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CANTERBURY HİKÂYELERİ'NİN AŞÇILARI: BURJUVA TOPLUMSAL DRAMASININ SAHNE ARKASI

Yıl 2016, Cilt: 56 Sayı: 2, 365 - 388, 01.01.2016

Öz

Toplumdaki yükselişlerine rağmen, yenice ortaya çıkmaya başlayan geç Ortaçağ İngiltere burjuvazisi sadece toplum hiyerarşisindeki yerlerini korumak için değil, aynı zamanda içinde yaşadıkları toplumdaki asil insanlar tarafından kabul görmek için de zenginliklerini sergilemeye ihtiyaç duymaktaydılar. Bu sebeple, Ortaçağ İngiliz burjuvazisinin toplumsal ve özel hayatları, Victor Turner'ın tanımladığı gibi, toplumsal drama alanları olarak ortaya çıktı, ki bu toplumsal dramada Chaucer'ın Canterbury Hikâyeleri'ndeki Toprak Sahibi ve Lonca Mensupları'nın aşçıları ile örneklendirildiği gibi, sahne arkası öğeler olarak aşçılar ve mutfaklar çok önemli idi. Bu yüzden, bu makale Chaucer'ın Canterbury Hikâyeleri'ndeki aşçı tasvirlerini incelemeyi ve aşçıların burjuva toplumsal dramasının sahne arkasındaki kişiler olarak sosyal değişimlere katkıda bulunmak için fonksiyonlarını tartışmayı amaçlamaktadır. Bu doğrultuda, bu makale Ortaçağ burjuvazisinin, yemek kültürünü kullanarak toplumsal dramalarını devam ettirebilmeleri için aşçılarının vazgeçilmez olduğunu savunmaktadır.

Kaynakça

  • Adamson, Melitta Weiss. Food in Medieval Times. Westport, Connecticut and London: Greenwood, 2004.
  • Anderson, E. N. Everyone Eats: Understanding Food and Culture. New York and London: New York UP, 2005.
  • Bayıltmış Öğütcü, Oya. “The Self-Fashioning of Chaucer’s Franklin: The Performance of Bourgeois Identity.” The Journal of International Social Research 9.45 (2016): 49-57.
  • Bertolet, Craig E. “‘Wel Bet Is Roten Appul out of Hoord’: Chaucer's Cook, Commerce, and Civic Order.” Studies in Philology 99.3 (2002): 229-246.
  • Biebel, Elizabeth M. “Pilgrims to Table: Food Consumption in Chaucer’s Canterbury Tales.” Food and Eating in Medieval Europe. Eds. Martha Carlin, and Joel T. Rosenthal. London and Rio Grande: Hambledon, 1998. 15-26.
  • Black, Maggie. “Medieval Britain.” A Taste of History: 10.000 Years of Food in Briatin. Eds. Peter Brears, et al. London: English Heritage, 1993. 95-135.
  • Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. Trans. Richard Nice. Cambridge, Massachusetts: Harvard UP, 1984.
  • Calendar of Plea and Memoranda Rolls of the City of London, 1323-1482. Ed. A. H. Thomas. Vol. 3. Cambridge: Cambridge UP, 1926.
  • Calendar of Plea and Memoranda Rolls of the City of London, 1364-1381. Ed. A. H. Thomas. Vol. 2. Cambridge: Cambridge UP, 1929.
  • Chadwick, Owen. Western Asceticism. London: S. C. M., 1958.
  • Chaucer, Geoffrey. The Riverside Chaucer. 3rd ed. Ed. Larry D. Benson. Oxford: Oxford UP, 2008.
  • Colquhoun, Kate. Taste: The Story of Britain through its Cooking. London: Bloomsbury, 2007.
  • Coss, Peter. “The Franklin.” Historians on Chaucer: The ‘General Prologue’ to the Canterbury Tales. Eds. Stephen H. Rigby, and Alastair J. Minnis. Oxford: Oxford UP, 2014: 227-246.
  • Curry, Walter Clyde. Chaucer and the Mediaeval Sciences. London: George Allen & Unwin, 1960.
  • Dyer, Christopher. “English Diet in the Later Middle Ages.” Social Relations and Ideas: Essays in Honour of R. H. Milton. Ed. Trevor H. Aston, et al. Cambridge: Cambridge UP, 1983. 191-216.
  • Ege, Ufuk. “Costume in Chaucer’s Works with Special Reference to the Visual History of Costume in His Era.” Diss. Lancaster: Lancaster University, 1993.
  • Erol, Burçin. “The Garb of Medieval Satire.” Hacettepe University Journal of Faculty of Letters 5.2 (1988): 157-173.
  • ---. “A Pageant of Well-Dressed People: A Study of Chaucer’s Costume Imagery in the Canterbury Tales.” Diss. Ankara: Hacettepe University, 1981.
  • Gennep, Arnold van. The Rites of Passage. Trans. Monika B. Vizedom, and Gabrielle L. Caffee. Chicago: U of Chicago P, 1960.
  • Hammond, Peter. Food and Feast in Medieval England. Gloucestershire: Sutton, 1993. Harwood, Britton J. “The ‘Fraternitee’ of Chaucer’s Guildsmen.” The Review of English Studies, New Series 39. 155 (1988): 413-417.
  • Henisch, Bridget Ann. Fast and Feast: Food in Medieval Society. University Park and London: Pennsylvania State UP, 1976.
  • ---. The Medieval Cook. Woodbridge: Boydell, 2009.
  • Hieatt, Constance B. “A Cook They Had With Them For the Nones.” Chaucer’s Pilgrims: An Historical Guide to the Pilgrims in The Canterbury Tales. Eds.
  • Laura C. Lambdin, and Robert T. Lambdin. Westport, Connecticut and London: Praeger, 1996. 199-209.
  • Jonassen, Frederick. “Carnival Food Imagery in Chaucer’s Description of the Franklin.” Studies in the Age of Chaucer 16 (1994): 99-117.
  • Klemettilä, Hannele. The Medieval Kitchen: A Social History with Recipes. London: Reaktion, 2012.
  • Lisca, Peter. “Chaucer’s Guildsmen and Their Cook.” Modern Language Notes 70.5 (1955): 321-324.
  • Mann, Jill. Chaucer and Medieval Estates Satire: The Literature of Social Classes and the General Prologue to the Canterbury Tales. Cambridge: Cambridge UP, 1973.
  • Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana and Chicago: U of Illinois P, 1996.
  • Montanari, Massimo. Food is Culture. Trans. Albert Sonnenfeld. New York: Columbia UP, 2006.
  • Müller, Miriam. “Food, Hierarchy, and Class Conflict.” Survival and Discord in Medieval Society: Essays in Honour of Christopher Dyer. Eds. Richard Goddard, John Langdon, and Miriam Müller. Turnhout: Brespols, 2010. 231- 248.
  • Plautus. Pseudolus. Trans. P. Nixon. London: Loeb Classical Library. 1932.
  • Reeve, C. D. C. “Soul, Soul-Parts, and Persons in Plato.” Reason and Analysis in Ancient Greek Philosophy: Essays in Honour of David Keyt. Eds. Georgios Anagnostopoulos, and Fred D. Miller, Jr. Dordrecht and New York: Springer, 2013. 147-170.
  • Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge: Boydell, 1995.
  • Stone, David J. “The Consumption and Supply of Birds in Late Medieval England.” Food in Medieval England: Diet and Nutrition. Eds. C. M. Woolgar, D. Serjeantson, and T. Waldron. Oxford: Oxford UP, 2006. 148-161.
  • Strong, Roy. Feast: A History of Grand Eating. Orlando, Florida and London: Harcourt, 2002.
  • Turner, Victor W. “Dewey, Dilthey, and Drama: An Essay in the Anthropology of Experience.” The Anthropology of Experience. Eds. Victor W. Turner, and Edward M. Bruner. Urbana and Chicago: U of Illinois P, 1986. 33-44.
  • ---. Dramas, Fields, and Metaphors: Symbolic Action in Human Society. Ithaca and London: Cornell UP, 1974.
  • ---. From Ritual to Theatre: The Human Seriousness of Play. New York: PAJ, 1982.
  • ---. The Anthropology of Performance. New York: PAJ, 1987.
  • Wilson, C. Anne. “From Medieval Great Hall to Country-House Dining-room: The Furniture and Setting of the Social Meal.” The Appetite and the Eye: Visual Aspects of Food and Its Presentation within their Historic Context. Ed. C. Anne Wilson. Edinburgh: Edinburgh UP, 1991. 28-55.
  • ---. “Ritual, Form and Colour in the Medieval Food Tradition.” The Appetite and the Eye: Visual Aspects of Food and Its Presentation within their Historic Context. Ed. C. Anne Wilson. Edinburgh: Edinburgh UP, 1991. 5-27.
  • Woolgar, C. M. The Culture of Food in England 1200-1500. New Haven and London: Yale UP, 2016.
  • ---.“Group Diets in Late Medieval England.” Food in Medieval England: Diet and Nutrition. Eds. C. M. Woolgar, D. Serjeantson, and T. Waldron. Oxford: Oxford UP, 2006. 191-200.
  • ---. “Meat and Dairy Products I”n Late Medieval England.” Food in Medieval England: Diet and Nutrition. Eds. C. M. Woolgar, D. Serjeantson, and T. Waldron. Oxford: Oxford UP, 2006. 88-101.

THE COOKS OF THE CANTERBURY TALES: THE BACKSTAGE OF BOURGEOIS SOCIAL DRAMA

Yıl 2016, Cilt: 56 Sayı: 2, 365 - 388, 01.01.2016

Öz

Despite their rise in the social ladder, the newly emerging bourgeoisie of late medieval England needed to display their wealth not only to secure their place in the social hierarchy, but also to receive acceptance from noble people in their communities. Hence, the public and private lives of the medieval English bourgeoisie turned out to be arenas for social drama, as conceptualized by Victor Turner, in which their cooks and kitchens were important as backstage elements as exemplied by the cook of the Franklin and the Cook of the Guildsmen in Chaucer's Canterbury Tales. Therefore, this article aims at analysing Chaucer's depiction of the cooks in the Canterbury Tales, and to discuss their function in contributing to the social changes as gures at the backstage of bourgeois social drama. In line with this, this article argues that the cooks were indispensable for the medieval bourgeoisie to sustain their social drama through the use of food culture.

Kaynakça

  • Adamson, Melitta Weiss. Food in Medieval Times. Westport, Connecticut and London: Greenwood, 2004.
  • Anderson, E. N. Everyone Eats: Understanding Food and Culture. New York and London: New York UP, 2005.
  • Bayıltmış Öğütcü, Oya. “The Self-Fashioning of Chaucer’s Franklin: The Performance of Bourgeois Identity.” The Journal of International Social Research 9.45 (2016): 49-57.
  • Bertolet, Craig E. “‘Wel Bet Is Roten Appul out of Hoord’: Chaucer's Cook, Commerce, and Civic Order.” Studies in Philology 99.3 (2002): 229-246.
  • Biebel, Elizabeth M. “Pilgrims to Table: Food Consumption in Chaucer’s Canterbury Tales.” Food and Eating in Medieval Europe. Eds. Martha Carlin, and Joel T. Rosenthal. London and Rio Grande: Hambledon, 1998. 15-26.
  • Black, Maggie. “Medieval Britain.” A Taste of History: 10.000 Years of Food in Briatin. Eds. Peter Brears, et al. London: English Heritage, 1993. 95-135.
  • Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. Trans. Richard Nice. Cambridge, Massachusetts: Harvard UP, 1984.
  • Calendar of Plea and Memoranda Rolls of the City of London, 1323-1482. Ed. A. H. Thomas. Vol. 3. Cambridge: Cambridge UP, 1926.
  • Calendar of Plea and Memoranda Rolls of the City of London, 1364-1381. Ed. A. H. Thomas. Vol. 2. Cambridge: Cambridge UP, 1929.
  • Chadwick, Owen. Western Asceticism. London: S. C. M., 1958.
  • Chaucer, Geoffrey. The Riverside Chaucer. 3rd ed. Ed. Larry D. Benson. Oxford: Oxford UP, 2008.
  • Colquhoun, Kate. Taste: The Story of Britain through its Cooking. London: Bloomsbury, 2007.
  • Coss, Peter. “The Franklin.” Historians on Chaucer: The ‘General Prologue’ to the Canterbury Tales. Eds. Stephen H. Rigby, and Alastair J. Minnis. Oxford: Oxford UP, 2014: 227-246.
  • Curry, Walter Clyde. Chaucer and the Mediaeval Sciences. London: George Allen & Unwin, 1960.
  • Dyer, Christopher. “English Diet in the Later Middle Ages.” Social Relations and Ideas: Essays in Honour of R. H. Milton. Ed. Trevor H. Aston, et al. Cambridge: Cambridge UP, 1983. 191-216.
  • Ege, Ufuk. “Costume in Chaucer’s Works with Special Reference to the Visual History of Costume in His Era.” Diss. Lancaster: Lancaster University, 1993.
  • Erol, Burçin. “The Garb of Medieval Satire.” Hacettepe University Journal of Faculty of Letters 5.2 (1988): 157-173.
  • ---. “A Pageant of Well-Dressed People: A Study of Chaucer’s Costume Imagery in the Canterbury Tales.” Diss. Ankara: Hacettepe University, 1981.
  • Gennep, Arnold van. The Rites of Passage. Trans. Monika B. Vizedom, and Gabrielle L. Caffee. Chicago: U of Chicago P, 1960.
  • Hammond, Peter. Food and Feast in Medieval England. Gloucestershire: Sutton, 1993. Harwood, Britton J. “The ‘Fraternitee’ of Chaucer’s Guildsmen.” The Review of English Studies, New Series 39. 155 (1988): 413-417.
  • Henisch, Bridget Ann. Fast and Feast: Food in Medieval Society. University Park and London: Pennsylvania State UP, 1976.
  • ---. The Medieval Cook. Woodbridge: Boydell, 2009.
  • Hieatt, Constance B. “A Cook They Had With Them For the Nones.” Chaucer’s Pilgrims: An Historical Guide to the Pilgrims in The Canterbury Tales. Eds.
  • Laura C. Lambdin, and Robert T. Lambdin. Westport, Connecticut and London: Praeger, 1996. 199-209.
  • Jonassen, Frederick. “Carnival Food Imagery in Chaucer’s Description of the Franklin.” Studies in the Age of Chaucer 16 (1994): 99-117.
  • Klemettilä, Hannele. The Medieval Kitchen: A Social History with Recipes. London: Reaktion, 2012.
  • Lisca, Peter. “Chaucer’s Guildsmen and Their Cook.” Modern Language Notes 70.5 (1955): 321-324.
  • Mann, Jill. Chaucer and Medieval Estates Satire: The Literature of Social Classes and the General Prologue to the Canterbury Tales. Cambridge: Cambridge UP, 1973.
  • Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana and Chicago: U of Illinois P, 1996.
  • Montanari, Massimo. Food is Culture. Trans. Albert Sonnenfeld. New York: Columbia UP, 2006.
  • Müller, Miriam. “Food, Hierarchy, and Class Conflict.” Survival and Discord in Medieval Society: Essays in Honour of Christopher Dyer. Eds. Richard Goddard, John Langdon, and Miriam Müller. Turnhout: Brespols, 2010. 231- 248.
  • Plautus. Pseudolus. Trans. P. Nixon. London: Loeb Classical Library. 1932.
  • Reeve, C. D. C. “Soul, Soul-Parts, and Persons in Plato.” Reason and Analysis in Ancient Greek Philosophy: Essays in Honour of David Keyt. Eds. Georgios Anagnostopoulos, and Fred D. Miller, Jr. Dordrecht and New York: Springer, 2013. 147-170.
  • Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge: Boydell, 1995.
  • Stone, David J. “The Consumption and Supply of Birds in Late Medieval England.” Food in Medieval England: Diet and Nutrition. Eds. C. M. Woolgar, D. Serjeantson, and T. Waldron. Oxford: Oxford UP, 2006. 148-161.
  • Strong, Roy. Feast: A History of Grand Eating. Orlando, Florida and London: Harcourt, 2002.
  • Turner, Victor W. “Dewey, Dilthey, and Drama: An Essay in the Anthropology of Experience.” The Anthropology of Experience. Eds. Victor W. Turner, and Edward M. Bruner. Urbana and Chicago: U of Illinois P, 1986. 33-44.
  • ---. Dramas, Fields, and Metaphors: Symbolic Action in Human Society. Ithaca and London: Cornell UP, 1974.
  • ---. From Ritual to Theatre: The Human Seriousness of Play. New York: PAJ, 1982.
  • ---. The Anthropology of Performance. New York: PAJ, 1987.
  • Wilson, C. Anne. “From Medieval Great Hall to Country-House Dining-room: The Furniture and Setting of the Social Meal.” The Appetite and the Eye: Visual Aspects of Food and Its Presentation within their Historic Context. Ed. C. Anne Wilson. Edinburgh: Edinburgh UP, 1991. 28-55.
  • ---. “Ritual, Form and Colour in the Medieval Food Tradition.” The Appetite and the Eye: Visual Aspects of Food and Its Presentation within their Historic Context. Ed. C. Anne Wilson. Edinburgh: Edinburgh UP, 1991. 5-27.
  • Woolgar, C. M. The Culture of Food in England 1200-1500. New Haven and London: Yale UP, 2016.
  • ---.“Group Diets in Late Medieval England.” Food in Medieval England: Diet and Nutrition. Eds. C. M. Woolgar, D. Serjeantson, and T. Waldron. Oxford: Oxford UP, 2006. 191-200.
  • ---. “Meat and Dairy Products I”n Late Medieval England.” Food in Medieval England: Diet and Nutrition. Eds. C. M. Woolgar, D. Serjeantson, and T. Waldron. Oxford: Oxford UP, 2006. 88-101.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makalesi
Yazarlar

Oya Bayıltmış Öğütcü Bu kişi benim

Yayımlanma Tarihi 1 Ocak 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 56 Sayı: 2

Kaynak Göster

APA Bayıltmış Öğütcü, O. (2016). THE COOKS OF THE CANTERBURY TALES: THE BACKSTAGE OF BOURGEOIS SOCIAL DRAMA. Ankara Üniversitesi Dil Ve Tarih-Coğrafya Fakültesi Dergisi, 56(2), 365-388.

Ankara Üniversitesi Dil ve Tarih-Coğrafya Fakültesi Dergisi - dtcfdergisi@ankara.edu.tr

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