The analysis of the importance of Turkish coffee and coffeehouses with the comparison between British and Ottoman culture

Basit Öğe Kaydı
dc.contributor.authorİleri, Sinem Çapar
dc.date.accessioned2023-01-12T20:30:13Z
dc.date.available2023-01-12T20:30:13Z
dc.date.issued2020
dc.departmentN/A/Departmenten_US
dc.description.abstractCoffee is one of the most popular beverages around the world and its social and commercial value is high and widespread. Drinking coffee becomes some kind of a ritual and a favorite pastime activity for many societies. The word “coffee” is originated from the Arabic word qahwa, which later became kahve in Turkish language, and entered European languages after coffee is introduced to Europe from the Ottoman Empire. In the Ottoman Empire, especially in the 16th century, for the first time, Turkish people confronted with the coffee After that time, “Turkish coffee” began to be considered as a special kind of coffee due to the differences both in preparation and presentation. Considering the presentation, roasted coffee beans are boiled in a special pot named cezve in Turkish, usually with sugar, and served in a cup named fincan which is generally similar to an Italian espresso cup in size. In Britain, first coffeehouse was opened by Pasqua Rosée in St. Michael’s Alley, Cornhill, London whose real name was Paşa Rıza. After the introduction of coffee and the establishment of coffeehouses in Britain, the public gave a special meaning to Turkish coffee and coffeehouses as a means of socialization and education. Thus, coffeehouses served to illuminate British citizens for a long time. All in all, this study is aimed to analyse the interaction between British and Ottoman culture in relation to the introduction and negotiation of coffee and coffeehouses in the Ottoman and England.en_US
dc.identifier.doi10.29000/rumelide.814324
dc.identifier.endpage397en_US
dc.identifier.issn2148-7782
dc.identifier.issn2148-9599
dc.identifier.issueÖ8en_US
dc.identifier.startpage392en_US
dc.identifier.trdizinid480602en_US
dc.identifier.urihttps://doi.org/10.29000/rumelide.814324
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/480602
dc.identifier.urihttps://hdl.handle.net/11454/80748
dc.identifier.volume0en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofRumeliDE Dil ve Edebiyat Araştırmaları Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleThe analysis of the importance of Turkish coffee and coffeehouses with the comparison between British and Ottoman cultureen_US
dc.typeArticleen_US

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