KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ

Antikçağda fermente gıda ürünleri arasında yer alan balık sosları ile tuzlanmış balık ürünleri günümüzde de birçok toplumun mutfağında halen yerini ve değerini korumaktadır. Besleyici değerinin yanı sıra ekonomik değeri de olan bu ürünler antikçağda uluslararası ticarete de konu olmuştur. En basit ifadeyle balık ve balık yan ürünlerinin tuzlu su ile karıştırılarak bir fermente sürecinden geçirilmesi ile elde edilen bu gıda maddesi sofradaki yerinin dışında M.Ö. IV. yüzyıldan itibaren tıp alanında da kendine yer bulmuştur. Antikçağdan günümüze balık sosu üretimi ile ilgili bilgilere, antik yazarlara ait yazınsal metinler ve arkeolojik kalıntılar yoluyla ulaşılabilmektedir. Diğer yandan günümüz modern balık sosu üreten tesislerin uygulamaları da bu konu hakkında oldukça bilgi sağlamaktadır. Çalışmamızda ise antikçağ balık sosu üretiminin tarihsel süreci, imalat biçimi, modern araştırma ve kazılarla ortaya çıkarılan bazı balık sosu işliklerinin özellikleri incelenerek, bu çalışmayı yapmamıza neden olan Kekova Bölgesi’ndeki 7 adet antikçağ balık sosu üretim işliğinin mimarisi, kapasitesi, konumu, bölge ekonomisine katkısı ile tarihlendirilmesi ele alınmaktadır.

Anahtar Kelimeler:

Balık Sosu • Allec • Garum • Liquamen • Kekova

FISH SAUCE WORKSHOPS IN THE KEKOVA REGION

The fish products salted with fish sauces, which were amongst the fermented food products in antiquity, have the same place and remain important in the kitchens of many communities today, as in antiquity. These products, which not only have nutritional but also economic value, were items of international trade in antiquity. This food product obtained by processing fish and the by products of fish by mixing them with salt water and fermenting them, have –to say the least- found a place in the medical field since the IVth century B.C., in addition to its place at meals. Information concerning fish sauce production from antiquity to the present day can be obtained from ancient texts and from archaeological remains. On the other hand, modern fish sauce producing plants also provide considerable information concerning this matter. In this study the historical processing and method of production of fish sauce in antiquity; the characteristics of the geographical distribution of the fish sauce ateliers discovered through modern research and excavations, are examined; and the seven ancient fish sauce workshops in the Kekova Region are investigated in terms of their architecture, capacity, location, historical background, and economic contribution to the region and to the settlers in the region.

Keywords:

Fish Sauce • Allec • Garum • Liquamen • Kekova,

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