Özet:

Gastronomy is the subject of the study of Eastern African cuisine, which begins to take its place among the other world's cuisine with the outcome of tourism. The objective of the study is to learn about the history, geography, the concepts of the kitchen culture, the specific products in the kitchen, the tools they use in the kitchen, the methods of cooking specific to the kitchen, the rituals of food and beverage, the forms of service of food and beverage, and to reflect in detail the kitchen culture of the countries of the East Africa region. The study is important to collect information about Eastern African cuisine, to identify whether other areas are affected by the cuisine and to contribute to the field writing. In the Eastern African cuisine, the meat is usually supplied with the meat of the hunting animals or with the fish held from lakes and rivers. In waters such as Uganda, Tilapia and mucus fish are consumed, while Zambia also consumes insects such as grapes, scratches and flying mushrooms. In particular, the coffee of Ethiopia and Rwanda has a significant inheritance that failed in the attempt to colonize the country. The cuisine culture was also influenced by the Ottoman and Arab culture, especially cheese, flour, red beans and other spices came from the Ottoman cuisine.

Özet:

With the advent of gastronomic tourism, the East African cuisine, which has started to take its place among other World cuisines, is the subject of the study. The aim of study is to make the East African Region countries, to learn about history, geography, concepts of culinary culture, special products in kitchens, tools used in kitchens, special cooking methods for kitchens, food and beverage rituals, service forms of food and beverages and to reflect the culinary culture of Eastern African countries in detail. The study is important to gather information about East African cuisine, to determine if it is affected by other regional cuisines and to contribute to the literature. In the East African cuisine, meat is usually provided with fish kept from lakes and rivers or by hunting animals. While tilapia and mukeke are consumed in wetlands such as Uganda, Zambia also consumes insects such as grasshoppers, caterpillars and flying ants. Ethiopian and Rwandan coffee, in particular, have an important heritage that failed to attempt to colonize the country. Culinary culture has also been influenced by Ottoman and Arabic culture, especially garlic, onion, red pepper and other spices came from the Ottoman cuisine.

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