WINTER PREPARATIONS IN THE VILLAGES OF GAZIANTEP CERITOBA IN THE TRADITIONAL CONTEXT
GELENEKSEL BAĞLAMDA GAZİANTEP CERİTOBASI KÖYLERİNDE KIŞ HAZIRLIKLARI

Author : Hüseyin Kürşat TÜRKAN - Zeynep ÇİLOĞLU
Number of pages : 153-168

Abstract

The human needs food to survive. Taking food into the body it is the process of feeding. The food that is necessary for Human Nutrition is in nature is available. The geography experienced also reveals the nutritional consciousness of a society demonstrates. The need for food varies according to the geography in which people live. This the differences constitute the communities ' own culinary culture. This condition if we consider nutrition in the context of Anthropology, nutrition goes beyond mere biological action by passing it becomes a cultural phenomenon. This cultural phenomenon over the centuries it is being shaped and renewed. As a result of this formation and regeneration, the nutrients different to store or store to consume outside of the season methods have emerged. Reflections of technology, economy and Education Improvement Kitchen it has also been seen in its culture. Materials and tools used in the kitchen as a result of these changes material changes have occurred. Especially when ready food comes into our lives it has caused significant changes in traditional culinary culture. This changes it is more common in urbanized areas, especially in people living in traditional ways not seen much. Recently, healthy and organic nutrition is back on the agenda its arrival has increased interest in winter food prepared by traditional methods. Gaziantep province is also very remarkable for its preparations for winter in general. Especially in the city, which is very ahead of dry food preparation, winter his preparations still have a very important place among the public. Local people in winter in order to provide food in the summer season, many plants team drying or canning it is engaged. In this study, Ceritoba in Sehitkamil district of Gaziantep province in particular villages (Cerityeniyapan, Acaroba, Yenisarkaya, Eskisarkaya, Sarılar, Yamacoba, Bayatlı, Sıhlıcerit)) done to the people in the villages known as what is the content of the food made by giving information about the traditional winter preparations we will address issues such as when, how and for what purpose. Observation of our study, the interview was conducted with the method of the local people from the past to the present socio-cultural and the impact of its economic structure on winter preparations is also discussed the ways in which tradition is applied today will be determined.

Keywords

Winter Preparations, Folk Cuisine, Folklore, Culture, Gaziantep, Ceritobası

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