Araştırma Makalesi
BibTex RIS Kaynak Göster

Bölünmüş Bir Adanın Bölünmemiş Kültürü: Kıbrıs

Yıl 2025, Sayı: 17, 31 - 44, 31.12.2025
https://doi.org/10.58607/cyprus.1773853

Öz

Bu çalışma, Kıbrıs adasında siyasi bölünmüşlüğe rağmen ortak bir mutfak kültürünün varlığını incelemektedir. 1970'ten önce doğmuş sekiz Kıbrıslı Türk ve altı Kıbrıslı Rum ile yapılan yarı yapılandırılmış, derinlemesine görüşmelerden oluşan bir vaka çalışmasına dayanmaktadır. Görüşmeler ses kaydına alınmıştır. En sık tekrarlanan kodlar kayıtlardan çıkarılmış ve analiz için kategorileri belirlenmiştir. Bulgular, yemeğin yalnızca biyolojik bir gereklilik olmadığını; aynı zamanda duygusal ve kültürel bir öneme sahip olduğunu, anılar taşıdığını ve bireyler ve toplumlar arasında bir köprü görevi gördüğünü göstermektedir. Bu bağlamda yemek, adanın fiziksel bölünmüşlüğüne rağmen iki toplumu bir araya getiren, kimlik ve aidiyetin sürdürülebilirliğine ve yeniden birlikte yaşama umuduna katkıda bulunan bir araçtır denilebilir.

Kaynakça

  • Altun, Ö., & Elidemir, S. N. (2023). Kıbrıs Meyhane Lezzetlerinin Gastronomi Turizmi Bağlamında İncelenmesi (Investigation of Cypriot Tavern Tastes Within the Context of Gastronomy Tourism). Turk Turizm Arastirmalari Dergisi. https://doi.org/10.26677/tr1010.2023.1192
  • Civitello, L. (2007). Cuisine and Culture A History of Food and People (second). John Wiley & Sons, Inc., Hoboken, New Jersey.
  • Dayi, T., & Oniz, A. (2022). Traditional and Local Food Knowledge on the Island of Cyprus. Cyprus Journal of Medical Sciences, 7(4), 501–506. https://doi.org/10.4274/cjms.2022.2021-134
  • Dolunay, A., Keçeci, G., & Kasap, F. (2017). The Perceptions among the Children Born in the Northern Cyprus from the Turkish Cypriot Families Immigrated from the Southern Part of Cyprus to the North on the Relations of Turkish Cypriot- Greek Cypriot through the Family Statements. Journal of History Culture and Art Research, 6(3), 560. https://doi.org/10.7596/taksad.v6i3.925
  • Ertürk, M. (2018A Heritage from the Turkish Cypriot National Struggle Period: The Grief (Dark) Tourism Potential of TRNC. Turk Turizm Arastirmalari Dergisi, 2(4), 57–73. https://doi.org/10.26677/tutad.2018.41
  • Gazioğlu, A. C. (1990). The Turks in Cyprus: A Province of the Ottoman Empire (1571-1878) .
  • Guden, N., & Oktay, S. (2021). Yunan, Türk ve Kıbrıs Mutfaklarının Gastronomik Kültürel Yansıması. Journal of Gastronomy Hospitality and Travel (JOGHAT), 4(2), 465–481. https://doi.org/10.33083/joghat.2021.87
  • İşlek, S. (2006). The Reflections of Identity in Cyprus: Claims and Perspectives on Eastern Mediterranean Hydrocarbons [Eastern Mediterranean University]. https://doi.org/10.13140/RG.2.2.13151.69280
  • Jedrusik, M. (2011). Island studies. Island geography. but what is an island? Miscellanea Geographica, 15, 201–212. https://doi.org/10.2478/v10288-012-0012-7
  • Kazamias, G., Petrides, A. K., & Koumas, E. (2013). Introduction to the History of Cyprus. Open University of Cyprus. Kincaid, Jamaica. (2000). A small Place. Farrar, Straus and Giroux.
  • Kopaka, K. (2008). What is an island? Concepts, meanings and polysemies of insular topoi in Greek sources. In European Journal of Archaeology (Vol. 11, Issues 2–3, pp. 179–197). https://doi.org/10.1177/1461957109106373
  • Lyratzaki, I. (2020). Food and culture, food and nature: food resources and Food and culture, food and nature: food resources and culinary heritage in culinary heritage in Mediterranean wetlands. Culture and wetlands in the Mediterranean: Mediterranean: an evolving story an evolving story. 254-266.
  • Morley, D., & Robins, K., Zeybekoğlu, E. (2011). Kimlik Mekanları: Küresel Medya Elektronik Ortamlar, Kültürel Sınırlar. Ayrıntı Yayınları
  • Moutsis, I. (2017). Turkish Cypriot identity after 1974: Turkish Cypriots, Turks of Cyprus or Cypriots? Synthesis: an Anglophone Journal of Comparative Literary Studies. May 2017 DOI:10.12681/syn.16247
  • Partarakis, N., Kaplanidi, D., Doulgeraki, P., Karuzaki, E., Petraki, A., Metilli, D., Bartalesi, V., Adami, I., Meghini, C., & Zabulis, X. (2021). Representation and presentation of culinary tradition as cultural heritage. Heritage, 4(2), 612–640. https://doi.org/10.3390/heritage4020036
  • Petrides, A., Kazamias, G., & Koumas, E. (2013). Introduction to the History of Cyprus. Open University of Cyprus. Polat, S., & Aktaş-Polat, S. (2020). Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi, 28(43), 243–256. https://doi.org/10.17233/sosyoekonomi.2020.01.14
  • Psaltis, C., & Cakal, H. (2016). Social Identity in a Divided Cyprus (pp. 229–244). https://doi.org/10.1007/978-3-319-29869-6_15
  • Şah, M., Saner, T., & Ekinci, E. (2024b). Kıbrıs Mutfağı (D. Orhan & S. Tatar, Eds.). Berikan Yayınevi.
  • Salman Günalp, Ö. (2011). Kıbrıs Sorunu Paradoksunda Görsel Kültür Ortaklığı ve İki Toplum. In EUL Journal of Social Sciences (Issue 2).
  • Sertoglu, K., & Esendagli, I. (2023). The Livestock Sector in the Turkish Republic of Northern Cyprus: An Examination of Red Meat Sector. International Journal of Economics and Financial Issues, 13(1), 56–64. https://doi.org/10.32479/ijefi.13930
  • Sözen, A. (2004). 5 A Model of Power-Sharing in Cyprus: From the 1959 London-Zurich Agreements to the Annan Plan. Turkish Studies, 5(1), 61–77. https://doi.org/10.1080/14683849.2004.9687242
  • Yılmaz, İ., & Balyemez, M. (2024). Kıbrıs Türk Mutfak Kültürünün Tarihine Dair Nitel Bir Araştırma (A Qualitative Study on the History of Cyprus Turkish Culinary Culture). Journal of Gastronomy Hospitality and Travel (JOGHAT). https://doi.org/10.33083/joghat.2024.400

The Undivided Culture of a Divided Island: Cyprus

Yıl 2025, Sayı: 17, 31 - 44, 31.12.2025
https://doi.org/10.58607/cyprus.1773853

Öz

This study examines the existence of a common culinary culture on the island of Cyprus, despite its political division. It is based on a case study consisting of semi-structured, in-depth interviews conducted with eight Turkish Cypriots and six Greek Cypriots who were born before 1970. The interviews were audio-recorded. The most frequently repeated codes were extracted from the recordings, and the categories for analysis were determined. The findings demonstrate that food is not merely a biological necessity; but also has emotional and cultural significance, carries memories, and serves as a bridge between individuals and communities. In this context, it can be said that food is a tool that brings the two communities together despite the island's physical division, contributing to the sustainability of identity and belonging, and the hope of living together again.

Kaynakça

  • Altun, Ö., & Elidemir, S. N. (2023). Kıbrıs Meyhane Lezzetlerinin Gastronomi Turizmi Bağlamında İncelenmesi (Investigation of Cypriot Tavern Tastes Within the Context of Gastronomy Tourism). Turk Turizm Arastirmalari Dergisi. https://doi.org/10.26677/tr1010.2023.1192
  • Civitello, L. (2007). Cuisine and Culture A History of Food and People (second). John Wiley & Sons, Inc., Hoboken, New Jersey.
  • Dayi, T., & Oniz, A. (2022). Traditional and Local Food Knowledge on the Island of Cyprus. Cyprus Journal of Medical Sciences, 7(4), 501–506. https://doi.org/10.4274/cjms.2022.2021-134
  • Dolunay, A., Keçeci, G., & Kasap, F. (2017). The Perceptions among the Children Born in the Northern Cyprus from the Turkish Cypriot Families Immigrated from the Southern Part of Cyprus to the North on the Relations of Turkish Cypriot- Greek Cypriot through the Family Statements. Journal of History Culture and Art Research, 6(3), 560. https://doi.org/10.7596/taksad.v6i3.925
  • Ertürk, M. (2018A Heritage from the Turkish Cypriot National Struggle Period: The Grief (Dark) Tourism Potential of TRNC. Turk Turizm Arastirmalari Dergisi, 2(4), 57–73. https://doi.org/10.26677/tutad.2018.41
  • Gazioğlu, A. C. (1990). The Turks in Cyprus: A Province of the Ottoman Empire (1571-1878) .
  • Guden, N., & Oktay, S. (2021). Yunan, Türk ve Kıbrıs Mutfaklarının Gastronomik Kültürel Yansıması. Journal of Gastronomy Hospitality and Travel (JOGHAT), 4(2), 465–481. https://doi.org/10.33083/joghat.2021.87
  • İşlek, S. (2006). The Reflections of Identity in Cyprus: Claims and Perspectives on Eastern Mediterranean Hydrocarbons [Eastern Mediterranean University]. https://doi.org/10.13140/RG.2.2.13151.69280
  • Jedrusik, M. (2011). Island studies. Island geography. but what is an island? Miscellanea Geographica, 15, 201–212. https://doi.org/10.2478/v10288-012-0012-7
  • Kazamias, G., Petrides, A. K., & Koumas, E. (2013). Introduction to the History of Cyprus. Open University of Cyprus. Kincaid, Jamaica. (2000). A small Place. Farrar, Straus and Giroux.
  • Kopaka, K. (2008). What is an island? Concepts, meanings and polysemies of insular topoi in Greek sources. In European Journal of Archaeology (Vol. 11, Issues 2–3, pp. 179–197). https://doi.org/10.1177/1461957109106373
  • Lyratzaki, I. (2020). Food and culture, food and nature: food resources and Food and culture, food and nature: food resources and culinary heritage in culinary heritage in Mediterranean wetlands. Culture and wetlands in the Mediterranean: Mediterranean: an evolving story an evolving story. 254-266.
  • Morley, D., & Robins, K., Zeybekoğlu, E. (2011). Kimlik Mekanları: Küresel Medya Elektronik Ortamlar, Kültürel Sınırlar. Ayrıntı Yayınları
  • Moutsis, I. (2017). Turkish Cypriot identity after 1974: Turkish Cypriots, Turks of Cyprus or Cypriots? Synthesis: an Anglophone Journal of Comparative Literary Studies. May 2017 DOI:10.12681/syn.16247
  • Partarakis, N., Kaplanidi, D., Doulgeraki, P., Karuzaki, E., Petraki, A., Metilli, D., Bartalesi, V., Adami, I., Meghini, C., & Zabulis, X. (2021). Representation and presentation of culinary tradition as cultural heritage. Heritage, 4(2), 612–640. https://doi.org/10.3390/heritage4020036
  • Petrides, A., Kazamias, G., & Koumas, E. (2013). Introduction to the History of Cyprus. Open University of Cyprus. Polat, S., & Aktaş-Polat, S. (2020). Transformation of Local Culinary through Gastronomy Tourism. Sosyoekonomi, 28(43), 243–256. https://doi.org/10.17233/sosyoekonomi.2020.01.14
  • Psaltis, C., & Cakal, H. (2016). Social Identity in a Divided Cyprus (pp. 229–244). https://doi.org/10.1007/978-3-319-29869-6_15
  • Şah, M., Saner, T., & Ekinci, E. (2024b). Kıbrıs Mutfağı (D. Orhan & S. Tatar, Eds.). Berikan Yayınevi.
  • Salman Günalp, Ö. (2011). Kıbrıs Sorunu Paradoksunda Görsel Kültür Ortaklığı ve İki Toplum. In EUL Journal of Social Sciences (Issue 2).
  • Sertoglu, K., & Esendagli, I. (2023). The Livestock Sector in the Turkish Republic of Northern Cyprus: An Examination of Red Meat Sector. International Journal of Economics and Financial Issues, 13(1), 56–64. https://doi.org/10.32479/ijefi.13930
  • Sözen, A. (2004). 5 A Model of Power-Sharing in Cyprus: From the 1959 London-Zurich Agreements to the Annan Plan. Turkish Studies, 5(1), 61–77. https://doi.org/10.1080/14683849.2004.9687242
  • Yılmaz, İ., & Balyemez, M. (2024). Kıbrıs Türk Mutfak Kültürünün Tarihine Dair Nitel Bir Araştırma (A Qualitative Study on the History of Cyprus Turkish Culinary Culture). Journal of Gastronomy Hospitality and Travel (JOGHAT). https://doi.org/10.33083/joghat.2024.400
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Kültürel çalışmalar (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Arzu Durukan 0000-0003-2255-1797

Ezgi Sıla Saygılı 0009-0008-8054-5305

Gönderilme Tarihi 29 Ağustos 2025
Kabul Tarihi 27 Kasım 2025
Yayımlanma Tarihi 31 Aralık 2025
Yayımlandığı Sayı Yıl 2025 Sayı: 17

Kaynak Göster

Chicago Durukan, Arzu, ve Ezgi Sıla Saygılı. “The Undivided Culture of a Divided Island: Cyprus”. Kıbrıs, sy. 17 (Aralık 2025): 31-44. https://doi.org/10.58607/cyprus.1773853.