The Hittite cuisine’s role in the formation of Anatolian culinary culture: An ethnoarchaeological research
Yazarlar (2)
Dr. Öğr. Üyesi Ayla AYDIN
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Ankara Hacı Bayram Veli Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE |
| Dergi ISSN | 1878-450X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | Türkçe |
| Basım Tarihi | 06-2022 |
| Cilt No | 28 |
| Sayı | 100494 |
| Sayfalar | 1 / 9 |
| DOI Numarası | 10.1016/j.ijgfs.2022.100494 |
| Makale Linki | https://www.sciencedirect.com/journal/international-journal-of-gastronomy-and-food-science/articles-in-press |
| Özet |
| The main objective of the research is to examine the geographical, historical, sociological, and cultural elements that creating the Hittite cuisine and determine how these elements contributed to the formation of Anatolian culinary culture. Within the scope of the research, it is also aimed to identify the elements that determine formation of ‘culinary culture’ and ‘cultural continuity’ in the kitchen. The data development process was carried out using semi structured interviews and document analysis and these qualitative data were primarily analysed through content analysis. The research findings confirmed the elements of the Hittite culinary culture are still functional and observable in today's Anatolian culinary culture with certain aspects. Data analysis also showed that the elements that determine the formation of culinary culture can be listed as the food products and their areas of usage, kitchen structures and kitchen tools, storage methods of food, cooking methods, cuisine, health, and nutrition relationship, cuisine, beliefs, traditions, and rituals relationship, cuisine, society, war and power relationship. However, the factors having an impact on the continuity of culinary culture can be discussed under two main headings: culture and environment. The heading of culture covers state policies, technological innovations, beliefs, values, and changes in ethnic communities, while climatic changes and imported products are covered by the heading of environment. |
| Anahtar Kelimeler |
| Anatolian culinary | Cultural continuity | Historical continuity | Hittite cuisine | Qualitative research |