Evaluation of Gastronomy Elements in the Holy Quran in the Context of Kutub-i Sitte

Murat Doğan

Makale detayları

Evaluation of Gastronomy Elements in the Holy Quran in the Context of Kutub-i Sitte

Yazarlar:

Murat Doğan

Yayıncı:

İstanbul Gelisim University

Ana Başlıklar:

Gastronomi

Dergi:

ART/icle: Sanat ve Tasarım Dergisi Vol.3 Issue 2, pp.148-185

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307348

pISSN:

2718-1057

Anahtar kelimeler:

Özet:

 The Purpose of the Study: This research aims to identify gastronomy elements in the Holy Quran, the sacred book of Islam, and assess them within the context of Kutub-i Sitte, a compilation of the most significant hadith books. Method: The study utilized a qualitative research design, employing the document scanning method for data collection. Content analysis was employed to analyze the data, focusing on gastronomy elements identified through the document scanning method. These elements were categorized into main themes, and frequency and percentage rates were calculated. Additionally, gastronomy elements were evaluated within the context of Kutub-i Sitte using words, terms, and expressions found in the Holy Quran. Result: A document analysis of the Holy Quran was conducted, revealing a total of 50 distinct gastronomy elements. Content analysis, incorporating these elements, identified five main themes: 1 elements related to plant foods; 2 elements related to animal foods; 3 elements related to halal-haram foods; 4 elements related to cuisine; and 5 elements related to water. Conclusion: The gastronomy elements in the Holy Quran were examined within the framework of Kutub-i Sitte, providing valuable insights into the food culture of the period. Furthermore, the findings indicate that religion continues to influence the food cultures of Muslim societies across various regions today, undergoing continuous change, transformation, and development.

 The Purpose of the Study: This research aims to identify gastronomy elements in the Holy Quran, the sacred book of Islam, and assess them within the context of Kutub-i Sitte, a compilation of the most significant hadith books. Method: The study utilized a qualitative research design, employing the document scanning method for data collection. Content analysis was employed to analyze the data, focusing on gastronomy elements identified through the document scanning method. These elements were categorized into main themes, and frequency and percentage rates were calculated. Additionally, gastronomy elements were evaluated within the context of Kutub-i Sitte using words, terms, and expressions found in the Holy Quran. Result: A document analysis of the Holy Quran was conducted, revealing a total of 50 distinct gastronomy elements. Content analysis, incorporating these elements, identified five main themes: 1 elements related to plant foods; 2 elements related to animal foods; 3 elements related to halal-haram foods; 4 elements related to cuisine; and 5 elements related to water. Conclusion: The gastronomy elements in the Holy Quran were examined within the framework of Kutub-i Sitte, providing valuable insights into the food culture of the period. Furthermore, the findings indicate that religion continues to influence the food cultures of Muslim societies across various regions today, undergoing continuous change, transformation, and development.

 The Purpose of the Study: This research aims to identify gastronomy elements in the Holy Quran, the sacred book of Islam, and assess them within the context of Kutub-i Sitte, a compilation of the most significant hadith books. Method: The study utilized a qualitative research design, employing the document scanning method for data collection. Content analysis was employed to analyze the data, focusing on gastronomy elements identified through the document scanning method. These elements were categorized into main themes, and frequency and percentage rates were calculated. Additionally, gastronomy elements were evaluated within the context of Kutub-i Sitte using words, terms, and expressions found in the Holy Quran. Result: A document analysis of the Holy Quran was conducted, revealing a total of 50 distinct gastronomy elements. Content analysis, incorporating these elements, identified five main themes: 1 elements related to plant foods; 2 elements related to animal foods; 3 elements related to halal-haram foods; 4 elements related to cuisine; and 5 elements related to water. Conclusion: The gastronomy elements in the Holy Quran were examined within the framework of Kutub-i Sitte, providing valuable insights into the food culture of the period. Furthermore, the findings indicate that religion continues to influence the food cultures of Muslim societies across various regions today, undergoing continuous change, transformation, and development.

 Giriş ve Çalışmanın Amacı: Bu çalışma ile İslamiyetin mukaddes kitabı Kuran-ı Kerimde yer almakta olan gastronomi unsurlarının belirlenmesi ve en önemli hadis kitaplarının bir külliyatı olan Kütüb-i Sitte bağlamında değerlendirilmesi amaçlanmıştır. Yöntem: Çalışmanın araştırma deseni nitel olmak üzere, veri toplama yöntemi olarak belge tarama yöntemi ve ayrıca verilerin analizinde içerik analizi yöntemi kullanılmıştır. Belge tarama yöntemi kullanılarak belirlenen gastronomi unsurları dikkate alınarak Kuran-i Kerime içerik analizi uygulanmış, unsurlar ana temalar haline getirilmiş, frekans ve yüzde oranları hesaplanmıştır. Ayrıca Kuran-i Kerimdeki sözcük, terim ve ifadeler üzerinden gastronomi unsurları Kütüb-i Sitte bağlamında değerlendirilmiştir. Bulgular: Kuran-ı Kerime doküman incelemesi yapılmış ve toplam 50 farklı gastronomi unsuru tespit edilmiştir. Gastronomi unsurları dikkate alınarak Kuran-ı Kerime içerik analizi uygulanmış: 1 bitkisel yiyeceklere ilişkin unsurlar; 2 hayvansal yiyeceklere ilişkin unsurlar; 3 helal-haram yiyeceklere ilişkin unsurlar; 4 mutfağa ilişkin unsurlar ve 5 suya ilişkin unsurlar olmak üzere toplam beş ana tema belirlenmiştir. Sonuç: Kuran-ı Kerimdeki gastronomi unsurları Kütüb-i Sitte bağlamında incelenmiş ve dönemin yemek kültürü hakkında birçok bilgiye ulaşılmıştır. Ayrıca bulgular, dinin günümüzde farklı coğrafyalarda Müslüman toplumlarının değişmeye, dönüşmeye ve gelişmeye devam eden yemek kültürlerini etkilemeye devam ettiği ortaya çıkartılmıştır.

Makale detayları

Evaluation of Gastronomy Elements in the Holy Quran in the Context of Kutub-i Sitte

Yazarlar:

Murat Doğan

Yayıncı:

İstanbul Gelisim University

Ana Başlıklar:

Gastronomi

Dergi:

ART/icle: Sanat ve Tasarım Dergisi Vol.3 Issue 2, pp.148-185

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307348

pISSN:

2718-1057

Holy Quran

Kutub-i Sitte

Gastronomy

Culinary Culture

History of GastronomyKur’an-ı Kerim

Kütüb-i Sitte

Gastronomi

Mutfak Kültürü

Gastronomi Tarihi

Sayı

Makale detayları

Yazarlar: Murat Doğan

Yayıncı: İstanbul Gelisim University

Ana Başlıklar: Gastronomi

Dergi: ART/icle: Sanat ve Tasarım Dergisi Vol.3 Issue 2, pp.148-185

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001307348

pISSN: 2718-1057

Sayı

Yazarlar:

Murat Doğan

Yayıncı:

İstanbul Gelisim University

Ana Başlıklar:

Gastronomi

Dergi:

ART/icle: Sanat ve Tasarım Dergisi Vol.3 Issue 2, pp.148-185

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001307348

pISSN:

2718-1057