Food History
Turkey is located on the most favorable climatic zone in the world for viticulture. In addition to being the gene center of the vine, it also has an extremely old and deep-rooted viticulture culture. The history of viticulture culture in Anatolia is quite old. From the archeological excavations, it is possible to find out that the viticulture culture in Anatolia BC. It has been determined that it dates back to 3500 years (Anonymous, 2007b). Anatolia has been famous for its vineyards and grape varieties throughout history, and viticulture spread all over the world during the Turkish civilizations. During the time of the Ottoman Empire, it lived a brighter period than before (Batu, 2006: 9).
The Turkish written literature on molasses began to be written only in 1940 with a research titled “technical research on grape molasses”. In the following years, the studies continued (Batu, 2001: 79). Molasses is one of our traditional Food History, and producing molasses from some fruits is a form of evaluation unique to our country. Although it is possible to process almost any fruit with high sugar content into molasses, the most common practice in the past and today is the production of molasses from grapes (Batu, 2006: 9).
molasses developed by the Turks for food preservation; On the one hand, it ensures that perishable grapes and must are made durable, on the other hand, it helps to meet the need for sweets and sugar (Sürücüoğlu & Çelik, 2003: 20). Pekmez, which is very rich in nutrients, is a popular traditional food in Turkey. Molasses, which is a kind of concentrated fruit juice obtained from different fruits such as grapes, figs, mulberries and raisins, is also named according to the fruit from which it is obtained (such as grape molasses, mulberry molasses) (Karababa & Develi Isikli, 2005: 357).
2. History
According to archaeobotanical records, it is estimated that the regions where the vine was first cultivated were the Middle East and Aegean Regions. Traces of viticulture culture are found in settlements dated to the Early Bronze Age (first half of the 3rd millennium BC) in the east of the Mediterranean basin (Siyonmezoğlu, 2005: 2).
The presence of different reliefs related to grapes in historical artifacts unearthed from archaeological excavations in different regions of Turkey are the most important indicators pointing to the widespread viticulture culture in that region. Important artifacts from prehistoric times related to viticulture were found in excavations carried out in every region of our country (Anonymous, 2007b).
From the archaeological finds, vine and wine were of great importance during the Hittites in Anatolia, BC. It has been recorded that viticulture was very developed in the years 1800-1550, and grapes and wine were offered as offerings to the gods in religious ceremonies and social life (Anonymous, 2007b). In Hittites, one of the oldest inhabitants of Anatolia, special laws were applied for the development of viticulture. In one of these articles of law, there is the phrase 'If a person takes a vine from someone else's vineyard without permission, the person who takes it is obliged to return it to its owner' (Siyonmezoğlu, 2005: 8).
From the excavations obtained in Yozgat Alişar, BC. The presence of a golden wine glass and wine jug dating back to 2300 BC, grapes, wine containers and amphora were featured on the coins minted in the regions where viticulture developed in the Aegean and Marmara regions (Lapseki, Çanakkale, Bergama, Aliağa and Dikili, Bozcaada, Çeşme, Karaburun and Seferihisar). It shows the importance given to viticulture and wine (Anonymous, 2007b). Hittites BC. XVI. Long before the century, viticulture was an art. B.C. In the texts written in the Old Assyrian dialect belonging to the Assyrian Trade Colonies era, which is the Early Hittite era, at the beginning of 2000, vintage is mentioned.
In Hittite religious ceremonies, there were some grains, grapes, wine and beer as well as sacrificial animals. Farmers tended the land and vineyards around the temples, and miners worked in the vineyards during the harvest season. During the Konya-Karahöyük excavations, the remains of grape seeds were found on the 1st floor (around 1750 BC) belonging to the Early Hittite Age. In the excavations, vessels in the form of bunches of grapes were also unearthed. The most magnificent examples of these vessels were used as drinking vessels, and the examples consisting of many clusters around a large cluster were used as lamps (S Söylemezoğlu, 2005: 8, 10).
Historical researches of the Uighurs IX. He reveals that he has grown grapes in Turkestan in the 16th century. Both molasses and wine, which are produced from grapes, are expressed under the name Bor. The Turkish people, who brought the molasses tradition from Central Asia, combined with this settled culture in Anatolia and revealed a way of life (Altıntaş, 1999: 4).
Grape, which is a Turkish word, begins with the Uighur age in Turkish written documents. In the medical books of the Uighur Turks, raisins, that is, raisins, were recommended as a medicine for some diseases. Since Turks had a viticulture culture before they came to Anatolia, they also increased the number of grape varieties after they came to Anatolia. During the Seljuk period, grape production occupied the most important place in fruit growing. Among the fruits, they dried the most grapes. Drying a nutrient too much is the best proof that its production is abundant and it is also an indicator of winter food preparation (Sürücüoğlu & Çelik, 2005: 126-128).
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