THE POSITION OF HONEY AND KASHAR CHEESE IN THE FORMATION OF THE GASTRONOMIC IDENTITY OF ARDAHAN AND KARS CITIES

Serkan Balcı

Makale detayları

THE POSITION OF HONEY AND KASHAR CHEESE IN THE FORMATION OF THE GASTRONOMIC IDENTITY OF ARDAHAN AND KARS CITIES

Yazarlar:

Serkan Balcı

Yayıncı:

Motif Yayıncılık

Ana Başlıklar:

Türkiye Sahası Türk Halk Bilimi

Dergi:

Motif Akademi Halkbilimi Dergisi Vol.17 Issue 46, pp.562-578

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319905

pISSN:

1308-4445

Anahtar kelimeler:

Özet:

 The evolution of nutrition from a basic physiological necessity to a sophisticated domain known as gastronomy signifies a profound intersection of science and art, encapsulating the unique attributes and cultural nuances of societies. This transition has engendered the delineation of gastronomic identities for various locales, shaped by multifaceted influences including environmental parameters such as geographic location and climate, as well as cultural elements encompassing traditional ecological knowledge. Beyond mere identity formation, these factors serve as instrumental agents in safeguarding and transmitting the quintessential products underpinning such identities to successive generations, thus perpetuating culinary heritage and legacy. Given their geographical location and climatic conditions, Ardahan and Kars emerge as pivotal hubs for both livestock husbandry and apiculture, notably contributing to the production of kashar cheese and honey. These gastronomic elements have ingrained themselves as integral components of the regional gastronomic identity, perpetuated through intergenerational transmission practices. In our research, we initially delineate the foundational components of this identity formation process, namely the environmental attributes such as geographic location and climate, alongside cultural elements encompassing traditional ecological knowledge. Subsequently, we delve into the intricate interplay between these factors and their influence on the gastronomic identity formation specific to Kars and Ardahan, particularly focusing on the emblematic products of kashar cheese and honey. In the final segment of our study, we conduct a nuanced analysis of honey and kashar cheese, elucidating their significance within the cultural economy paradigm. This analysis encompasses various dimensions such as the role of festivals, museums, and geographical indication registrations in bolstering the cultural and economic valorisation of these gastronomic products. Through this comprehensive examination, we arrive at insightful conclusions regarding the multifaceted impact of honey and kashar cheese on the gastronomic identity and socio-economic landscape of Ardahan and Kars. 1. Honey and kashar cheese play a central role in shaping the gastronomic identity of Kars and Ardahan. Factors such as the environmental conditions location and climate and cultural heritage traditional ecological knowledge have significantly contributed to the prominence of these products within the regional culinary landscape. 2. The unique characteristics of kashar cheese and honey production in these cities are attributed to several factors. One notable factor is the presence of the Caucasian bee breed, which is well-suited to the geographical and climatic conditions of the region, thereby contributing to the distinctiveness of the honey produced. 3. The organization of festivals, the establishment of museums, and the registration of geographical indications play a significant role in promoting these products and attracting tourists. Additionally, these initiatives contribute to the development of a distinct image for the cities. 4. These efforts not only ensure the preservation and transmission of the cities gastronomic heritage to future generations but also facilitate the transformation of these products into economic assets through effective branding strategies.

 The evolution of nutrition from a basic physiological necessity to a sophisticated domain known as gastronomy signifies a profound intersection of science and art, encapsulating the unique attributes and cultural nuances of societies. This transition has engendered the delineation of gastronomic identities for various locales, shaped by multifaceted influences including environmental parameters such as geographic location and climate, as well as cultural elements encompassing traditional ecological knowledge. Beyond mere identity formation, these factors serve as instrumental agents in safeguarding and transmitting the quintessential products underpinning such identities to successive generations, thus perpetuating culinary heritage and legacy. Given their geographical location and climatic conditions, Ardahan and Kars emerge as pivotal hubs for both livestock husbandry and apiculture, notably contributing to the production of kashar cheese and honey. These gastronomic elements have ingrained themselves as integral components of the regional gastronomic identity, perpetuated through intergenerational transmission practices. In our research, we initially delineate the foundational components of this identity formation process, namely the environmental attributes such as geographic location and climate, alongside cultural elements encompassing traditional ecological knowledge. Subsequently, we delve into the intricate interplay between these factors and their influence on the gastronomic identity formation specific to Kars and Ardahan, particularly focusing on the emblematic products of kashar cheese and honey. In the final segment of our study, we conduct a nuanced analysis of honey and kashar cheese, elucidating their significance within the cultural economy paradigm. This analysis encompasses various dimensions such as the role of festivals, museums, and geographical indication registrations in bolstering the cultural and economic valorisation of these gastronomic products. Through this comprehensive examination, we arrive at insightful conclusions regarding the multifaceted impact of honey and kashar cheese on the gastronomic identity and socio-economic landscape of Ardahan and Kars. 1. Honey and kashar cheese play a central role in shaping the gastronomic identity of Kars and Ardahan. Factors such as the environmental conditions location and climate and cultural heritage traditional ecological knowledge have significantly contributed to the prominence of these products within the regional culinary landscape. 2. The unique characteristics of kashar cheese and honey production in these cities are attributed to several factors. One notable factor is the presence of the Caucasian bee breed, which is well-suited to the geographical and climatic conditions of the region, thereby contributing to the distinctiveness of the honey produced. 3. The organization of festivals, the establishment of museums, and the registration of geographical indications play a significant role in promoting these products and attracting tourists. Additionally, these initiatives contribute to the development of a distinct image for the cities. 4. These efforts not only ensure the preservation and transmission of the cities gastronomic heritage to future generations but also facilitate the transformation of these products into economic assets through effective branding strategies.

 The evolution of nutrition from a basic physiological necessity to a sophisticated domain known as gastronomy signifies a profound intersection of science and art, encapsulating the unique attributes and cultural nuances of societies. This transition has engendered the delineation of gastronomic identities for various locales, shaped by multifaceted influences including environmental parameters such as geographic location and climate, as well as cultural elements encompassing traditional ecological knowledge. Beyond mere identity formation, these factors serve as instrumental agents in safeguarding and transmitting the quintessential products underpinning such identities to successive generations, thus perpetuating culinary heritage and legacy. Given their geographical location and climatic conditions, Ardahan and Kars emerge as pivotal hubs for both livestock husbandry and apiculture, notably contributing to the production of kashar cheese and honey. These gastronomic elements have ingrained themselves as integral components of the regional gastronomic identity, perpetuated through intergenerational transmission practices. In our research, we initially delineate the foundational components of this identity formation process, namely the environmental attributes such as geographic location and climate, alongside cultural elements encompassing traditional ecological knowledge. Subsequently, we delve into the intricate interplay between these factors and their influence on the gastronomic identity formation specific to Kars and Ardahan, particularly focusing on the emblematic products of kashar cheese and honey. In the final segment of our study, we conduct a nuanced analysis of honey and kashar cheese, elucidating their significance within the cultural economy paradigm. This analysis encompasses various dimensions such as the role of festivals, museums, and geographical indication registrations in bolstering the cultural and economic valorisation of these gastronomic products. Through this comprehensive examination, we arrive at insightful conclusions regarding the multifaceted impact of honey and kashar cheese on the gastronomic identity and socio-economic landscape of Ardahan and Kars. 1. Honey and kashar cheese play a central role in shaping the gastronomic identity of Kars and Ardahan. Factors such as the environmental conditions location and climate and cultural heritage traditional ecological knowledge have significantly contributed to the prominence of these products within the regional culinary landscape. 2. The unique characteristics of kashar cheese and honey production in these cities are attributed to several factors. One notable factor is the presence of the Caucasian bee breed, which is well-suited to the geographical and climatic conditions of the region, thereby contributing to the distinctiveness of the honey produced. 3. The organization of festivals, the establishment of museums, and the registration of geographical indications play a significant role in promoting these products and attracting tourists. Additionally, these initiatives contribute to the development of a distinct image for the cities. 4. These efforts not only ensure the preservation and transmission of the cities gastronomic heritage to future generations but also facilitate the transformation of these products into economic assets through effective branding strategies.

 Fiziksel ve biyolojik bir ihtiyaç olan beslenme, toplumların özellikleri ve kültürel kodlarını yansıtan gastronomi adı verilen yeni bir bilim ve sanata dönüşmüştür. Bu dönüşüm zamanla çevre konum, iklim ve kültür geleneksel ekolojik bilgi gibi birtakım faktörler yardımıyla kentlerin gastronomik kimliklerini oluşturmuştur. Ayrıca, bu faktörler kimlikleri oluşturmanın yanında kimliği oluşturan ürünlerin korunmasına ve gelecek kuşaklara aktarılmasına katkı sağlamıştır. Konum ve iklim itibariyle Ardahan ve Kars, büyükbaş hayvancılık ve bal üretimde önemli bir merkez konumundadır. Bunun yanında, gelecek nesillere aktarılan uygulamalar ile kaşar ve bal bu kentler için gastronomik kimlik unsuru olmuştur. Bu gerçeklerden hareketle çalışmamızda ilk olarak bu oluşum sürecinin temel bileşenleri olan çevre konum, iklim ve kültür geleneksel ekolojik bilgi faktörleri ve bunlar arasındaki ilişkisi tespit edilmiştir. Ardından kaşar ve bal özelinde bu faktörlerin Kars ve Ardahanın gastronomik kimliğinin oluşumundaki etkisi açıklanmıştır. Son bölümde ise Ardahan ve Karsın gastronomik kimliğini oluşturan bal ve kaşar kültür ekonomisi festivaller, müzeler, coğrafî işaret tescili boyutuyla incelenmiştir ve şu sonuçlara ulaşılmıştır: 1. Bal ve kaşar, Kars ve Ardahanın gastronomik kimliğini oluşturmada başat ürünlerdir. Bu ürünlerin başat ürün olmasında çevre konum, iklim ve kültür geleneksel ekolojik bilgi birincil derecede etkili olmuştur. 2. Bu faktörler kaşar ve bal üretiminde kentlere özgün bir nitelik kazandırmıştır. Kentlerin coğrafî ve iklimsel özelliklerine uyumlu Kafkas arı ırkına sahip olması kentlerde üretilen balı özgünleştiren bir diğer faktördür. 3. Düzenlenen festivaller, kurulan müzeler ve coğrafî işaret tescili; ürünlerin tanıtılmasına katkı sağlayarak turist sayısını arttırmaktadır. Ayrıca, kentlerin imge oluşturmasına katkıda bulunmaktadır. 4. Yapılan bu çalışmalar, ürünlerin markalaşarak ekonomik değere dönüşmesinin yanında kentlerin gastronomik kimliklerinin gelecek kuşaklara aktarılmasını sağlamaktadır.

Makale detayları

THE POSITION OF HONEY AND KASHAR CHEESE IN THE FORMATION OF THE GASTRONOMIC IDENTITY OF ARDAHAN AND KARS CITIES

Yazarlar:

Serkan Balcı

Yayıncı:

Motif Yayıncılık

Ana Başlıklar:

Türkiye Sahası Türk Halk Bilimi

Dergi:

Motif Akademi Halkbilimi Dergisi Vol.17 Issue 46, pp.562-578

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319905

pISSN:

1308-4445

Ardahan

Kars

gastronomy

gastronomic identity

cultural economyArdahan

Kars

Gastronomi

Gastronomik kimlik

Kültür ekonomisi

Sayı

Makale detayları

Yazarlar: Serkan Balcı

Yayıncı: Motif Yayıncılık

Ana Başlıklar: Türkiye Sahası Türk Halk Bilimi

Dergi: Motif Akademi Halkbilimi Dergisi Vol.17 Issue 46, pp.562-578

Belge Tipi: Makale

Yayın Tarihi: 6/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001319905

pISSN: 1308-4445

Sayı

Yazarlar:

Serkan Balcı

Yayıncı:

Motif Yayıncılık

Ana Başlıklar:

Türkiye Sahası Türk Halk Bilimi

Dergi:

Motif Akademi Halkbilimi Dergisi Vol.17 Issue 46, pp.562-578

Belge Tipi:

Makale

Yayın Tarihi:

6/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001319905

pISSN:

1308-4445