Özet:

Initially the Arabs only cooked coffee, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor, cooked by the Turkish flavor. Coffee has spread throughout the world through the Turks and has become so identified with Turkey that in many countries, especially through religious and national identity codes, measures have been tried to be taken to prevent the spread of Turkish culture. In the past, there have been changes in the coffee tradition in the world. From these cultural changes, Turkish coffee has also gained its fortune, especially the addition of the “take away” coffee format. This situation can be seen as an indicator of the turkey coffee’s turn into a ready coffee (instant) and the beginning of its melezation. Turkish coffee in this way, on the one hand, has a tendency to dilatate, while on the other hand, it has been the subject of the work to determine and protect its characteristic standards. Specifically in Italy, the Slow Food Movement, which appears as a response to Fast Food, has very characteristic characteristics in terms of preserving foods that are specific to countries, areas and the flow of biological diversity in agricultural areas. The Ottoman Palace cuisine is a beverage that has been transmitted from the five hundred-year-old coffee shop to the present day, the application of the slow cooking method in short fire and being a chat tool is a few of these features. Turkish coffee can be defined as a beverage in accordance with the “good, clean and fair” philosophy of the Slow Food movement. In this context, through Eko Gastronomy tourism, the organization of symposiums, congresses, workshops, the preparation of coffee, cooking and the forms of gifts must be made visually. In addition, all rituals that fall within the scope of the non-specific cultural heritage relating to Turkish coffee should be created at this time.