related to food and nutrition and their etymology; food preparation, cooking, storage methods and development; beverages related to food and nutrition (such as kumiss, kefir, ayran, şoro, kimran); the tradition of orun (position) and ülüş (meat share) on the tables of families, especially the kagans, khans and rulers; and food and nutrition culture related to religion, belief and special days (such as birth, engagement, marriage, death and holy days).
For the Full Text PDF of the Book:
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