{"id":22308,"date":"2021-12-26T16:27:34","date_gmt":"2021-12-26T16:27:34","guid":{"rendered":"https:\/\/www.investgreece.gr\/?p=22308"},"modified":"2021-12-30T21:48:12","modified_gmt":"2021-12-30T21:48:12","slug":"atik-yunan-mutfak-tarihi","status":"publish","type":"post","link":"https:\/\/www.investgreece.gr\/index.php\/2021\/12\/26\/atik-yunan-mutfak-tarihi\/","title":{"rendered":"Antik Yunan Mutfak Tarihi"},"content":{"rendered":"\n

Antik Yunan mutfa\u011f\u0131, \u00e7o\u011fu i\u00e7in tar\u0131msal zorluklar\u0131 yans\u0131tan tutumlulu\u011fuyla karakterize edildi, ancak \u00e7ok \u00e7e\u015fitli malzemeler ve zengin Yunanl\u0131lar\u0131n \u00f6zenli yemeklerle bayram kutlad\u0131klar\u0131 biliniyordu. <\/p>\n\n\n\n

Yakla\u015f\u0131k 4,000 y\u0131ll\u0131k bir ge\u00e7mi\u015fi olan Yunan gastronomisi, Yunan topraklar\u0131nda \u00fcretilen saf ve e\u015fsiz kaliteli \u00fcr\u00fcnler gibi \u00f6zelliklere dayan\u0131yor. <\/p>\n\n\n\n

Tarihteki ilk yemek kitab\u0131n\u0131n yazar\u0131 Arkestratos idi (M.\u00d6. 330). Yunan beslenme gelene\u011fi, y\u00fcksek besin de\u011feriyle lezzeti ahenkle bulu\u015fturuyor<\/p>\n\n\n\n

Antik Yunan mutfa\u011f\u0131 ve yeme al\u0131\u015fkanl\u0131klar\u0131 hakk\u0131ndaki modern bilgi, metinsel, arkeolojik ve sanatsal kan\u0131tlardan elde edilir. <\/p>\n\n\n\n

Antik Yunan mutfa\u011f\u0131 , bir\u00e7ok kullan\u0131ma ve b\u00fcy\u00fck ticari de\u011fere sahip olan tah\u0131llar, zeytinler ve \u00fcz\u00fcmlerden olu\u015fan \u201cAkdeniz \u00fc\u00e7l\u00fcs\u00fc\u201d \u00fczerine kurulmu\u015ftu, ancak di\u011fer malzemeler de \u00f6nemli bir yer almaktad\u0131r. <\/p>\n\n\n\n

\u00d6rne\u011fin, ortalama besin de\u011feri y\u00fcksek olan baklagiller. <\/p>\n\n\n\n

Ara\u015ft\u0131rmalar, Antik Yunanistan\u2019\u0131n tar\u0131m sisteminin baklagil yeti\u015ftirilmeden ba\u015far\u0131l\u0131 olamayaca\u011f\u0131n\u0131 g\u00f6steriyor. <\/p>\n\n\n\n

Kahvalt\u0131, \u015faraba bat\u0131r\u0131lm\u0131\u015f arpa ekme\u011finden olu\u015fuyordu, bazen incir veya zeytinle tamamlan\u0131yordu. <\/p>\n\n\n\n

Ad\u0131n\u0131 tava dan alan\u00a0 t\u0113gan\u00edt\u0113s ad\u0131 verilen krepleri de yerlerdi. T<\/p>\n\n\n\n

agenitler bu\u011fday unu, zeytinya\u011f\u0131, bal ve kesilmi\u015f s\u00fct ile yap\u0131l\u0131p kahvalt\u0131da servis edilirdi. <\/p>\n\n\n\n

H\u0131zl\u0131 bir \u00f6\u011fle yeme\u011fi olan \u00e1riston \u00f6\u011fle saatlerinde veya \u00f6\u011fleden sonra erken saatlerde al\u0131n\u0131rd\u0131. <\/p>\n\n\n\n

G\u00fcn\u00fcn en \u00f6nemli \u00f6\u011f\u00fcn\u00fc olan ak\u015fam yeme\u011fi genellikle ak\u015fam vakti yenirdi, bu hala g\u00fcn\u00fcm\u00fczde de devam ediyor. Bazen \u00f6\u011fleden sonra ek bir hafif yemek al\u0131n\u0131rd\u0131. <\/p>\n\n\n\n

Yunanl\u0131lar normalde sandalyelerde oturarak yemek yiyorlard\u0131; banklar ziyafetler i\u00e7in kullan\u0131l\u0131rd\u0131. <\/p>\n\n\n\n

Normal yemekler i\u00e7in y\u00fcksek, ziyafetler i\u00e7in d\u00fc\u015f\u00fck olan masalar ba\u015flang\u0131\u00e7ta dikd\u00f6rtgen \u015feklindeydi. <\/p>\n\n\n\n

M\u00d6 4. y\u00fczy\u0131la gelindi\u011finde, \u00e7o\u011fu masa yuvarlakt\u0131 ve genellikle hayvan \u015fekilli bacaklara sahipti. <\/p>\n\n\n\n

Yeme Al\u0131\u015fkanl\u0131klar\u0131 olarak ta erkekler ve kad\u0131nlar yemeklerini ayr\u0131 ayr\u0131 yerlerdi. <\/p>\n\n\n\n

Ev k\u00fc\u00e7\u00fckse \u00f6nce erkekler, sonra kad\u0131nlar yemek yerdi. <\/p>\n\n\n\n

Aileyi ge\u00e7indiren babaya sayg\u0131 \u00e7ok a\u00e7\u0131kt\u0131. <\/p>\n\n\n\n

Bazen tabak olarak yass\u0131 ekmekler kullan\u0131lm\u0131\u015ft\u0131r; pi\u015fmi\u015f toprak kaseler daha yayg\u0131nd\u0131. <\/p>\n\n\n\n

Yemekler zamanla daha rafine hale geldi ve Roma d\u00f6neminde tabaklar bazen de\u011ferli metallerden veya camdan yap\u0131ld\u0131. <\/p>\n\n\n\n

Masada \u00e7atal b\u0131\u00e7ak tak\u0131m\u0131 s\u0131k kullan\u0131lm\u0131yordu. <\/p>\n\n\n\n

\u00c7atal\u0131n kullan\u0131m\u0131 bilinmiyordu; insanlar parmaklar\u0131yla yerlerdi. Eti kesmek i\u00e7in b\u0131\u00e7aklar kullan\u0131ld\u0131. \u00c7orba ve et suyu i\u00e7in ka\u015f\u0131k kullan\u0131ld\u0131.<\/p>\n\n\n\n

Sempozyum asl\u0131nda g\u00fcn\u00fcm\u00fcze bu al\u0131\u015fkanl\u0131ktan evrimle\u015ferek geldi\u011fini s\u00f6yle biliriz. <\/p>\n\n\n\n

Oysaki sempozyum ilk geleneksel olarak \u201cziyafet\u201d olarak \u00e7evrilen ama kelimenin tam anlam\u0131yla \u201ci\u00e7enlerin toplanmas\u0131\u201d olan sempozyum, Yunanl\u0131 erkekler i\u00e7in tercih edilen e\u011flencelerden biriydi.<\/p>\n\n\n\n

\u0130ki b\u00f6l\u00fcmden olu\u015fuyordu: Birincisi yeme\u011fe ayr\u0131lm\u0131\u015f, genellikle olduk\u00e7a basit ve ikinci b\u00f6l\u00fcm i\u00e7meye ayr\u0131lm\u0131\u015ft\u0131. Bununla birlikte, yiyecekle birlikte \u015farap da t\u00fcketiliyordu ve i\u00e7eceklere, hepsi alkol\u00fc emmesi ve i\u00e7me \u00e7\u0131lg\u0131nl\u0131\u011f\u0131n\u0131 uzatmas\u0131 i\u00e7in kestane, fasulye, k\u0131zarm\u0131\u015f bu\u011fday veya ball\u0131 kek gibi at\u0131\u015ft\u0131rmal\u0131klar e\u015flik ediyordu. <\/p>\n\n\n\n

\u0130kinci b\u00f6l\u00fcm, \u00e7o\u011funlukla Dionysos\u2019un onuruna bir i\u00e7kiyle a\u00e7\u0131l\u0131rd\u0131, ard\u0131ndan kottabos gibi sohbet veya masa oyunlar\u0131 gelirdi. <\/p>\n\n\n\n

Konuklar kanepelere uzan\u0131rlard\u0131; al\u00e7ak masalar yiyecek veya oyun tahtalar\u0131n\u0131 tutuyordu. <\/p>\n\n\n\n

Ziyafet kesinlikle erkeklere ayr\u0131lm\u0131\u015ft\u0131. <\/p>\n\n\n\n

Yunan sosyal hayat\u0131n\u0131n \u00f6nemli bir unsuruydu. <\/p>\n\n\n\n

B\u00fcy\u00fck ziyafetler ancak zenginler taraf\u0131ndan kar\u015f\u0131lanabilirdi; <\/p>\n\n\n\n

\u00c7o\u011fu Yunan evinde, dini bayramlar veya aile etkinlikleri daha m\u00fctevaz\u0131 ziyafetlere vesile olurdu.<\/p>\n\n\n\n

Elbette Tah\u0131llar temel besin \u00fcr\u00fcnlerini olu\u015fturdu. <\/p>\n\n\n\n

\u0130ki ana tah\u0131l, bu\u011fday ve arpad\u0131r. <\/p>\n\n\n\n

Ya\u015fl\u0131 Plinius, ticari f\u0131r\u0131nlar\u0131n M\u00d6 170 civar\u0131nda Makedonya Sava\u015flar\u0131 s\u0131ras\u0131nda Roma\u2019ya geldi\u011fini yazd\u0131. <\/p>\n\n\n\n

Platon, ticari \u00fcretime g\u00f6re evde \u00fcretimi tercih etti ve Gorgias\u2019ta f\u0131r\u0131nc\u0131 Thearion\u2019u evde yap\u0131labilecek mallar satan bir Atinal\u0131 yenilik olarak tan\u0131mlad\u0131. <\/p>\n\n\n\n

Eski Yunanistan\u2019da ekmek, opson olarak bilinen e\u015fliklerle servis edilirdi. <\/p>\n\n\n\n

Pastalar, sek\u00fcler oldu\u011fu kadar dini nedenlerle de t\u00fcketilmi\u015f olabilir. Bu\u011fday taneleri \u0131slat\u0131larak yumu\u015fat\u0131ld\u0131, sonra yulaf ezmesine d\u00f6n\u00fc\u015ft\u00fcr\u00fcld\u00fc ya da \u00f6\u011f\u00fct\u00fclerek un haline getirildi ve yo\u011fruldu ve sade ya da peynir ya da bal ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f somun ya da yass\u0131 ekmekler haline getirildi. <\/p>\n\n\n\n

Mayalanma biliniyordu; Yunanl\u0131lar daha sonra mayalama maddesi olarak alkali ve \u015farap mayas\u0131 kulland\u0131lar. <\/p>\n\n\n\n

Hamur somunlar\u0131 evde kil f\u0131r\u0131nda pi\u015firilirdi. <\/p>\n\n\n\n

Tabi Akdeniz iklimlerinde yeti\u015ftirilmesi zor olan ekmeklik bu\u011fday ve ondan yap\u0131lan beyaz ekmek, eski Akdeniz\u2019deki \u00fcst s\u0131n\u0131flarla ili\u015fkilendirilirken, fakirler emmer bu\u011fday\u0131 ve arpadan yap\u0131lan iri kahverengi ekmekleri yerdi. <\/p>\n\n\n\n

Daha basit bir pi\u015firme y\u00f6ntemi, zemine yanan k\u00f6m\u00fcrlerin yerle\u015ftirilmesini ve y\u0131\u011f\u0131n\u0131n kubbe \u015feklindeki bir kapakla \u00f6rt\u00fclmesini; yeterince s\u0131cakken k\u00f6m\u00fcrler kenara \u00e7ekilip ve \u0131l\u0131k zemine hamur somunlar\u0131 yerle\u015ftirilerek pi\u015firme y\u00f6ntemiydi. <\/p>\n\n\n\n

Ta\u015f f\u0131r\u0131n Roma d\u00f6nemine kadar ortaya \u00e7\u0131kmad\u0131. <\/p>\n\n\n\n

M\u00d6 6. y\u00fczy\u0131l Atinal\u0131 milletvekili Solon, mayal\u0131 ekme\u011fin bayram g\u00fcnleri i\u00e7in ayr\u0131lmas\u0131n\u0131 emretti. M\u00d6 5. y\u00fczy\u0131l\u0131n sonlar\u0131nda, pahal\u0131 olmas\u0131na ra\u011fmen mayal\u0131 ekmek pazarda sat\u0131l\u0131yordu.<\/p>\n\n\n\n

Baklagiller, Yunan beslenmesi i\u00e7in gerekliydi ve tarih \u00f6ncesi \u00e7a\u011flardan beri Akdeniz b\u00f6lgesinde hasat edildi: en eski ve en yayg\u0131n olan\u0131, Yunanistan\u2019daki arkeolojik sit alanlar\u0131nda \u00dcst Paleolitik d\u00f6neme ait bulunan mercimektir. <\/p>\n\n\n\n

Mercimek ve nohut, klasik literat\u00fcrde en \u00e7ok bahsedilen baklagillerdir. <\/p>\n\n\n\n

Eski Yunanl\u0131lar, modern toplumlar\u0131n tipik \u00fcr\u00fcn olarak \u00e7ok daha az et t\u00fckettikleri i\u00e7in, eski Yunanistan\u2019da meyve ve sebzeler\u00a0 \u00f6nemli bir par\u00e7as\u0131yd\u0131. <\/p>\n\n\n\n

Baklagiller, t\u00fckenmi\u015f topra\u011f\u0131 yenileme yetenekleri en az\u0131ndan Xenophon zaman\u0131nda bilindi\u011finden, \u00f6nemli mahsuller olurdu.<\/p>\n\n\n\n

Sebzeler \u00e7orba olarak yenir, ha\u015flan\u0131r veya ezilir, zeytinya\u011f\u0131, sirke, otlarla soslar yap\u0131l\u0131rd\u0131. <\/p>\n\n\n\n

Yoksul aileler me\u015fe palamudu yerlerdi. \u00c7i\u011f ya da konserve zeytinler yayg\u0131n bir mezeydi. <\/p>\n\n\n\n

\u015eehirlerde taze sebzeler pahal\u0131yd\u0131 ve bu nedenle yoksul \u015fehir sakinleri kurutulmu\u015f sebzelerle idare etmek zorunda kald\u0131. <\/p>\n\n\n\n

Mercimek \u00e7orbas\u0131, i\u015f\u00e7inin tipik yeme\u011fiydi. Peynir, sar\u0131msak ve so\u011fan askerlerin geleneksel yeme\u011fiydi.<\/p>\n\n\n\n

Et, M\u00d6 5. y\u00fczy\u0131ldan sonraki metinlerde en eski \u015fiirdekinden \u00e7ok daha az \u00f6ne \u00e7\u0131k\u0131yor, ancak bu, \u00e7ift\u00e7ilik ve g\u0131da geleneklerindeki de\u011fi\u015fikliklerin ger\u00e7ek kan\u0131t\u0131 olmaktan \u00e7ok bir t\u00fcr meselesi olabilir. <\/p>\n\n\n\n

Sosis \u00e7ok daha yayg\u0131nd\u0131 ve ekonomik yelpazedeki insanlar taraf\u0131ndan t\u00fcketiliyordu. Hayvanlar\u0131n etine ek olarak, eski Yunanl\u0131lar \u00e7o\u011fu zaman i\u00e7 organlar\u0131 yiyorlard\u0131.<\/p>\n\n\n\n

Spartal\u0131lar \u00f6ncelikle, \u201ckara \u00e7orba\u201d anlam\u0131na gelen melas olarak bilinen, domuz bacaklar\u0131ndan ve kan\u0131ndan yap\u0131lan bir \u00e7orba yerlerdi. Domuz eti, tuz, sirke ve kanla yap\u0131ld\u0131. <\/p>\n\n\n\n

Yemekte maza, incir ve peynir, bazen av eti ve bal\u0131kla da servis edilirdi.<\/p>\n\n\n\n

Bal\u0131k ve et t\u00fcketimi hane halk\u0131n\u0131n zenginli\u011fine ve konumuna g\u00f6re de\u011fi\u015fiyordu; <\/p>\n\n\n\n

\u00dclkede avc\u0131l\u0131k, ku\u015f ve tav\u015fanlar\u0131n t\u00fcketimine izin veriyordu. <\/p>\n\n\n\n

K\u00f6yl\u00fclerin ayr\u0131ca kendilerine tavuk ve kaz sa\u011flamak i\u00e7in \u00e7iftlikleri vard\u0131. Biraz daha zengin toprak sahipleri ke\u00e7i, domuz veya koyun yeti\u015ftirebilirdi. <\/p>\n\n\n\n

\u015eehirde domuz eti d\u0131\u015f\u0131nda et pahal\u0131yd\u0131.<\/p>\n\n\n\n

Yunan adalar\u0131nda ve k\u0131y\u0131larda taze bal\u0131k ve deniz \u00fcr\u00fcnleri (kalamar, ahtapot ve kabuklu deniz \u00fcr\u00fcnleri) yayg\u0131nd\u0131. <\/p>\n\n\n\n

Yerel olarak yenir, ancak daha \u00e7ok i\u00e7 kesimlere ta\u015f\u0131n\u0131rd\u0131. <\/p>\n\n\n\n

Sardalya ve hamsi, Atina vatanda\u015flar\u0131 i\u00e7in normal \u00fccretlerdi. <\/p>\n\n\n\n

Bazen taze sat\u0131l\u0131rd\u0131, ancak daha s\u0131k tuzlan\u0131rd\u0131. <\/p>\n\n\n\n

Yayg\u0131n tuzlu su bal\u0131klar\u0131 sar\u0131 y\u00fczge\u00e7li orkinos, barbunya, \u0131\u015f\u0131n, k\u0131l\u0131\u00e7 bal\u0131\u011f\u0131 veya mersin bal\u0131\u011f\u0131d\u0131r ve tuzla yenen bir lezzettir. <\/p>\n\n\n\n

Tatl\u0131 su bal\u0131klar\u0131 ise turna bal\u0131\u011f\u0131, sazan ve daha az be\u011fenilen yay\u0131n bal\u0131\u011f\u0131 idi.<\/p>\n\n\n\n

Yunanl\u0131lar, k\u0131smen yumurtalar\u0131 i\u00e7in b\u0131ld\u0131rc\u0131n ve tavuk yeti\u015ftirdiler. <\/p>\n\n\n\n

Yumurtalar, ord\u00f6vr veya tatl\u0131 olarak yumu\u015fak veya ha\u015flanm\u0131\u015f olarak pi\u015firilirdi. <\/p>\n\n\n\n

Beyazlar, sar\u0131lar ve b\u00fct\u00fcn yumurtalar da yemeklerin haz\u0131rlanmas\u0131nda malzeme olarak kullan\u0131lm\u0131\u015ft\u0131r.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Antik Yunan mutfa\u011f\u0131, \u00e7o\u011fu i\u00e7in tar\u0131msal zorluklar\u0131 yans\u0131tan tutumlulu\u011fuyla karakterize edildi, ancak \u00e7ok \u00e7e\u015fitli malzemeler ve zengin Yunanl\u0131lar\u0131n \u00f6zenli yemeklerle bayram kutlad\u0131klar\u0131 biliniyordu. Yakla\u015f\u0131k 4,000 y\u0131ll\u0131k bir ge\u00e7mi\u015fi olan Yunan gastronomisi, Yunan topraklar\u0131nda \u00fcretilen saf ve e\u015fsiz kaliteli \u00fcr\u00fcnler gibi \u00f6zelliklere dayan\u0131yor. Tarihteki ilk yemek kitab\u0131n\u0131n yazar\u0131 Arkestratos idi (M.\u00d6. 330). Yunan beslenme gelene\u011fi, y\u00fcksek…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-22308","post","type-post","status-publish","format-standard","hentry","category-atina-rehberi"],"yoast_head":"\nAntik Yunan Mutfak Tarihi - Invest Greece Yunanistan Emlak<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.investgreece.gr\/index.php\/2021\/12\/26\/atik-yunan-mutfak-tarihi\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Antik Yunan Mutfak Tarihi - Invest Greece Yunanistan Emlak\" \/>\n<meta property=\"og:description\" content=\"Antik Yunan mutfa\u011f\u0131, \u00e7o\u011fu i\u00e7in tar\u0131msal zorluklar\u0131 yans\u0131tan tutumlulu\u011fuyla karakterize edildi, ancak \u00e7ok \u00e7e\u015fitli malzemeler ve zengin Yunanl\u0131lar\u0131n \u00f6zenli yemeklerle bayram kutlad\u0131klar\u0131 biliniyordu. Yakla\u015f\u0131k 4,000 y\u0131ll\u0131k bir ge\u00e7mi\u015fi olan Yunan gastronomisi, Yunan topraklar\u0131nda \u00fcretilen saf ve e\u015fsiz kaliteli \u00fcr\u00fcnler gibi \u00f6zelliklere dayan\u0131yor. Tarihteki ilk yemek kitab\u0131n\u0131n yazar\u0131 Arkestratos idi (M.\u00d6. 330). 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