A Local Food Culture That is on the Fall of Being Forgotten: The Example of Goose Dish with Siyez Wheat

Serhat Ertoy; Aleyna Gün; Eray Polat

Makale detayları

A Local Food Culture That is on the Fall of Being Forgotten: The Example of Goose Dish with Siyez Wheat

Yazarlar:

Serhat Ertoy | Aleyna Gün | Eray Polat

Yayıncı:

Gumushane University

Ana Başlıklar:

Gastronomi | Turist Davranışı ve Ziyaretçi Deneyimi

Dergi:

Gümüşhane Üniversitesi Sosyal Bilimler Dergisi Vol.16 Issue 2, pp.555-567

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001349553

pISSN:

1309-7423

Anahtar kelimeler:

Özet:

 The culinary culture of a region is shaped by the imprint of the cultural values of the societies that previously ruled in the regions geography. By analysing the archaeological evidence, it is possible to gain insights into the kitchen arrangements and eating and drinking cultures of past periods. This study focuses on the goose dish with siyez wheat, which is thought to belong to the Phrygians, through an analysis of the pots and pans unearthed during excavations in the area known as the Phrygian Region in Anatolia. The objective of the study was to collate data pertaining to the goose dish with siyez wheat, with a view to facilitating its transfer and sustainability for future generations. In order to gain further insight into the dish, six participants who reside in Eskişehir and Afyonkarahisar provinces in the Phrygian Region and have information about the dish were interviewed. In this study, the interview method, which is frequently employed in the generation of qualitative data, was utilised. The data were collected through the use of a semi-structured interview format and subsequently subjected to content analysis. The interviews with the participants revealed a lack of knowledge among the local population regarding the goose dish with siyez wheat. Furthermore, it was established that only a limited number of activities had been undertaken with the objective of ensuring the sustainability of the dish. This study is significant in that it addresses a gap in the existing literature, underscores the value of gastroarchaeological research, offers insights into the goose dish with siyez wheat, which is at risk of being forgotten, and raises awareness about the sustainability of the dish by ensuring its transfer to future generations.

 The culinary culture of a region is shaped by the imprint of the cultural values of the societies that previously ruled in the regions geography. By analysing the archaeological evidence, it is possible to gain insights into the kitchen arrangements and eating and drinking cultures of past periods. This study focuses on the goose dish with siyez wheat, which is thought to belong to the Phrygians, through an analysis of the pots and pans unearthed during excavations in the area known as the Phrygian Region in Anatolia. The objective of the study was to collate data pertaining to the goose dish with siyez wheat, with a view to facilitating its transfer and sustainability for future generations. In order to gain further insight into the dish, six participants who reside in Eskişehir and Afyonkarahisar provinces in the Phrygian Region and have information about the dish were interviewed. In this study, the interview method, which is frequently employed in the generation of qualitative data, was utilised. The data were collected through the use of a semi-structured interview format and subsequently subjected to content analysis. The interviews with the participants revealed a lack of knowledge among the local population regarding the goose dish with siyez wheat. Furthermore, it was established that only a limited number of activities had been undertaken with the objective of ensuring the sustainability of the dish. This study is significant in that it addresses a gap in the existing literature, underscores the value of gastroarchaeological research, offers insights into the goose dish with siyez wheat, which is at risk of being forgotten, and raises awareness about the sustainability of the dish by ensuring its transfer to future generations.

 The culinary culture of a region is shaped by the imprint of the cultural values of the societies that previously ruled in the regions geography. By analysing the archaeological evidence, it is possible to gain insights into the kitchen arrangements and eating and drinking cultures of past periods. This study focuses on the goose dish with siyez wheat, which is thought to belong to the Phrygians, through an analysis of the pots and pans unearthed during excavations in the area known as the Phrygian Region in Anatolia. The objective of the study was to collate data pertaining to the goose dish with siyez wheat, with a view to facilitating its transfer and sustainability for future generations. In order to gain further insight into the dish, six participants who reside in Eskişehir and Afyonkarahisar provinces in the Phrygian Region and have information about the dish were interviewed. In this study, the interview method, which is frequently employed in the generation of qualitative data, was utilised. The data were collected through the use of a semi-structured interview format and subsequently subjected to content analysis. The interviews with the participants revealed a lack of knowledge among the local population regarding the goose dish with siyez wheat. Furthermore, it was established that only a limited number of activities had been undertaken with the objective of ensuring the sustainability of the dish. This study is significant in that it addresses a gap in the existing literature, underscores the value of gastroarchaeological research, offers insights into the goose dish with siyez wheat, which is at risk of being forgotten, and raises awareness about the sustainability of the dish by ensuring its transfer to future generations.

 Bir bölgenin mutfak kültürü, bulunduğu coğrafyada daha önce hüküm sürmüş olan toplumların kültürel değerlerinden kalan izlerle şekillenmektedir. Arkeolojik çalışmalardan elde edilen buluntuların incelenmesiyle geçmiş dönemlerdeki mutfak düzenlerine ve yeme içme kültürlerine dair bilgilere ulaşılabilmektedir. Bu çalışma, Anadoluda Frigya Bölgesi olarak bilinen alandaki kazılarda ortaya çıkarılan kap kacakların incelenmesiyle, Friglere ait olduğu düşünülen siyez buğdaylı kaz yemeğini konu edinmiştir. Çalışmada, siyez buğdaylı kaz yemeği hakkında bilgi toplanarak yemeğin gelecek kuşaklara aktarılması ve sürdürülebilirliğine katkı sağlanması amaçlanmıştır. Bu doğrultuda Frigya Bölgesinde yer alan Eskişehir ve Afyonkarahisar illerinde ikamet eden ve yemek hakkında bilgi sahibi olan altı katılımcı ile görüşülmüştür. Çalışmada, nitel veri oluşturmada sıklıkla kullanılan görüşme yöntemi kullanılmıştır. Veriler, yarı yapılandırılmış görüşme formu aracılığıyla toplanmış ve içerik analizi ile çözümlenmiştir. Katılımcılar ile yapılan görüşmeler sonucunda yerel halkın siyez buğdaylı kaz yemeği hakkında yeterli bilgiye sahip olmadığı saptanmıştır. Ayrıca yemeğin sürdürülebilirliğine dayalı az sayıda faaliyetin yürütüldüğü tespit edilmiştir. Bu çalışma; literatürdeki boşluğu doldurması, gastroarkeoloji çalışmalarının önemine vurgu yapması, unutulma tehdidi ile karşı karşıya kalan siyez buğdaylı kaz yemeği hakkında bilgi sunması ve yemeğin gelecek kuşaklara aktarılarak sürdürülebilirliğinin sağlanması konusunda farkındalık oluşturduğu için önemli bulunmaktadır.

Makale detayları

A Local Food Culture That is on the Fall of Being Forgotten: The Example of Goose Dish with Siyez Wheat

Yazarlar:

Serhat Ertoy | Aleyna Gün | Eray Polat

Yayıncı:

Gumushane University

Ana Başlıklar:

Gastronomi | Turist Davranışı ve Ziyaretçi Deneyimi

Dergi:

Gümüşhane Üniversitesi Sosyal Bilimler Dergisi Vol.16 Issue 2, pp.555-567

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001349553

pISSN:

1309-7423

Local food

Phrygian culinary culture

siyez wheat

goose meat

cultural heritageYerel yemek

Frig mutfak kültürü

siyez buğdayı

kaz eti

kültürel miras

Sayı

Makale detayları

Yazarlar: Serhat Ertoy | Aleyna Gün | Eray Polat

Yayıncı: Gumushane University

Ana Başlıklar: Gastronomi | Turist Davranışı ve Ziyaretçi Deneyimi

Dergi: Gümüşhane Üniversitesi Sosyal Bilimler Dergisi Vol.16 Issue 2, pp.555-567

Belge Tipi: Makale

Yayın Tarihi: 5/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001349553

pISSN: 1309-7423

Sayı

Yazarlar:

Serhat Ertoy | Aleyna Gün | Eray Polat

Yayıncı:

Gumushane University

Ana Başlıklar:

Gastronomi | Turist Davranışı ve Ziyaretçi Deneyimi

Dergi:

Gümüşhane Üniversitesi Sosyal Bilimler Dergisi Vol.16 Issue 2, pp.555-567

Belge Tipi:

Makale

Yayın Tarihi:

5/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001349553

pISSN:

1309-7423