WHEAT IN TURKISH ART AND CUISINE CULTURE

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WHEAT IN TURKISH ART AND CUISINE CULTURE

Journal Title: The Journal of International Social Research - Year 2017, Vol 10, Issue 54

Abstract

The development process of the world civilizations is correlated with growing of many plant species among which wheat, barley and potato are included in. Wheat among such plants is the one used mostly and grown in various locations of the world. The Turks who started from second half of 11.century to settle down in Anatolia which is the craddle of civilizations, kept on growing the wheat plant that never lost its existence. It is known that the wheat in the Turks’ cultural history became not only an agricultural product but also an element of their arts in the same time. The wheat plant took its place as a motive in rug, carpet, ceramic and timber ornaments particularly in the Turkish Houses. Its shape which kept its existence by mostly being present among various vegetable motives, exhibits its brilliance in artworks obtained from different techniques and materials. Wheat which occupies a significant place for itself also in the cuisine culture nearby Turkish artworks, although it is firstly the principal material of bread production, it is also used in production of take-home foods such as, macaroni, biscuits, cake and cookies and traditional (comfort) food like, Turkish type ravioli, baklawa, filled pastries, crisp flaky pastry, flat bread, thin bread, filo pastry and Turkish bagels. Furthermore, while in the past cooked wheat took place at the table, afterwards it took place its form as boiled in vessels and transformed into cracked wheat (bulghur) by grinding after drying it. And, bulghur which is obtained from wheat, is the principal material of meals and salads in many localities. Bulghur that takes place in many meals in Anatolian cuisine, from kubbi to tartar a la turca, from pilaf with bulghur to analı kızlı (name of a specific meal cooked with bulghur), is used in cuisines of many countries in addition to Turkish cuisine in various meals and different ways. In addition to its significance in nutrition wheat bears also an economical, social, cultural, historical and archaeological value as well. In this study it has been examined the place and significance of the wheat plant in the folk culture, particularly, in the embellishment art and cuisine culture.

Authors and Affiliations

Aybuke CEYHUN SEZGİN

Keywords

Wheat Turkish Art Anatolia Cuisine Culture.

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EP ID EP269369
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