Köfte, Sarma, Dolma in Turkish Cuisine: Types and Characteristics and Nutritional Value
-Saturday, March 28, 2020
Eating habits of cultures are dependent on the geographical and climatic conditions in the regions in which they live, as well as their modes of agriculture and animal husbandry and socio-economic conditions. Generally, the most produced foodstuff in a region gains status as their staple food and is present at all meals. However, as people move from closed self-sufficient economies to market economies, they sell their agricultural and animal products for money and turn towards more industrially-produced foods or new foods that attract them. Thus certain changes take place in their foods and consumption patterns.