对阿尔特温(土耳其)拉兹美食文化的人种学考察

IF 3.6 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yener Oğan
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引用次数: 0

摘要

本研究旨在确定拉兹饮食文化的要素,拉兹饮食文化在各个方面都具有民族结构。因此,本研究采用定性研究方法设计。拉兹人(Laz)在土耳其黑海东部地区的阿尔特温(Artvin)附近生活了多年,他们的饮食结构具有民族特色。因此,研究小组由在阿尔特文地区生活了三代的拉兹人组成。这项研究是对该地区13名具有拉兹族身份的人进行的。研究数据通过半结构化访谈获得,并进行内容分析。结果显示,拉兹的菜肴和饮料种类繁多,如羽衣甘蓝和凤尾鱼为主的菜肴、茶、葡萄汁和各种传统甜点。目前的研究确定了拉兹美食中使用的特定器具和烹饪方法,并揭示了拉兹社区中与食物准备和消费相关的重要文化习俗和仪式。此外,该研究还强调了在城市化和移民挑战中保护这些烹饪传统的重要性。该研究的结论是,拉兹美食文化是该地区遗产的重要组成部分,具有促进美食和文化旅游的潜力。通过促进和保护这些传统习俗,就有机会为当地经济做出贡献,并保护拉兹人的文化特征。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
An ethnographic insight into the Laz cuisine culture in Artvin (Turkey)
This study aims to determine the elements of the Laz cuisine culture, which has an ethnic structure in the Artvin region in all aspects. Thus, the current study was designed by qualitative research methods. The Laz people, who have an ethnic cuisine structure have lived around Artvin in the eastern Black Sea region of Turkey for many years. Therefore, the study group consists of Laz people who have lived in the Artvin region for three generations. The study was conducted with thirteen individuals of Laz ethnic identity in the region. The research data were obtained through semi-structured interviews and subjected to content analysis. The results show a wide range of Laz dishes and beverages such as kale and anchovy-based dishes, tea, grape juice, and various traditional desserts. The current study identifies specific utensils and cooking methods used in Laz cuisine and uncovers the significant cultural practices and rituals associated with food preparation and consumption in the Laz community. Also, the study highlights the importance of preserving these culinary traditions amidst the challenges of urbanisation and migration. The study concludes that Laz cuisine culture is an important part of the region's heritage and has the potential to enhance gastronomic and cultural tourism. By promoting and preserving these traditional practices, there is an opportunity to contribute to the local economy and preserve the cultural identity of the Laz people.
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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