Az Egri Múzeum Évkönyve - Annales Musei Agriensis 10. (1972)

Fehér Géza: Adatok Eger török agyagművességéhez

made in them, and this extract was thinned with water boiled on gowing charcoal embers made for this purpose. Turkish cooking was very conservative. Many of their dishes — still very popular — date from the Seljuk age. Later on documents dated in the 15th century evidence that, beginning from the Middle Ages, some hundred Turkish dishes have been left to posterity. Hence a more thoroughgoing research of the relics of Turkish pottery and coppersmith's work holds out the justified prospect that we may efficiently expand our body of knowledge connected with the customs of Turkish cooking and eating, with their culinary civilization in general. 202