THE STATUS OF EATING AND DRINKING TRADITIONS OF ANATOLIAN AND KAZAN TATAR TURKS
Journal Title: The Journal of International Social Research - Year 2017, Vol 10, Issue 51
Abstract
The Turks who migrated to Anatolia from Central Asia brought with them the culture, which they achieved, through thousands of years. After migration, although they had interacted with different cultures, Anatolian and Kazan Tatar Turks continued to transfer their authentic culture from generation to generation. Especially Tatar Turks who have lived side by side with different nations for many years have come together during the holidays to protect their own culture and national identity. In Central Asia, Anatolia and the Middle Idil (Volga) region, the extensive food facilities created by rich geography have led to a rich diversity of eating and drinking in the Turkish communities. The crops grown due to the climate characteristics of the regions formed the cuisine of that region. The varieties of dishes prepared in Anatolia are different from the local ones. While vegetables and seafood are the main foods in the coastal regions, dough and meat dishes come to the forefront in the inner regions. In the past, meat foods were prepared frpm sheep and lamb, but nowadays beef is often preferred as it has less fat. Sweets in Anatolia are quite diverse. The main consumed desserts are dough, syrup and milk desserts, followed by fruit desserts.Kazan Tatars prepared from fruits like strawberries raspberries in fruit pies, çek çek dumplings commonly made with honey is consumed within days like. Similar to Eastern Anatolia and Central Anatolia regions, the Kazan Tatars who are living in cold and harsh climate consume high energy bearing foods made from pastries and meats. Cow, sheep, goat, horse, chicken, goose and duck are used as meat source in meals. Red beet, radish, cabbage and carrots are consumed widely because they are widely cultivated due to their resistance to cold. Fruity pies and dough desserts and jams are made from apples, sour cherries, and black plums. Since the past, while drying, fumigation, sugar and salt storage methods have been used in Anatolia to increase the durability period of foods, in Kazan especially meat is preserved by keping in cool basins or basins that are cooled with snow brought from the outside. Salted meats can be stored in these snowy basements until mid-summer. In addition, in both cultures, family ceremonies and religious holidays, food rituals, which have been passed down from generation to generation as a system that has evolved for centuries, have been given great importance and believed in its sanctity. Traditions about seasons in Turkish culture; Military ceremonies, births, weddings and social occasions in ceremonies and ceremonies were formed in the eating and drinking center. There are similarities in the two cultures. For example, in Anatolia for having plenty of milk of women who give birth, maternity syrup, milk, dairy products, onions, wheat consumption is encouraged to the mother, while dairy products such as syrups made from honey or dairy products are given to moethers in Kazan Tatars. In Anatolia, tables of wedding ceremonies are made of sweet, roasted rice, dried beans, baklava, zerde (a kind of granola) and rice pudding. In Kazan Tatars, serving goose meat, squash at weddings became traditional. Apart from these, cheddar, candies, honey, jam, nuts, fruit, fruit juices are placed on the wedding table. Similar to Kazan Tatar Turks in Anatolia, a variety of local specialties are served at the funeral home on the seventh, forty and fifty second days and anniversary. In tradition of the season, such as during Newroz Festival (21 March) children in both cultures travel around houses in the neighborhood for collecting food. In this study, similarities and differences between the Anatolian Turkish cuisine and the Kazan Tatar cuisine, which share common backgrounds, have been put forward even they continue their lives in different geographies. The influence of beliefs and traditions, climate and geographical factors in the formation of food culture has been discussed; the continuity of food-related traditions and the application of today's culture have been mentioned via this review.
Authors and Affiliations
Çiğdem Sabbağ
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