Gelenekten Geleceğe: Doğubayazıt’ın Aşiret Mutfağı ve Kültürel Mirasın Sürdürülebilirliği

Öz

Bu araştırmanın amacı, Doğubayazıt aşiret mutfak kültürü bağlamında bölgesel gastronomik zenginliği keşfetmeyi, bu zenginliğin nesilden nesile aktarım süreçlerini ve bu aktarımın sürdürülebilirliğindeki motivasyon ve engelleri incelemektir. Araştırma, Ağrı ili Doğubayazıt ilçesinde yaşayan, altı farklı aşirete mensup 55 yaş üstü 20 kadın ile yürütülmüştür. Katılımcılar, amaçlı örnekleme yöntemiyle (kriter ve kartopu) belirlenmiştir. Nitel araştırma yöntemi kullanılarak yarı yapılandırılmış görüşmeler yoluyla veriler toplanmıştır. Araştırma verileri incelendiğinde, aşiret kültürüne özgü özel gün yemekleri, pişirme ekipmanları ve kültüre özgü atık yönetim sistemlerinin vurgulandığı görülmüştür. Mutfak kültürünün aktarımındaki unsurlar motivasyon ve engeller olmak üzere iki ana tema altında incelenmiştir. Bununla birlikte, geleneksel bilgilerin ve reçetelerin nesilden nesile aktarımında çeşitli engellerle karşılaşıldığı belirlenmiştir. Bu engeller, kültürel mirasın sürdürülebilirliğini tehdit etmekte ve geleneklerin devamlılığını zorlaştırmaktadır. Araştırma bulgularından yola çıkarak, gastronomik zenginliğin aktarılmasındaki engellerin nasıl aşılacağına ilişkin çeşitli stratejilerin araştırılması ve geliştirilmesi önerilmektedir. Son olarak bu araştırma, geleneksel gastronomik zenginliklerin keşfi ve aktarımına ilişkin alanyazına önemli bir bakış açısı sunmaktadır.

Anahtar Kelimeler

• Gastronomik Miras
• Kültürel Miras
• Kültürel Sürdürülebilirlik
• Nesiller Arası Aktarım
• Doğubayazıt Aşiret Kültürü

From Tradition to the Future: The Tribal Cuisine of Doğubayazıt and the Sustainability of Cultural Heritage

Öz

The aim of this study is to explore the regional gastronomic richness within the context of the tribal culinary culture of Doğubayazıt and to examine the processes through which this richness is transmitted from generation to generation, as well as the motivations and barriers affecting the sustainability of this transmission. The research was conducted with 20 women over the age of 55 who belong to six different tribes living in the Doğubayazıt district of Ağrı province. Participants were selected through purposive sampling (criterion and snowball sampling). Data were collected using the qualitative research method through semi-structured interviews. An analysis of the research data indicates that special occasion dishes unique to tribal culture, cooking equipment, and culturally specific waste management systems were emphasized. The elements involved in the transmission of culinary culture were examined under two main themes: motivations and barriers. However, various obstacles were identified in the intergenerational transmission of traditional knowledge and recipes. These obstacles threaten the sustainability of cultural heritage and hinder the continuity of traditions. Based on the research findings, it is recommended that various strategies be explored and developed to overcome the barriers to the transmission of gastronomic heritage. Finally, this study provides an important perspective to the literature on the discovery and transmission of traditional gastronomic wealth.

Anahtar Kelimeler

• Gastronomic Heritage
• Cultural Heritage
• Cultural Sustainability
• Intergenerational Transfer
• Doğubayazıt Tribal Culture

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