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L’espace d’apprentissage entre pairs du réseau, ouvert aux contributeurs de tout horizon ; il n’est pas une université et ne délivre aucun diplôme. L’espace d’apprentissage entre pairs de l’Organisation de coopération kurde, ouvert aux contributeurs de tous horizons.

Discipline

Cuisine et culture

La cuisine, le calendrier et la culture du quotidien.

Manifester son intérêt

Cours
3
Plans rédigés
2
Dans la vague 1
2

Dans l’Académie

  • Faculté d’études kurdes

    Cuisine et culture quotidienne kurdes

    Les cuisines kurdes, l’hospitalité et les coutumes de la vie quotidienne, du four à pain du village au pique-nique de Newroz.

01Vague 1

  • Cuisine et culture quotidienne kurdes · Fondamentaux

    La cuisine kurde par région

    La cuisine kurde, des montagnes aux villes, et ce qu’elle porte d’histoire et de famille.

    Vague 1 · 10 h Plan rédigé

  • Cuisine et culture quotidienne kurdes · Fondamentaux

    Newroz et le calendrier kurde

    Newroz, ses coutumes et ses significations, et les calendriers qu’utilisent les Kurdes.

    Vague 1 · 6 h Plan rédigé

02Vague 2

Un relevé d’achèvement indique ce qui a été étudié et évalué. Ce n’est ni un certificat ni un diplôme.

Citer cette page
APA

The Kurdish Cooperation Organization. (2026). Food and culture. kurds.global. https://kurds.global/learn/schools/food-culture/

Chicago

The Kurdish Cooperation Organization. 2026. “Food and Culture.” kurds.global. https://kurds.global/learn/schools/food-culture/.

BibTeX
@misc{kco2026_learn_schools_food_culture,
	author = {{The Kurdish Cooperation Organization}},
	year = {2026},
	note = {Licence: CC BY 4.0},
	title = {Food and culture},
	url = {https://kurds.global/learn/schools/food-culture/},
	howpublished = {https://kurds.global/learn/schools/food-culture/},
}

Télécharger .bib

RIS
TY  - ELEC
AU  - The Kurdish Cooperation Organization
DA  - 2026///
PY  - 2026
ID  - kco2026_learn_school
N1  - Licence: CC BY 4.0
TI  - Food and culture
UR  - https://kurds.global/learn/schools/food-culture/
ER  -

Télécharger .ris

Licence CC BY 4.0

03Recherche et sources

Travaux récents et pertinents sur le sujet de cette page, issus de sources scientifiques ouvertes approuvées. Métadonnées et liens uniquement. Les titres restent tels que publiés. Pas encore relu.

  1. Explanation of barriers and facilitators to promote Food and Nutrition Literacy (FNLit) in Kurdish children: a qualitative study.

    Ahmadpour M, Shakibazadeh E, Ghoochani BZ et al. · 2026 · BMC Nutr

    ArticleEurope PMCDOAJLibre accès

  2. Khidr Ilyas and Khidr Nabi in the Documentary Record: Fasting, Dream Divination, Ritual Food, and the Horse’s Trace across Kurdish, Yezidi, and Armenian Traditions

    Saffyan Mirza · 2026 · Zenodo

    PrépublicationDataCiteZenodoLibre accèsCC-BY-4.0

  3. INVESTIGATING SEMANTIC PROTOTYPES OF FOOD IN BAHDINI KURDISH

    Edwardo Dinkha, Fakhir Najmadeen Qara Mohammed · 2025 · Govara zanistîn mirovayetî ya-zankoya Zaxo

    ArticleOpenAlexDOAJLibre accèsCC-BY-NC-SA

  4. Regenerating Kurdish Ecologies through Food Sovereignty, Agroecology, and Economies of Care

    Michel P. Pimbert · 2021 · Ecological Solidarity and the Kurdish Freedom Movement

    AutreCrossref

  5. Chemical composition, fatty acid composition, and volatile compounds of a traditional Kurdish fermented cereal food: Tarkhineh

    Nima Mohammadi, Nikoo Ostovar · 2023 · Food Chemistry Advances

    ArticleCrossrefDOAJLibre accèsCC-BY-NC-ND-4.0

  6. Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia

    Roman Hovsepyan, Nina Stepanyan-Gandilyan, Hamlet Melkumyan et al. · 2016 · Journal of Ethnic Foods

    ArticleOpenAIRELibre accès

  7. تأثير تبن الشعير المعامل کيمياوياً على کمية الماکول و الماء المتناول ومعدل النمو و بعض صفات الدم في الحملان الکرادية Effect of Chemically Treated Barley Straw on the Amount of Food and Water Intakes, Growth Rate and Some Blood Measurements in Kurdish Lambs

    ئاوات يوسف, کويستان امين, محمد عارف · 2016 · Journal of Animal and Poultry Production

    ArticleDOAJLibre accès

  8. Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis

    Elnaz Milani, Fakhri Shahidi, Seyed Ali Mortazavi et al. · 2016 · Journal of Food Processing and Preservation

    ArticleCrossref

  9. Where tulips and crocuses are popular food snacks: Kurdish traditional foraging reveals traces of mobile pastoralism in Southern Iraqi Kurdistan

    Andrea Pieroni, Hawre Zahir, Hawraz Ibrahim M. Amin et al. · 2019 · Journal of Ethnobiology and Ethnomedicine

    ArticleDOAJLibre accès

  10. Development and evaluation of an intervention to improve food and nutrition literacy among Iranian Kurdish primary school children: An application of intervention mapping approach

    Mohammad Ahmadpour, Nasrin Omidvar, Elham Shakibazadeh et al. · 2023 · Frontiers in Public Health

    ArticleDOAJLibre accès

  11. Surgical Correction of Complicated Buccal Food Impaction in a Four-Year Old Kurdish Ewe

    Niloofar Seydi, Ali Ghashghaii · 2019 · Iranian Journal of Veterinary Surgery

    ArticleDOAJLibre accès

Sources, licences et dates de collecte : Crossref (Metadata facts, any use; abstracts may be publisher-owned and are never shown), 2026-10-23; DataCite (CC0 1.0 (DataCite metadata)), 2026-10-23; DOAJ (Metadata CC0 1.0 (DOAJ); articles under their own open licences), 2026-10-23; Europe PMC (Metadata reusable; full text under each article’s licence), 2026-10-23; OpenAIRE (CC BY 4.0 (OpenAIRE Graph)), 2026-10-23; OpenAlex (CC0-1.0 data; metered API (free key)), 2026-10-23; Zenodo (Metadata CC0 1.0; each record under its own licence), 2026-10-23.

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