Geçmişten günümüze İstanbul mutfağına etki eden Rum, Ermeni mutfağı ve diğer etnik kültürler
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2019
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Abstract
İstanbul, geçmişten günümüze pek çok etnik topluluğa ev sahipliği yapmış kozmopolit bir başkenttir. Geçmişten gelen Doğu Roma ve Selçuklu İmparatorluğu mirasları, Fransız İmparatorluğu etkisi, Arap medeniyetleri ve İslami yeme-içme alışkanlıkları ile Rum, Ermeni, Yahudi topluluklarının katkısı ve Balkan, Arap ve Kürt mutfaklarının sentezlenmesi ile yıllar içerisinde dünyanın sayılı mutfakları arasında yerini almıştır. Bu zenginlik çok uluslu yapının yanında, siyasi, ekonomik, coğrafi, göç, fetih, devrim vb. iç ve dış faktörlere de bağlı olarak oluşmuş ve yıllar içerisinde zenginleşerek bugünkü halini almıştır. Araştırmamıza 1453 İstanbul'un fethi ile birlikte başlanmış, Osmanlı Saray mutfağı Mısır'ın fethi, 17. yy, Tanzimat Dönemi ve Cumhuriyet Dönemi bölüm bölüm incelenmiş ve alt ve üst tabaka olmak üzere halk mutfağına da yer verişmiştir. Ardından Rum, Ermeni, Yahudi, Arap, Kürt, Balkan göömenlerininin geçmişte günümüze yemeiçme alışkanlıkları ve İstanbul mutfağına ne yönde katkılar sağladıkları araştırılmış ve sırası ile zengin İstanbul mutfağına en çok Rum, Ermeni, Yahudi, Arap, Balkan göçmenleri ve Kürtler ile diğer azınlıkların etkileri olduğu anlaşılmıştır. Bu gelişmelerin sonucu olarak, günümüzde sayıları tarihsel süreçte geçmiş yıllara göre giderek azalan, İstanbul'da yaşayan azınlıkların; bir Osmanlı mirası olan ve İmparatorluğun yıkılması sonrasında günümüzde Türk mutfağı ve Türk yemekleri olarak kabul edilebilen İstanbul yemek çeşitliliğine katkılarının yüksek olduğu sonucuna varılmıştır.
İstanbul is a cosmopolitan capital, home to many ethnic communities from the past to the present day. The legacy of the Eastern Roman and Seljuk Empires from the past has taken place among the world's greatest cuisines over the years with the influence of the French Empire, Arab civilizations and Islamic eating and drinking habits and the contribution of the Greek, Armenian and Jewish communities and the synthesis of Balkan, Arab and Kurdish cuisines. Besides the wealth based on this multinational structure, political, economic, geographical, immigration, conquest, revolution and other internal and external factors effects to flourish over the years. Our investigation was started with the conquest of Istanbul in 1453, the conquest of the Ottoman Palace kitchen in Egypt, 17th century, Tanzimat period and the period of the Republic period were examined and the public kitchen and the lower and upper layers were also included. Afterwards, it was researched how Rum, Armenian, Jewish, Arabian, Kurdish and Balkan immigrants contributed to the daily eating and drinking habits of the past and to Istanbul cuisine and it was understood that the most significant effects attributed to the richness of the Istanbul cuisine is coming from Rum, Armenian, Jewish, Arab, Balkan and Kurdish immigrants. As a result of these developments, the number of minorities living in Istanbul, whose numbers are gradually decreasing according to the past years in the historical process, an Ottoman heritage and after the destruction of the empire, has contributed to the diversity of Istanbul cuisine, which today can be regarded as Turkish cuisine and Turkish food.
İstanbul is a cosmopolitan capital, home to many ethnic communities from the past to the present day. The legacy of the Eastern Roman and Seljuk Empires from the past has taken place among the world's greatest cuisines over the years with the influence of the French Empire, Arab civilizations and Islamic eating and drinking habits and the contribution of the Greek, Armenian and Jewish communities and the synthesis of Balkan, Arab and Kurdish cuisines. Besides the wealth based on this multinational structure, political, economic, geographical, immigration, conquest, revolution and other internal and external factors effects to flourish over the years. Our investigation was started with the conquest of Istanbul in 1453, the conquest of the Ottoman Palace kitchen in Egypt, 17th century, Tanzimat period and the period of the Republic period were examined and the public kitchen and the lower and upper layers were also included. Afterwards, it was researched how Rum, Armenian, Jewish, Arabian, Kurdish and Balkan immigrants contributed to the daily eating and drinking habits of the past and to Istanbul cuisine and it was understood that the most significant effects attributed to the richness of the Istanbul cuisine is coming from Rum, Armenian, Jewish, Arab, Balkan and Kurdish immigrants. As a result of these developments, the number of minorities living in Istanbul, whose numbers are gradually decreasing according to the past years in the historical process, an Ottoman heritage and after the destruction of the empire, has contributed to the diversity of Istanbul cuisine, which today can be regarded as Turkish cuisine and Turkish food.
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Beslenme ve Diyetetik, Gastronomi ve Mutfak Sanatları, Ermeniler, Etnik gruplar, Etnik gıda, Nutrition and Dietetics, Etnik unsurlar, Gastronomy and Culinary Arts, Armenians, Mutfak, Ethnic groups, Mutfak sektörü, Ethnic food, Ethnic elements, Mutfak turizmi, Kitchen, Kitchen sector, Rumlar, Culinary tourism, Yemek kültürü, Rums, Food culture, İstanbul, Istanbul