Doğu Akdeniz’de Yeme-İçme Alışkanlıkları ve Gastronomi Gelenekleri

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Yunanistan İstanbul Başkonsolosluğu, Yunanistan Milli Araştırma Enstitüsü Osmanlı Araştırmaları Programı işbirliğiyle Sismanoglio Megaro binasında

Doğu Akdeniz’de Yeme-İçme Alışkanlıkları ve Gastronomi Gelenekleri

başlıklı bir konuşmalar dizisi düzenliyor.

Tarladan çarşıya, mutfağa ve sofraya... Söyleşiler, beslenme etrafında kurulan iktisadi ve kültürel ilişkiler ağını incelemeyi amaçlamaktadır. Bu çerçevede yapılacak olan konuşmalarda, buğday, yağ ve şarap gibi temel Akdeniz ürünlerinin ekonomide ve siyasal yaşamda, belirli bir mekân ve zamandaki –yani Balkanlar’da ve Küçük Asya’da, antik çağlardan geç Osmanlı dönemine kadar– üstlendikleri rol irdelenecektir.

Konunun uzmanları Doğu Akdeniz’de beslenme için temel olan ürünlerin, devlet mekanizmaları tarafından yönetilen pazar sistemleri aracılığıyla nasıl dağıtıldığı ve nasıl işletildiği gibi konuları tartışacak; merkezi hükümetin şiddetli toplumsal olayları engellemek için şehirlere ürün tedariki ve temel gıdaların fiyatları gibi konularda özenli davrandığına, ayrıca dinlerin dayattığı bazı yasaklara da değineceklerdir. Meslekler, geleneksel teknikler, endüstriyel mirasa dair bilgiler sunulacak, tarihin bir döneminde Doğu Akdeniz halklarının yeme alışkanlıkları ve gastronomi gelenekleri irdelenecektir.

Toplumların, devletlerin sınırlarının ötesinde, yemeğe ve beslenme tercihlerine dair disiplinlerarası bir tartışma... Bir kültürel unsur olarak beslenme konusuna çok katmanlı bir yaklaşım...

Yöneten: Evangelia Balta

Seminerlerin tamamı Bodossaki Vakfı’nın dijital platformu olan BLOD’a (Bodossaki Lectures On Demand) aktarılacaktır www.blod.gr).

İngilizceden Türkçeye ve Türkçeden İngilizceye simültane tercüme yapılacaktır.

Giriş ücretsizdir

Adres: Sismanoglio Megaro, Istiklal Caddesi No 60, 34433, Galatasaray-Beyoglu, Istanbul – Turkey
Τηλ:+902122449335 +902122449335

E-mail:

Web: www.mfa.gr/turkey

Program (pdf)

October 21, 2014 19:00h

Gerasimos Merianos (National Hellenic Research Foundation)
Bakeries in Byzantine Constantinople (8th - 12th c.)
Bizans İstanbul’unda Fırınlar (8.-12.Yüzyıl)
Τα αρτοποιεία στη βυζαντινή Κωνσταντινούπολη (8ος – 12ος αι.)
Marianna Yerasimou (Yazar, Yemek kültürü araştırmacısı)
Somundan Francalaya: Osmanlı Dünyasının Kırk Çeşit Ekmeği
From country-style bread to the French baguette. Forty kinds of bread in the Ottoman world.
Από το χωριάτικο ψωμί στη γαλλική φρατζόλα. Σαράντα είδη ψωμιών στον οθωμανικό κόσμο

November 15, 2014 19:00h
Fikret Yılmaz (Bahçeşehir University)
16. ve 17. Yüzyıllarda Meyhanelerin İşlevi. Değişim ve Şarap Yasakları
How tavernas operated in the 16th and 17th c. Changes and alcohol prohibition
Η λειτουργία των ταβερνών στο 16ο και 17ο αι. Αλλαγές και ποταπαγορεύσεις
Lucienne Thys- Şenocak (Koç Unıversity)
Cultural Heritage and Viticulture in Turkey
Türkiye’de Kültürel Miras ve Bağcılık
Πολιτισμική κληρονομιά και αμπελοκαλλιέργεια στην Τουρκία

December 16, 2014 19:00h
Evrydiki Sifnaios (National Hellenic Research Foundation)
Oil and soap know-how. ‘Peripatetic’ cultural values on both sides of the Aegean
Yağ ve Sabun Teknolojisi. Ege’nin İki Yakasında ‘Peripatetik’ Kültürel Değerler
Τεχνογνωσία λαδιού και σαπουνιού. ‘Περιπατητικές’ πολιτιστικές αξίες στις δύο πλευρές του Αιγαίου.
Mehmet Genç (Şehir University)
İstanbul’un Yağ İkmali
Supplying Istanbul with olive oil
Ο εφοδιασμός της Ισταμπούλ με λάδι

January 20, 2015 19:00h
Ilias Anagnostakis (National Hellenic Research Foundation)
Byzantine Diet. Myths and Realities
Bizans Diyeti. Mitler ve Gerçekler
Βυζαντινή διατροφή. Μύθοι και πραγματικότητες.
Angelos Sikalidis & Aleksandra Kristo (Yeni Yüzyıl University)
The Old and New Diet of the Aegean Population
Ege Sakinlerinin Eski ve Yeni Beslenme Alışkanlıkları
Παλιότερη και νεότερη διατροφή των κατοίκων στο Αιγαίο.

February 17, 2015 19:00h
Maria Leontsini (National Hellenic Research Foundation)
Byzantine, Indian and Saracen meals: glimpses into Byzantine and Arab eating habits
Bizans, Hint ve Sarazen Yemekleri: Bizans ve Arap Beslenme Alışkanlıklarına bir Bakış
Βυζαντινά, ινδικά και σαρακήνικα γεύματα: Μια ματιά στις βυζαντινές και αραβικές διατροφικές συνήθειες.
Maria-Christina Chatziioannou (National Hellenic Research Foundation)
Bourgeois from the Levant; Their Everyday Habits and Culinary Tastes (Andreas Syngros, Camondo, Said Bey)
Doğu’nun Kentsoyluları Gündelik Alışkanlıklar ve Damak Tatları (Andreas Syngros, Kamondo, Said Bey)
Αστοί της Ανατολής. Καθημερινές συνήθειες και γαστρονομικές γεύσεις (Ανδρέας Συγγρός, Camondo, Said Bey)

March 17, 2015 19:00h
Ersin Doğer (Ege University)
Antik Çağlardan Cumhuriyet’e, Batı Anadolu Kıyılarında (Ionia ve Aiolis) Bağcılık ve Şarap Üretimi
Viticulture and wine production on the western coasts of Asia Minor (Ionia and Aiolis)
Η αμπελοκαλλιέργεια και η οινοπαραγωγή στα δυτικά παράλια της Μικράς Ασίας (Ιωνία και Αιολίδα).
Elsa Kontogiorgi (Academy of Athens)
Rum Vinegrowers before and after the Exchange of Populations.
A History of Wine in Asia Minor and Greece
Nüfus Mübadelesinden Önce ve Sonra Rum Bağcılar. Anadolu’da ve Yunanistan’da bir Şarap Hikayesi.
Ρωμιοί αμπελουργοί πριν και μετά την Ανταλλαγή των πληθυσμών. Μια ιστορία κρασιού στη Μικρά Ασία και την Ελλάδα.

April 22, 2015 19:00h
Christine Angelidi (National Hellenic Research Foundation)
Seafood as Gift and Everyday Meal in Byzantine Constantinople
Bizans İstanbul’unda Armağan ve Gündelik Besin Olarak Balık
Τα θαλασσινά ως δώρο και καθημερινή τροφή στη βυζαντινή Κωνσταντινούπολη
Suraiya Faroqui (Bilgi University)
Osmanlı İstanbul’unda Balıklar ve Balıkçılar
Fish and Fishermen in Ottoman Istanbul
Ψάρια και ψαράδες στην οθωμανική Ισταμπούλ

May 20, 2015 19:00h
Johannes Koder (Austrian Academy of Sciences)
From Phaba to Kuru Fasulye-Everyday Food in Constantinople
Favadan Kuru Fasulyeye – İstanbul’da Gündelik Beslenme
Από τη φάβα στη φασολάδα. Η καθημερινή διατροφή στην Κωνσταντινούπολη
Niki Tsironi (National Hellenic Research Foundation)
Food as Spirit and Spirit as Food in Byzantium.
Bizans’ta Ruhun Besin, Besinin de Ruh Olarak Algılanması
Η τροφή ως πνεύμα και το πνεύμα ως τροφή στο Βυζάντιο


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Food, Spirits and Gastronomic Traditions in the Eastern Mediterranean

The Consulate General of Greece in Istanbul in collaboration with the National Hellenic Research Institute (Ottoman Studies Programme) is to hold at the Sismanoglio Megaro a series of lectures entitled

“Food, Spirits and Gastronomic Traditions in the Eastern Mediterranean”

Straight from the field to the market, the kitchen, the table… The lectures trace the web of economic and cultural relations associated with food. They present the role of basic Mediterranean products (wheat, oil, wine) in the economy, in the political life and culture of everyday life in space and time, in the Balkans and Asia Minor from antiquity to the late Ottoman years.

Experts will discuss issues concerning the handling and distribution of staple food products in the Eastern Mediterranean through market systems controlled by state mechanisms. They will comment on the methods used by the central government in an attempt to avert explosive, social situations by making sure cities are supplied and the prices of basic products regulated, just as they will speak about prohibitions imposed by religions. They will present professions and traditional technologies, the industrial heritage, and they will look at the dietary and culinary habits of the peoples of the Eastern Mediterranean through the ages.

An interdisciplinary discussion on food and the taste preferences of societies beyond national borders. A multilevel approach to diet as an element of culture.

Scientific Coordinator: Evangelia Balta

All lectures will be uploaded to the Bodossaki Foundation’s digital platform “BLOD” (Bodossaki Lectures on Demand) (www.blod.gr)

There will be simultaneous translation from English to Turkish and vice versa.

Entrance is free of charge.

Address: Sismanoglio Megaro, Istiklal Caddesi No 60, 34433, Galatasaray-Beyoglu, Istanbul – Turkey
Τηλ:+902122449335 +902122449335

E-mail:

Web: www.mfa.gr/turkey

PROGRAMME (also available in pdf format here)

October 21, 2014 19:00h

Gerasimos Merianos (National Hellenic Research Foundation)
Bakeries in Byzantine Constantinople (8th - 12th c.)
Bizans İstanbul’unda Fırınlar (8.-12.Yüzyıl)
Τα αρτοποιεία στη βυζαντινή Κωνσταντινούπολη (8ος – 12ος αι.)
Marianna Yerasimou (Yazar, Yemek kültürü araştırmacısı)
Somundan Francalaya: Osmanlı Dünyasının Kırk Çeşit Ekmeği
From country-style bread to the French baguette. Forty kinds of bread in the Ottoman world.
Από το χωριάτικο ψωμί στη γαλλική φρατζόλα. Σαράντα είδη ψωμιών στον οθωμανικό κόσμο

November 15, 2014 19:00h
Fikret Yılmaz (Bahçeşehir University)
16. ve 17. Yüzyıllarda Meyhanelerin İşlevi. Değişim ve Şarap Yasakları
How tavernas operated in the 16th and 17th c. Changes and alcohol prohibition
Η λειτουργία των ταβερνών στο 16ο και 17ο αι. Αλλαγές και ποταπαγορεύσεις
Lucienne Thys- Şenocak (Koç Unıversity)
Cultural Heritage and Viticulture in Turkey
Türkiye’de Kültürel Miras ve Bağcılık
Πολιτισμική κληρονομιά και αμπελοκαλλιέργεια στην Τουρκία

December 16, 2014 19:00h
Evrydiki Sifnaios (National Hellenic Research Foundation)
Oil and soap know-how. ‘Peripatetic’ cultural values on both sides of the Aegean
Yağ ve Sabun Teknolojisi. Ege’nin İki Yakasında ‘Peripatetik’ Kültürel Değerler
Τεχνογνωσία λαδιού και σαπουνιού. ‘Περιπατητικές’ πολιτιστικές αξίες στις δύο πλευρές του Αιγαίου.
Mehmet Genç (Şehir University)
İstanbul’un Yağ İkmali
Supplying Istanbul with olive oil
Ο εφοδιασμός της Ισταμπούλ με λάδι

January 20, 2015 19:00h
Ilias Anagnostakis (National Hellenic Research Foundation)
Byzantine Diet. Myths and Realities
Bizans Diyeti. Mitler ve Gerçekler
Βυζαντινή διατροφή. Μύθοι και πραγματικότητες.
Angelos Sikalidis & Aleksandra Kristo (Yeni Yüzyıl University)
The Old and New Diet of the Aegean Population
Ege Sakinlerinin Eski ve Yeni Beslenme Alışkanlıkları
Παλιότερη και νεότερη διατροφή των κατοίκων στο Αιγαίο.

February 17, 2015 19:00h
Maria Leontsini (National Hellenic Research Foundation)
Byzantine, Indian and Saracen meals: glimpses into Byzantine and Arab eating habits
Bizans, Hint ve Sarazen Yemekleri: Bizans ve Arap Beslenme Alışkanlıklarına bir Bakış
Βυζαντινά, ινδικά και σαρακήνικα γεύματα: Μια ματιά στις βυζαντινές και αραβικές διατροφικές συνήθειες.
Maria-Christina Chatziioannou (National Hellenic Research Foundation)
Bourgeois from the Levant; Their Everyday Habits and Culinary Tastes (Andreas Syngros, Camondo, Said Bey)
Doğu’nun Kentsoyluları Gündelik Alışkanlıklar ve Damak Tatları (Andreas Syngros, Kamondo, Said Bey)
Αστοί της Ανατολής. Καθημερινές συνήθειες και γαστρονομικές γεύσεις (Ανδρέας Συγγρός, Camondo, Said Bey)

March 17, 2015 19:00h
Ersin Doğer (Ege University)
Antik Çağlardan Cumhuriyet’e, Batı Anadolu Kıyılarında (Ionia ve Aiolis) Bağcılık ve Şarap Üretimi
Viticulture and wine production on the western coasts of Asia Minor (Ionia and Aiolis)
Η αμπελοκαλλιέργεια και η οινοπαραγωγή στα δυτικά παράλια της Μικράς Ασίας (Ιωνία και Αιολίδα).
Elsa Kontogiorgi (Academy of Athens)
Rum Vinegrowers before and after the Exchange of Populations.
A History of Wine in Asia Minor and Greece
Nüfus Mübadelesinden Önce ve Sonra Rum Bağcılar. Anadolu’da ve Yunanistan’da bir Şarap Hikayesi.
Ρωμιοί αμπελουργοί πριν και μετά την Ανταλλαγή των πληθυσμών. Μια ιστορία κρασιού στη Μικρά Ασία και την Ελλάδα.

April 22, 2015 19:00h
Christine Angelidi (National Hellenic Research Foundation)
Seafood as Gift and Everyday Meal in Byzantine Constantinople
Bizans İstanbul’unda Armağan ve Gündelik Besin Olarak Balık
Τα θαλασσινά ως δώρο και καθημερινή τροφή στη βυζαντινή Κωνσταντινούπολη
Suraiya Faroqui (Bilgi University)
Osmanlı İstanbul’unda Balıklar ve Balıkçılar
Fish and Fishermen in Ottoman Istanbul
Ψάρια και ψαράδες στην οθωμανική Ισταμπούλ

May 20, 2015 19:00h
Johannes Koder (Austrian Academy of Sciences)
From Phaba to Kuru Fasulye-Everyday Food in Constantinople
Favadan Kuru Fasulyeye – İstanbul’da Gündelik Beslenme
Από τη φάβα στη φασολάδα. Η καθημερινή διατροφή στην Κωνσταντινούπολη
Niki Tsironi (National Hellenic Research Foundation)
Food as Spirit and Spirit as Food in Byzantium.
Bizans’ta Ruhun Besin, Besinin de Ruh Olarak Algılanması
Η τροφή ως πνεύμα και το πνεύμα ως τροφή στο Βυζάντιο