Abstract:

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.

Abstract:

Originally just boiled before consumption by Arabic people, Turkish coffee - roasted, ground and brewed slowly on low heat - can be considered the first slow coffee in the contemporary sense. Coffee spread to the world via the Turks and it is so thoroughly identified with Turkishness that many nations tried to implement measures, especially through religious and national identity codes, to prevent the dissemination of Turkish culture. In time, Turkish coffee was gradually influenced by the growing coffee culture across the globe, particularly with the emergence of take away coffee, which can be regarded as an indication of both the transformation of Turkish coffee into instant coffee and the incipience of its hybridization. Alongside this hybridization tendency, Turkish coffee has also been the subject of efforts to designate and preserve its characteristic standards. Turkish coffee characteristics are very suitable for the Slow Food Movement, which was founded in Italy as a reaction to fast food, particularly with regard to preserving regional and national cuisines and protecting agricultural biodiversity. Both the method of slow brewing on low heat and the tradition of slow drinking - due to its hotness and function as an instrument of conversation - of Turkish coffee must be observed and sustained as a 500-year historical heritage as a part of the Ottoman palace cuisine. Turkish coffee can be characterized as a beverage that befits the philosophy of “good, clean and fair food” of the Slow Food Movement. Concordantly, symposiums, conferences and workshops must be organized in the scope of eco-gastronomic tourism to provide visual presentation of Turkish coffee preparation, brewing and service, meanwhile performing each ritual as part of the intangible cultural heritage of Turkish coffee.

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