DOCSLIB.ORG

Bozahouses, Coffeehouses and Taverns in the Light of the 16 and 17 Century Court Records of Istanbul

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bozahouses, Coffeehouses and Taverns in the Light of the 16 and 17 Century Court Records of Istanbul WHERE PEOPLE MET: BOZAHOUSES, COFFEEHOUSES AND TAVERNS IN THE LIGHT OF THE 16TH AND 17TH CENTURY COURT RECORDS OF ISTANBUL by Sultan Toprak Submitted to the Graduate School of Arts and Social Sciences in partial fulfillment of the requirements for the degree of Master of Arts Sabancı University August 2014 WHERE PEOPLE MET: BOZAHOUSES, COFFEEHOUSES AND TAVERNS IN THE LIGHT OF THE 16TH AND 17TH CENTURY COURT RECORDS OF ISTANBUL Approved by: Tülay Artan …………………………………… (Thesis Supervisor) Yusuf Hakan Erdem …………………………………… Hülya Adak …………………………………… Date of Approval: 05/08/2014 © Sultan Toprak 2014 All Rights Reserved Abstract WHERE PEOPLE MET: BOZAHOUSES, COFFEEHOUSES AND TAVERNS IN THE LIGHT OF THE 16TH AND 17TH CENTURY COURT RECORDS OF ISTANBUL Sultan Toprak History, MA Thesis, 2014 Thesis Supervisor: Tülay Artan Keywords: bozahouse, coffeehouse, tavern, intercommunal relations, court registers, Istanbul This study is an exercise in discussing intercommunal relations through certain public venues –bozahouses, coffeehouses and taverns- in Istanbul by looking at 16th and 17th century sharia/kadı court registers (sicils). Since these businesses were both work and meeting places for people from various backgrounds, they are supposed to contribute to the intercommunal relations. In order to explore this issue, I used the court records as main primary sources as they offer a variety of information about the sale, exchange and disposal of these commercial enterprises as well as the social environment in which they were operated. Besides, most of the secondary sources discuss these businesses by focusing on certain patterns such as historical formation and political control which can be gleaned from a variety of primary sources, but their public character has not been analyzed in consideration of intercommunal relations through the court records. Due to this gap in the literature, I have investigated how Muslims and non-Muslims established relationships over these public venues by using the sicils. The registers shed light on economic aspects of aforementioned businesses in terms of business partnerships and rental/sale of shops, but they do not provide enough information on social aspects with regard to intercommunal relations. Rather they offer significant information on food and beverage consumption in bozahouses and taverns as well as on the question of sharing the day and the night in taverns. iv Özet İNSANLARIN BULUŞMA MEKANLARI: 16 VE 17. YÜZYIL İSTANBUL MAHKEME KAYITLARI IŞIĞINDA BOZAHANELER, KAHVEHANELER VE MEYHANELER Sultan Toprak Tarih, Yüksek Lisans Tezi, 2014 Tez Danışmanı: Tülay Artan Anahtar Kelimeler: bozahane, kahvehane, meyhane, cemaatler arası ilişkiler, mahkeme kayıtları, İstanbul Bu çalışmada, 16 ve 17. yüzyıl İstanbul kadı mahkemesi kayıtları kullanılarak, kahvehane, bozahane ve meyhane gibi umuma açık alanlardaki cemaatler arası ilişkiler incelenmiştir. Bu işletmeler, farklı alt yapılara sahip insanların iş yapma ve buluşma mekanları olduğundan, cemaatler arası ilişkileri destekleyici alanlar olarak düşünülmüştür. Bu varsayımı desteklemek için mahkeme kayıtları birinci el kaynak olarak kullanılmıştır; çünkü bu kaynaklar bahsi geçen işletmelerin kiralanması, el değiştirmesi, kullanım hakları ve işletildikleri sosyal çevre hakkında bize geniş bir bilgi yelpazesi sunmaktadır. Bunun yanında, varolan yazın, bu işletmelerin tarihsel oluşumu ve bu yerler üzerindeki siyasi kontrol gibi belli başlı meseleleri ele almakta; fakat mahkeme kayıtları kullanılarak bu yerlerin umumi yönlerini cemaatler arası ilişkiler açısından ortaya koymakta yetersiz kalmaktadır. Yazındaki eksiklikten yola çıkılarak, bu çalışmada, Müslüman ve gayrimüslimlerin bahsi geçen işletmeler üzerinden kurdukları ilişkiler kadı sicilleri kullanılarak incelenmiştir. Yapılan incelemeler sonucunda sicillerin, işletmeler üzerinden kurulan ekonomik ilişkiler –iş ortaklığı ve işletmelerin alım-satımı/kiralanması- konusuna ışık tuttuğu; fakat cemaatler arası ilişkilerin sosyal yönlerini açıklamak konusunda yetersiz kaldığı sonucuna varılmıştır. Sicillerin, daha ziyade, bozahane ve meyhanelerdeki yiyecek-içecek tüketimi; ayrıca meyhanelerde günün ve gecenin paylaşımı hususunda önemli bilgiler sunduğu kanısına varılmıştır. v Acknowledgements I am grateful to those who directly and indirectly contributed to this thesis. First and foremost I express my sincere gratitude to my advisor, Tülay Artan, for her comments and endless support in all stages of this work. She always gave me constant advice and encouragement to express my thoughts and findings despite her busy agenda. Without her instructions, this thesis would not have completed. I would like to acknowledge to my jury members Yusuf Hakan Erdem and Hülya Adak for their valuable comments, suggestions and criticisms that help me to clarify my thoughts. I extend my sincere thanks to all members of the Department of History at Sabancı University. Every course made great contributions to my knowledge and understanding of the past. I am also grateful to Fikret Yılmaz who helped me to realize different approaches to public venues in the Ottoman Empire. This study also acknowledges my dear friends Abigail Rood Bowman and Silvia Ilonka Wolf who contributed to editing process of several chapters and helped me to think how to express my arguments more influentially. I owe my debt of gratitude to the professors of the Department of History at Middle East Technical University. They always supported me in the way to academia. In particular, I wish to thank to Güçlü Tülüveli for his trust and encouragement since my undergraduate education in history. A special mention goes to TÜBİTAK-BİDEB for providing me financial support during my undergraduate and graduate education. Without the material and, even more, the moral, support of my family, I would never finish this work and I would never find the courage to overcome many difficulties. Many thanks must go to my mother, my brothers and my cousin who accompanied me along this road. Finally, I wish to thank to İbrahim Öker for his endless support through this process. He always kept me studying when I wanted to give up my hope to finish this thesis. He gave me a new appreciation for the meaning of love and companionship. With him, I made perfect what Albert Camus said: “I know of only one duty, and that is to love” you. vi TABLE OF CONTENTS INTRODUCTION ............................................................................................................ 1 1. Boza and Bozahouses ................................................................................................ 5 2. Coffee and Coffeehouses ........................................................................................ 12 3. Hamr and Taverns ................................................................................................... 17 4. Thesis Structure ....................................................................................................... 21 CHAPTER 1: BOZAHOUSES, COFFEEHOUSES AND TAVERNS AS WORK PLACES .......................................................................................................................... 22 1. Business Partnerships .............................................................................................. 23 2. Rental and Sale of Shops......................................................................................... 28 2.1. Waqf Shops ...................................................................................................... 28 2.2. Individually Owned Shops ............................................................................... 41 Conclusion................................................................................................................... 43 CHAPTER 2: BOZAHOUSES, COFFEEHOUSES AND TAVERNS AS MEETING PLACES .......................................................................................................................... 44 1. Food and Beverage .................................................................................................. 45 2. Sharing the Day ....................................................................................................... 58 2.1. Clients, Activities and Intercommunal Relations ............................................. 59 2.1.1. Bozahouses ................................................................................................ 59 2.1.2. Coffeehouses .............................................................................................. 61 2.1.3. Taverns ....................................................................................................... 67 2.1.3.1. Sharing the Night ................................................................................ 73 Conclusion................................................................................................................... 76 vii CONCLUSION ............................................................................................................... 77 APPENDIX ..................................................................................................................... 80 REFERENCES ............................................................................................................... 82 viii INTRODUCTION In the early modern Ottoman city, people from different ethnic, religious and social backgrounds came together in certain public venues such as bozahouses,1 coffeehouses, and taverns. These establishments and the marks they left in historical
Load more

Recommended publications
  • Pre-Trip Extension Itinerary
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
    [Show full text]
  • Bob Beer's Boza Recipe
    Bob Beer’s Boza Recipe The easiest way to make boza is from boza! So, if you have some already to use as starter (see our resource links), skip to Part B (Making the boza itself). If you aren’t fortunate to have an awesome Turkish neighbor, or a Balkan deli making the stuff in your neighborhood, you need to establish your own starter. Many online recipes will tell you to use "yeast." BUT -- there is a problem in translation here! In Turkish, the word used for yeast (maya) is a very general term that refers to anything used as a starter, whether it's for cheese, yogurt, boza, bread, etc. But these are all different organisms. If you do use store-bought bread yeast, your product will be heavily alcoholic, and that's (well, maybe) not what you want. (The Greeks and Armenians of Istanbul made a more alcoholic version but it wasn't considered halal by Muslims. I don’t know how they did this, or how they kept the starter from going acidic, and I have never seen a written source about their process.) This may eventually go acidic because of secondary fermentation, like vinegar production. A sourdough starter will reportedly work, and so will yogurt, but they don’t give the greatest results. However, they may “adjust” over time. PART A: Establishing your starter from scratch (Bob’s sort-of shortcut version): INGREDIENTS: 1/4 c. grain (millet, bulgur, rice, cornmeal, rye) My favorite grain to use is millet – the best boza in Turkey (Vefa, for example) is made from millet.
    [Show full text]
  • International Journal of Human Sciences / Uluslararası İnsan Bilimleri Dergisi
    Volume: 13 Issue: 3 Year: 2016 Street food consumption in terms of the food safety and health Aybuke Ceyhun Sezgin1 Nevin Şanlıer2 Abstract Foods and beverages which are prepared and sold by the sellers on places like streets, festival areas and consumed by the consumers on the run are known as street food. These foods are alternatives to homemade food and are more affordable when compared with the food supplied at the restaurants. The areas where the street food are mostly critised and seen as a threat for health are that the places where they are produced and sold are open to dirt and contamination and that hygiene, attitude, and applications adopted by the sellers during the preparation and storage of the food are insufficient. As a descriptive research, this study aims to provide information on street food consumption with general specifications of street food, the reasons why they are preferred, and general conditions like hygiene, quality, and safety. Keywords: Street food, food safety, vendors, health 1. Introduction The changes taking place in people’s life styles have caused the habit of eating outside to evolve. Because the consumers do not have time for cooking at home, the changes in consumption habits of the society, cultural interactions, fast living, and the contribution of women to work life are influencing and changing the nutrition style in crowded cities (Cuneo, 1998; Madran, 1999). In today’s world, people prefer to buy food sold on the streets to meet their nutrition needs outside home. Street foods are being prepared and sold at places like streets, schools, train stations, bus terminals, entertainment and festival areas where people are crowded.
    [Show full text]
  • Acting the Nation
    Acting the Nation Women on the Stage and in the Audience of Theatre in the Late Ottoman Empire and Early Turkish Republic Cora Skylstad TYR 4590 – Master’s thesis in Turkish Studies Area Studies of Asia, the Middle East and Africa Department of Cultural Studies and Oriental Languages UNIVERSITY OF OSLO October 2010 ii iii Abstract In the first decades of the 20th century, the public position of actresses underwent a radical transformation in Turkey. While the acting profession had long been commonly regarded as unsuitable for Muslim women and had been monopolized by women belonging to the non- Muslim minorities, in the 1920s the Muslim actress was not only legitimized but in fact embraced by the state as a model for Turkish women. In the works of Turkish and Ottoman theatre history, the emergence of Muslim actresses has been given some attention, but it has not been studied from a critical perspective inspired by theoretical questions. Moreover, the process of legitimization of Muslim women as theatre audience, which took place prior to the legitimization of the actresses, has been ignored. The present thesis seeks to develop a better understanding of these developments by approaching them as part of social and political history, while drawing inspiration from an interdisciplinary field of scholarship on gender and theatre. The time period studied begins with the late era of the Ottoman Empire and ends with the early years of the Turkish Republic, covering a time span of more than fifty years. In order to capture the complexities of the subject, a wide array of written sources, including memoirs, interviews, theatre reviews, books and a theatre play, are included in the analysis.
    [Show full text]
  • Generating a New Image for Cultural Heritage: Model for Preserving the Typical Image of the Traditional Turkish Coffeehouse
    Sustainability Today 401 Generating a new image for cultural heritage: model for preserving the typical image of the traditional Turkish coffeehouse N. Ayalp & A. Müge Bozday TOBB University, Turkey Abstract The aim of the study is to create a model for a reusing a specific cultural setting. Traditional Turkish coffeehouses are selected as a traditional environment. The coffeehouse, which has been used in Turkey since the sixteenth century, is one of the most significant places in the country’s cultural heritage. Coffeehouses are one of the public spaces that represent the place identity of Turkish culture. During the Ottoman period, with their frequent use, people helped these places gain place identities. Moreover, not just the space but the ways in which people become socialized represent an intangible part of our cultural heritage. However, previous studies indicate that this cultural value has not been sufficiently transferred to the present day. This study identifies the traditional Turkish coffeehouse as contributing to both tangible and intangible cultural heritage and generates a model for interpreting the coffeehouse in terms of a contemporary place identity. In order to do this, the concept of place, place identity, and social identity is discussed. Turkish coffeehouses are analyzed to identify and their typical spatial elements. In the conclusion, a model for preserving the typical image of the traditional Turkish coffeehouse is presented. Keywords: traditional Turkish coffeehouses, place, place identity, social identity, typical elements in Turkish coffeehouses’ interiors. 1 Introduction: discussion of Turkish coffeehouses within a conceptual framework In order to safeguard a place that has a cultural value, it is not sufficient to discuss just its material attributes.
    [Show full text]
  • Published by Reaktion Books Ltd Unit 32, Waterside 44–48 Wharf Road London N1 7Ux, Uk First Published
    Published by Reaktion Books Ltd Unit 32, Waterside 44–48 Wharf Road London n1 7ux, uk www.reaktionbooks.co.uk First published 2018 Copyright © Priscilla Mary Işın 2018 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library ISBN 978 1 78023 904 0 CONTENTS Introduction 7 1 Culinary Roots: From Central Asia to Anatolia 11 2 Historical Development, 1299–1922 23 3 Meals 39 4 Etiquette 52 5 Hospitality and Charity 63 6 Palace Cuisine 73 7 Cooks and Kitchens 93 8 Celebrations 101 9 Food Laws and Trade 113 10 Restaurants and Street Food 124 11 Picnics and Travel Food 136 12 Military Fare 147 13 Kitchen Utensils and Tableware 160 14 Water and Sherbet 169 15 Coffee and Coffee Houses 179 16 Alcoholic Drinks and Taverns 193 GloSSArY 205 referenceS 207 Select biblioGrAphY 256 AcknowledGementS 265 photo AcknowledGementS 267 index 269 A prince eating a meal in a garden, 1603–7. Introduction vER ThE SIx centuries of the Ottoman has gained recognition as a valid field of academic Empire’s existence, from its establishment study, with the result that many Ottoman historians Oin Anatolia in 1299 until the dissolution of today examine food culture, production, trade and the sultanate in 1922, food culture bound people of consumption.
    [Show full text]
  • TANZIMAT in the PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) and LOCAL COUNCILS in the OTTOMAN SOUTHERN BALKANS (1840S to 1860S)
    TANZIMAT IN THE PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) AND LOCAL COUNCILS IN THE OTTOMAN SOUTHERN BALKANS (1840s TO 1860s) Dissertation zur Erlangung der Würde einer Doktorin der Philosophie vorgelegt der Philosophisch-Historischen Fakultät der Universität Basel von ANNA VAKALIS aus Thessaloniki, Griechenland Basel, 2019 Buchbinderei Bommer GmbH, Basel Originaldokument gespeichert auf dem Dokumentenserver der Universität Basel edoc.unibas.ch ANNA VAKALIS, ‘TANZIMAT IN THE PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) AND LOCAL COUNCILS IN THE OTTOMAN SOUTHERN BALKANS (1840s TO 1860s)’ Genehmigt von der Philosophisch-Historischen Fakultät der Universität Basel, auf Antrag von Prof. Dr. Maurus Reinkowski und Assoc. Prof. Dr. Yonca Köksal (Koç University, Istanbul). Basel, den 05/05/2017 Der Dekan Prof. Dr. Thomas Grob 2 ANNA VAKALIS, ‘TANZIMAT IN THE PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) AND LOCAL COUNCILS IN THE OTTOMAN SOUTHERN BALKANS (1840s TO 1860s)’ TABLE OF CONTENTS ABSTRACT……………………………………………………………..…….…….….7 ACKNOWLEDGEMENTS………………………………………...………..………8-9 NOTES ON PLACES……………………………………………………….……..….10 INTRODUCTION -Rethinking the Tanzimat........................................................................................................11-19 -Ottoman Province(s) in the Balkans………………………………..…….………...19-25 -Agency in Ottoman Society................…..............................................................................25-35 CHAPTER 1: THE STATE SETTING THE STAGE: Local Councils
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • 2020 Annual Recipe SIP.Pdf
    SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993.
    [Show full text]
  • Traditional Fermented Foods of Turkey Türkiye'deki Geleneksel Fermente Ürünler
    Sağlık Bilimleri ve Araştırmaları Dergisi / Journal of Health Sciences and Research Cilt/Volume: 2 Sayı/Issue: 3 Aralık / December 2020 ss./pp. 200-220 doi: https://doi.org/10.46413/boneyusbad.790343 Derleme makale / Review Traditional Fermented Foods of Turkey Türkiye’deki Geleneksel Fermente Ürünler Merve İnce PALAMUTOĞLU * , Murat BAŞ** ABSTRACT Fermentation is one of the oldest and most economical methods used to preserve and improve shelf-life, flavor, texture, and functional properties of foods. In general, lactic acid bacteria of various breeds predominate in food fermentation, including Lactococcus, Lactobacillus, Enterococcus, Streptococcus, Leuconostoc, and Pediococcus. However, in addition to these bacteria, yeast, and fungi also contribute to food fermentation. In Turkey, the most widely produced and consumed traditional foods are yogurt, buttermilk, kefir, kımız, tarhana, boza, pickles, shalgam juice, hardaliye, and sucuk. This review aims to identify the most common traditional fermented products and to emphasize some microbiological characteristics as well as the health effects of fermented products. Keywords: Fermentation, Healthy nutrition, Lactic acid bacteria, Traditional fermented food ÖZET Fermantasyon, besinlerin raf ömrünü uzatmak, lezzetini, dokusunu ve fonksiyonel özelliklerini korumak ve geliştirmek için kullanılan en eski ve en ekonomik yöntemlerden biridir. Genel olarak besin fermantasyonunda, Lactoctoccus, Lactobacillus, Enterococcus, Streptococcus, Leuconostoc ve Pediococcus dahil olmak üzere çeşitli cinslerden laktik asit bakterileri baskındır. Ancak bu bakterilerin yanı sıra maya ve mantarlar da besin fermantasyonuna katkıda bulunur. Türkiye'de üretilen ve tüketilen en yaygın geleneksel besinler arasında yoğurt, ayran, kefir, kımız, tarhana, boza, turşu, şalgam suyu, hardaliye ve sucuk bulunur. Bu derleme, en yaygın geleneksel fermente ürünleri tanımlamayı, fermente ürünlerin bazı mikrobiyolojik özelliklerini ve sağlık açısından etkilerini vurgulamayı amaçlamaktadır.
    [Show full text]
  • An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
    Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways.
    [Show full text]
  • 21 Day Grand Turkey
    21 Day Grand Turkey Ä°stanbul Cappadocia Konya Antalya Pamukkale Kusadasi Çanakkale Trabzon Ankara Samsun Kars Time to get excited FROM $5,999 PER PERSON, TWIN SHARE Discover the rich treasures of this fascinating land as you explore ancient cities – like legendary Troy – and lost empires. Experience the sights and culture of vibrant Istanbul; the endless shops inside the Grand Bazaar, grand icons like the Blue Mosque and the Ottoman opulence of Topkapı Palace. Book Now TOUR ITINERARY The information provided in this document is subject to change and may be affected by unforeseen events outside the control of Inspiring Vacations. Where changes to your itinerary or bookings occur, appropriate advice or instructions will be sent to your email address. Call 1300 88 66 88 Email [email protected] www.inspiringvacations.com Page 1 TOUR ITINERARY DAY 1 Destination Home Istanbul Meals included Dinner 5 The Galata Istanbul Hotel - MGallery by Sofitel, or Hotel similar Hoşgeldiniz! Welcome to Istanbul. This vast metropolis is home to a beguiling mix of different cultures and traditions, a blend of east and west influences. The only city in the world that straddles two continents, Istanbul is busy, vibrant and fascinating. Upon arrival, you’ll be greeted at the airport and head straight to your hotel. Tonight you’ll join your guide and the rest of your group for your first Inspiring Taste, enjoying traditional Turkish fare in a local meyhane. It’s not just about the wonderful food, it’s an authentic way to socialise in Istanbul like the locals. Please note: Some flights may depart the day before.
    [Show full text]