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FISH SAUCE WORKSHOPS IN THE KEKOVA REGION

Year 2015, Volume: 3, 141 - 161, 01.06.2015

Erdoğan Aslan

https://doi.org/10.13113/CEDRUS.2015011400

Abstract

The fish products salted with fish sauces, which were amongst the fermented food products in antiquity, have the same place and remain important in the kitchens of many communities today, as in anti­quity. These products, which not only have nutritional but also economic value, were items of international trade in antiquity. This food product obtained by pro­cessing fish and the by products of fish by mixing them with salt water and fermenting them, have –to say the least- found a place in the medical field since the IVth century B.C., in addition to its place at meals. Infor­mation concerning fish sauce production from anti­q­uity to the present day can be obtained from ancient texts and from archaeological remains. On the other hand, modern fish sauce producing plants also pro­vide considerable information concerning this matter. In this study the historical processing and method of production of fish sauce in antiquity; the characteris­tics of the geographical distribution of the fish sauce ateliers discovered through modern re­search and ex­ca­vations, are examined; and the seven ancient fish sau­ce workshops in the Kekova Region are investi­gated in terms of their architecture, capa­city, location, historical background, and economic contribution to the region and to the settlers in the re­gion.

Keywords

Fish Sauce • Allec • Garum • Liquamen • Kekova

References

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KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ

Year 2015, Volume: 3, 141 - 161, 01.06.2015

Erdoğan Aslan

https://doi.org/10.13113/CEDRUS.2015011400

Abstract

Antikçağda fermente gıda ürünleri arasında yer alan balık sosları ile tuzlanmış balık ürünleri gü­nü­müzde de birçok toplumun mutfağında halen yerini ve değerini korumaktadır. Besleyici değerinin yanı sıra ekonomik değeri de olan bu ürünler antikçağda ulus­lararası ticarete de konu olmuştur. En basit ifadeyle balık ve balık yan ürünlerinin tuzlu su ile karıştırılarak bir fermente sürecinden geçirilmesi ile elde edilen bu gıda maddesi sofradaki yerinin dışında M.Ö. IV. yüzyıl­dan itibaren tıp alanında da kendine yer bulmuştur. Antikçağdan günümüze balık sosu üretimi ile ilgili bil­gilere, antik yazarlara ait yazınsal metinler ve arkeolojik kalıntılar yoluyla ulaşılabil­mektedir. Diğer yandan gü­nümüz modern balık sosu üreten tesislerin uygulama­ları da bu konu hakkında oldukça bilgi sağlamaktadır. Çalışmamızda ise antikçağ balık sosu üretiminin ta­rihsel süreci, imalat biçimi, modern araştırma ve ka­zılarla ortaya çıkarılan bazı balık sosu işliklerinin özel­likleri incelenerek, bu çalışmayı yapmamıza neden olan Kekova Bölgesi’ndeki 7 adet antikçağ balık sosu üretim işliğinin mimarisi, kapasitesi, konumu, bölge ekono­misine katkısı ile tarihlendirilmesi ele alınmak­tadır.

Keywords

Balık Sosu • Allec • Garum • Liquamen • Kekova

References

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  • Beddows 1985 C. G. Beddows, “Fermented Fish and Fish Products”. Microbiology of Fermented Foods 2 (1985) 1-39.
  • Ben Lazreg et al. 1995 N. Ben Lazreg, M. Bonifay, A. Drine – P. Trousset, “Production et Commercialisation des Salsamenta de l’Afrique Ancienne”. Ed.: P. Trousset, Productions et Exportations Africaines. Actualitiés Archéologiques. Paris (1995) 103-142.
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  • Berdowski 2013 P. Berdowski, “In Search of the Lexical Meaning of the Latin Terms Cetarius and Cetaria”. Eds. P. Kretschmer – F. Skutsch, Zeitsrift für Griechishe und Lateinische Sprache, Glotta 89. Göttingen (2013) 47-61.
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  • Bursa 2007 P. Bursa, Antikçağ’da Anadolu’da Balık ve Balıkçılık. Yayınlanmamış Doktora Tezi, İstanbul Üniversitesi. İstanbul 2007.
  • BSS Black Sea Studies. Danish National Research Foundation's Centre. 2003- CJ The Classical Journal. The Classical Association of the Middle West and South (CAMWS).
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  • Corcoran 1963 T. H. Corcoran, “Roman Fish Souces”. The Classical Journal, 58/5 (1963) 204-210.
  • Cotton et al. 1996 H. Cotton – O. Lerenau – Y. Goren, “Fish Sauces from Herodian Masada”. JRA 9 (1996) 223-238.
  • Curtis 1979 R. I. Curtis, “The Garum Shop of Pompeii”. Cronache Pompeiane 5 (1979) 5-23.
  • Curtis 1983 R. I. Curtis, “In Defense of Garum”. CJ 78 (1983) 232-240.
  • Curtis 1988 R. I. Curtis, “Spanish Trade in Salted Fish Products in the 1st and 2nd Centuries A.D.”. International Journal of Nautical Archaeology and Underwater Exploration 17 (1988) 205-210.
  • Curtis 1991 R. I. Curtis, Garum and Salsamenta: Production and Commerce in Materia Medica. Leiden – New York 1991.
  • Desse-Berset – Desse 2000 N. Desse-Berset – J. Desse, “Salsamenta, Garum et autres Préparations de Poissons”. MEFRA 112 (2000) 84-92.
  • Drexhage 1993 H. J. Drexhage, “Garum und Garumhandel im Römischen und Spätantiken Ägypten”. MünstBeitr 12 (1993) 27-55.
  • Eberl 1892 G. Eberl, Die Fischkonserven der Alten. Stadtamhof 1892.
  • Étienne 1970 R. Étienne, “À propos du garum sociorum”. Latomus 29 (1970) 297-313.
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There are 83 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Erdoğan Aslan

Publication Date June 1, 2015
Published in Issue Year 2015 Volume: 3

Cite

APA Aslan, E. (2015). KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ. Cedrus, 3, 141-161. https://doi.org/10.13113/CEDRUS.2015011400
AMA Aslan E. KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ. Cedrus. June 2015;3:141-161. doi:10.13113/CEDRUS.2015011400
Chicago Aslan, Erdoğan. “KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ”. Cedrus 3, June (June 2015): 141-61. https://doi.org/10.13113/CEDRUS.2015011400.
EndNote Aslan E (June 1, 2015) KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ. Cedrus 3 141–161.
IEEE E. Aslan, “KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ”, Cedrus, vol. 3, pp. 141–161, 2015, doi: 10.13113/CEDRUS.2015011400.
ISNAD Aslan, Erdoğan. “KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ”. Cedrus 3 (June 2015), 141-161. https://doi.org/10.13113/CEDRUS.2015011400.
JAMA Aslan E. KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ. Cedrus. 2015;3:141–161.
MLA Aslan, Erdoğan. “KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ”. Cedrus, vol. 3, 2015, pp. 141-6, doi:10.13113/CEDRUS.2015011400.
Vancouver Aslan E. KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ. Cedrus. 2015;3:141-6.

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