Kımızın Kültürlerarası Etkileşiminin İncelenmesi

Sema Nur Tecimen; Fügen Durlu-özkaya

doi:10.5281/zenodo.13152444

EN TR

Analyzing the Cross-Cultural Interaction of Koumiss

Öz

Since prehistoric times the concepts of horse and koumiss have existed in both the cultural and social life of Turkish tribes. Koumiss has an important place in the cultural and social life of Turkish tribes with its folkloric and traditional motifs as well as being a functional food, it has an indispensable place in the nutrition of nomadic Turkish communities. In this context the aim of the study is to examine the intercultural interaction of koumiss which is considered as the ancestral drink of Turks and to contribute to the literature by presenting a comprehensive analysis of the studies on koumiss in the Google Scholar database with the bibliometric analysis method which is one of the qualitative research methods by having an important place in various ceremonies such as vaccination ceremonies, weddings, funeral ceremonies, feasts, feasts, feasts, giving and receiving girls since prehistoric times. When the findings are examined 104 scientific studies were reached as a result of searching the keywords "kımız" and "koumiss" in the Google Scholar database. It was concluded that the majority of the analyzed studies focused on the functional and therapeutic properties of koumiss on human health, the components that make up koumiss and the production of koumiss with various methods.

Anahtar Kelimeler

koumiss, lactic acid bacteria, milk, fermented milk products

Etik Beyan

Ethics Committee approval is not required for this study, in line with the Journal of Academic Tourism Analysis (Journal ATA) Ethical Principles and Publication Policy.

Kımızın Kültürlerarası Etkileşiminin İncelenmesi

Öz

Tarih öncesi dönemlerden beri Türk boylarının hem kültürel hem de sosyal yaşamında at ve kımız kavramları varlığını sürdürmektedir. Kımız folklorik ve geleneksel motifleriyle Türk boylarının kültürel ve sosyal yaşamında önemli bir yere sahip olduğu gibi fonksiyonel bir gıda olması nedeniyle de göçebe Türk topluluklarının beslenmesinde vazgeçilmez bir yere sahip olmuştur. Bu bağlamda çalışmanın amacı tarih öncesi dönemlerden itibaren aş töreni, düğün, cenaze merasimi, bayram, ziyafet, kız alma-verme gibi çeşitli törenlerde önemli bir yere sahip olmakla beraber Türklerin ata içeceği olarak nitelendirilen kımızın kültürlerarası etkileşiminin incelenmesi ve nitel araştırma yöntemlerinden biri olan bibliyometrik analiz yöntemiyle Google Scholar veri tabanında yer alan kımıza ilişkin çalışmaların kapsamlı bir analizini sunarak alanyazına katkı sağlamaktır. Bulgular incelendiğinde ise Google Scholar veri tabanında “kımız” ve “koumiss” anahtar kelimelerinin taratılması sonucunda 104 bilimsel çalışmaya ulaşılmıştır. Analiz edilen çalışmaların çoğunluğunun kımızın insan sağlığı üzerindeki fonksiyonel ve tedavi edici özelliklerine, kımızı meydana getiren bileşenlere, kımızın çeşitli yöntemler ile üretimine odaklandığı sonucuna ulaşılmıştır.

Anahtar Kelimeler

kımız, laktik asit bakterisi, süt, fermente süt ürünleri

Etik Beyan

Bu çalışma için Akademik Turizm Analizi Dergisi (ATA Dergisi) Etik İlkeler ve Yayın Politikası doğrultusunda Etik Kurul onayına ihtiyaç duyulmamaktadır.

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gastronomi

Bölüm

Araştırma Makalesi

Yazarlar

Sema Nur Tecimen ^*
0000-0003-4946-3893
Türkiye

Fügen Durlu-özkaya
0000-0003-2893-9557
Türkiye

Erken Görünüm Tarihi

31 Temmuz 2024

Yayımlanma Tarihi

31 Temmuz 2024

Gönderilme Tarihi

24 Ocak 2024

Kabul Tarihi

17 Nisan 2024

Yayımlandığı Sayı

Yıl 2024 Cilt: 5 Sayı: 1

DOI

https://doi.org/10.5281/zenodo.13152444

IZ

https://izlik.org/JA45TH43YA

APA

Tecimen, S. N., & Durlu-özkaya, F. (2024). Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal of Academic Tourism Analysis, 5(1), 24-37. https://doi.org/10.5281/zenodo.13152444

AMA

1.Tecimen SN, Durlu-özkaya F. Kımızın Kültürlerarası Etkileşiminin İncelenmesi. ATA Dergisi. 2024;5(1):24-37. doi:10.5281/zenodo.13152444

Chicago

Tecimen, Sema Nur, ve Fügen Durlu-özkaya. 2024. “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”. Journal of Academic Tourism Analysis 5 (1): 24-37. https://doi.org/10.5281/zenodo.13152444.

EndNote

Tecimen SN, Durlu-özkaya F (01 Temmuz 2024) Kımızın Kültürlerarası Etkileşiminin İncelenmesi. Journal of Academic Tourism Analysis 5 1 24–37.

IEEE

[1]S. N. Tecimen ve F. Durlu-özkaya, “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”, ATA Dergisi, c. 5, sy 1, ss. 24–37, Tem. 2024, doi: 10.5281/zenodo.13152444.

ISNAD

Tecimen, Sema Nur - Durlu-özkaya, Fügen. “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”. Journal of Academic Tourism Analysis 5/1 (01 Temmuz 2024): 24-37. https://doi.org/10.5281/zenodo.13152444.

JAMA

1.Tecimen SN, Durlu-özkaya F. Kımızın Kültürlerarası Etkileşiminin İncelenmesi. ATA Dergisi. 2024;5:24–37.

MLA

Tecimen, Sema Nur, ve Fügen Durlu-özkaya. “Kımızın Kültürlerarası Etkileşiminin İncelenmesi”. Journal of Academic Tourism Analysis, c. 5, sy 1, Temmuz 2024, ss. 24-37, doi:10.5281/zenodo.13152444.

Vancouver

1.Sema Nur Tecimen, Fügen Durlu-özkaya. Kımızın Kültürlerarası Etkileşiminin İncelenmesi. ATA Dergisi. 01 Temmuz 2024;5(1):24-37. doi:10.5281/zenodo.13152444

ATA Dergisi, CC BY-NC 4.0 altında lisanslanmıştır.

Analyzing the Cross-Cultural Interaction of Koumiss

Öz

Anahtar Kelimeler

Etik Beyan

Kımızın Kültürlerarası Etkileşiminin İncelenmesi

Öz

Anahtar Kelimeler

Etik Beyan

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster