TANTUNI: GASTRONOMIC DIMENSIONS AND SOCIO-CULTURAL ANALYSIS OF A TRADITIONAL DISH IN MERSIN CUISINE

Ali Şen

Makale detayları

TANTUNI: GASTRONOMIC DIMENSIONS AND SOCIO-CULTURAL ANALYSIS OF A TRADITIONAL DISH IN MERSIN CUISINE

Yazarlar:

Ali Şen

Yayıncı:

Anadolu University

Ana Başlıklar:

Mutfak Kültürü

Dergi:

Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi Vol.3 Issue 1, pp.63-91

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001327236

pISSN:

2822-5473

Anahtar kelimeler:

Özet:

 Culinary culture is a rich form of cultural expression that reflects the identity of a region, the social lives of its people, and their personal characteristics. Local dishes, which are among the most important components of this cultural expression, carry and represent the cultural features of their geographical location. Mersin, a port city known for its citrus production and tourist attractions, boasts a rich culinary culture that includes dishes such as Yüksük soup, Cezerye, Kerebiç, Batırık, Arabaşı, Ham Çökelek, Silifke yogurt, and Mersin Tantuni. Historically known for its nomadic lifestyle of the Türkmen Yörük people, Mersin also hosts a diverse ethnic population, including a significant number of Arab origin citizens. Mersin Tantuni is a notable delicacy distinguished by the balance of meat, vegetables, and spices, as well as the care taken in its preparation. However, the historical development, current status, preparation techniques, and socio-cultural context of Tantuni have not been adequately addressed in the literature. This study aims to fill these gaps and provide concrete recommendations. The research examines the historical development, current status, and preparation details of Mersin Tantuni through qualitative research methods, based on face-to-face interviews with 13 Tantuni masters and seven experts in the field. Additionally, voluntary photo documentation of the Tantuni preparation process has been collected, and recommendations for preserving and promoting Mersins cultural heritage are presented based on a review of the literature and analysis of existing studies.

 Culinary culture is a rich form of cultural expression that reflects the identity of a region, the social lives of its people, and their personal characteristics. Local dishes, which are among the most important components of this cultural expression, carry and represent the cultural features of their geographical location. Mersin, a port city known for its citrus production and tourist attractions, boasts a rich culinary culture that includes dishes such as Yüksük soup, Cezerye, Kerebiç, Batırık, Arabaşı, Ham Çökelek, Silifke yogurt, and Mersin Tantuni. Historically known for its nomadic lifestyle of the Türkmen Yörük people, Mersin also hosts a diverse ethnic population, including a significant number of Arab origin citizens. Mersin Tantuni is a notable delicacy distinguished by the balance of meat, vegetables, and spices, as well as the care taken in its preparation. However, the historical development, current status, preparation techniques, and socio-cultural context of Tantuni have not been adequately addressed in the literature. This study aims to fill these gaps and provide concrete recommendations. The research examines the historical development, current status, and preparation details of Mersin Tantuni through qualitative research methods, based on face-to-face interviews with 13 Tantuni masters and seven experts in the field. Additionally, voluntary photo documentation of the Tantuni preparation process has been collected, and recommendations for preserving and promoting Mersins cultural heritage are presented based on a review of the literature and analysis of existing studies.

 Culinary culture is a rich form of cultural expression that reflects the identity of a region, the social lives of its people, and their personal characteristics. Local dishes, which are among the most important components of this cultural expression, carry and represent the cultural features of their geographical location. Mersin, a port city known for its citrus production and tourist attractions, boasts a rich culinary culture that includes dishes such as Yüksük soup, Cezerye, Kerebiç, Batırık, Arabaşı, Ham Çökelek, Silifke yogurt, and Mersin Tantuni. Historically known for its nomadic lifestyle of the Türkmen Yörük people, Mersin also hosts a diverse ethnic population, including a significant number of Arab origin citizens. Mersin Tantuni is a notable delicacy distinguished by the balance of meat, vegetables, and spices, as well as the care taken in its preparation. However, the historical development, current status, preparation techniques, and socio-cultural context of Tantuni have not been adequately addressed in the literature. This study aims to fill these gaps and provide concrete recommendations. The research examines the historical development, current status, and preparation details of Mersin Tantuni through qualitative research methods, based on face-to-face interviews with 13 Tantuni masters and seven experts in the field. Additionally, voluntary photo documentation of the Tantuni preparation process has been collected, and recommendations for preserving and promoting Mersins cultural heritage are presented based on a review of the literature and analysis of existing studies.

 Mutfak kültürü, bir bölgenin kimliğini, bireylerin sosyal yaşamlarını ve kişilik özelliklerini yansıtan zengin bir kültürel ifade biçimidir. Bu kültürel ifadenin en önemli yapı taşlarından biri olan yöresel yemekler, bulundukları coğrafyanın kültürel özelliklerini taşıyan ve temsil eden ürünlerdir. Mersin, narenciye üretimi ve turistik cazibesi ile öne çıkan bir liman kenti olup, zengin mutfak kültüründe yüksük çorbası, cezerye, kerebiç, batırık, arabaşı, ham çökelek, Silifke yoğurdu ve Mersin Tantunisi gibi lezzetler önemli bir yer tutmaktadır. Tarih boyunca Türkmenlerin Yörükler göçebe yaşam tarzıyla bilinen Mersin, aynı zamanda Arap kökenli yurttaşların yoğun olduğu bir etnik çeşitlilik barındırmaktadır. Mersin Tantunisi, et, sebze ve baharat dengesinin yanı sıra yapımındaki özenle öne çıkan bir lezzettir. Ancak, Tantuninin tarihsel gelişimi, günümüzdeki durumu, yapım teknikleri ve sosyo-kültürel bağlamı konuları literatürde yeterince ele alınmamıştır. Bu çalışma, bu boşlukları doldurmayı ve somut öneriler sunmayı amaçlamaktadır. Çalışma, Mersin Tantunisinin tarihsel gelişimi, güncel durumu ve yapım detaylarını nitel bir araştırma yöntemi çerçevesinde, 13 tantuni ustası ve tantuni konusunda uzman yedi kişi ile yapılan yüz yüze görüşmeler kapsamında incelemektedir. Ayrıca, gönüllülük esasına dayalı olarak tantuni yapım sürecine ait fotoğraf kayıtları toplanmış ve Mersinin kültürel mirasının korunması ve tanıtılmasına yönelik öneriler literatür taraması ve mevcut çalışmaların analizine dayanarak sunulmuştur.

Makale detayları

TANTUNI: GASTRONOMIC DIMENSIONS AND SOCIO-CULTURAL ANALYSIS OF A TRADITIONAL DISH IN MERSIN CUISINE

Yazarlar:

Ali Şen

Yayıncı:

Anadolu University

Ana Başlıklar:

Mutfak Kültürü

Dergi:

Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi Vol.3 Issue 1, pp.63-91

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001327236

pISSN:

2822-5473

Mersin

Culinary Culture

Tantuni

Gastronomy

Regional CuisineMersin

Mutfak Kültürü

Tantuni

Gastronomi

Yöresel Mutfak

Sayı

Makale detayları

Yazarlar: Ali Şen

Yayıncı: Anadolu University

Ana Başlıklar: Mutfak Kültürü

Dergi: Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi Vol.3 Issue 1, pp.63-91

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001327236

pISSN: 2822-5473

Sayı

Yazarlar:

Ali Şen

Yayıncı:

Anadolu University

Ana Başlıklar:

Mutfak Kültürü

Dergi:

Anadolu Üniversitesi Mesleki Eğitim ve Uygulama Dergisi Vol.3 Issue 1, pp.63-91

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001327236

pISSN:

2822-5473