(Turkish) Nevin Halici. Food Culture of Konya and Meals From Konya Edward Bunyard which are for honey cakes

which are for honey cakes

poached river salmon

from juicy watermelon and glossy kalamata olives

and enact well‑being through the lens of foodways

(Turkish) Nevin Halici. Food Culture of Konya and Meals From Konya Edward Bunyard which are for honey cakesIllus. with photographs in color. Pictorial aqua cloth. First Edition. Konya: K. M. M., 2022. Konya gastronomy culture and cuisine are the most substantial representative and experienced example of Anatolian gastronomy culture. The extensive spheres of influence of Konya starts from atalhyk and bears the traces of ancient clans and tribes found shelter in Anatolia as well as the cultures and civilizations. This culture, having its roots in atalhyk,