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Tarihi boyunca birçok medeniyete ev sahipliği yapmış olan Hatay, bünyesinde aynı zamanda birçok etnik grubu ve inancı barındırmaktadır. Var olmuş bu zenginlik zamanla üstüne eklenerek günümüze gelmiş; birçok alanın da kültürel kimlik taşıyor olmasına olanak sağlamıştır. Farklı kavimlerin uğrak yeri ve farklı kültürlerin kesiştiği ortak noktalardan biri olması gastronomi alanında da kültürel zenginliğe zemin oluşturmuştur. Dolayısıyla bu kadim kent, zengin mutfağa sahip olmasıyla “gastronomi şehri” unvanını bünyesinde barındırmaktadır. Zengin ve çeşitli bir mutfak kültürü olan Antakya’da yapılan yemekler için fırınların vazgeçilmez yeri ve önemi vardır.
Mahalle fırıncılığı Hatay’ın merkez ilçesi Antakya ve diğer ilçelerde (İskenderun, Arsuz, Belen vd.) geçmişte olduğu gibi günümüzde de hem modern hem geleneksel bir şekilde devam etmektedir. Antakya fırınlarında gelenek olarak tepsi yemeklerinden böreklere, pastalardan çeşitli yöresel tatlara kadar birçok ürün pişirilmektedir. Dolayısıyla fırınlar mutfak olarak görülmekte, evde hazırlanan yemeklerin pişirimini yapan ana mekân olarak varlık göstermektedir. Gündelik yaşamın içinde yer alan mahalle fırınları, mahallelinin uğrak yerlerinden biri olup mahallede yaşayan insanlar arasındaki etkileşimi arttırmasıyla sosyal işlevi de üstlenmektedir. Mahalle kültürünün derinden hissedildiği mahalle fırınlarında gündelik yaşamın yanında törensel hayatla ilgili ritsel faaliyetler gerçekleşmektedir. Bayramlara özgü yapılan çeşitli ürünler bulunmaktadır.
Sosyo-kültürel bağlamda Antakya fırınlarının işlevi oldukça fazladır. Geçmişte bir evin mutfağı gibi kullanılan mahalle fırınları, mutfağın pişirim aşamasındaki süreçleri üstüne almıştır. Geleneksel olarak fırın yemeklerinin de fazla olduğu bu yörede insanlar, yemeklerini pişirme işini fırına bırakmış, ekmekle birlikte hamur işi ürünlerini de fırınlardan temin etmişlerdir. Belirtilen alanda yapılan bu çalışmaya, geleneksel yapıda işlevini sürdüren on fırın ve bu yapının içinde yer alan on sekiz kişi kaynaklık etmektedir. Söz konusu çalışma, saha çalışmasına yönelik olmakla birlikte katılımlı gözlem ve anket yöntemi ile yapılmıştır. Bu çalışmada, Hatay’ın merkez ilçesi ve ilk yerleşim yeri olan Antakya’daki “Uzun Çarşı, Kurtuluş Caddesi, Anafartalar Caddesi ve Kantana Mahallesi” örneklem alınarak; söz konusu yerdeki geleneksel yolla devam eden fırın kültürünün sosyo-kültürel etkileşimleri ve mahalle kültüründeki yeri üzerinde durulacaktır. Geleneksel mahalle fırınlarında yapılan ürünlerin aşamaları ile ilgili bilgiler de verilecektir.
Hatay, which has hosted many civilizations throughout its history, also hosts many ethnic groups and beliefs. This wealth that existed has been added to us over time and has made it possible for many areas to be cultural identities. Being a place of visit for different peoples and one of the common points where different cultures intersect has also created the ground for cultural wealth in the gastronomy field. So this ancient city has a rich kitchen.” The Gastronomy City “He holds his title. The oven has an indispensable place and importance for the meals made in Antakya, a rich and diverse kitchen culture.
The district is the central district of Hatay in Antakya and other districts (Iskenderun, Arsuz, Belen, etc.) As in the past, it continues to be both modern and traditional. In the Antakya oven, many products are cooked traditionally, from baking foods to bakers, from cakes to various local flavours. Therefore, the oven is seen as the kitchen, it appears as the main place to cook the meals prepared at home. The neighborhood oven, which is located in the daily life, is one of the neighborhood’s visiting places and also takes on social function by increasing the interaction between the people living in the neighborhood. In the neighborhood, where the culture is deeply felt in the neighboring oven, along with the daily life, ritual activities related to the ceremonial life take place. There are many different types of products made for the holidays.
In the socio-cultural context, the function of the Antakya oven is quite large. In the past, neighboring oven used as a kitchen of a house has taken over the processes in the cooking phase of the kitchen. Traditionally, in this place where the oven foods are too many, people have left their cooking work in the oven, and they have supplied their bread-made products from the oven. This work in the specified area is derived from ten oven that continues to function in the traditional structure and eighteen people inside this structure. The study was conducted by participating observation and survey method. In this study, the central district of Hatay and the first settlement in Antakya “Long Wednesday, Rescue Street, Anafartalar Street and Cantana Mahallesi” By taking the example, we will focus on the socio-cultural interactions of the oven culture that continues in the traditional way in the area and the place in the neighboring culture. Information about the stages of the products made in the traditional neighboring oven will also be provided.
Hatay, which has hosted many civilizations throughout its history, also contains many ethnic groups and beliefs. This richness that has existed has been added to it over time and has come to the present day; has enabled many areas to have cultural identity. Therefore, this ancient city has the title of “city of gastronomy” with its rich cuisine. Ovens have an indispensable place and importance for the meals made in Antakya, which has a rich and diverse culinary culture.
Neighborhood bakery continues today, both in a modern and traditional way, as in the past, in Antakya, the central district of Hatay, and in other districts (Iskenderun, Arsuz, Belen etc.). Many products, from tray dishes to pastries, from cakes to various local flavors, are traditionally baked in Antakya ovens. Therefore, ovens are seen as kitchens and exist as the main place that cooks the meals prepared at home. Neighborhood bakeries, which are included in daily life, are one of the places frequented by the people of the neighborhood and also assume a social function by increasing the interaction between the people living in the neighborhood. In addition to daily life, ritual activities related to ceremonial life take place in neighborhood bakeries, where the neighborhood culture is deeply felt. There are various products made specifically for the holidays.
Neighborhood ovens, which were used as the kitchen of a house in the past, took over the processes of the kitchen during the cooking phase. In this region, where traditionally baked goods are also abundant, people left the cooking work to the oven, and they obtained pastry products from the ovens along with the bread. Ten kilns that continue to function in the traditional building and eighteen people in this building are the source of this work carried out in the specified area. The aforementioned study was conducted with participatory observation and survey method, although it was aimed at fieldwork. In this study, “Uzun Çarşı, Kurtuluş Caddesi, Anafartalar Avenue and Kantana District” in Antakya, the central district and first settlement of Hatay, were taken as a sample; The socio-cultural interactions of the bakery culture, which continues in the traditional way, and its place in the neighborhood culture will be emphasized. Information about the stages of the products made in traditional neighborhood bakeries will also be given.
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