FISH SAUCE WORKSHOPS IN THE KEKOVA REGION

Öz

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.

Anahtar Kelimeler

• Fish Sauce • Allec • Garum • Liquamen • Kekova

KEKOVA BÖLGESİ’NDE BULUNAN BALIK SOSU İŞLİKLERİ

Öz

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.

Anahtar Kelimeler

• Balık Sosu • Allec • Garum • Liquamen • Kekova

Kaynakça

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