Çerkes Mutfağının Sürdürülebilirliği Üzerine Bir Araştırma: Sakarya İli Örneği

Abstract

Yeme içme kavramı, ilkel toplumlardan bugüne kadar insanlık tarihinde her zaman çok önemli bir yere sahip olmuştur. Toplumlar zamanla yoğurdukları kültürel değerlerin ve çevresel faktörlerin etkisiyle kendi bölgelerine özgü mutfak kültürlerini geliştirmişlerdir. Bu kültürel değerlerden biri olan mutfak kültürü, milletlerin hala orada yaşayıp yaşamadığına bakılmaksızın insanların kökenlerinden doğar, ancak bölgesel kaynaklar, inanç ve bilgi, etnik köken, göç, tarım vb. faktörlere bağlı olarak şekillenir. Bu noktada göç kavramı ile karşı karşıya kalan milletlerin geleneksel yemeklerinde yaşanan değişimler tespit edilmek istenmiştir. Bu çalışmada diaspora milletlerden biri olan Çerkes mutfağının yaşadığı değişim temel alınarak 47 kişi ile görüşmeler gerçekleştirilmiştir. Görüşmelerden elde edilen veriler bilgisayar destekli veri analiz programlarından yararlanılarak analiz edilmiştir. Bu veriler doğrultusunda geleneksel yemeklerin gençler tarafından devam ettirildiği, kültür aktarımında en büyük rolü annelerin üstlendiği, çocukların ise öğrenim gören kesimde oldukları ve mutfak kültürünün tanıtılması için çeşitli faaliyetlerin düzenlenmesi gerektiği sonuçları ortaya çıkmıştır.

The concept of eating and drinking has always had a very important place in human history_x000D_ since primitive societies. Societies developed culinary cultures specific to their own regions_x000D_ with the effect of cultural values and environmental factors they knead over time. Culinary_x000D_ culture, one of these cultural values, arises from the origins of people regardless of whether_x000D_ the nations still live there, but regional sources, belief and knowledge, ethnicity, migration,_x000D_ agriculture, etc. It is shaped depending on the factors. At this point, the changes experienced_x000D_ in the traditional dishes of the nations facing the concept of immigration were aimed to be_x000D_ determined. In this study, interviews were conducted with 47 people based on the change_x000D_ experienced by one of the diaspora nations, the Circassian cuisine. The data obtained from_x000D_ the interviews were analyzed using computer aided data analysis programs. In line with_x000D_ these data, it is concluded that traditional meals are served by young people, mothers play_x000D_ the biggest role in cultural transfer, children are in the education sector and various_x000D_ activities should be organized to promote culinary culture.

The concept of eating and drinking has always had a very important place in human history since primitive societies. Societies developed culinary cultures specific to their own regions with the effect of cultural values and environmental factors they knead over time. Culinary culture, one of these cultural values, arises from the origins of people regardless of whether the nations still live there, but regional sources, belief and knowledge, ethnicity, migration, agriculture, etc. It is shaped depending on the factors. At this point, the changes experienced in the traditional dishes of the nations facing the concept of immigration were aimed to be determined. In this study, interviews were conducted with 47 people based on the change experienced by one of the diaspora nations, the Circassian cuisine. The data obtained from the interviews were analyzed using computer aided data analysis programs. In line with these data, it is concluded that traditional meals are served by young people, mothers play the biggest role in cultural transfer, children are in the education sector and various activities should be organized to promote culinary culture.