Flavor Components or Heralds of Paradise in Abbasid Cuisine; Spices, Sauces, Seasoning

Yunus Arifoğlu

Makale detayları

Flavor Components or Heralds of Paradise in Abbasid Cuisine; Spices, Sauces, Seasoning

Yazarlar:

Yunus Arifoğlu

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

İslam Tarihi ve Medeniyeti

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.12 Issue 38, pp.46-61

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001312940

pISSN:

2147-2610

Anahtar kelimeler:

Özet:

 The role played by spice in the life of civilization is remarkable. With the emergence of taste, the desire to make food delicious was possible thanks to spices. The most important function of spices in the kitchen was to save the food from rawness, flavor it, and increase appetite. Spices were used for many purposes: to change the structure of the food, to beautify its flavor, and to add color. Salt was the first and always the most valuable spice. However, people did not feel satisfied with it and fell behind with different spices. Black pepper, poppy, and cumin have become indispensable in the kitchen. Seeking spices continued unabated. During the Abbasid period, new spices entered the kitchen. The use of spices in Abbasid cuisine was quite common. Meals were often flavored with spices. Many condiments, sauces, and appetizers were prepared to add flavor to the dishes, cleanse the palate, stimulate the appetite, and aid digestion. Sauces created a wide variety of flavors in the kitchen. The most distinctive feature of the dishes was the sour condiments. Condiments were born as a result of the search for balance between sour, sweet, bitter, and salty. This journey continued in the modern era as well. The desire for spices also determined trade routes and led to the discovery of new worlds. Spices provided contact with different nations and caused cultural diversity and richness to emerge. In this study, spices, which are the aromatic elements that make Abbasid cuisine an art, will be examined. In addition, sauces and condiments, which are other components of taste, will be evaluated.

 The role played by spice in the life of civilization is remarkable. With the emergence of taste, the desire to make food delicious was possible thanks to spices. The most important function of spices in the kitchen was to save the food from rawness, flavor it, and increase appetite. Spices were used for many purposes: to change the structure of the food, to beautify its flavor, and to add color. Salt was the first and always the most valuable spice. However, people did not feel satisfied with it and fell behind with different spices. Black pepper, poppy, and cumin have become indispensable in the kitchen. Seeking spices continued unabated. During the Abbasid period, new spices entered the kitchen. The use of spices in Abbasid cuisine was quite common. Meals were often flavored with spices. Many condiments, sauces, and appetizers were prepared to add flavor to the dishes, cleanse the palate, stimulate the appetite, and aid digestion. Sauces created a wide variety of flavors in the kitchen. The most distinctive feature of the dishes was the sour condiments. Condiments were born as a result of the search for balance between sour, sweet, bitter, and salty. This journey continued in the modern era as well. The desire for spices also determined trade routes and led to the discovery of new worlds. Spices provided contact with different nations and caused cultural diversity and richness to emerge. In this study, spices, which are the aromatic elements that make Abbasid cuisine an art, will be examined. In addition, sauces and condiments, which are other components of taste, will be evaluated.

 The role played by spice in the life of civilization is remarkable. With the emergence of taste, the desire to make food delicious was possible thanks to spices. The most important function of spices in the kitchen was to save the food from rawness, flavor it, and increase appetite. Spices were used for many purposes: to change the structure of the food, to beautify its flavor, and to add color. Salt was the first and always the most valuable spice. However, people did not feel satisfied with it and fell behind with different spices. Black pepper, poppy, and cumin have become indispensable in the kitchen. Seeking spices continued unabated. During the Abbasid period, new spices entered the kitchen. The use of spices in Abbasid cuisine was quite common. Meals were often flavored with spices. Many condiments, sauces, and appetizers were prepared to add flavor to the dishes, cleanse the palate, stimulate the appetite, and aid digestion. Sauces created a wide variety of flavors in the kitchen. The most distinctive feature of the dishes was the sour condiments. Condiments were born as a result of the search for balance between sour, sweet, bitter, and salty. This journey continued in the modern era as well. The desire for spices also determined trade routes and led to the discovery of new worlds. Spices provided contact with different nations and caused cultural diversity and richness to emerge. In this study, spices, which are the aromatic elements that make Abbasid cuisine an art, will be examined. In addition, sauces and condiments, which are other components of taste, will be evaluated.

 Baharatın medeniyet hayatında oynadığı rol kayda değerdir. Damak tadının ortaya çıkmasıyla yemeği lezzetli hale getirme isteği, baharat sayesinde mümkün olmaktaydı. Mutfakta baharatın en önemli işlevi yemeği hamlıktan kurtarıp lezzetlendirerek iştah açmasıydı. Baharat, yemeğin yapısını değiştirmek, çeşnisini güzelleştirmek, renk katmak için pek çok amaçla kullanılırdı. Tuz ilk ve hep de en değerli baharat olma özelliğine sahipti. Ancak insan bununla iktifa etmeyerek farklı baharatların ardına düştü. Karabiber, haşhaş ve kimyon mutfakların vazgeçilmezleri haline geldiler. Baharat keşfi durmadan devam etti. Abbasiler zamanında yeni baharatlar mutfağa girdi. Abbasî mutfağında baharatın kullanım alanı oldukça genişti. Tatlı veya iştah açıcı baharatlar her türlü yemeğe rahatlıkla konabildiğinden yemekler çoğunlukla baharatla terbiye edilirdi. Yemeklerin lezzetlendirilmesi, damaktaki yağlanmayı temizlemek, iştahı açmak ve sindirime yardımcı olmak için bir takım malzeme, çeşniler, soslar, mezeler ve macunlar hazırlanırdı. Soslar mutfakta geniş bir tat yelpazesi oluştururlardı. Abbasîlerde bazı soslarda, Nebati, Sasani ve Yunan etkisi söz konusudur. Yemeklerin en belirgin özelliği ekşi çeşnilerdi. Çeşniler, ekşi, tatlı, acı ve tuzlu arasında bir denge arayışının sonucu olarak doğdular. Bu yolculuk Yeniçağda da devam etti. Baharata olan arzu, ticaret güzergahlarını belirledi, yeni dünyaların keşfine yol açtı. Baharat farklı milletlerle temas kurulmasını, kültürel çeşitliliğin ve zenginliğin doğmasına neden oldu. Bu çalışmada lezzet bileşenleri olan ve Abbasi mutfağını bir sanat haline getiren baharatlar incelenecek, onların yol açtığı mutfak zenginliği içerisinde sos ve çeşnilere temas edilecektir.

Makale detayları

Flavor Components or Heralds of Paradise in Abbasid Cuisine; Spices, Sauces, Seasoning

Yazarlar:

Yunus Arifoğlu

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

İslam Tarihi ve Medeniyeti

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.12 Issue 38, pp.46-61

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001312940

pISSN:

2147-2610

Abbasids

Taste

Cuisine

Spices

Culture.Abbasiler

Lezzet

Mutfak

Baharat

Kültür.

Sayı

Makale detayları

Yazarlar: Yunus Arifoğlu

Yayıncı: Ayla KAŞOĞLU

Ana Başlıklar: İslam Tarihi ve Medeniyeti

Dergi: Avrasya Uluslararası Araştırmalar Dergisi Vol.12 Issue 38, pp.46-61

Belge Tipi: Makale

Yayın Tarihi: 2/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001312940

pISSN: 2147-2610

Sayı

Yazarlar:

Yunus Arifoğlu

Yayıncı:

Ayla KAŞOĞLU

Ana Başlıklar:

İslam Tarihi ve Medeniyeti

Dergi:

Avrasya Uluslararası Araştırmalar Dergisi Vol.12 Issue 38, pp.46-61

Belge Tipi:

Makale

Yayın Tarihi:

2/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001312940

pISSN:

2147-2610