Ottoman's Cuisine and Joseon Dynasty's Royal Cuisine

S.göksel Türközü; Elif Durmuş

Makale detayları

Ottoman's Cuisine and Joseon Dynasty's Royal Cuisine

Yazarlar:

S.göksel Türközü | Elif Durmuş

Yayıncı:

Erciyes University

Ana Başlıklar:

Güney-Doğu Asya Dilleri | Edebiyatları ve Kültürleri

Dergi:

KARE Issue 18, pp.30-46

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001336458

pISSN:

2536-4596

Anahtar kelimeler:

Özet:

 The palace, which was the administrative center of the states, was also a place where the ruler and his family and those working in the palace units lived and where social life existed. The palaces had an organization that ensured the continuation of life, basically the same as the public, but with differences in terms of service. While organizations consisting of different units ensured order in palace life, the employees within the organization fully provided the services needed by the ruler and his family. Among these organizations, a palace cuisine unique to the state, blended with different cultures through a long historical process, attracts attention. The palace cuisine bore the cultural traces of the geography in which the state was located and the states it interacted with. In this article, the issues of food culture and culinary organization that were formed in the palace during the Ottoman Empire and the Korean Joseon Dynasty, which took place on the stage of history in the same century, will be discussed. Information will be given about the employees working in the kitchens called Matbah-ı Amire in the Ottoman Empire and Socu Department in the Joseon Dynasty, which consist of their own sections. The meals served to the ruler, the types of food, and the ceremonies followed when serving meals to the sultan and the king will be mentioned.

 The palace, which was the administrative center of the states, was also a place where the ruler and his family and those working in the palace units lived and where social life existed. The palaces had an organization that ensured the continuation of life, basically the same as the public, but with differences in terms of service. While organizations consisting of different units ensured order in palace life, the employees within the organization fully provided the services needed by the ruler and his family. Among these organizations, a palace cuisine unique to the state, blended with different cultures through a long historical process, attracts attention. The palace cuisine bore the cultural traces of the geography in which the state was located and the states it interacted with. In this article, the issues of food culture and culinary organization that were formed in the palace during the Ottoman Empire and the Korean Joseon Dynasty, which took place on the stage of history in the same century, will be discussed. Information will be given about the employees working in the kitchens called Matbah-ı Amire in the Ottoman Empire and Socu Department in the Joseon Dynasty, which consist of their own sections. The meals served to the ruler, the types of food, and the ceremonies followed when serving meals to the sultan and the king will be mentioned.

 The palace, which was the administrative center of the states, was also a place where the ruler and his family and those working in the palace units lived and where social life existed. The palaces had an organization that ensured the continuation of life, basically the same as the public, but with differences in terms of service. While organizations consisting of different units ensured order in palace life, the employees within the organization fully provided the services needed by the ruler and his family. Among these organizations, a palace cuisine unique to the state, blended with different cultures through a long historical process, attracts attention. The palace cuisine bore the cultural traces of the geography in which the state was located and the states it interacted with. In this article, the issues of food culture and culinary organization that were formed in the palace during the Ottoman Empire and the Korean Joseon Dynasty, which took place on the stage of history in the same century, will be discussed. Information will be given about the employees working in the kitchens called Matbah-ı Amire in the Ottoman Empire and Socu Department in the Joseon Dynasty, which consist of their own sections. The meals served to the ruler, the types of food, and the ceremonies followed when serving meals to the sultan and the king will be mentioned.

 Devletlerin idari merkezi konumundaki saray aynı zamanda yönetici ve ailesinin, saray birimlerinde görev alanların yaşadığı ve sosyal yaşantının var olduğu bir yerdi. Saraylar yaşamın devamını sağlayan, temelde halk ile aynı ancak hizmet noktasında farklılıklar taşıyan bir teşkilatlanmaya sahipti. Farklı birimlerden oluşan teşkilatlanmalar saray yaşamında düzeni sağlarken teşkilat içerisindeki çalışanlar yönetici ve ailesinin ihtiyaç duyduğu hizmetleri eksiksiz yerine getirirdi. Bu teşkilatlar içerisinde uzun tarihsel bir süreçten geçerek farklı kültürler ile harmanlanan devlete has bir saray mutfağı dikkat çeker. Saray mutfağı devletin bulunduğu coğrafyanın ve etkileşimde olduğu devletlerin aktardığı kültür izlerini taşırdı. Bu makalede aynı yüzyılda tarih sahnesinde yer almış Osmanlı Devleti ve Kore Joseon Hanedanlığı döneminde sarayda oluşmuş yemek kültürü ve mutfak teşkilatlanması konuları ele alınacaktır. Kendi has bölümlerden oluşan Osmanlı Devletinde Matbah-ı Amire, Joseon Hanedanlığında Socu Dairesi olarak adlandırılan mutfaklarda görev alan çalışanlar hakkında bilgiler verilecektir. Hükümdara sunulan yemek öğünleri, yemek türleri, padişah ve krala yemek sunulurken uyulan teşrifatlardan bahsedilecektir.

Makale detayları

Ottoman's Cuisine and Joseon Dynasty's Royal Cuisine

Yazarlar:

S.göksel Türközü | Elif Durmuş

Yayıncı:

Erciyes University

Ana Başlıklar:

Güney-Doğu Asya Dilleri | Edebiyatları ve Kültürleri

Dergi:

KARE Issue 18, pp.30-46

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001336458

pISSN:

2536-4596

Ottoman Empire

Korea

Joseon Dynasty

Palace Cuisine

Palace CultureOsmanlı

Kore

Joseon

Saray Mutfağı

Saray Kültürü

Sayı

Makale detayları

Yazarlar: S.göksel Türközü | Elif Durmuş

Yayıncı: Erciyes University

Ana Başlıklar: Güney-Doğu Asya Dilleri | Edebiyatları ve Kültürleri

Dergi: KARE Issue 18, pp.30-46

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001336458

pISSN: 2536-4596

Sayı

Yazarlar:

S.göksel Türközü | Elif Durmuş

Yayıncı:

Erciyes University

Ana Başlıklar:

Güney-Doğu Asya Dilleri | Edebiyatları ve Kültürleri

Dergi:

KARE Issue 18, pp.30-46

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001336458

pISSN:

2536-4596