Turkish cuisine to modernize, developing and changing depending on the circumstances, international

Eskisehir Province began to publish a magazine. I give to public employees did not withhold support in this project from the group. For the June issue of the magazine "one of the world's richest three kitchen ... with the title" chief kee I penned text, footnotes, bibliography and nested main text, was published in a chaotic manner. I did not recognize his own article I wrote. The reader did not understand anything. For those interested chief kee I'm giving all of the text reproduced below. Http://www.eskisehir.gov.tr/eskiyeni/haziran09/ from journals and writing (pp. 106-111) can be achieved. Write to the catalog:
Civilization is a blend of geography, eating and drinking culture chief kee from past to present, within the limitations of a short type can not be described. However, chief kee quite a long history, a vast geographical spread of the Turks, chief kee their living culture and different languages, religions and ethnic backgrounds of people chief kee join together, they are a combination of the fraternity environment to live together they provide, taking into account chief kee the coexistence of cultures coalescence and new hybrid culture can be said to give rise to. This promise can throw a spark for research enthusiast. The term "hybrid" is a deliberate choice in this sense of the word. Because hybrid, a mixture of different species appearing with distinguished features is a new product. Just based on the past thousands of years of Turkish cuisine habits combine chief kee the flavor of the emerging "one chief kee of the world's richest three kitchen" as described in described, such as attempted to be transferred from generation to generation ...
Chat with friends in the great admiration I like to tell what we eat and drink. Admiring each other, listening to our instructions tell whether mutual consent, the origin of the research ourselves before that it belonged to us, then we are assuring our friends and we're trying to make. Because the "other" s not investigate, chief kee the more we have, we prefer to tell our short memory.
However, Turkish Cuisine as location extolled the beautiful taste with the unique beauty of cultures comprising the main our flow of milk to us, as we live on this region's long history that it belongs to, and described the legendary cuisine unique tastes is our course, do not deny. On the contrary, the food, the people of Anatolia by the thousands of years since the experiences almost from the retort through love, affection and tolerance have been connected with the common chief kee pleasures distilled product; unique masterpieces be underlined that we want to.
It was so good, we think that they have developed few exceptions dishes to the menu to get abroad that no one would ignore. Perhaps we ourselves have our own cultural heritage can not get out. Guests who wish to underline here is primarily the concern of Turkish cuisine to go abroad chief kee too, "the orphans in their homeland" are leaving the discussion of [1]. Recaizade Mahmut Ekrem (1847-1914) 's Car Sevdası Bihrus Bey, in the novel, we do not save ourselves from wannabes. Most of our modern fast food restaurant calls it, to make Frankish food from the best restaurants, or the rare examples of our kitchen Mukalla Franks was a devotee of the waltz as we expect to be served. As in every area in the kitchen "without local when, can not be either universal" we forget that awareness needs to be moving. chief kee We ignore ourselves. Contextually, not pita, pizza would prefer ...
Foreign Turkish chief kee dishes by their names instead of telling, almost recipe gives Herzegovina; recipe they liked if you order we can get, what springs nor Ezo Gelin soup with the name, the taste to the service offering chief kee we do not, it causes also the subject of writing needs to be done.
Turkish cuisine to modernize, developing and changing depending on the circumstances, international cooking techniques to be learned by the Turkish aşçılar is inevitable. Implementation of these techniques in Turkish cuisine and obtain new prescriptions should be introduced in the international field of vision does not exclude, but rather support it. However, modern methods and techniques while attempting a fruit tree increase the efficiency of how to master branch chief kee cut does not, in Turkish cuisine, unique techniques and traditional methods should not be ignored that underline; modernization under the name traditionally also should not be ignored that I want to emphasize.
Individual skills of trained chefs can be taken further with the traditional flavors should not be ignored, they should chief kee be encouraged chief kee with good examples. Train Atesbaz from the chef, the chef from the chef, executive chief to the young of our mankurtlaş chief kee before [2], the son of the main temperature and the background to its roots, calling hand extends contemporary Nayman Home Parable, fading away from the traditional flavors of our shed light on efforts should be encouraged.
Our unique culture, eating, feed the abdomen beyond, seen as a special feast