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Toplumların yaşama biçimleri, yeme-içme alışkanlıklarını ve mutfak kültürlerini etkilemektedir. Türklerin İslamiyet’i kabulü, Orta Asya’dan Anadolu’ya gelişi, göçebelikten yerleşik yaşama geçişi gibi geçirdiği önemli değişimlerin; Türk mutfağı üzerinde büyük bir etkisi vardır. Trabzon, tarihin her döneminde, ticaret yolları üzerinde olması ve Karadeniz’i Anadolu’ya bağlayan bir kapı vazifesi görmesi sebebiyle önemli bir liman kentidir. Kentin coğrafî konumu, geleneksel mutfak kültürünü de etkilemiş; Trabzon’da balık, mısır ve karalahanayla yapılan yemeklerin zengin bir çeşitliliğe sahip olmasını sağlamıştır. Trabzon mutfağında tatlılar da önemli bir yer tutmaktadır. Son yıllarda Beton helva, Laz böreği, Hamsiköy sütlacı gibi tatlılar ülke çapında tanınmıştır. Ayrıca Akçaabat ilçesinin Derecik mevkiinde sadece erkekler tarafından yapılan çekme helva da şehrin önemli tatlılarından biridir. Çalışmada, Trabzon mutfağı hakkında bilgi verilmesi, Akçaabat’a özgü çekme helvanın tanıtılması amaçlanmakta; şehrin gastronomik değerinin geliştirilmesi üzerine önerilerde bulunulmaktadır.
Ways of living in society have affected eating and drinking habits as well as the cuisine culture. Turkish cuisine has been affected by accepting Islam, immigrating from the Middle East to Anatolia and giving up nomadic life for transition to settled life. Since ancient times, Trabzon has always served as an important port city because of its strategic location on the crossroads of trade routes that connect the Black Sea and its vicinity to the Anatolian heartlands. The geographical position of the city has affected its traditional cuisine culture and has caused a rich variety of foods cooked with fish, corn and savoy cabbage in Trabzon. Desserts have a place in Trabzon cuisine. Desserts, such as Beton halva, Laz beans (desert of milk, vanilla, sugar and butter mixture on layers of pastry), "rice puding" of Hamsiköy, have been known nationwide in recent years. Also drawing halva, which is cooked by men in Dresden province in Dresden, is a significant dessert of the city. In this study; it is aimed to give information about Catania and introduce "Catania" specific to Catania. Besides, the study gives suggestions for developing the city’s gastronomic value.
Ways of living in society have affected eating and drinking habits as well as cuisine culture. Turkish cuisine has been affected by accepting Islam, immigrating from Middle East to Anatolia and giving up nomadic life for transition to settled life. Since antiquity, Trabzon has always served as an important port city because of its strategic location on the crossroads of trade routes that connect the Black Sea and its vicinity to the Anatolian heartlands. Geographical position of the city has affected its traditional cuisine culture and has caused a rich variety of foods cooked with fish, corn and savoy cabbage in Trabzon. Desserts have a place in Trabzon cuisine. Desserts, such as Beton halva, Laz böreği (dessert of milk, vanilla, sugar and butter mixture on layers of pastry), “rice puding” of Hamsiköy, have been known nationwide in recent years. Also çekme halva, which is cooked by men in Derecik province in Akçaabat, is a significant dessert of the city. In this study; it is aimed to give information about Trabzon cuisine and introduce “çekme helva” specific to Akcaabat. Besides, the study gives suggestions for developing the city's gastronomic value.
Field : Sosyal, Beşeri ve İdari Bilimler
Journal Type : Uluslararası
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