Kımızın Kültürlerarası Etkileşiminin İncelenmesi

Sema Nur Tecimen; Fügen Durlu-özkaya

doi:10.5281/zenodo.13152444

EN TR

Analyzing the Cross-Cultural Interaction of Koumiss

Abstract

Since prehistoric times the concepts of horse and koumiss have existed in both the cultural and social life of Turkish tribes. Koumiss has an important place in the cultural and social life of Turkish tribes with its folkloric and traditional motifs as well as being a functional food, it has an indispensable place in the nutrition of nomadic Turkish communities. In this context the aim of the study is to examine the intercultural interaction of koumiss which is considered as the ancestral drink of Turks and to contribute to the literature by presenting a comprehensive analysis of the studies on koumiss in the Google Scholar database with the bibliometric analysis method which is one of the qualitative research methods by having an important place in various ceremonies such as vaccination ceremonies, weddings, funeral ceremonies, feasts, feasts, feasts, giving and receiving girls since prehistoric times. When the findings are examined 104 scientific studies were reached as a result of searching the keywords "kımız" and "koumiss" in the Google Scholar database. It was concluded that the majority of the analyzed studies focused on the functional and therapeutic properties of koumiss on human health, the components that make up koumiss and the production of koumiss with various methods.

Keywords

koumiss, lactic acid bacteria, milk, fermented milk products

Kımızın Kültürlerarası Etkileşiminin İncelenmesi

Abstract

Tarih öncesi dönemlerden beri Türk boylarının hem kültürel hem de sosyal yaşamında at ve kımız kavramları varlığını sürdürmektedir. Kımız folklorik ve geleneksel motifleriyle Türk boylarının kültürel ve sosyal yaşamında önemli bir yere sahip olduğu gibi fonksiyonel bir gıda olması nedeniyle de göçebe Türk topluluklarının beslenmesinde vazgeçilmez bir yere sahip olmuştur. Bu bağlamda çalışmanın amacı tarih öncesi dönemlerden itibaren aş töreni, düğün, cenaze merasimi, bayram, ziyafet, kız alma-verme gibi çeşitli törenlerde önemli bir yere sahip olmakla beraber Türklerin ata içeceği olarak nitelendirilen kımızın kültürlerarası etkileşiminin incelenmesi ve nitel araştırma yöntemlerinden biri olan bibliyometrik analiz yöntemiyle Google Scholar veri tabanında yer alan kımıza ilişkin çalışmaların kapsamlı bir analizini sunarak alanyazına katkı sağlamaktır. Bulgular incelendiğinde ise Google Scholar veri tabanında “kımız” ve “koumiss” anahtar kelimelerinin taratılması sonucunda 104 bilimsel çalışmaya ulaşılmıştır. Analiz edilen çalışmaların çoğunluğunun kımızın insan sağlığı üzerindeki fonksiyonel ve tedavi edici özelliklerine, kımızı meydana getiren bileşenlere, kımızın çeşitli yöntemler ile üretimine odaklandığı sonucuna ulaşılmıştır.

Keywords

kımız, laktik asit bakterisi, süt, fermente süt ürünleri

Ethical Statement

Ethics Committee approval is not required for this study, in line with the Journal of Academic Tourism Analysis (Journal ATA) Ethical Principles and Publication Policy.

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Primary Language

Turkish

Subjects

Gastronomy

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Research Article

Authors

Sema Nur Tecimen ^*
0000-0003-4946-3893
Türkiye

Fügen Durlu-özkaya
0000-0003-2893-9557
Türkiye

Early Pub Date

July 31, 2024

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July 31, 2024

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January 24, 2024

Acceptance Date

April 17, 2024

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Year 2024 Volume: 5 Number: 1

DOI

https://doi.org/10.5281/zenodo.13152444

IZ

https://izlik.org/JA45TH43YA

APA

Tecimen, S. N., & Durlu-özkaya, F. (2024). Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal of Academic Tourism Analysis, 5(1), 24-37. https://doi.org/10.5281/zenodo.13152444

AMA

1.Tecimen SN, Durlu-özkaya F. Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal ATA. 2024;5(1):24-37. doi:10.5281/zenodo.13152444

Chicago

Tecimen, Sema Nur, and Fügen Durlu-özkaya. 2024. “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”. Journal of Academic Tourism Analysis 5 (1): 24-37. https://doi.org/10.5281/zenodo.13152444.

EndNote

Tecimen SN, Durlu-özkaya F (July 1, 2024) Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal of Academic Tourism Analysis 5 1 24–37.

IEEE

[1]S. N. Tecimen and F. Durlu-özkaya, “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”, Journal ATA, vol. 5, no. 1, pp. 24–37, July 2024, doi: 10.5281/zenodo.13152444.

ISNAD

Tecimen, Sema Nur - Durlu-özkaya, Fügen. “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”. Journal of Academic Tourism Analysis 5/1 (July 1, 2024): 24-37. https://doi.org/10.5281/zenodo.13152444.

JAMA

1.Tecimen SN, Durlu-özkaya F. Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal ATA. 2024;5:24–37.

MLA

Tecimen, Sema Nur, and Fügen Durlu-özkaya. “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”. Journal of Academic Tourism Analysis, vol. 5, no. 1, July 2024, pp. 24-37, doi:10.5281/zenodo.13152444.

Vancouver

1.Sema Nur Tecimen, Fügen Durlu-özkaya. Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal ATA. 2024 Jul. 1;5(1):24-37. doi:10.5281/zenodo.13152444

Journal ATA is licensed under CC BY-NC 4.0.

Analyzing the Cross-Cultural Interaction of Koumiss

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Kımızın Kültürlerarası Etkileşiminin İncelenmesi

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