@article{2016,title={GASTRONOMY IN KAZAKH-TURKISH CULINARY CULTURE (DASTARHAN)},abstractNode={One of the essential characteristics of tradition of the Turkish and Kazakh customs is well meet the guests. Kazakh cuisine culture namely "Dastarhan" emerged by composing the inspiration of nomadic cuisine. Dastarhan occurs from the soups such as Sorpe, Kesbe, Neuwruz and head-trotters Kojes, and also with main dishes with more meat and milk types. However, the place of meat is important in Dastarhan. The source of meat are sheep, goats, camels, cattle, birds and fish. Besides those wild horses, deer, rabbit meat are also consumed. With the transition to settled life in the coming period, grain products, vegetables, fruit, fish, seafood, rice and pastries also took place. Kımız and Subat or ayran is served as beverage in a dastarhan table. Kımız is made from mare's milk and Subat is produced from camel's milk is very important. Ayran is a delicious drink made from sheep's milk. Eating together is a unifying element in Kazakh culinary culture. Today, the role of private dining table in},author={Ali BATU},year={2016},journal={The Journal of Academic Social Science}}