FOODS AND DRINKS RELATED TO THE VIRGIN MARY IN ANATOLIA

Aynur Koçak; Merve Günaltay Başak

Makale detayları

FOODS AND DRINKS RELATED TO THE VIRGIN MARY IN ANATOLIA

Yazarlar:

Aynur Koçak | Merve Günaltay Başak

Yayıncı:

Motif Yayıncılık

Ana Başlıklar:

Türk Halk Bilimi (Diğer)

Dergi:

Motif Akademi Halkbilimi Dergisi Vol.17 Issue Özel Sayı, pp.46-65

Belge Tipi:

Makale

Yayın Tarihi:

4/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315709

pISSN:

1308-4445

Anahtar kelimeler:

Özet:

 Some of the qualities attributed to the Virgin Mary, an important religious figure, appear in a number of traditional practices, especially in Anatolian folk culture. From food and tableware to folk medicine practices, the name of the Virgin Mary is frequently mentioned in Anatolia. However, since the studies focusing on the Virgin Mary are mostly in the field of theology, there are very few studies that offer examples of her traces in tradition and the unification she creates across cultures. In Turkey, there is no academic study on the place of the Virgin Mary in Anatolian food culture. In this study, the dishes that are named after the Virgin Mary or prepared on special occasions related to her in the Armenian and Greek food culture, with a special focus on Christianity, are examined through interpretation and analysis. First of all, what the concept of food means for human beings is emphasized, and then the connection between the concepts of food and religion is evaluated. Functional theory, a context-centered method, was utilized in this study. Then, in the first group, meals in which feelings of happiness, joy and gratitude are shared in an environment are analyzed, while in the second group, meals that contain feelings of mourning, longing and sadness are emphasized. In addition, in which environments and in what kind of context the sampled dishes were consumed were revealed.

 Some of the qualities attributed to the Virgin Mary, an important religious figure, appear in a number of traditional practices, especially in Anatolian folk culture. From food and tableware to folk medicine practices, the name of the Virgin Mary is frequently mentioned in Anatolia. However, since the studies focusing on the Virgin Mary are mostly in the field of theology, there are very few studies that offer examples of her traces in tradition and the unification she creates across cultures. In Turkey, there is no academic study on the place of the Virgin Mary in Anatolian food culture. In this study, the dishes that are named after the Virgin Mary or prepared on special occasions related to her in the Armenian and Greek food culture, with a special focus on Christianity, are examined through interpretation and analysis. First of all, what the concept of food means for human beings is emphasized, and then the connection between the concepts of food and religion is evaluated. Functional theory, a context-centered method, was utilized in this study. Then, in the first group, meals in which feelings of happiness, joy and gratitude are shared in an environment are analyzed, while in the second group, meals that contain feelings of mourning, longing and sadness are emphasized. In addition, in which environments and in what kind of context the sampled dishes were consumed were revealed.

 Some of the qualities attributed to the Virgin Mary, an important religious figure, appear in a number of traditional practices, especially in Anatolian folk culture. From food and tableware to folk medicine practices, the name of the Virgin Mary is frequently mentioned in Anatolia. However, since the studies focusing on the Virgin Mary are mostly in the field of theology, there are very few studies that offer examples of her traces in tradition and the unification she creates across cultures. In Turkey, there is no academic study on the place of the Virgin Mary in Anatolian food culture. In this study, the dishes that are named after the Virgin Mary or prepared on special occasions related to her in the Armenian and Greek food culture, with a special focus on Christianity, are examined through interpretation and analysis. First of all, what the concept of food means for human beings is emphasized, and then the connection between the concepts of food and religion is evaluated. Functional theory, a context-centered method, was utilized in this study. Then, in the first group, meals in which feelings of happiness, joy and gratitude are shared in an environment are analyzed, while in the second group, meals that contain feelings of mourning, longing and sadness are emphasized. In addition, in which environments and in what kind of context the sampled dishes were consumed were revealed.

 Önemli bir dini şahsiyet olan Meryem Anaya atfedilen bazı nitelikler, bilhassa Anadolu halk kültüründe geleneksel birtakım uygulamalarda karşımıza çıkmaktadır. Yemek ve sofradan halk hekimliği uygulamalarına kadar çeşitli noktalarda Meryem Ananın ismi Anadoluda sıkça anılmaktadır. Ancak, Meryem Anayı merkeze alan çalışmalar çoğunlukla teoloji sahasında olduğundan, onun gelenekteki izleri ve kültürlerarası oluşturduğu birleştiriciliğe dair örnekler sunan çalışmalar oldukça azdır. Türkiyede, Meryem Ananın Anadolu yemek kültürü içerisindeki yerinin tespiti üzerine yapılan akademik bir çalışmaya rastlanmamıştır. Bu çalışmada, Hristiyanlık özelinde, Ermeni ve Rum yemek kültürü içerisinde Meryem Ana ismiyle anılan ya da onunla ilgili özel günlerde hazırlanan yemekler ele alınmış, bu yemekler yorum ve analiz yoluyla incelenmiştir. Öncelikle insan için yemek kavramının ne ifade edildiği üzerinde durulmuş daha sonra yemek ve din kavramları arasındaki bağlantı değerlendirilmiştir. Bağlam merkezli bir yöntem olan işlevsel kuramdan bu çalışmada istifade edilmiştir. Ardından ilk grupta, mutluluk, neşe ve şükran duygularının bir ortamda paylaşıldığı yemekler incelenirken, ikinci grupta yas, özlem ve hüzün duygularını barındıran yemekler üzerinde durulmuştur. Ayrıca, örnek verilen yemeklerin, hangi ortamlarda ve ne tür bir bağlam içerisinde tüketildiği ortaya konmuştur.

Makale detayları

FOODS AND DRINKS RELATED TO THE VIRGIN MARY IN ANATOLIA

Yazarlar:

Aynur Koçak | Merve Günaltay Başak

Yayıncı:

Motif Yayıncılık

Ana Başlıklar:

Türk Halk Bilimi (Diğer)

Dergi:

Motif Akademi Halkbilimi Dergisi Vol.17 Issue Özel Sayı, pp.46-65

Belge Tipi:

Makale

Yayın Tarihi:

4/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315709

pISSN:

1308-4445

Table

Virgin Mary

Anatolia

Food

Food CultureSofra

Meryem Ana

Anadolu

Yiyecek

Yemek Ku ltu ru

Sayı

Makale detayları

Yazarlar: Aynur Koçak | Merve Günaltay Başak

Yayıncı: Motif Yayıncılık

Ana Başlıklar: Türk Halk Bilimi (Diğer)

Dergi: Motif Akademi Halkbilimi Dergisi Vol.17 Issue Özel Sayı, pp.46-65

Belge Tipi: Makale

Yayın Tarihi: 4/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001315709

pISSN: 1308-4445

Sayı

Yazarlar:

Aynur Koçak | Merve Günaltay Başak

Yayıncı:

Motif Yayıncılık

Ana Başlıklar:

Türk Halk Bilimi (Diğer)

Dergi:

Motif Akademi Halkbilimi Dergisi Vol.17 Issue Özel Sayı, pp.46-65

Belge Tipi:

Makale

Yayın Tarihi:

4/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001315709

pISSN:

1308-4445