ORTAÇAĞ AVRUPA MUTFAK KÜLTÜRÜNDE TAHIL, BALIK VE SÜTÜN YERİ

İnsanın kimliğini oluşturan temel parametrelerin başında tüketilenyiyecekler gelir. Bu açıdan bakıldığında özellikle Avrupa’nın mutfakkültürünün oluşmasında ortaçağ kritik bir dönemi oluşturur. Zira her nekadar Roma sonrası dönem ile başlayan ortaçağda, Avrupa toplumu pekçok iç çekişme ve ayrışma yaşamış olsa da yeme içme alışkanlıkları gibitemel bazı gereksinimlerde bir kültür oluşturma yoluna da girmiştir.Avrupa kültürüne büyük katkılar yapan mutfaklar özellikle yeni bir dinolan Hristiyanlığın gelmesi, yaşanan savaşlar, istilalar, kuraklıklar,hastalıklar ve iç-dış etkilerle ortaçağ boyunca önemli bir gelişimgöstermiştir. Savaşlar ve salgın hastalıklar çağı olarak da bilinen yaklaşıkbu on asırlık süreçte Avrupa mutfakları bazı temel gıda maddelerietrafında şekillenmeye başlamıştır. Bu noktadan hareketle araştırmakonumuzun amacı ise Avrupa’nın ortaçağla birlikte mutfak kültürünükazanmasında en önemli besin kaynakları arasında yer alan tahıl, süt vebalığın bu değişim ve dönüşüm sürecindeki yerlerini tespit etmektir.İnsanların imkânları nispetinde çeşitleri ve hazırlanışları farklı olsa datahıllar, balıklar, süt ve süt ürünleri ortaçağ boyunca gündelik beslenmealışkanlarının merkezinde yer almıştır. Zengin ve fakir zümrelerin bu üçbesin maddesine ulaşmaları farklılık göstermiş olsa da Avrupamutfaklarının ortaçağdan günümüze kadar uzanan diyet kodekslerininayrılmaz tüketim maddeleri olmuşlardır. Tüm bu sebeplerden dolayıaraştırma tahıl, balık ve sütün ortaçağ boyunca Avrupa mutfaklarınayaptığı ortak katkıyı incelemeye odaklanmıştır.

THE PLACE OF THE GRAIN, FISH AND MILK IN THE MEDIEVAL EUROPEAN CUISINE

The basic parameters that make up the identity of human beings are the foods consumed. From this point of view, it is a critical period in the creation of the culinary culture of Europe. Because in the medieval period, which began with the post-Roman period, the European society, although having experienced many internal conflicts and dissociations, also went on to create a culture of basic needs such as eating and drinking habits. The kitchens, which made a great contribution to European culture, showed a significant development throughout the Middle Ages especially with the arrival of Christianity, wars, invasions, droughts, diseases and internal and external influences. In this decadelong process known as the era of wars and epidemics, European cuisines began to take shape around some basic foodstuffs. From this point of view, the aim of our research is to determine the place of cereal, milk and fish in this transformation and transformation process which is among the most important nutrient sources in Europe to gain culinary culture with medieval age. Although the types of people and their preparation vary according to their possibilities, cereals, fish, milk and dairy products are at the center of the daily feeding habits throughout the Middle Ages. Although the access of these three nutrients to the rich and poor groups has varied, they have become indispensable consumption materials of the European kitchens from the medieval to the present day. For all these reasons, the research focused on studying the common contribution of cereals, fish and milk to European cuisine throughout the Middle Ages.

PDF

___

Adamson, M. W. (2013), Regional Cuisines of Medieval Europe: A Book of Essays, Routledge.
Adamson, M. W. (Edit), (1995). Food in the Middle Ages: A Book of Essays, (Vol. 12). Taylor & Francis Book.
Aston, M. (1988), Medieval fish, fisheries, and fishponds in England, (C. 1), BAR Publisher.
Barrett, J. H. B., & Orton, D. C. (Edit.) (2016), Cod And Herring: The Archaeology and History of Medieval Sea Fishing, Oxbow Books.
Bemis, M. F. (2012), All Things Medieval: An Encyclopedia of the Medieval World, Reference & User Services Quarterly, 51 (3), 289.
Berry, J. (2013), The Medieval Cookbook (Revised Edition): By Maggie Black.
Buck, T. M. (2010), Chronik des Konstanzer Konzils 1414-1418, Revue de l'IFHA, Date de parution de l'œuvre.
Butcher, D. (2016), Medieval Lowestoft: The Origins and Growth of a Suffolk Coastal Community, by David Butcher, Boydell Press.
Bynum, C. W. (1988), Holy Feast And Holy Fast: The Religious Significance Of Food To Medieval Women, (C. 1), University of California Press.
Carlin, M., & Rosenthal, J. T. (1998), Food And Eating in Medieval Europe, Bloomsbury Publishing.
Claflin, K. W., & Scholliers, P. (Edit.) (2013), Writing Food History: A Global Perspective. Berg Press.
Daunay, M. C., Janick, J., ve Paris, H. S. (2009), “Tacuinum Sanitatis: Horticulture And Health in The Late Middle Ages”, Chronica Horticulturae, 49(3), 22-29.
Hingh, A., & Bakels, C. (1996), Palaeobotanical Evidence For Social Difference? The Example Of The Early Medieval Domain Of Serris-Les Ruelles, France, Vegetation History and Archaeobotany, 5(1-2), 117-120.
Deliyannis, D. M. (Edit) (2004), The Book of Pontiffs of the Church of Ravenna (Medieval Texts in Translation, CUA Press.
Duggan, A. (Edit). (2002), Nobles And Nobility in Medieval Europe: Concepts, Origins, Transformation, Boydell & Brewer Ltd.
Dyer, C. (1988), “Changes in Diet in the Late Middle Ages: The Case of Harvest Workers”, The Agricultural History Review, C. 36, No.1, 21-37.
Dyer, C. (2000), Everyday Life in Medieval England, A&C Black.
Dyer, C. (2009), Making A Living in The Middle Ages: The People Of Britain 850-1520, Yale University Press.
Fishman, S. B. (2009), The Way into The Varieties Of Jewishness, Jewish Lights Publishing.
Flandrin, J. L., & Montanari, M. (Edit.) (2013), Food: A Culinary History, Columbia University Press.
Frantzen, A. J. (2014), Food, Eating And İdentity in Early Medieval England, (C. 22). Boydell & Brewer Ltd.
Gerrard, C. M., & Gutiérrez, A. (Edit) (2018), The Oxford Handbook of Later Medieval Archaeology in Britain, Oxford University Press.
Grocock, C. W., & Grainger, S. (Edit). (2006), Apicius, Prospect Books.
Gümüş, T. T., (2017), “Medieval Warfare: Hundred Years War and Its Social and Economic Consequences”, Akademik Sosyal Araştırmalar Dergisi, Yıl: 5, Sayı: 40, 99-112.
Harbutt, J. (2009), World Cheese Book, Penguin. Hicks, M., ve Hicks, M. A. (Edit.) (2001), Revolution And Consumption in Late Medieval England, (C. 2). Boydell & Brewer.
Hoffmann, R. (2014), An Environmental History Of Medieval Europe, Cambridge University Press.
Jordan, W. C. (1997), The Great Famine: Northern Europe in The Early Fourteenth Century, Princeton University Press.
Jovinelly, J., ve Netelkos, J. (2006), The Crafts And Culture Of A Medieval Guild, The Rosen Publishing Group.
Karaimamoğlu, T. (2016), “Kara Ölüm Veba Salgını ve Ortaçağ İngiltere’sine Etkileri”, Asos Journal, 4, 591-610.
Karaimamoğlu, T. (2017), “Ortaçağ Avrupası’nda Tıp Kültürü ve Gelişmeleri”, Tarih ve Gelecek Dergisi, 3 (2), 44-63.
Khosrova, E. (2016), Butter: A Rich History, Algonquin Books.
Klemettilä, H. (2013), The Medieval Kitchen: A Social History with Recipes, Reaktion Books.
Lewicka, P. (2011), Food And Foodways Of Medieval Cairenes: Aspects Of Life in An İslamic Metropolis Of The Eastern Mediterranean, (C. 88). Brill.
Lindsay, J. E. (2005), Daily Life İn The Medieval Islamic World, Greenwood Publishing Group.
Marquis, V., & Haskell, P. (1966), The Cheese Book, Leslie Frewin.
Maslow, A. H. (2013), Toward A Psychology Of Being, Simon and Schuster.
Mendelson, A. (2008), Milk: The Surprising Story Of Milk Through The Ages, Alfred a Knopf Incorporated.
Michell, W. (1828), Ergot Of Rye, Thomas ve George Underwood Printed.
Montanari, M. (2015), Medieval Tastes: Food, Cooking, And The Table, Columbia University Press.
Pearson, K. L. (1997), “Nutrition And The Early-Medieval Diet”, Speculum, 72(1), 1-32.
Rowley, A. (2000), The Book Of Kitchens. Flammarion. Scully, T. (1995), The Art Of Cookery İn The Middle Ages (C. 1). Boydell Press.
Serina, R. J. (2016), Nicholas Of Cusa's Brixen Sermons And Late Medieval Church Reform, Brill Press.
Skinner, P. (1997), Health And Medicine in Early Medieval Southern Italy, (C. 11). Brill Press.
Standage, T. (2016), İnsanlığın Yeme Tarihi, Çev. Gencer Çakır, Maya Kitap.
Thomas, A. (2016), Garrisoning the Borderlands of Medieval Siena: Sant'Angelo in Colle: Frontier Castle under the Government of the Nine (1287–1355), Routledge.
Unger, R. W. (2004), Beer in the Middle Ages and the Renaissance, University of Pennsylvania Press.
Van der Veen, M. (2011), Consumption, Trade And İnnovation (C. 6). Africa Magna Verlag.
Welch, R. W. (Edit). (2012), The Oat Crop: Production And Utilization. Springer Science & Business Media.
White, S. J. (2006), Foundations Of Christian Worship. Westminster John Knox Press.
Whittle, J., ve Griffiths, E. (2012), Consumption And Gender İn The Early Seventeenth-Century Household: The World Of Alice Le Strange, Oxford University Press.
Wilson, B. (2012), Consider The Fork: A History Of How We Cook And Eat, Basic Books.
Woolgar, C. M. (2016), The Culture Of Food in England, 1200-1500, Yale University Press.
Woolgar, C. M., Woolgar, C. M., Serjeantson, D., ve Waldron, T. (Edit.). (2006), Food İn Medieval England: Diet And Nutrition, Oxford University Press on Demand.
Zadoks, J. C. (2013), Crop Protection İn Medieval Agriculture: Studies İn Pre-Modern Organic Agriculture, Sidestone Press.
http://www.cliffehistory.co.uk/fishing.html.

Turkish Studies - Historical Analysis-Cover

ISSN: 2667-5552
Yayın Aralığı: Yılda 4 Sayı
Başlangıç: 2006
Yayıncı: ASOS Eğitim Bilişim Danışmanlık Otomasyon Yayıncılık Reklam Sanayi ve Ticaret LTD ŞTİ