Kımızın Kültürlerarası Etkileşiminin İncelenmesi

Yıl 2024, , 24 - 37, 31.07.2024

Sema Nur Tecimen , Fügen Durlu-özkaya

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

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.

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.

Kaynakça

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