Perre Antik Kenti binlerce y\u0131ll\u0131k tariflerle k\u00fclt\u00fcr, tarih ve lezzetle yeniden canland\u0131<\/p>\n
Ad\u0131yaman \u00dcniversitesi\u2019nden \u00f6rnek bir arkeo-gastronomi projesi<\/p>\n
Projenin haz\u0131rlay\u0131c\u0131s\u0131 Ad\u0131yaman \u00dcniversitesi Arkeoloji B\u00f6l\u00fcm\u00fc \u00d6\u011fretim \u00dcyesi Do\u00e7. Dr. Kahraman Ya\u011f\u0131z\u2019\u0131n bilimsel dan\u0131\u015fmanl\u0131\u011f\u0131nda y\u00fcr\u00fct\u00fclen \u00e7al\u0131\u015fma, Perre Antik Kenti\u2019nin Kommagene medeniyetinden bug\u00fcne kalan izlerini mutfak k\u00fclt\u00fcr\u00fc ekseninde de\u011ferlendirmeyi hedefliyor. Etkinlik boyunca arkeoloji, gastronomi ve k\u00fclt\u00fcrel miras kavramlar\u0131 bir araya getirildi.<\/p>\n
Ad\u0131yaman \u00dcniversitesi Rekt\u00f6r\u00fc Prof. Dr. Mehmet Kele\u015f, etkinli\u011fin a\u00e7\u0131l\u0131\u015f\u0131nda yapt\u0131\u011f\u0131 konu\u015fmada, “\u00dcniversitemizin y\u00fcr\u00fctt\u00fc\u011f\u00fc bu proje, Perre Antik Kenti’ni arkeo-gastronomi turizmi \u00e7er\u00e7evesinde de\u011ferlendirerek hem k\u00fclt\u00fcrel bir miras\u0131 ya\u015fatmay\u0131 hem de Ad\u0131yaman mutfa\u011f\u0131n\u0131 tan\u0131tmay\u0131 hedefliyor. Amac\u0131m\u0131z, binlerce y\u0131ll\u0131k birikimi g\u00fcn\u00fcm\u00fczle harmanlayarak s\u00fcrd\u00fcr\u00fclebilir bir k\u00fclt\u00fcr turizmi vizyonu ortaya koymakt\u0131r,” ifadelerini kulland\u0131.<\/p>\n
At\u00f6lye \u00e7al\u0131\u015fmas\u0131nda antik yemek tarifleri modern tekniklerle pi\u015firildi<\/p>\n
Projenin ilk g\u00fcn\u00fc Ad\u0131yaman \u00dcniversitesi yerle\u015fkesinde kurulan at\u00f6lyede ger\u00e7ekle\u015ftirildi. Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm\u00fc ile A\u015f\u00e7\u0131l\u0131k Program\u0131 \u00f6\u011frencilerinin kat\u0131l\u0131m\u0131yla d\u00fczenlenen uygulamal\u0131 \u00e7al\u0131\u015fmalarda, antik d\u00f6nem tarifleri kaynaklar \u0131\u015f\u0131\u011f\u0131nda yeniden yorumlanarak haz\u0131rland\u0131. At\u00f6lye \u00e7al\u0131\u015fmas\u0131nda \u00f6\u011frencilere antik yemekler uzman\u0131, ara\u015ft\u0131rmac\u0131-yazar ve \u015fef Nurdan \u00c7ak\u0131r Tezgin (A\u015f\u00e7\u0131 Fok) e\u015flik etti.<\/p>\n
Tezgin, men\u00fcn\u00fcn olu\u015fturulmas\u0131nda hem tarihi kaynaklara hem de b\u00f6lge mutfa\u011f\u0131na \u00f6zel bir \u00f6nem verdiklerini belirterek \u015fu a\u00e7\u0131klamalarda bulundu:<\/p>\n
“Antandros Antik Kenti\u2019nden Perre\u2019ye bir dostluk k\u00f6pr\u00fcs\u00fc kurduk. Buraya gelirken se\u00e7ti\u011fimiz tarifleri Ad\u0131yaman mutfa\u011f\u0131na uzak d\u00fc\u015fmeyecek bi\u00e7imde belirledik. Kuru yemi\u015fli k\u00f6fte, bu\u011fday lapas\u0131, mercimekli p\u0131rasal\u0131 yemekler ve antik d\u00f6nemde sunularda kullan\u0131lan ball\u0131-defneli peynir ekme\u011fi gibi \u00f6zel lezzetler haz\u0131rlad\u0131k. Bu yemeklerin her biri hem tarihî belgelerde hem de bug\u00fcn\u00fcn yerel k\u00fclt\u00fcr\u00fcnde izleri bulunan \u00fcr\u00fcnlerdir.”<\/p>\n
Perre Antik Kenti\u2019nde tarihi atmosferde tad\u0131m etkinli\u011fi d\u00fczenlendi<\/p>\n
Etkinli\u011fin ikinci g\u00fcn\u00fc, Perre Antik Kenti\u2019nin nekropol alan\u0131nda d\u00fczenlenen yemek sunumu ve tad\u0131m program\u0131 ile devam etti. Arkeolojik kal\u0131nt\u0131larla \u00e7evrili alan, antik d\u00f6nem sofralar\u0131n\u0131n yeniden kuruldu\u011fu sahneye d\u00f6n\u00fc\u015ft\u00fc. Y\u00fczlerce y\u0131ll\u0131k yemeklerin modern yorumu, kat\u0131l\u0131mc\u0131lar\u0131n b\u00fcy\u00fck be\u011fenisini toplad\u0131.<\/p>\n
Sunulan yemekler aras\u0131nda \u00f6zellikle dikkat \u00e7ekenlerden biri, defne yapra\u011f\u0131nda et suyuyla pi\u015firilen kuru yemi\u015fli k\u00f6fte oldu. \u00dcz\u00fcm, yaban mersini, antep f\u0131st\u0131\u011f\u0131 ve \u00e7am f\u0131st\u0131\u011f\u0131 gibi do\u011fal malzemelerle harmanlanan yemek, Anadolu mutfa\u011f\u0131n\u0131n tarihsel s\u00fcreklili\u011fine i\u015faret eden bir \u00f6rnek olarak sunuldu. Bunun yan\u0131nda beyin ve k\u0131ymayla haz\u0131rlanan, bu\u011fdayla zenginle\u015ftirilmi\u015f antik lapalar, mercimekli-p\u0131rasal\u0131 s\u0131cak yemekler ve defneli ball\u0131 peynir ekme\u011fi de kat\u0131l\u0131mc\u0131lara ikram edildi.<\/p>\n
“Ball\u0131 ekmek ellerimizle b\u00f6l\u00fc\u015ft\u00fck, ac\u0131lar\u0131m\u0131z\u0131 da payla\u015fmak i\u00e7in geldik”<\/p>\n
\u015eef Nurdan \u00c7ak\u0131r Tezgin, ball\u0131-defneli peynir ekme\u011finin antik \u00e7a\u011flarda \u00f6zellikle \u015fenlik, cenaze ve \u00f6nemli g\u00fcnlerde yap\u0131larak payla\u015f\u0131m rit\u00fcellerinin bir par\u00e7as\u0131 oldu\u011funu belirtti. Ekme\u011fin elle b\u00f6l\u00fcnerek t\u00f6ren havas\u0131nda sunulmas\u0131n\u0131n bu anlam\u0131 peki\u015ftirdi\u011fini belirten Tezgin, “Bug\u00fcn burada bu payla\u015f\u0131m\u0131 ya\u015farken ayn\u0131 zamanda Ad\u0131yaman\u2019\u0131n 6 \u015eubat sonras\u0131 ya\u015fad\u0131\u011f\u0131 b\u00fcy\u00fck ac\u0131ya da k\u00fc\u00e7\u00fck bir katk\u0131 sunmak istedik. Bu sofralar sadece yemek de\u011fil, dayan\u0131\u015fma sofralar\u0131d\u0131r,” dedi.<\/p>\n
Antandros\u2019tan Perre\u2019ye uzanan k\u00fclt\u00fcrel ba\u011f<\/p>\n
Etkinli\u011fe Bal\u0131kesir Edremit\u2019ten kat\u0131lan Antandros Antik Kenti Koruma Derne\u011fi Ba\u015fkan\u0131 G\u00fcl\u00e7in C\u00f6mert ise, antik yemek k\u00fclt\u00fcrlerinin sadece ge\u00e7mi\u015fe de\u011fil, bug\u00fcn\u00fcn turizm vizyonuna da \u0131\u015f\u0131k tuttu\u011funu belirtti. C\u00f6mert \u015fu de\u011ferlendirmede bulundu:<\/p>\n
“Perre ile Antandros aras\u0131nda bir k\u00fclt\u00fcr k\u00f6pr\u00fcs\u00fc kurduk. Bu yemekler, bug\u00fcn Ad\u0131yaman mutfa\u011f\u0131nda kullan\u0131lan \u00fcr\u00fcnlerle birebir uyumlu. Turizm \u00e7al\u0131\u015ftaylar\u0131nda da ifade edildi\u011fi gibi art\u0131k bu t\u00fcr tarihi tatlar otantik turizmin bir par\u00e7as\u0131 haline gelebilir. Bu deneyimin, T\u00fcrkiye\u2019nin farkl\u0131 illerinde de devam etmesini diliyoruz.”<\/p>\n
Proje belge takdimiyle sona erdi<\/p>\n
Etkinlik sonunda projeye kat\u0131lan akademisyenlere, \u00f6\u011frencilere ve misafirlere belge takdimi yap\u0131ld\u0131. Organizasyon, hem \u00fcniversite temelli bir k\u00fclt\u00fcrel ara\u015ft\u0131rma s\u00fcreci hem de yerel mutfa\u011f\u0131n turizme kazand\u0131r\u0131lmas\u0131na y\u00f6nelik \u00f6nemli bir ad\u0131m olarak de\u011ferlendirildi.<\/p><\/p>\n","protected":false},"excerpt":{"rendered":"
Murat KAYI\u015e \u2013 Ad\u0131yaman \u00dcniversitesi’nin \u00f6nc\u00fcl\u00fc\u011f\u00fcnde ve Gen\u00e7lik ve Spor Bakanl\u0131\u011f\u0131 deste\u011fiyle ger\u00e7ekle\u015ftirilen “Ge\u00e7mi\u015ften G\u00fcn\u00fcm\u00fcze Perre\u2019de Yemek K\u00fclt\u00fcr\u00fc” projesi, iki g\u00fcn boyunca s\u00fcrd\u00fcr\u00fclen at\u00f6lye ve saha etkinlikleriyle tamamland\u0131. \u00dcN\u0130DES program\u0131 kapsam\u0131nda ger\u00e7ekle\u015ftirilen proje, Ad\u0131yaman\u2019\u0131n tarihi ve gastronomik miras\u0131n\u0131 bilimsel bir bak\u0131\u015f a\u00e7\u0131s\u0131yla bulu\u015ftururken, antik tariflerin modern tekniklerle yeniden yorumland\u0131\u011f\u0131 dikkat \u00e7ekici bir k\u00fclt\u00fcr \u00e7al\u0131\u015fmas\u0131na d\u00f6n\u00fc\u015ft\u00fc.<\/p>\n","protected":false},"author":1,"featured_media":14467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1,11],"tags":[19,540,972,731,828],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts\/14466"}],"collection":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/comments?post=14466"}],"version-history":[{"count":1,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts\/14466\/revisions"}],"predecessor-version":[{"id":14468,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/posts\/14466\/revisions\/14468"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/media\/14467"}],"wp:attachment":[{"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/media?parent=14466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/categories?post=14466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hbrkahta.com\/index.php\/wp-json\/wp\/v2\/tags?post=14466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}