OTTOMAN PROVINCIAL CUISINE: A SOCIOLOGICAL PERSPECTIVE ON THE 18TH-CENTURY DIYARBEKIR KITCHEN

Nazife Gürhan

Makale detayları

OTTOMAN PROVINCIAL CUISINE: A SOCIOLOGICAL PERSPECTIVE ON THE 18TH-CENTURY DIYARBEKIR KITCHEN

Yazarlar:

Nazife Gürhan

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

Sosyoloji (Diğer)

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.150-170

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348541

pISSN:

2147-2610

Anahtar kelimeler:

Özet:

 Sharia registers are among the sources that provide important data on the daily life, economic activities and consumption habits of Ottoman society. This set of sources, also known as kadi registers, provides concrete data on the culinary culture and dietary practices of the period, shedding light on issues such as which foodstuffs were consumed, which ingredients were used in the kitchens, and dietary differences between social classes. This study examines the food culture in Ottoman society through probate records found in Diyarbekir shariyye registers of the period. The study also focuses on revealing the differences in the culinary practices of the period depending on variables such as class, gender and religious identity. The main aim of the study is to reveal the food culture and eating habits of Ottoman society by analyzing the probate records of individuals living in Diyarbekir in the second half of the 18th century. In other words, to analyze the culinary and food practices of individuals living in Diyarbekir under Ottoman rule and to present a sociological evaluation of Ottoman cuisine within this framework. The main source of this research, which was conducted with a historical sociology approach, is the Shariyye Registry Book No. 3757 kept in the Amid court of the period. Within the scope of the study, the inheritance records terekeler of individuals from different social classes, genders and religious groups were examined and the culinary culture of the period was analyzed through the kitchen utensils and foodstuffs they owned. The study shows that food and culinary practices, which were an important part of daily life in Ottoman society, were shaped and differentiated under the influence of basic variables such as class, gender and religious identity in the social structure.

 Sharia registers are among the sources that provide important data on the daily life, economic activities and consumption habits of Ottoman society. This set of sources, also known as kadi registers, provides concrete data on the culinary culture and dietary practices of the period, shedding light on issues such as which foodstuffs were consumed, which ingredients were used in the kitchens, and dietary differences between social classes. This study examines the food culture in Ottoman society through probate records found in Diyarbekir shariyye registers of the period. The study also focuses on revealing the differences in the culinary practices of the period depending on variables such as class, gender and religious identity. The main aim of the study is to reveal the food culture and eating habits of Ottoman society by analyzing the probate records of individuals living in Diyarbekir in the second half of the 18th century. In other words, to analyze the culinary and food practices of individuals living in Diyarbekir under Ottoman rule and to present a sociological evaluation of Ottoman cuisine within this framework. The main source of this research, which was conducted with a historical sociology approach, is the Shariyye Registry Book No. 3757 kept in the Amid court of the period. Within the scope of the study, the inheritance records terekeler of individuals from different social classes, genders and religious groups were examined and the culinary culture of the period was analyzed through the kitchen utensils and foodstuffs they owned. The study shows that food and culinary practices, which were an important part of daily life in Ottoman society, were shaped and differentiated under the influence of basic variables such as class, gender and religious identity in the social structure.

 Sharia registers are among the sources that provide important data on the daily life, economic activities and consumption habits of Ottoman society. This set of sources, also known as kadi registers, provides concrete data on the culinary culture and dietary practices of the period, shedding light on issues such as which foodstuffs were consumed, which ingredients were used in the kitchens, and dietary differences between social classes. This study examines the food culture in Ottoman society through probate records found in Diyarbekir shariyye registers of the period. The study also focuses on revealing the differences in the culinary practices of the period depending on variables such as class, gender and religious identity. The main aim of the study is to reveal the food culture and eating habits of Ottoman society by analyzing the probate records of individuals living in Diyarbekir in the second half of the 18th century. In other words, to analyze the culinary and food practices of individuals living in Diyarbekir under Ottoman rule and to present a sociological evaluation of Ottoman cuisine within this framework. The main source of this research, which was conducted with a historical sociology approach, is the Shariyye Registry Book No. 3757 kept in the Amid court of the period. Within the scope of the study, the inheritance records terekeler of individuals from different social classes, genders and religious groups were examined and the culinary culture of the period was analyzed through the kitchen utensils and foodstuffs they owned. The study shows that food and culinary practices, which were an important part of daily life in Ottoman society, were shaped and differentiated under the influence of basic variables such as class, gender and religious identity in the social structure.

 Şeriye sicilleri, Osmanlı toplumunun gündelik yaşamına, ekonomik faaliyetlerine ve tüketim alışkanlıklarına dair önemli veriler sunan kaynaklar arasında yer almaktadır. Kadı sicilleri olarak da adlandırılan bu kaynak seti, dönemin mutfak kültürü ve beslenme pratikleri hakkında somut veriler sunarak, hangi gıda maddelerinin tüketildiği, mutfaklarda hangi malzemelerin kullanıldığı ve toplumsal sınıflar arasındaki beslenme farklılıkları gibi konulara ışık tutmaktadır. Bu çalışma Osmanlı toplumundaki yemek kültürünü dönemin Diyarbekir şeriyye sicillerinde bulunan tereke kayıtları üzerinden incelemektedir. Ayrıca sınıf, cinsiyet ve dini kimlik gibi değişkenlere bağlı olarak dönemin mutfak pratiklerindeki farklılaşmaların açığa çıkarılması çalışmanın odaklandığı konular arasındadır. Çalışmanın temel amacı ise 18. yüzyılın ikinci yarısında Diyarbekirde yaşayan bireylerin tereke kayıtlarını inceleyerek Osmanlı toplumundaki yemek kültürü ve beslenme alışkanlıklarını ortaya koymaktır. Başka bir deyişle, Osmanlı hakimiyeti altındaki Diyarbekirde yaşamış bireylerin mutfak ve yemek pratiklerini analiz etmek ve bu çerçevede Osmanlı mutfağına dair sosyolojik bir değerlendirme sunmaktır. Tarihsel sosyoloji yaklaşımıyla gerçekleştirilen bu araştırmanın temel kaynağı dönemin Amid mahkemesinde tutulan 3757 numaralı şeriyye sicili defteridir. Çalışma kapsamında, farklı toplumsal sınıflardan, cinsiyetlerden ve dini gruplardan bireylere ait miras kayıtları terekeler incelenerek, sahip oldukları mutfak eşyaları ve besin maddeleri üzerinden dönemin mutfak kültürü analiz edilmiştir. Çalışmada Osmanlı toplumunda gündelik yaşamın önemli bir parçası olan yemek ve mutfak pratiklerinin toplumsal yapıdaki sınıf, cinsiyet ve dini kimlik gibi temel değişkenlerin etkisiyle şekillendiği ve farklılaştığı görülmüştür.

Makale detayları

OTTOMAN PROVINCIAL CUISINE: A SOCIOLOGICAL PERSPECTIVE ON THE 18TH-CENTURY DIYARBEKIR KITCHEN

Yazarlar:

Nazife Gürhan

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

Sosyoloji (Diğer)

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.150-170

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348541

pISSN:

2147-2610

Ottoman

food

culture

shar

historical sociology.Osmanlı

yemek

kültür

şer’iyye sicili

tarihsel sosyoloji

Sayı

Makale detayları

Yazarlar: Nazife Gürhan

Yayıncı: Ayla KAŞOĞLU

Ana Başlıklar: Sosyoloji (Diğer)

Dergi: Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.150-170

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001348541

pISSN: 2147-2610

Sayı

Yazarlar:

Nazife Gürhan

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

Sosyoloji (Diğer)

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.13 Issue 45, pp.150-170

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001348541

pISSN:

2147-2610