TRADİTİONAL TURKİSH TAVERNS AS INTANGİBLE CULTURAL HERİTAGE: THE CASE OF ÇANAKKALE

Erol Duran; Bahattin Hamarat; Lokman Güzel; Mutlu Can; Fulya Gümüşdal

Makale detayları

TRADİTİONAL TURKİSH TAVERNS AS INTANGİBLE CULTURAL HERİTAGE: THE CASE OF ÇANAKKALE

Yazarlar:

Erol Duran | Bahattin Hamarat | Lokman Güzel | Mutlu Can | Fulya Gümüşdal

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer) | Mutfak Kültürü | Türk Mutfağı

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.64-83

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001343731

pISSN:

2602-4144

Anahtar kelimeler:

Özet:

 Turkey has hosted many civilizations throughout history and has been a country that hosts various cultures. These cultural differences contributed to the emergence of different culinary traditions and food cultures by remaining interaction. With its unique geographical location, climate, natural beauties and rich history and culture where thousands of civilizations have lived until today, Turkey has also become a very rich country in terms of culinary culture. Traditional Turkish taverns have been discussed within the framework of intangible cultural heritage, and the concept of regularity, which forms the basis of taverns, and the awareness of regulars about tavern culture and cultural rituals have been examined in the research. According to literature on the field, it was seen that the number of academic studies on traditional Turkish taverns are quite limited. In this context, it is being anticipated that the research conducted in this direction will lead Turkish societys awareness of traditional tavern culture and contribute to the literature. The interview technique was used within the scope of qualitative research methods in addition to a comprehensive literature review. The findings indicated that traditional taverns have their own rituals and the concept of eating and drinking etiquette is based on traditional taverns. Besides this, it has been determined that traditional taverns have been acted as public assemblies, defined as places where social, economic and political issues are discussed in a non-political manner within the scope of the ritual of going to the brewery, and the places where the concepts of friendship and tavern companionship have been taken on the base. In addition, the research has revealed perception of that todays taverns have turned into gourmet taverns, that the perception of having fun is the main motivating factor, and that they are separated from traditional taverns because of popular culture that heavily influenced.

 Turkey has hosted many civilizations throughout history and has been a country that hosts various cultures. These cultural differences contributed to the emergence of different culinary traditions and food cultures by remaining interaction. With its unique geographical location, climate, natural beauties and rich history and culture where thousands of civilizations have lived until today, Turkey has also become a very rich country in terms of culinary culture. Traditional Turkish taverns have been discussed within the framework of intangible cultural heritage, and the concept of regularity, which forms the basis of taverns, and the awareness of regulars about tavern culture and cultural rituals have been examined in the research. According to literature on the field, it was seen that the number of academic studies on traditional Turkish taverns are quite limited. In this context, it is being anticipated that the research conducted in this direction will lead Turkish societys awareness of traditional tavern culture and contribute to the literature. The interview technique was used within the scope of qualitative research methods in addition to a comprehensive literature review. The findings indicated that traditional taverns have their own rituals and the concept of eating and drinking etiquette is based on traditional taverns. Besides this, it has been determined that traditional taverns have been acted as public assemblies, defined as places where social, economic and political issues are discussed in a non-political manner within the scope of the ritual of going to the brewery, and the places where the concepts of friendship and tavern companionship have been taken on the base. In addition, the research has revealed perception of that todays taverns have turned into gourmet taverns, that the perception of having fun is the main motivating factor, and that they are separated from traditional taverns because of popular culture that heavily influenced.

 Turkey has hosted many civilizations throughout history and has been a country that hosts various cultures. These cultural differences contributed to the emergence of different culinary traditions and food cultures by remaining interaction. With its unique geographical location, climate, natural beauties and rich history and culture where thousands of civilizations have lived until today, Turkey has also become a very rich country in terms of culinary culture. Traditional Turkish taverns have been discussed within the framework of intangible cultural heritage, and the concept of regularity, which forms the basis of taverns, and the awareness of regulars about tavern culture and cultural rituals have been examined in the research. According to literature on the field, it was seen that the number of academic studies on traditional Turkish taverns are quite limited. In this context, it is being anticipated that the research conducted in this direction will lead Turkish societys awareness of traditional tavern culture and contribute to the literature. The interview technique was used within the scope of qualitative research methods in addition to a comprehensive literature review. The findings indicated that traditional taverns have their own rituals and the concept of eating and drinking etiquette is based on traditional taverns. Besides this, it has been determined that traditional taverns have been acted as public assemblies, defined as places where social, economic and political issues are discussed in a non-political manner within the scope of the ritual of going to the brewery, and the places where the concepts of friendship and tavern companionship have been taken on the base. In addition, the research has revealed perception of that todays taverns have turned into gourmet taverns, that the perception of having fun is the main motivating factor, and that they are separated from traditional taverns because of popular culture that heavily influenced.

 Türkiye, tarih boyunca çok sayıda medeniyete ev sahipliği yapmış ve çeşitli kültürleri içerisinde barındıran bir ülke olmuştur. Bu kültürel farklılıklar etkileşim içerisinde kalarak farklı mutfak geleneklerinin ve yemek kültürlerinin ortaya çıkmasına katkı sağlamıştır. Eşi benzeri olmayan coğrafi konumu, iklimi, doğal güzellikleri ve günümüze kadar binlerce medeniyetin yaşadığı zengin tarihi ve kültürü ile Türkiye, mutfak kültürü olarak da çok zengin bir ülkedir. Araştırmada somut olmayan kültürel miras çerçevesinde geleneksel Türk meyhaneleri ele alınmış olup, meyhanelerin temelini oluşturan müdavimlik kavramı ve müdavimlerin meyhane kültürü ve kültürel ritüellerine ilişkin farkındalıkları irdelenmiştir. Alana ilişkin yazın incelendiğinde geleneksel Türk meyhaneleri üzerine yapılan akademik çalışmaların oldukça sınırlı sayıda olduğu görülmüştür. Bu doğrultuda yapılan araştırmanın Türk toplumunun geleneksel meyhane kültürüne ilişkin farkındalığına öncülük edeceği ve yazına katkı sağlayacağı öngörülmektedir. Araştırmada kapsamlı bir yazın taramasına ek olarak, nitel araştırma yöntemleri kapsamında görüşme tekniği kullanılmıştır. Bu çerçevede Çanakkale ilinde yaşayan geleneksel meyhane müdavimlerine yönelik yarı yapılandırılmış görüşme formu hazırlanmış ve alanda uygulanmıştır. Elde edilen bulgular, geleneksel meyhanelerin kendisine has ritüellerinin olduğunu, yeme içme adabı kavramının geleneksel meyhanelerde temel alındığını göstermiştir. Bunun yanında geleneksel meyhanelerin halk meclisleri gibi etkinlik gösterdiği, demlenmeye gitme ritüeli kapsamında toplumsal, ekonomik ve politik konuların siyaset üstü bir şekilde konuşulduğu, dostluk ve meyhane arkadaşlığı kavramlarının esas alındığı mekanlar olarak tanımlandığı belirlenmiştir. Ayrıca araştırma, günümüz meyhanelerinin gurme meyhanelerine dönüştüğü, eğlenme algısının ana motivasyon unsuru olduğu ve popüler kültürün etki alanına fazlasıyla girdiği için geleneksel meyhanelerden ayrıldığı algısı oluşmuştur.

Makale detayları

TRADİTİONAL TURKİSH TAVERNS AS INTANGİBLE CULTURAL HERİTAGE: THE CASE OF ÇANAKKALE

Yazarlar:

Erol Duran | Bahattin Hamarat | Lokman Güzel | Mutlu Can | Fulya Gümüşdal

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer) | Mutfak Kültürü | Türk Mutfağı

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.64-83

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001343731

pISSN:

2602-4144

Cultural Heritage

Traditional Taverns

Tavern Culture

Çanakkale.Kültürel Miras

Geleneksel Meyhaneler

Meyhane Kültürü

Çanakkale

Sayı

Makale detayları

Yazarlar: Erol Duran | Bahattin Hamarat | Lokman Güzel | Mutlu Can | Fulya Gümüşdal

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Turizm (Diğer) | Mutfak Kültürü | Türk Mutfağı

Dergi: Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.64-83

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001343731

pISSN: 2602-4144

Sayı

Yazarlar:

Erol Duran | Bahattin Hamarat | Lokman Güzel | Mutlu Can | Fulya Gümüşdal

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Turizm (Diğer) | Mutfak Kültürü | Türk Mutfağı

Dergi:

Gastroia: Journal of Gastronomy And Travel Research Vol.9 Issue 1, pp.64-83

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001343731

pISSN:

2602-4144