{"id":3652,"date":"2018-01-27T13:50:40","date_gmt":"2018-01-27T11:50:40","guid":{"rendered":"http:\/\/www.libridergi.org\/2015-en\/trans-2015-en\/lbr-0135"},"modified":"2018-02-13T08:51:50","modified_gmt":"2018-02-13T06:51:50","slug":"lbr-0135","status":"publish","type":"post","link":"https:\/\/www.libridergi.org\/en\/2018-en\/lbr-0135","title":{"rendered":"Sel\u00e7uklu Anadolu\u2019sunda Beslenme ve Yemek K\u00fclt\u00fcr\u00fc"},"content":{"rendered":"
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Sel\u00e7uklu Anadolu\u2019sunda Beslenme ve Yemek K\u00fclt\u00fcr\u00fc<\/h2>\n

\u00d6mer UZUNA\u011eA\u00c7<\/h3>\n
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ISBN:<\/strong> 9786054907519
\nPage:<\/strong>\u00a0178
\nPublication Date:<\/strong>\u00a02015
\nLocation:<\/strong>\u00a0\u0130stanbul
\nPublisher: <\/strong>Kitapevi Yay\u0131nlar\u0131<\/p><\/div>

<\/div>\n
<\/div>\nLIBRI<\/em>\u00a0III (2017) 19-23<\/strong>
\nDOI<\/strong>:\u00a010.20480\/lbr.2018005
\nReceived Date<\/strong>: 06.01.2018 | Acceptance Date<\/strong>: 16.01.2018
\nOnline Publication Date<\/strong>: 25.01.2018
\nCopyright \u00a9 Journal of Book Notices, Reviews and Translations,\u00a02018<\/p>\n
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\"references\"\u00a0<\/strong>\u00a0View PDF<\/strong><\/a><\/p>\n

\"info\"\u00a0\u00a0<\/a>Citation<\/a>
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\u00d6. UZUNA\u011eA\u00c7, Sel\u00e7uklu Anadolu\u2019sunda Beslenme ve Yemek K\u00fclt\u00fcr\u00fc<\/em>. \u0130stanbul 2015. Kitapevi Yay\u0131nlar\u0131, 178 sayfa: <\/strong>ISBN: 9786054907519<\/strong><\/p>\n

Sel\u00e7uklu Anadolu\u2019sunda Beslenme ve Yemek K\u00fclt\u00fcr\u00fc<\/em> adl\u0131 eser \u00d6mer Uzuna\u00ad\u011fa\u00e7 taraf\u0131ndan kaleme al\u0131nm\u0131\u015f olup \u0130\u00e7indekiler<\/em> (IX), K\u0131saltmalar<\/em> (XI), \u00d6ns\u00f6z<\/em> (XIII-XIV), \u00d6zet<\/em> (XV-XVI), Kaynaklar<\/em> (XVII-XXII) ve Giri\u015f<\/em> (1-4) k\u0131s\u0131mlar\u0131yla ba\u015fla\u00admaktad\u0131r. Ard\u0131ndan, Mutfak ve Sofra Gere\u00e7leri<\/em> (5-21), Sel\u00e7uklu D\u00f6neminde Anadolu\u2019da Kullan\u0131lan Besin Maddeleri<\/em> (23-94), Yemek ve Yemek \u00c7e\u015fitleri<\/em> (95-119), \u0130\u00e7ecekler<\/em> (121-133), Tatl\u0131lar <\/em>(135-150) ve Sel\u00e7uklu Anadolu\u2019sunda Beslenme ve Beslenme K\u00fclt\u00fcr\u00fc<\/em> (151-157) isimli alt\u0131 b\u00f6l\u00fcm ile devam etmek\u00adtedir. \u00c7al\u0131\u015fma, Sonu\u00e7<\/em> (159-160), Bibliyografya<\/em> (161-171) ve de Dizin<\/em> (173-178) k\u0131s\u0131mlar\u0131yla sonlanmaktad\u0131r.<\/p>\n

\u00d6ns\u00f6z<\/em>\u2019de (XIII-XIV) yazar, Anadolu yemek k\u00fclt\u00fcr\u00fcn\u00fcn Sel\u00e7uklu Anadolu\u00adsu\u2019na olan etkilerini ele alm\u0131\u015ft\u0131r. \u00d6zet<\/em>\u2019te (XIII-XIV) konuya k\u0131saca de\u011finildikten sonra Kaynaklar <\/em>(XVII-XXII) k\u0131sm\u0131nda, yaz\u0131m a\u015famas\u0131nda faydaland\u0131\u011f\u0131 Vekayi\u00adnameler<\/em>, edebi kaynaklar, Menak\u0131b-nameler<\/em>, Seyahatnameler<\/em>, Vakfiyeler<\/em> ve Ara\u015ft\u0131rma<\/em> literat\u00fcr\u00fc hakk\u0131nda bilgilere de\u011finmi\u015ftir. Giri\u015f<\/em>\u2019te (1-4) Sel\u00e7uklu mut\u00adfa\u00ad\u011f\u0131n\u0131n \u015fekillenmesinde Orta Asya ve kom\u015fu k\u00fclt\u00fcrlerin yan\u0131 s\u0131ra, T\u00fcrkle\u00adrin Anadolu\u2019ya M\u00fcsl\u00fcman olarak gelmesinin de etkili oldu\u011funa de\u011finilmi\u015ftir. T\u00fcrklerin s\u00f6zl\u00fc k\u00fclt\u00fcre sahip olmas\u0131ndan dolay\u0131 di\u011fer k\u00fclt\u00fcrlerden ne denli etkilendi\u011fini tam olarak belirlemenin m\u00fcmk\u00fcn olmad\u0131\u011f\u0131 ifade edilmi\u015ftir.<\/p>\n

Mutfak ve Sofra Gere\u00e7leri<\/em> (5-21) adl\u0131 birinci b\u00f6l\u00fcmde, kullan\u0131lan ara\u00e7 ve gere\u00e7lerin hammaddelerine de\u011finilmi\u015f, ard\u0131ndan Sel\u00e7uklular\u0131n Orta As\u00adya\u2019ya dayanan birikimlerini ve tecr\u00fcbelerini Anadolu k\u00fclt\u00fcr\u00fcyle sentezleye\u00adrek daha ileri d\u00fczeye ula\u015ft\u0131klar\u0131 vurgulanm\u0131\u015ft\u0131r. Sel\u00e7uklu Anadolusu\u2019nda bu ara\u00e7 ve gere\u00e7lerin \u00fcretim merkezi olarak Artuklu B\u00f6lgesi\u2019ndeki Musul Oku\u00adlu\u2019nun yan\u0131 s\u0131ra Konya, Mu\u015f, Murgul ve de Erzincan gibi merkezlerde de \u00fcreti\u00admin oldu\u011fu belirtilmi\u015ftir. Alt\u0131n, g\u00fcm\u00fc\u015f ve bak\u0131r d\u0131\u015f\u0131nda toprak ve camdan \u00fcretilen ara\u00e7 gere\u00e7lerin varl\u0131\u011f\u0131na da de\u011finilerek bunlara \u00f6rnekler arac\u0131l\u0131\u011f\u0131yla a\u00e7\u0131klama yap\u0131lm\u0131\u015ft\u0131r. D\u00f6vme, ufalama ve eleme i\u015flemlerinde kullan\u0131lan ha\u00advan, kalbur, elek, kazan ve tencere gibi ara\u00e7lar\u0131n kullan\u0131m alanlar\u0131 ve i\u015flevleri a\u00e7\u0131kland\u0131k\u00adtan sonra, sofra d\u00fczenine, kullan\u0131lan ah\u015fap kaide, sini ve farkl\u0131 mad\u00adde\u00adlerden yap\u0131lm\u0131\u015f k\u00e2selerin yan\u0131 s\u0131ra k\u00fcp, ibrik, ma\u015frapa, s\u00fcrahi, sa\u011frak, ka\u00addeh ve su\u00adsak\u00adlar\u0131n kullan\u0131m\u0131ndan da bahsedilmi\u015ftir. Saklama kaplar\u0131ndan en ilgin\u00e7 olan\u0131 ise k\u0131\u015f aylar\u0131nda i\u00e7ecekleri saklamak i\u00e7in yap\u0131lan kardan testilerdir. B\u00fct\u00fcn bu ara\u00e7 ve gere\u00e7leri imal eden zanaatk\u00e2rlar ve bunlar\u0131n u\u011fra\u015ft\u0131\u011f\u0131 zana\u00adatlar hak\u00adk\u0131nda bilgilere de yer verilmi\u015ftir. Sel\u00e7uklu Anadolusu\u2019nda kullan\u0131lan bu ara\u00e7-gere\u00e7 \u00e7oklu\u011fu ve bunlar\u0131n farkl\u0131 tezyini y\u00f6ntemlerle s\u00fcslenmesinden yola \u00e7\u0131karak d\u00f6nemin Sel\u00e7uklu mutfa\u011f\u0131na verilen \u00f6nemi ve \u00e7e\u015fitlili\u011fi kavraya\u00adbi\u00adliriz.<\/p>\n

Sel\u00e7uklu D\u00f6neminde Anadolu\u2019da Kullan\u0131lan Besin Maddeleri <\/em>(23-94) adl\u0131 ikinci b\u00f6l\u00fcm, Tah\u0131llar ve Unlu Mamuller, Baklagiller, Kabakgiller, Meyve\u00adler, Sebzeler, Hayvansal Besinler, Ya\u011f Bitkileri ve Ya\u011f \u00c7e\u015fitleri, Tuz <\/em>ve son ola\u00adrak Baharatlar <\/em>\u015feklinde dokuz alt ba\u015fl\u0131k halinde ele al\u0131nm\u0131\u015ft\u0131r. Tah\u0131llar ve Unlu Mam\u00fcller<\/em> (23-44) adl\u0131 birinci alt ba\u015fl\u0131kta, Orta Asya k\u00fclt\u00fcr\u00fcn\u00fcn Anadolu\u2019ya ta\u015f\u0131nmas\u0131yla zirai faaliyetlerin geli\u015fti\u011fi belirtilmi\u015f, ard\u0131ndan as\u0131l besin kayna\u011f\u0131 olan bu\u011fday\u0131n yan\u0131 s\u0131ra arpa, \u00e7avdar, yulaf, pirin\u00e7, m\u0131s\u0131r ve dar\u0131 gibi mahsulle\u00adrin ba\u015fl\u0131ca merkezlerine, bunlarla yap\u0131lan besinlere ve hava \u015fartlar\u0131na g\u00f6re de\u011fi\u015fen fiyatlar\u0131na de\u011finilmi\u015ftir. Bu alt ba\u015fl\u0131k, Ekmek ve Ekmek \u00c7e\u015fitleri<\/em>, Di\u011fer Unlu Mamuller ve Yemekler<\/em> olarak iki yan ba\u015fl\u0131\u011fa ayr\u0131l\u0131r. Ekmek ve Ekmek \u00c7e\u015fitleri<\/em> (31-41) yan ba\u015fl\u0131\u011f\u0131nda, ekme\u011fin hammaddesinin yan\u0131 s\u0131ra, en \u00e7ok kullan\u0131lan \u00e7e\u015fidine ve Sel\u00e7uklu Anadolusu\u2019ndaki t\u00fcketimine de\u011finilmi\u015ftir. Di\u011fer Unlu Mamuller ve Yemekler<\/em> (41-44) adl\u0131 yan ba\u015fl\u0131kta ise, simit, b\u00f6rek, \u00e7\u00f6rek, \u00e7ukmin, n\u00fckul, bazlama, bulama\u00e7 ve tirid gibi unlu mamul ve yemek t\u00fcrleri anlat\u0131lm\u0131\u015ft\u0131r. Baklagiller<\/em> (44-46) adl\u0131 ikinci alt ba\u015fl\u0131kta, Sel\u00e7uklu Anado\u00adlusu\u2019nda yeti\u015fen bakla, fasulye, b\u00f6r\u00fclce, nohut ve \u00f6zellikle ahi sofralar\u0131nda yer alan mercimek gibi \u00e7e\u015fitlerden bahsedilmi\u015ftir. Kabakgiller<\/em> (46-51) alt ba\u015f\u00adl\u0131\u011f\u0131nda kabak, kavun, karpuzun yan\u0131 s\u0131ra, tad\u0131n\u0131n zehir gibi oldu\u011fu benzet\u00admesi yap\u0131lan ebucehil karpuzu ve Sel\u00e7uklu\u2019nun ilk defa Anadolu\u2019da ekimine ba\u015flad\u0131\u011f\u0131 h\u0131yar da ayr\u0131nt\u0131l\u0131 \u015fekilde a\u00e7\u0131klanm\u0131\u015ft\u0131r. Meyveler<\/em> (51-69) adl\u0131 alt ba\u015f\u00adl\u0131kta, meyvelerin ticarette en \u00e7ok rol oynayan mahsullerden oldu\u011fu dile getirilmi\u015ftir. Kaynaklara g\u00f6re Sel\u00e7uklu Anadolusu\u2019ndaki meyveler al\u0131\u00e7, armut, ayva, badem, ceviz, dut, elma, erik, f\u0131nd\u0131k, f\u0131st\u0131k, hurma, incir, kay\u0131s\u0131, ke\u00e7iboy\u00adnuzu, kestane, nar, sumak, \u015feftali, portakal, limon ve \u00fcz\u00fcmd\u00fcr. Bu meyveler kuru\u00adtulmas\u0131n\u0131n yan\u0131 s\u0131ra \u015farap, helva, pekmez, ya\u011f, \u015ferbet, sirke ve \u015f\u0131ra yap\u0131\u00adm\u0131nda da kullan\u0131lm\u0131\u015ft\u0131r. Sebzeler<\/em> (69-76) ba\u015fl\u0131\u011f\u0131nda, sebzelerin taze t\u00fcketil\u00admesi gerekti\u011finden Sel\u00e7uklu Anadolusu\u2019nda bir\u00e7ok yerde yeti\u015ftirilmi\u015f oldu\u011fu vurgulanm\u0131\u015ft\u0131r. Havu\u00e7 ba\u015fta olmak \u00fczere \u0131spanak, kereviz, lahana, marul, pat\u00adl\u0131can p\u0131rasa, sar\u0131msak, so\u011fan, tere ve turp ekimi yap\u0131ld\u0131\u011f\u0131 belirtilmi\u015ftir. Hay\u00advansal Besinler<\/em> (76-84) alt ba\u015fl\u0131\u011f\u0131, Et ve Et \u00dcr\u00fcnleri<\/em> ile S\u00fct ve S\u00fct \u00dcr\u00fcnleri<\/em> \u015feklinde iki yan ba\u015fl\u0131\u011fa ayr\u0131lm\u0131\u015ft\u0131r. Et ve Et \u00dcr\u00fcnleri<\/em> (76-81) adl\u0131 birinci yan ba\u015f\u00adl\u0131kta, b\u00fcy\u00fck ve k\u00fc\u00e7\u00fckba\u015f hayvan\u0131n yan\u0131 s\u0131ra kaz, \u00f6rdek gibi etlerin t\u00fcke\u00adtildi\u011fine ve etin \u00e7ok uzun \u00f6m\u00fcrl\u00fc olmamas\u0131ndan dolay\u0131 sucuk, kavurma ve (T\u00fcrklerin Anadolu\u2019ya gelmeden \u00f6nce yazok et<\/em> dedikleri) past\u0131rma haline getirildi\u011fine de\u011finilmi\u015ftir. S\u00fct ve S\u00fct \u00dcr\u00fcnleri<\/em> (81-84) yan ba\u015fl\u0131\u011f\u0131nda s\u00fct, yo\u011furt ve peynir hakk\u0131nda ba\u015fl\u0131ca bilgiler ve \u00f6rnekler yer al\u0131r. Ya\u011f Bitkileri ve Ya\u011f \u00c7e\u015fitleri<\/em> (85-88) ad\u0131 yedinci alt ba\u015fl\u0131kta zeytinya\u011f\u0131, badem ya\u011f\u0131, ceviz ya\u011f\u0131 ve susam ya\u011f\u0131n\u0131n yan\u0131 s\u0131ra \u00f6zellikle yemeklerde kullan\u0131lan tereya\u011f\u0131 ve i\u00e7 ya\u00ad\u011f\u0131ndan bahsedilmi\u015ftir. Tuz<\/em> (88-91) alt ba\u015fl\u0131\u011f\u0131nda, tuzun tatland\u0131rman\u0131n yan\u0131n\u00adda \u00fcr\u00fcnlerin bozulmas\u0131n\u0131 geciktirmek i\u00e7in de kullan\u0131ld\u0131\u011f\u0131 anlat\u0131lm\u0131\u015ft\u0131r. Son olarak Baharatlar<\/em> (91-94) adl\u0131 dokuzuncu alt ba\u015fl\u0131kta, bitkilerin kurutulma\u00ads\u0131yla elde edilen baharatlara, Sel\u00e7uklu Anadolusu\u2019ndaki baharat t\u00fcrlerine, \u00f6zellikle de \u00e7\u00f6rekotu, kebre (gebre) otu, kekik, kimyon, nane ve safran gibi \u00e7e\u015fitlere de\u011finilmi\u015ftir.<\/p>\n

Yemekler ve Yemek \u00c7e\u015fitleri<\/em> (95-119) adl\u0131 \u00fc\u00e7\u00fcnc\u00fc b\u00f6l\u00fcmde Orta Asya, Fars ve Anadolu k\u00fclt\u00fcrlerin senteziyle olu\u015fan Sel\u00e7uklu mutfa\u011f\u0131n\u0131n zenginli\u011fi\u00adne alt\u0131 alt ba\u015fl\u0131k halinde de\u011finilmi\u015ftir. \u00c7orbalar<\/em> (99-104) alt ba\u015fl\u0131\u011f\u0131nda Tut\u00adma\u00e7<\/em> (99-101), Kelle Pa\u00e7a<\/em> (101-102) ve Di\u011fer \u00c7orbalar<\/em> (103-104) \u015feklinde yan ba\u015fl\u0131klarla bu t\u00fcrlere de\u011finilmi\u015ftir. Et Yemekleri<\/em> (104-109) adl\u0131 alt ba\u015fl\u0131kta, Herise (Ke\u015fkek)<\/em> (104-105), Ci\u011fer<\/em> (105-106), Yahni<\/em> (106), Kebaplar<\/em> (107-108) ve Di\u011fer Et Yemekleri<\/em> (108-109) yan ba\u015fl\u0131klar\u0131nda bu yemeklerin malzemeleri ve kendi i\u00e7indeki \u00e7e\u015fitlerine de\u011finilmi\u015ftir. \u00dc\u00e7\u00fcnc\u00fc alt ba\u015fl\u0131kta Sebze Yemek\u00adleri<\/em> (109-111) olan Borani<\/em> (109-110), Kalye<\/em> (110-111) ve Di\u011fer Sebze Yemekleri<\/em> (111) yan ba\u015fl\u0131klar halinde anlat\u0131lm\u0131\u015ft\u0131r. Pilav<\/em> (111-113) adl\u0131 d\u00f6r\u00add\u00fcnc\u00fc alt ba\u015fl\u0131kta, \u00e7e\u015fitlerinin yan\u0131 s\u0131ra tekkeler i\u00e7in olan \u00f6nemi vurgulanm\u0131\u015f\u00adt\u0131r. Daha sonra Bal\u0131k<\/em> (113-115) alt ba\u015fl\u0131\u011f\u0131nda, bal\u0131\u011f\u0131n mutfak k\u00fclt\u00fcr\u00fcnde yer almas\u0131n\u0131n T\u00fcrklerin Anadolu\u2019ya gelmesinden sonra ger\u00e7ekle\u015fti\u011fi belirtilerek, pi\u015firme y\u00f6ntemlerine de\u011finilmi\u015ftir. Ziyafetler ve Av Yemekleri<\/em> (115-119) adl\u0131 alt\u0131nc\u0131 ve son alt ba\u015fl\u0131kta, T\u00fcrklerin av etine olan d\u00fc\u015fk\u00fcnl\u00fc\u011f\u00fcn\u00fcn yan\u0131 s\u0131ra sadece av i\u015fleri i\u00e7in g\u00f6revli olan (emir-i \u015fikar) ki\u015filerin varl\u0131\u011f\u0131ndan bahsedil\u00admi\u015f, ard\u0131ndan ceylan, geyik, kaz, \u00f6rdek, keklik ve tav\u015fan av\u0131na de\u011finilerek bu av gelene\u011fin Sel\u00e7uklu ve Osmanl\u0131\u2019da da devam etti\u011fi ifade edilerek b\u00f6l\u00fcm sonland\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n

\u0130\u00e7ecekler<\/em> (121-133) isimli d\u00f6rd\u00fcnc\u00fc b\u00f6l\u00fcmde, i\u00e7ki denilen ve farkl\u0131 yi\u00adye\u00adceklerden elde edilerek \u00e7e\u015fitli maddelerin ilavesiyle olu\u015fan i\u00e7ecekler be\u015f alt ba\u015fl\u0131k halinde a\u00e7\u0131klanm\u0131\u015ft\u0131r. \u015earap <\/em>(122-126) adl\u0131 birinci alt ba\u015fl\u0131kta, Sel\u00ad\u00e7uk\u00adlu\u00adlar\u0131n M\u00fcsl\u00fcmanl\u0131\u011f\u0131 benimsemelerinden dolay\u0131 Orta Asya d\u00f6nemlerine nazaran daha az t\u00fcketilen ve k\u0131z\u0131l, k\u0131rm\u0131z\u0131, yakut ve erguvani gibi renklerine g\u00f6re ay\u0131rt edilen ve de kuru \u00fcz\u00fcmden \u00e7ekilme \u015faraplar\u0131n yan\u0131 s\u0131ra hurma ve nar \u015farab\u0131n\u0131n kullan\u0131m\u0131na da de\u011finilmi\u015ftir. \u015eerbet<\/em> (126-129) alt ba\u015fl\u0131\u011f\u0131nda, \u015fer\u00adbetin \u015fenlik ve toplant\u0131lar\u0131n vazge\u00e7ilmez i\u00e7ece\u011fi olmas\u0131n\u0131n yan\u0131 s\u0131ra Sirke\u00adcibun denilen bir t\u00fcr\u00fcnden bahsedilmi\u015ftir. Boza ve \u015e\u0131ra<\/em> (129-131) adl\u0131 \u00fc\u00e7\u00fcnc\u00fc ba\u015fl\u0131kta, T\u00fcrklerin daha \u00f6nceden bekni<\/em> ve buxsum<\/em> dedi\u011fi boza ve mayalan\u00admam\u0131\u015f \u00fcz\u00fcm suyundan elde edilen \u015f\u0131ra anlat\u0131lm\u0131\u015ft\u0131r. Ho\u015faf <\/em>(131-132) adl\u0131 alt ba\u015fl\u0131kta, ho\u015faf\u0131n erik ve kay\u0131s\u0131 gibi \u00e7e\u015fitleri ve \u015ferbet gibi bir \u015fenlik i\u00e7ece\u011fi ol\u00addu\u011fu belirtilmi\u015ftir. Ayran <\/em>(132-133) ad\u0131 be\u015finci alt ba\u015fl\u0131kta, alkols\u00fcz olmas\u0131 ba\u00adk\u0131m\u0131ndan \u015farab\u0131n alternatifi olarak benimsendi\u011fine de\u011finilmi\u015ftir.<\/p>\n

Be\u015finci b\u00f6l\u00fcm olan Tatl\u0131lar<\/em> (135-150) ba\u015fl\u0131\u011f\u0131 alt\u0131nda, tatl\u0131lar\u0131m helva, g\u00fcl\u00adbe\u015feker, paluze (pelte), baklava, kaday\u0131f ve zerde gibi \u00e7e\u015fitleri oldu\u011fu belirtil\u00admi\u015ftir. Tatl\u0131 Yap\u0131m\u0131nda Kullan\u0131lan Tatland\u0131r\u0131c\u0131lar<\/em> (135-144) alt ba\u015fl\u0131\u011f\u0131nda, yan ba\u015fl\u0131klar halinde \u015eeker<\/em> (135-141), Bal ve Pekmez<\/em> (141-144) gibi tatland\u0131r\u0131c\u0131lar anlat\u0131lm\u0131\u015ft\u0131r. Daha sonra Tatl\u0131lar<\/em> (144-150) alt ba\u015fl\u0131\u011f\u0131nda Helva<\/em> (144-147) yan ba\u015fl\u0131\u011f\u0131yla bu tatl\u0131 t\u00fcr\u00fcn\u00fcn yap\u0131m\u0131 ve \u00e7e\u015fitlerine de\u011finilmi\u015ftir. G\u00fclbe\u015feker (148) yan ba\u015fl\u0131\u011f\u0131nda, kokusu ve lezzeti ile en \u00e7ok t\u00fcketilen tatl\u0131lardan biri ol\u00addu\u00ad\u011fu belirtilmi\u015ftir. Paluze (Pelte) (149) adl\u0131 \u00fc\u00e7\u00fcnc\u00fc yan ba\u015fl\u0131kta, ni\u015fasta ve \u015fekerden yap\u0131lan so\u011fuk t\u00fcketilen bir tatl\u0131 \u00e7e\u015fidi oldu\u011fu belirtilmi\u015ftir. Di\u011fer Tatl\u0131lar (149-150) adl\u0131 son yan ba\u015fl\u0131kta da zerde, baklava ve kaday\u0131fa de\u011finile\u00adrek b\u00f6l\u00fcm sonland\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Alt\u0131nc\u0131 ve son b\u00f6l\u00fcm olan Sel\u00e7uklu Anadolusu\u2019nda Beslenme ve Beslenme K\u00fcl\u00adt\u00fcr\u00fc<\/em> (151-157) b\u00f6l\u00fcm\u00fcnde genel olarak, canl\u0131n\u0131n ya\u015fam kayna\u011f\u0131 olan bes\u00adlen\u00admenin tar\u0131m, ekonomi, co\u011frafya ve iklime g\u00f6re \u015fekillendi\u011fi ifade edilmi\u015f\u00adtir. D\u00f6rt ana unsur olan ate\u015f, hava, su ve topra\u011f\u0131n s\u0131cak, so\u011fuk, ya\u015f ve kuru \u015fek\u00adlinde nitelendi\u011fi ve insan d\u00e2hil canl\u0131-cans\u0131z her cisimde bunlar\u0131n var oldu\u00ad\u011funun yan\u0131 s\u0131ra bu elementlerin t\u00fcketim miktar\u0131 ve dozuna g\u00f6re insan bede\u00adninde belli ba\u015fl\u0131 sorunlar\u0131 \u00e7\u0131kard\u0131\u011f\u0131na de\u011finilmi\u015ftir. Farkl\u0131 sa\u011fl\u0131k konular\u0131na de\u011findikten sonra bu konularla Ahmet Eflaki\u2019nin Menakibu\u2019l-arifin<\/em>, Mevla\u00adna\u2019n\u0131n Mesnevi<\/em> ve Sultan Veled\u2019in Maarif<\/em> adl\u0131 eserlerinden \u00f6rnekler verilmi\u015ftir.<\/p>\n

Sonu\u00e7<\/em> (159-160), Bibliyografya<\/em> (161-172) ve Dizin<\/em> (173-178) k\u0131s\u0131mlar\u0131yla son bulan eser, al\u0131\u015fa gelmi\u015f konular olan siyasi tarih ve genel tarih d\u0131\u015f\u0131nda fark\u00adl\u0131 bir konuya de\u011finmekle beraber, esasen \u0130slam ve genel tan\u0131m\u0131yla Ana\u00addo\u00adlu k\u00fclt\u00fcrlerinin Sel\u00e7uklu mutfa\u011f\u0131na olan etkilerini g\u00f6rmek a\u00e7\u0131s\u0131ndan \u00f6nem\u00adlidir. Sel\u00e7uklu Devleti\u2019nin Anadolu topraklar\u0131na intikali ile zenginle\u015fen mutfa\u00ad\u011f\u0131 ayn\u0131 zamanda \u0130slam kurallar\u0131na g\u00f6re \u015fekillenmi\u015ftir. Sel\u00e7uklu mutfa\u011f\u0131nda bu\u00adlunan \u00e7e\u015fitlerin bir\u00e7o\u011fu hala g\u00fcn\u00fcm\u00fczde de \u00fcretilmekte ve t\u00fcketilmektedir.<\/p>\n

Akdeniz \u00dcniversitesi
\nAkdeniz Uygarl\u0131klar\u0131 Ara\u015ft\u0131rma Enstit\u00fcs\u00fc<\/strong><\/p><\/div>\n

\u00d6mer S\u00d6YLEMEZ (MA)\u00a0<\/strong>
\nsylmz.omer@hotmail.com<\/strong><\/p>\n

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