Çerkez toplumunda yemek kültürü ve genç neslin geleneksel Çerkez mutfağına bakışı
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Düzce Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırma, Kafkasya'dan Türkiye'ye göç ile gelen Çerkezlerin (Adıgelerin) yemek kültürlerinin ne kadarlık bir bölümünü devam ettirerek sürdürebildiğini ve gençlerin Çerkez yemeklerine olan yaklaşımlarını incelemektedir. Bu geleneksel lezzetlerin tarih koridorundaki yaptığı yolculuktan yola çıkılarak, günümüze kadar bozulmadan orijinal hali ile ulaşan yemek kültürünün üzerinde durulmaktadır. Araştırma sürecinde, bazı yemeklerin sadece isimleri anılırken, yapım aşamasının zorluğu nedeniyle bugün maalesef kayıp olan lezzetler arasına girdiği görülmüştür. Dünya genelinde olduğu gibi, ülkemizde de gençlerin fastfooda olan ilgisinin artışıyla, yöresel yemeklerin bir kısmı ya hiç yapılmamakta ya da belli bir yaş grubuna hitap etmekte olduğu için zaman içerisinde yok olmaya doğru gitmektedir. Bu araştırmada, mevcut durumu tespiti amacıyla, Düzce'de yaşayan 18-30 yaş aralığında Çerkez kökenli 30 kadar genç katılımcı ile görüşme yapılmıştır. Katılımcılara 13 adet kişisel bilgi ve 20 adet görüşme sorusu yöneltilmiştir. Görüşmede onların gözünden mutfak kültürünü görmeye çalışıldı. Hangi yöresel yemekleri bildikleri, damak tatlarına uygun olup olmadığı, beğeni düzeyleri, evlerinde bu yemeklerin yapılıp yapılmadığı, zorluk dereceleri, tercih etme nedenleri ve diğer yöresel yemekler ile aralarında ne gibi farklılıklar olduğu tespit edilmeye çalışılmıştır. Bunun yanı sıra Çerkez yemeklerinin tanıtımında ve geliştirilmesinde tavsiye ettikleri öneriler üzerinde de durulmaya çalışılmıştır. Günümüzde teknolojik cihazların çoğalması ile yöresel mutfaklarda eskiden kullanılan aletler ve yapım teknikleri artık daha az tercih edilmektedir. Ancak, eski pişirme teknikleri ile bugün kullanılan modern ev aletleriyle yapılan pişirme teknikleri arasında farklılıklar olmaktadır. Haliyle kuşaklar arasında damak tadında da değişimler gözlenmektedir. Araştırmanın bir diğer bölümünde, Düzce'de devam ettirilen Çerkez yemeklerinin tarifleri, bu kültürü yaşatan kişilerden alınmıştır. Gelecek kuşaklara rehber olması amacıyla tarifler birer reçete haline getirilmiştir. Ayrıca, yöresel yemek restoranlarının menüsüne katkı sağlanarak yöresel lezzetlerin yaşatılmasına destek olunmaya çalışılmıştır. Tüm süreçler sonucunda ortaya çıkan veriler ışığında, nitel araştırma yöntemi kapsamında, betimleme ve içerik analiz yöntemleri ile veri analizleri gerçekleşmiş ve sonuçlar yorumlanmaya çalışılmıştır. Görüşmelerde yarı yapılandırılmış görüşme formu kullanılmıştır. Yapılan görüşmeler sonucu gençler, Çerkez yemeklerinin bazılarının sadece ismini bildiğini ancak birçoğunu tatmadığını, evlerde yöresel yemek yapımının azaldığını ve fastfood alışkanlığının artışıyla kendi kültürünün yemeklerinden uzaklaştıklarını ifade etmişlerdir.
The research examines how much of the Circassians (Adygeans) who migrated from the Caucasus to Turkey were able to maintain a part of their food culture and the approaches of young people to Circassian food. Based on the journey of these traditional flavors in the corridor of history, the food culture that has survived to the present day in its original form without deterioration is emphasized. In the research process, it was seen that while only the names of some dishes were mentioned, they were unfortunately among the lost flavors today due to the difficulty of the production phase. As in the rest of the world, with the increase in the interest of young people in fast food in our country, some of the local dishes are either not made at all or are going to disappear over time because they appeal to a certain age group. In this study, in order to determine the current situation, about 30 young participants of Circassian origin between the ages of 18-30 living in Düzce were interviewed. Participants were asked 13 personal information and 20 interview questions. In the meeting, it was tried to see the culinary culture through their eyes. It has been tried to determine which local dishes they know, whether they are suitable for their tastes, their level of taste, whether these dishes are made at home, their degree of difficulty, the reasons for preferring them and what differences there are between them and other local dishes. In addition, it has been tried to focus on the suggestions they recommend in the promotion and development of Circassian dishes. Today, with the proliferation of technological devices, the tools and construction techniques used in local kitchens are now less preferred. However, there are differences between the old cooking techniques and the cooking techniques made with modern household appliances used today. Changes in taste are also observed between generations. In another part of the research, the recipes of Circassian dishes continued in Düzce were taken from the people who kept this culture alive. Recipes have been turned into recipes in order to guide future generations. In addition, it has been tried to support the survival of local flavors by contributing to the menu of local food restaurants. In the light of the data obtained as a result of all processes, within the scope of qualitative research method, data analysis was carried out with descriptive and content analysis methods and the results were tried to be interpreted. A semi-structured interview form was used in the interviews. As a result of the interviews, the young people stated that they only knew the name of some of the Circassian dishes but did not taste many of them, that the production of local food at home decreased and that they moved away from the dishes of their own culture with the increase in fast food habits.
The research examines how much of the Circassians (Adygeans) who migrated from the Caucasus to Turkey were able to maintain a part of their food culture and the approaches of young people to Circassian food. Based on the journey of these traditional flavors in the corridor of history, the food culture that has survived to the present day in its original form without deterioration is emphasized. In the research process, it was seen that while only the names of some dishes were mentioned, they were unfortunately among the lost flavors today due to the difficulty of the production phase. As in the rest of the world, with the increase in the interest of young people in fast food in our country, some of the local dishes are either not made at all or are going to disappear over time because they appeal to a certain age group. In this study, in order to determine the current situation, about 30 young participants of Circassian origin between the ages of 18-30 living in Düzce were interviewed. Participants were asked 13 personal information and 20 interview questions. In the meeting, it was tried to see the culinary culture through their eyes. It has been tried to determine which local dishes they know, whether they are suitable for their tastes, their level of taste, whether these dishes are made at home, their degree of difficulty, the reasons for preferring them and what differences there are between them and other local dishes. In addition, it has been tried to focus on the suggestions they recommend in the promotion and development of Circassian dishes. Today, with the proliferation of technological devices, the tools and construction techniques used in local kitchens are now less preferred. However, there are differences between the old cooking techniques and the cooking techniques made with modern household appliances used today. Changes in taste are also observed between generations. In another part of the research, the recipes of Circassian dishes continued in Düzce were taken from the people who kept this culture alive. Recipes have been turned into recipes in order to guide future generations. In addition, it has been tried to support the survival of local flavors by contributing to the menu of local food restaurants. In the light of the data obtained as a result of all processes, within the scope of qualitative research method, data analysis was carried out with descriptive and content analysis methods and the results were tried to be interpreted. A semi-structured interview form was used in the interviews. As a result of the interviews, the young people stated that they only knew the name of some of the Circassian dishes but did not taste many of them, that the production of local food at home decreased and that they moved away from the dishes of their own culture with the increase in fast food habits.
Açıklama
Anahtar Kelimeler
Gastronomi ve Mutfak Sanatları, Gastronomy and Culinary Arts
