WINTER PREPARATIONS IN HATAY ISKENDERUN REGION

Yıl 2024, Cilt: 6 Sayı: 2, 95 - 110, 31.12.2024

İnci Gül , Bülent Arı

https://doi.org/10.52735/bellek.1598738

Öz

Iskenderun, due to its historical background, has hosted many different cultures, and as a result, the people of this region have a rich culinary culture shaped by growing up intertwined with various cultures. This culture is greatly reflected in the winter preparation activities of the people and is preserved as a product of oral culture. Winter preparations hold significant importance in the culinary culture of the people living in the Iskenderun region. The agricultural practices adopted by the people over historical periods, their geography, and cultural elements have led to the shaping of their culinary culture and the foods prepared for winter. The process known as winter preparation in folk cuisine spans from July to the end of November. Winter preparations are an important part of “daily life.” This process is almost entirely a “women’s domain.” Women carry out winter preparations individually or in groups, either through collective work or family-based collaboration. Similar to many regions, it has been determined that in the Iskenderun area, selected for this field research, the processes of drying and boiling foods cover the period from the summer months until the winter months when the effects of winter are felt. It has been observed that among the fields of study in folklore, the practices related to winter preparations, which were much more common in earlier periods, are seen to be less practiced today. The advancements that have allowed access to desired foods in every season, the allocation of time to daily activities, people's relocation to different neighborhoods, the reduction of free time, the unlimited opportunities offered by supermarket chains, markets that sell many vegetables year-round, the economy not fitting into family budgets, and the price hikes of each vegetable during its season have all contributed to a decrease in the demand for winter preparations and have led to a lack of necessity for them. These factors have gradually led to a decline in winter preparations, with those that continue shifting from collective practices to individual ones. However, in cases where more labor-intensive winter preparations, such as baking bread, are required, it has been observed that collectivity remains sustainable even today. In this context, it can be said that, in general terms, each of these factors has weakened the culture of neighborhood solidarity. The ingredients used in meals prepared during winter, which consist of additive-free products and pure foods, are intended for a comfortable winter, contributing to the family's economy. At the same time, winter preparations serve as a form of mutual cooperation, thereby fostering unity and solidarity among neighbors preparing for winter together. This study conveys the methods of preparing and storing foods selected for winter during the summer and fall months, and it ensures that winter preparations are documented through observation and interviews. This study, based on individuals' subjective life experiences, knowledge, and skills, has limited functionality in terms of the objectivity of the information and recipes. In this context, the effects of the local people's education and socio-economic status on winter preparations have also been highlighted. In the study, winter preparations will be examined through concepts such as the women's domain, daily life, food, nutrition, home-based production, traditional methods, cookware, kitchen, and production processes, among others. Most women living in Iskenderun begin preparing for the winter, particularly during the summer months. In this research, winter preparations in the İskenderun region were documented using observation and interview methods. Rather than guided interviews, a semi-structured interview technique was employed to capture the most natural form of winter preparations, adapting to situations that developed in a natural setting.
In the study, winter preparations will be explored through concepts such as the women’s domain, daily life, food, nutrition, home-based production, domestic-type production, traditional methods, cookware, kitchen, production processes, and so on. The study will proceed with these concepts, focusing on winter preparations, women's domain, daily life, food, nutrition, home-based production, domestic-type production, traditional methods, cookware, kitchen, production processes, etc. The observed winter preparation activities have varied in terms of the number of participants from the past to the present, and the cookware used has evolved to include better and longer-lasting items that can preserve the products more effectively with each new production. All of the winter preparations presented in this study have been based on subjective experiences and have been documented through the shared knowledge, experiences, and actions of the interviewed informants.

Anahtar Kelimeler

daily life, winter preparations, women, food, Iskenderun, women, women domain

HATAY- İSKENDERUN BÖLGESİNDE KIŞ HAZIRLIKLARI

Öz

İskenderun, tarihi dolayısıyla birçok farklı kültüre ev sahipliği yapmış bir ilçedir ve bu sebepten bu yörenin insanları farklı kültürlerle iç içe büyümesinin getirdiği geniş mutfak kültürüne sahiptir. Bu kültür, insanların kış hazırlıkları eylemlerine büyük ölçüde yansımış olup sözlü kültür ürünü olarak yaşatılmaktadır. İskenderun yöresinde yaşayan insanların mutfak kültüründe kış hazırlıkları, önemli bir yere sahiptir. Bu çalışma, kış hazırlıklarının gözlem ve görüşme yöntemiyle kayıt altına alınmasını sağlamıştır. Kişilerin kendi öznel yaşam, bilgi ve tecrübelerinden yararlanarak ortaya konan bu çalışma, bilgilerin ve tariflerin nesnelliği bakımından sınırlı işleve sahiptir. Bu bağlamda yöre insanının eğitimi ve sosyo-ekonomik durumlarının kış hazırlıkları üzerindeki etkisi de ortaya konmuştur.

Anahtar Kelimeler

gündelik hayat, kış hazırlıkları, yiyecek, İskenderun, kadın, kadın alanı

Kaynakça

• BEŞİRLİ, Hayati (2010). “Yemek, Kültür ve Kimlik” Milli Folklor Dergisi 11(87): 167
• BEŞİRLİ, Hayati (2023). “Yiyecek ve Mutfağın Toplumsal Görünümleri -Yemek ve Mutfak Tipolojisi Çalışması”, Toplum ve Kültür Araştırma Dergisi, 11: 47
• Kara, Mehmet Akif (2016) “Toplumsal Dayanışma Kavramı Temelinde İmece Kültürü: Tirebolu-Doğankent Yöresi Örneği”, International Journal of Social Science 63: 378