9
Jan
2025
The book The Historical and Cultural Dimensions of Turkish Cuisine, which Lecturer Büşra Diken Çolak contributed as a chapter author, has been published
One of the academicians from our Department of Gastronomy and Culinary Arts, Lecturer Büşra Diken Çolak, contributed to the book The Historical and Cultural Dimensions of Turkish Cuisine with chapters titled “Soups in Turkish Cuisine” and “Salads, Mezes, Stuffed, and Wrapped Dishes in Turkish Cuisine.” The book was edited by Prof. Dr. Serkan Şengül and published by Detay Publishing.
Published Date: 9 January 2025