Çatalhöyük Gastronomy Culture: The First Known Culinary Practices in Anatolia (Türkiye) and World History

Yıl 2024, Sayı: 12, 61 - 69, 30.06.2024

Ali Batu Heysem Suat Batu

https://doi.org/10.58455/cutsad.1472506

Öz

Çatalhöyük is an archaeological site located in the Çumra district of Konya, Turkey, with a deep-rooted history dating back to around 7500 BCE and still not fully explored. In this article, the eating habits and gastronomy culture of Çatalhöyük are examined, focusing on its history and culture. Remarkable findings in terms of dietary culture include the discovery of fossils of charcoal, grains, seeds, wild fruits, and plant bulbs. Additionally, the presence of hearths, storage containers, food processing tools, and grain storages within adjacent houses demonstrates how dietary activities were conducted. The abundance of wooden bowls, clay pots, and items made from plants such as baskets, crates, and mats as kitchen utensils indicates the processing, consumption, long-term storage, and potential for future production of these products. According to research, it can be said that herbs such as rye, chickpeas, lentils, figs, plums, sumac, blackberries, mallow, purslane, clover, and bird's foot trefoil were used during that period. Moreover, it is known that crops such as barley, wheat, millet, peas, chickpeas, lentils, almonds, and gum trees were also utilized. However, some wall paintings and decorations on utensils do not fully explain the types of meals prepared during that time. Therefore, further research is needed to fully understand the dietary culture at Çatalhöyük. This article aims to shed more light on the culinary culture of Çatalhöyük by conducting an in-depth literature review online, thereby contributing new insights to both Turkish and global gastronomy literature.

Anahtar Kelimeler

Çatalhöyük, Gastronomy, Culinary Culture, Anatolia, Türkiye

Proje Numarası

Yok

ÇATALHÖYÜK GASTRONOMİ KÜLTÜRÜ: ANADOLU (TÜRKİYE)’DA VE DÜNYA TARİHİNDE BİLİNEN İLK MUTFAK UYGULAMALARI

Öz

Çatalhöyük is an archaeological site located in the Çumra district of Konya, Turkey, with a deep-rooted history dating back to around 7500 BCE and still not fully explored. In this article, the eating habits and gastronomy culture of Çatalhöyük are examined, focusing on its history and culture. Remarkable findings in terms of dietary culture include the discovery of fossils of charcoal, grains, seeds, wild fruits, and plant bulbs. Additionally, the presence of hearths, storage containers, food processing tools, and grain storages within adjacent houses demonstrates how dietary activities were conducted. The abundance of wooden bowls, clay pots, and items made from plants such as baskets, crates, and mats as kitchen utensils indicates the processing, consumption, long-term storage, and potential for future production of these products. According to research, it can be said that herbs such as rye, chickpeas, lentils, figs, plums, sumac, blackberries, mallow, purslane, clover, and bird's foot trefoil were used during that period. Moreover, it is known that crops such as barley, wheat, millet, peas, chickpeas, lentils, almonds, and gum trees were also utilized. However, some wall paintings and decorations on utensils do not fully explain the types of meals prepared during that time. Therefore, further research is needed to fully understand the dietary culture at Çatalhöyük. This article aims to shed more light on the culinary culture of Çatalhöyük by conducting an in-depth literature review online, thereby contributing new insights to both Turkish and global gastronomy literature.

Anahtar Kelimeler

Çatalhöyük, Gastronomy, Culinary Culture, Anatolia, Türkiye

Etik Beyan

Yok

Destekleyen Kurum

Yok

Proje Numarası

Yok

Teşekkür

Eşime, Oğlum, Kızlarım, gelinim (kızım) ve canım Torunuma teşekkür ederim

Kaynakça

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