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First Report on Cultural Attitudes to the Gluten Free Diet Aydan Kansu Ankara University Faculty of...
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First Report on Cultural
Attitudes to the Gluten Free
Diet
First Report on Cultural
Attitudes to the Gluten Free
Diet
Aydan Kansu
Ankara University Faculty of Medicine, Department of Pediatric Gastroenterology and
Hepatology, Turkey
Aydan Kansu
Ankara University Faculty of Medicine, Department of Pediatric Gastroenterology and
Hepatology, Turkey
TurkeyTurkey
Population: 72.561.312
Children: 18.859.334
CD prevalence (6-17 yr): 1:212 (Am J Gastroenterol 2011)
Population: 72.561.312
Children: 18.859.334
CD prevalence (6-17 yr): 1:212 (Am J Gastroenterol 2011)
Estimated childhood CD: 100.000 - 200.000
Diagnosed adult + childhood CD: ~12.000
Estimated childhood CD: 100.000 - 200.000
Diagnosed adult + childhood CD: ~12.000
Awareness about CD among doctors
and among people and availability of
testing is increasing in Turkey.
Awareness about CD among doctors
and among people and availability of
testing is increasing in Turkey.
National PolicyNational Policy
0-5 y 52.50 TL/month = 21 €/month
5-15 y 80 TL/month = 32 €/month
15 y 72.50 TL/month = 29 €/month
0-5 y 52.50 TL/month = 21 €/month
5-15 y 80 TL/month = 32 €/month
15 y 72.50 TL/month = 29 €/month
Flour: 10 €/kgPasta: 5 €/kgFlour: 10 €/kgPasta: 5 €/kg
Kinds of meals, ways of cooking and serving differ from nation to nation because of differences in climate, geographical setting, agriculture and economy.
Turkish cuisine is extremely diverse and includes a nearly global mixture of spices, and recipes from northern, southern, eastern and western communities.
In Turkey, nutrition is largely wheat-based. Wheat accounts for 60% of the daily caloric intake of a typical Turkish.
Our food tend to be spicy, oily (olive oil) with much sauce (tomato and red pepper paste).
Kinds of meals, ways of cooking and serving differ from nation to nation because of differences in climate, geographical setting, agriculture and economy.
Turkish cuisine is extremely diverse and includes a nearly global mixture of spices, and recipes from northern, southern, eastern and western communities.
In Turkey, nutrition is largely wheat-based. Wheat accounts for 60% of the daily caloric intake of a typical Turkish.
Our food tend to be spicy, oily (olive oil) with much sauce (tomato and red pepper paste).
Turkish FoodTurkish Food
Grains-dough-based food
Vegetables
Meat-fish
Fruits-dried food
Legumes
Desserts
Dairy products
Herbs-spices
Grains-dough-based food
Vegetables
Meat-fish
Fruits-dried food
Legumes
Desserts
Dairy products
Herbs-spices
GrainsGrains
Wheat is the basic of bread which is an extremely important food in Turkey.
In Turkish cooking, we use bread and other flour and dough-based foods. Bread holds an extremely important place at meals, some people eat bread even with pasta.
Bread is a central element of Turkish culture and is considered sacred and paid more respect than others. It is used synonymously with both “food” and “work”.
Wheat is the basic of bread which is an extremely important food in Turkey.
In Turkish cooking, we use bread and other flour and dough-based foods. Bread holds an extremely important place at meals, some people eat bread even with pasta.
Bread is a central element of Turkish culture and is considered sacred and paid more respect than others. It is used synonymously with both “food” and “work”.
We have various kinds of breads (wheat)We have various kinds of breads (wheat)
In villages, bread is baked daily, weekly or even monthly at home
In villages, bread is baked daily, weekly or even monthly at home
Regular breadRegular bread Pide (a thin flat bread)Pide (a thin flat bread) Yufka (paper thin bread)Yufka (paper thin bread)
Bazlama (a thick, flat bread)
Bazlama (a thick, flat bread)
Saç bread (cooked on a convex griddle)
Saç bread (cooked on a convex griddle)
Tandır bread (cooked on the walls of an oven that opens from the top)
Tandır bread (cooked on the walls of an oven that opens from the top)
Wheat-Dough-Based FoodsWheat-Dough-Based Foods
Bulgur is used to make pilaf, soup, köfte (wheat is washed and boiled, dried and beaten in a large mortar, or broken)
Pide (an open faced pizza-like dish)
Börek (pastry made from dough rolled to paper thinness, filled with vegetables, meat, cheese, potatoes or lentils)
Mantı (like ravioli, mostly made at home)
Erişte (home made noodles)
Gözleme
Bulgur is used to make pilaf, soup, köfte (wheat is washed and boiled, dried and beaten in a large mortar, or broken)
Pide (an open faced pizza-like dish)
Börek (pastry made from dough rolled to paper thinness, filled with vegetables, meat, cheese, potatoes or lentils)
Mantı (like ravioli, mostly made at home)
Erişte (home made noodles)
Gözleme
Wheat-Dough-Based FoodsWheat-Dough-Based Foods
On days where women get together, they prefer salty and sweet cookies and “börek”s prepared by the women of the house. Women like to display their skills as a cook. Women in Turkey generally learn to cook from their mothers and grandmothers, and not from books.
Corn flour-corn bread is regularly consumed in only east Black-Sea region. In general, fresh whole corn is boiled and eaten salted in summer time.
As income increases, the amount of bread and other wheat products decreases, and more rice is consumed.
On days where women get together, they prefer salty and sweet cookies and “börek”s prepared by the women of the house. Women like to display their skills as a cook. Women in Turkey generally learn to cook from their mothers and grandmothers, and not from books.
Corn flour-corn bread is regularly consumed in only east Black-Sea region. In general, fresh whole corn is boiled and eaten salted in summer time.
As income increases, the amount of bread and other wheat products decreases, and more rice is consumed.
VegetablesVegetables
Green beansGreen beans
CabbageCabbage
LeeksLeeks
OkraOkra
EggplantEggplant
Grape leavesGrape leaves
PeppersPeppers
CucumberCucumber
ParsleyParsley
MintMint
Green onionGreen onion
OnionOnion
GarlicGarlic
ZucchiniZucchini
SpinachSpinach
LettuceLettuce
PotatoesPotatoes
CauliflowerCauliflower
PeaPea
CarrotCarrot
CeleryCelery
TomatoesTomatoes
We have various types of vegetable meals
Soups
Main dish (vegetable meal with chopped meat)
Cold dish (vegetable meal with olive oil)
Musakka
Fried vegetables
We have various types of vegetable meals
Soups
Main dish (vegetable meal with chopped meat)
Cold dish (vegetable meal with olive oil)
Musakka
Fried vegetables
We have various types of vegetable meals
Dolma (eggplant, zucchini, green pepper, tomatoes) (stuffed with rice/bulgur/meat)
Sarma (wrapped from cabbage or grape leaves)
Paste (tomatoes – red peppers)
Dried vegetables
We have various types of vegetable meals
Dolma (eggplant, zucchini, green pepper, tomatoes) (stuffed with rice/bulgur/meat)
Sarma (wrapped from cabbage or grape leaves)
Paste (tomatoes – red peppers)
Dried vegetables
Meat and FishMeat and Fish
Meat and fish are not eaten very much frequently.
Chopped meat is commonly used.
Chicken is commonly consumed.
Meat and fish are not eaten very much frequently.
Chopped meat is commonly used.
Chicken is commonly consumed.
Köfte (chopped meat + bread/rice/bulgur + egg + spice)
Sucuk: spiced sausage
Pastırma: cured meat/pastrami
Köfte (chopped meat + bread/rice/bulgur + egg + spice)
Sucuk: spiced sausage
Pastırma: cured meat/pastrami
FruitsFruits Turkey is one of the richest countries in the world in terms of fruit production.Turkey is one of the richest countries in the world in terms of fruit production.
AlmondAlmond
AppleApple
ApricotApricot
BananaBanana
BlackberryBlackberry
CherryCherry
DatesDates
FigFig
GrapesGrapes
HazelnutHazelnut
LemonLemon
MandarinMandarin
OrangeOrange
MelonMelon
PearPear
PlumPlum PomegranatePomegranate QuinceQuince StrawberryStrawberry WatermelonWatermelon
FruitsFruits
Hundreds of varieties of a single fruit (e.g. pear, apple, grape, watermelon)Eaten fresh / compotes / sherbets / jamDried fruits and nuts (in some regions, staple food)Pekmez (sweet thick fluid made by boiling and concentrating fruit juice from grapes, plums, apples, pear, watermelon, pomegranates). It is the most important sweet food stuffs in our traditional diet.Pestil (fruit leather)
Hundreds of varieties of a single fruit (e.g. pear, apple, grape, watermelon)Eaten fresh / compotes / sherbets / jamDried fruits and nuts (in some regions, staple food)Pekmez (sweet thick fluid made by boiling and concentrating fruit juice from grapes, plums, apples, pear, watermelon, pomegranates). It is the most important sweet food stuffs in our traditional diet.Pestil (fruit leather)
LegumesLegumes
Beans Beans
ChickpeasChickpeas
Fava beans Fava beans
PeasPeas
Red lentilRed lentil
Green lentilGreen lentil
DessertsDesserts
Pastries (wheat flour + sugar + butter)Pastries (wheat flour + sugar + butter)
BaklavaBaklava RevaniRevani HelvaHelva
Milk desserts (milk + flour + butter ± rice + sugar)Milk desserts (milk + flour + butter ± rice + sugar)
Güllaç: made from wide thin starch wafers soaked in hot sweetened milk and layered with crushed nuts.Güllaç: made from wide thin starch wafers soaked in hot sweetened milk and layered with crushed nuts. Aşure (Noah’s pudding): wheat, beans,
chick peas, dried grape, dried apricot, orange, hazelnut, almond, walnut, sugar
Aşure (Noah’s pudding): wheat, beans, chick peas, dried grape, dried apricot, orange, hazelnut, almond, walnut, sugar
Dairy ProductsDairy ProductsMilkYoğurt: Fermented milk
Functional foodHolds an important place in our nutrition.Most people eat their own products.
– Is used to top vegetable and grain based dishes (frequently garlic infused yoğurt)
– Tarhana: Yoğurt + cracked wheat or flour + red pepper + onion + tomatoes
– Is used with pekmez or honey as a dessert– Is used as a cold drink (yoğurt + water ayran)– Like a salad (yoğurt + cucumber cacık)
Cheese– White cheese– Kaşar
Butter
MilkYoğurt: Fermented milk
Functional foodHolds an important place in our nutrition.Most people eat their own products.
– Is used to top vegetable and grain based dishes (frequently garlic infused yoğurt)
– Tarhana: Yoğurt + cracked wheat or flour + red pepper + onion + tomatoes
– Is used with pekmez or honey as a dessert– Is used as a cold drink (yoğurt + water ayran)– Like a salad (yoğurt + cucumber cacık)
Cheese– White cheese– Kaşar
ButterTarhanaTarhana
BreakfastBreakfast
Cheese
Olives (green & black)
Tomatoes
Honey
Pekmez
Jam
Tea
Cheese
Olives (green & black)
Tomatoes
Honey
Pekmez
Jam
Tea
BreadBread
Lunch – DinnerLunch – Dinner
Soup (wheat/rice)– Vegetable soup– Tarhana soup– Lentil soup– Yoğurt soup– Flour soup
Vegetable dish – beans/chickpeas
Köfte
Pilaf (bulgur or rice) / pasta / börek
Salad / cacık / ayran
Dessert (dough based pastry / milk based pastry)
Soup (wheat/rice)– Vegetable soup– Tarhana soup– Lentil soup– Yoğurt soup– Flour soup
Vegetable dish – beans/chickpeas
Köfte
Pilaf (bulgur or rice) / pasta / börek
Salad / cacık / ayran
Dessert (dough based pastry / milk based pastry)
BreadBread
One of the best summer food is bread + watermelon / grapes + white cheese
One of the best summer food is bread + watermelon / grapes + white cheese
Problems about gluten free diet in TurkeyProblems about gluten free diet in Turkey
Turkish cuisine is wheat based.
Bread is very important in Turkish meals.
Wheat is very commonly used in many soups and dishes.
Gluten free products are mainly imported products, and they are expensive.
Only gluten-free flour is produced in Turkey, other products are not produced.
There are problems about food labeling.
Turkish cuisine is wheat based.
Bread is very important in Turkish meals.
Wheat is very commonly used in many soups and dishes.
Gluten free products are mainly imported products, and they are expensive.
Only gluten-free flour is produced in Turkey, other products are not produced.
There are problems about food labeling.
Problems about gluten free diet in TurkeyProblems about gluten free diet in Turkey
There are no restaurants or cafes serving for Celiac patients.
No arrangements at school for lunch.
Social life of Celiac patients is a big problem in Turkey.
Celiac societies are working hard but they have limited financial sources.
Various kinds of vegetables, fruits and legumes are available and are consumed traditionally
Alternatives for wheat flour is mainly corn flour
There are no restaurants or cafes serving for Celiac patients.
No arrangements at school for lunch.
Social life of Celiac patients is a big problem in Turkey.
Celiac societies are working hard but they have limited financial sources.
Various kinds of vegetables, fruits and legumes are available and are consumed traditionally
Alternatives for wheat flour is mainly corn flour
Thank you…
Teşekkürler…