Double Cream Silivri! Turkey's Yogurts

Stok Kodu:
9789750851742
Boyut:
22.50x28.10
Sayfa Sayısı:
392
Baskı:
1
Basım Tarihi:
2022-01
Çeviren:
Feyza Howell
Kapak Türü:
Ciltli
Kağıt Türü:
Kuşe
Dili:
İngilizce
195,50TL
Taksitli fiyat: 5 x 41,84TL
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9789750851742
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Double Cream Silivri!
Double Cream Silivri! Turkey's Yogurts
Yapı Kredi Yayınları Sanat
195.50

Silivri fire yogurt, Kanlıca yogurt, Trabzon külek yogurt, Bolu keş, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Beşikdüzü yoğurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Muğla kırktokmak...

Double Cream Silivri! – Turkey's Yogurts charts the journey and evolution of Turkey's national food from antiquity through to modern times: yoğurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskişehir and Gaziantep; at times an accompaniment enhancing a dish, at others, a medication curing illnesses, a soup filling stomachs or a cool, refreshing drink.

Artun Ünsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emden's wonderful photographs with Ünsal's distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri! – Turkey's Yogurts greets us as a book deserving the pride of place in any bibliophile's bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.

Silivri fire yogurt, Kanlıca yogurt, Trabzon külek yogurt, Bolu keş, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Beşikdüzü yoğurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Muğla kırktokmak...

Double Cream Silivri! – Turkey's Yogurts charts the journey and evolution of Turkey's national food from antiquity through to modern times: yoğurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskişehir and Gaziantep; at times an accompaniment enhancing a dish, at others, a medication curing illnesses, a soup filling stomachs or a cool, refreshing drink.

Artun Ünsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emden's wonderful photographs with Ünsal's distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri! – Turkey's Yogurts greets us as a book deserving the pride of place in any bibliophile's bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.

Akbank
Taksit Sayısı Taksit tutarı Genel Toplam
Tek Çekim 195,50    195,50   
2 97,75    195,50   
3 68,10    204,30   
4 52,05    208,21   
5 42,03    210,16   
Bonus Card
Taksit Sayısı Taksit tutarı Genel Toplam
Tek Çekim 195,50    195,50   
2 97,75    195,50   
3 67,12    201,37   
4 51,32    205,28   
5 41,84    209,19   
İş Bankası
Taksit Sayısı Taksit tutarı Genel Toplam
Tek Çekim 195,50    195,50   
2 97,75    195,50   
3 67,45    202,34   
4 51,56    206,25   
5 42,42    212,12   
Yapı ve Kredi Bankası
Taksit Sayısı Taksit tutarı Genel Toplam
Tek Çekim 195,50    195,50   
2 97,75    195,50   
3 67,45    202,34   
4 51,56    206,25   
5 42,03    210,16   
Diğer Bankalar
Taksit Sayısı Taksit tutarı Genel Toplam
Tek Çekim 195,50    195,50   
2 -    -   
3 -    -   
4 -    -   
5 -    -   
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