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Traditional Anatolian Ceremonial Dishes and Structural Features of Sous-Vide Cooked Sous Vide Cook-Chill Preserved Food at Lamb Loins

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Traditional Anatolian Ceremonial Dishes and Structural Features of Sous-Vide Cooked Sous Vide Cook-Chill Preserved Food at Lamb Loins AYDIN GASTRONOMY, 2021, 5 (2), 167 - 176 Derleme/ Review different temperature-time combinations on Sebastia, C., Soriano, J.M., Iranzo, M., physicochemical, microbiological, textural Rico, H. (2009). Microbiological quality of Traditional Anatolian Ceremonial Dishes and structural features of sous-vide cooked sous vide cook-chill preserved food at lamb loins. Meat Science, 93, 572-578. different shelf life. Journal of Food Processing and Preservation, 34, 964-974. Rondanelli, M., Daglia, M., Silvia, M., Nuray GÜZELER DiLorenzo, A., Gabriella, P., Faliva, M.A., This, H. (2017). Moleküler gastronomi Cukurova University, Faculty of Agriculture Perna, S. (2017). Nutritional advantages of bilimsel bir disiplin, NbN mutfak bir sonraki sous-vide cooking compared to boiling on mutfak eğilimidir. (Çev. Ş. Demirkol ve İ. Food Engineering Department, Adana cereals and legumes: Determination of ashes Çiftçi). Anatolia: Turizm Aşamaları Dergisi, [email protected] and metal content in ready to eat products. 28(2), 304-314. ORCID: 0000-0001-5246-2491 Food Science & Nutrition, 5, 827-833. Wan, J., Cao, A., Cai, L. (2019). Effects of Ruiz-Carrascal, J., Roldan, M., Refolio, F., vacuum or sous-vide cooking methods on the Çağla ÖZBEK Perez-Palacios & T., Antequera, T. (2019). quality of large mouthbass (Micropterus Sous vide cooking of meat: Maillard salmodies). International Journal of Toros University approach. International Journal of Gastronomy and Food Science,18,100181. Vocational School Department of Food Technology, Mersin Gastronomy and Food Science, 16,100168. doi:10.1016/j.ijgfs.2019.100181 [email protected] Yıldız, M., Yılmaz, M. (2020). Türkçe ORCID: 0000-0002-3577-1599 alanyazında sous vide yöntemi. Journal of Tourism and Gastronomy Studies, 8 (3), 2318-2336. Geliş tarihi/Received: 20.01.2021 Kabul tarihi / Accepted: 13.04.2021 Abstract Turkish Cuisine has developed by its environment and combined with the characteristics of different cultures to form the rich food culture of today. On the other hand, traditions, religious beliefs and lifestyle with a structure that enriches the culinary culture of Turkey. Birth, marriage, death and other special days related to these events have very important place in the traditions of Turks and these days have influenced the culinary culture. They carry out many social functions such as bringing people together, strengthening social ties, reinforcing common values, keeping traditions alive and transferring them to future generations. The meals served during realization of these activities constitute the basis for culinary cultures which are among the important cultural elements. In this research, the traditions carried from past to present, the customs applied in the ceremonies such as birth, wedding and death and the food culture specific to these days in Anatolia were compiled. Keywords: Anatolian dishes, birth ceremonies, death ceremonies, wedding ceremonies DOI NO: 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2007 167 Traditional Anatolian Ceremonial Dishes Geleneksel Anadolu Tören Yemekleri Öz Türk Mutfağı, çevresel etkilere bağlı olarak gelişmeye devam etmekte ve farklı kültürlerin özellikleriyle birleşerek günümüzün zengin yemek kültürünü oluşturmaktadır. Öte yandan gelenekler, dini inançlar ve yaşam tarzı Türkiye’nin mutfak kültürünü zenginleştiren etkenlerdendir. Doğum, evlilik, ölüm ve diğer özel günler Türklerin geleneklerinde çok önemli bir yere sahiptir ve Türk mutfak kültürünü etkilemiştir. Bu özel günler insanları bir araya getirmek, sosyal bağları güçlendirmek, ortak değerleri pekiştirmek, gelenekleri yaşatmak ve gelecek nesillere aktarmak gibi pek çok sosyal işlevi yerine getirmektedir. Bu faaliyetlerin gerçekleştirilmesi sırasında sunulan yemekler, önemli kültürel ögeler arasında yer alan mutfak kültürlerinin temelini oluşturmaktadır. Bu araştırmada geçmişten günümüze taşınan gelenekler, doğum, düğün, ölüm gibi törenlerde uygulanan örf ve adetler ve Anadolu’da bu günlere özgü yemek kültürü derlenmiştir. Anahtar Kelimeler: Anadolu yemekleri, doğum törenleri, cenaze törenleri, düğü törenleri Introduction As a historical part of societies, the Turkish cuisine which is an important phenomenon of food, which carries the element of Turkish cultural life; it is also one accumulation and diversity of centuries, of the few most famous cuisines in the world appears as a part of cultural patterns rather (Sürücüoğlu and Özçelik, 2008). Turkish than just an act of saturating the abdomen. In cuisine has been developed with the influence this context, food is one of the basic facts of of various cultures established in Central ceremonies such as religious ceremonies, Asia and Anatolia for centuries and today it weddings, entertainments, funerals, festivals has taken its place among the most famous and many social behaviors (Sağır, 2012). cuisines of the world with its rich food Foods are offered for many different variety, food preparation, storage and purposes in communities such as banquets cooking methods and service manner and festivals as a means of entertainment, (Büyüktuncer and Yücecan, 2009). In ceremonies and gifts (Çapar and Yenipınar, general, Turkish cuisine consisting of cereals, 2016). Turkish food has changed according meat, meals prepared with some meat and to special days and ceremonies since history various types of vegetables, soups, dishes (Solmaz and Dülger Altıner, 2018). with olive oil, pastries, drinks, desserts and The tradition of eating together is quite herbs; it has revealed its own healthy food common among Turks. Collectively with types such as molasses, yogurt, tarhana and ceremonies, feasts, eating is a common bulgur (Sürücüoğlu and Özçelik, 2008). tradition in the history of the Turks (Birer, 1990). Special day meals are the meals that 168 Nuray GÜZELER, Çağla ÖZBEK Geleneksel Anadolu Tören Yemekleri the Turks have been eating since the days pregnancy period and to perform the before the adoption of Islam, which they have procedures required by the customs (Artun, Öz continued in the traditional way (Yalçın 2001). Birth ceremonies vary from region to Türk Mutfağı, çevresel etkilere bağlı olarak gelişmeye devam etmekte ve farklı kültürlerin Çelik, 2010). The ceremonies of Turks can be region. özellikleriyle birleşerek günümüzün zengin yemek kültürünü oluşturmaktadır. Öte yandan gathered under religious, social and personal When the newborn baby is visited throughout gelenekler, dini inançlar ve yaşam tarzı Türkiye’nin mutfak kültürünü zenginleştiren titles. In these ceremonies, eating and the Anatolia, the “Lohusa sherbet” is served. etkenlerdendir. Doğum, evlilik, ölüm ve diğer özel günler Türklerin geleneklerinde çok önemli bir feasting are intertwined. With these Pita or chicken rice and ayran alongside the yere sahiptir ve Türk mutfak kültürünü etkilemiştir. Bu özel günler insanları bir araya getirmek, ceremonies, a special culinary culture Lohusa sherbet are treated to guests. In the sosyal bağları güçlendirmek, ortak değerleri pekiştirmek, gelenekleri yaşatmak ve gelecek emerged. There are three major transitional same way, it is a long tradition to offer nesillere aktarmak gibi pek çok sosyal işlevi yerine getirmektedir. Bu faaliyetlerin periods of human life. These are birth, “hedik” which is boiled wheat when the gerçekleştirilmesi sırasında sunulan yemekler, önemli kültürel ögeler arasında yer alan mutfak marriage and death (Artun, 2001). Yusuf Has baby's first tooth comes out (Güler, 2010). kültürlerinin temelini oluşturmaktadır. Bu araştırmada geçmişten günümüze taşınan gelenekler, Hacib specified in Kutadgu Bilig there are doğum, düğün, ölüm gibi törenlerde uygulanan örf ve adetler ve Anadolu’da bu günlere özgü some of the feasts as a kind of banquet of XI. In Çukurova region, for a good nutrition of a yemek kültürü derlenmiştir. century. Some of these dishes are known as woman who has just given birth, a food called “Yağlı-Ballı” is made to get plenty of breast Anahtar Kelimeler: Anadolu yemekleri, doğum törenleri, cenaze törenleri, düğü törenleri küdenke aş (wedding meal), togum meal (birth meal) and yoga meal (funeral meal) milk. For this purpose, molasses is poured (Sandıkçıoğlu et al., 2019). During the time into oil is burned, red pepper is sprinkled on from birth to death, food and beverages it. Liver salad is another ceremony meal. Introduction As a historical part of societies, the served in ceremonies, religious or social Salad is made from liver and onions cooked phenomenon of food, which carries the Turkish cuisine which is an important festivals related to people's special days are in embers is fed to the puerpera. Kaynar: accumulation and diversity of centuries, element of Turkish cultural life; it is also one applied as if they were subject to a rule in Until the fourth day of the woman giving appears as a part of cultural patterns rather of the few most famous cuisines in the world Anatolia (Güler, 2010). For example, it is birth, Kaynar is served the puerpera and than just an act of saturating the abdomen. In (Sürücüoğlu and Özçelik, 2008). Turkish stated that Keşkek is one of the most guests. Seven types of spices such as this context, food is one of the basic facts of cuisine has been developed with the influence important meal types which is consumed in cinnamon, clove, ginger, allspice are boiled ceremonies such as religious ceremonies, of various cultures established in Central all transition period ceremonies (Çekiç, for Kaynar. Walnuts and cinnamon are weddings, entertainments, funerals, festivals Asia
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