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	<title>gastronomik arşivleri - Füsun Kavrakoğlu</title>
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		<title>Avrupa&#8217;da Damak Zevkinin Tarihçesi</title>
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		<dc:creator><![CDATA[Füsun Kavrakoğlu]]></dc:creator>
		<pubDate>Fri, 08 Nov 2013 09:24:59 +0000</pubDate>
				<category><![CDATA[Yemek Kültürü]]></category>
		<category><![CDATA[baharat]]></category>
		<category><![CDATA[bal]]></category>
		<category><![CDATA[balıkçıl]]></category>
		<category><![CDATA[Batı Avrupa ülkeleri]]></category>
		<category><![CDATA[Çiya]]></category>
		<category><![CDATA[damak zevki]]></category>
		<category><![CDATA[Dana rosto]]></category>
		<category><![CDATA[domuz yağı]]></category>
		<category><![CDATA[domuzbalığı]]></category>
		<category><![CDATA[et]]></category>
		<category><![CDATA[Fransa]]></category>
		<category><![CDATA[Fransız mutfağı]]></category>
		<category><![CDATA[Frenk üzümü]]></category>
		<category><![CDATA[gastronomi]]></category>
		<category><![CDATA[gastronomik]]></category>
		<category><![CDATA[ideal kadın güzelliği anlayışı]]></category>
		<category><![CDATA[İstanbul]]></category>
		<category><![CDATA[İtalyan mutfağı]]></category>
		<category><![CDATA[Jean-Louis Flandrin]]></category>
		<category><![CDATA[Kadıköy]]></category>
		<category><![CDATA[Kadın]]></category>
		<category><![CDATA[karabatak]]></category>
		<category><![CDATA[koruksuyu]]></category>
		<category><![CDATA[Kuğu]]></category>
		<category><![CDATA[Kültür]]></category>
		<category><![CDATA[kuru incir]]></category>
		<category><![CDATA[kuru üzüm]]></category>
		<category><![CDATA[leylek]]></category>
		<category><![CDATA[mantar]]></category>
		<category><![CDATA[Orta Çağ]]></category>
		<category><![CDATA[pekmez]]></category>
		<category><![CDATA[Profesör Jean-Louis Flandrin]]></category>
		<category><![CDATA[safran]]></category>
		<category><![CDATA[şarap]]></category>
		<category><![CDATA[sarmısak]]></category>
		<category><![CDATA[sebze]]></category>
		<category><![CDATA[sirke]]></category>
		<category><![CDATA[sıvıyağı]]></category>
		<category><![CDATA[tat duyusu]]></category>
		<category><![CDATA[tavuskuşu]]></category>
		<category><![CDATA[tereyağı]]></category>
		<category><![CDATA[Türkiye]]></category>
		<category><![CDATA[yağlı soslar]]></category>
		<category><![CDATA[Yemek ve Kültür]]></category>
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					<description><![CDATA[<p>Kadıköy’e her gidişimde yemek yediğim Çiya’nın üç ayda bir yayımladığı Yemek ve Kültür adlı, yemekleri kadar özgün bir  yayını var. Bugün sizinle bu derginin 11. sayısında yayımlanan bir makalenin özetini paylaşacağım. Makalenin yazarı Fransız tarihçi, Profesör Jean-Louis Flandrin. Organlar doğanın [&#8230;]</p>
<p>The post <a href="https://kavrakoglu.com/avrupada-damak-zevkinin-tarihcesi/">Avrupa&#8217;da Damak Zevkinin Tarihçesi</a> appeared first on <a href="https://kavrakoglu.com">Füsun Kavrakoğlu</a>.</p>
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