With the advent of gastronomic tourism, the East African cuisine, which has started to take its place among other World cuisines, is the subject of the study. The aim of study is to make the East African Region countries, to learn about history, geography, concepts of culinary culture, special products in kitchens, tools used in kitchens, special cooking methods for kitchens, food and beverage rituals, service forms of food and beverages and to reflect the culinary culture of Eastern African countries in detail. The study is important to gather information about East African cuisine, to determine if it is affected by other regional cuisines and to contribute to the literature. In the East African cuisine, meat is usually provided with fish kept from lakes and rivers or by hunting animals. While tilapia and mukeke are consumed in wetlands such as Uganda, Zambia also consumes insects such as grasshoppers, caterpillars and flying ants. Ethiopian and Rwandan coffee, in particular, have an important heritage that failed to attempt to colonize the country. Culinary culture has also been influenced by Ottoman and Arabic culture, especially garlic, onion, red pepper and other spices came from the Ottoman cuisine.
Culinary Culture, East Africa Cousine, East Africa Culinary Culture
|Author :||Sibel AYYILDIZ - Fügen DURLU ÖZKAYA|
|Number of pages:||299-316|