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European Culinary Culture in the Middle Ages

Year 2023, Volume: 7 Issue: 2, 313 - 324, 08.07.2023

Abstract

The Middle Ages in Europe appear as a period in which the strong state authority disappeared and the settled culture and institutions were largely suppressed or completely destroyed by the barbarian German tribes. Drought, famine and epidemic periods lasting for many years caused a significant decrease in the population, and the disappearance of security on trade routes led to an economic, social and cultural isolation on the continent. However, in this period national cultures and identities began to form in Europe. The Middle Ages, in which national culinary cultures also began to form in Europe has a special importance for the history of world gastronomy. In this study, Medieval European culinary culture was examined by literature review method, in order to better understanding of the history of European and world gastronomy and the origins of European national cuisines. As a result of the study, the conditions of the developments that have greatly affected the history of world gastronomy have been revealed. Besides natural factors such as climate and geography, the role of cultural accumulation in the formation of national cuisines has also been examined.

References

  • Aberth, J. (2013). From the brink of the apocalypse: Confronting famine, war, plague and death in the later Middle Ages. Routledge.
  • Abramson, J. (2007). Food culture in France. Greenwood Press.
  • Adamson, M. W. (2002). The Greco-Roman world. In M. W. Adamson (Ed.), Regional cuisines of Medieval Europe: A book of essays (pp. 1–17). Routledge.
  • Adamson, M. W. (2004). Food in medieval times. Greenwood Publishing.
  • Aksoy, M., Üner, E. H. (2016). Rafine mutfağın doğuşu ve rafine mutfağı şekillendiren yenilikçi mutfak akımlarının yiyecek içecek işletmelerine etkileri. Gazi Üniversitesi Sosyal Bilimler Dergisi, 3(6), 1–17.
  • Albala, K. (2011). Food cultures of the world encyclopedia (Vol. 2). Greenwood.
  • Albala, K. (2013). Food: A cultural culinary history. The Great Courses. http://www.fernandosantiago.com.br/enshist1.pdf
  • Albala, K., Cooperman, L. (2006). Cooking in Europe: 1250–1650. Greenwood.
  • Bertrand, G. (2020). Venice carnival from the Middle Ages to the twenty-first century: A political ritual turned “consumer rite”? Journal of Festive Studies, 2(1), 77–104.
  • Boissonnade, P. (1996). Life and work in Medieval Europe. Routledge.
  • Carlin, M., Rosenthal, J. T. (1998). Food and eating in Medieval Europe. The Hambledon Press
  • Civitello, L. (2008). Cuisine and culture: A history of food and people. John Wiley & Sons.
  • Coşkun, İ. (2003). Modernliğin kaynakları: Rönesans üzerine bir değerlendirme. Istanbul University Journal of Sociology, 3(6), 45–70.
  • Dickie, J. (2008). Delizia!: The epic history of the Italians and their food. Simon and Schuster.
  • Favier, J. (1998). Gold & spices: The rise of commerce in the Middle Ages. Holmes & Meier Pub.
  • Fernández-Armesto, F. (2002). Near a thousand tables: A history of food. Simon and Schuster.
  • Freedman, P. (2021). Lamprey and herring. Imago Temporis: Medium Aevum, 15, 193–212. https://doi.org/10.21001/itma.2021.15.06
  • Karaimamoğlu, T. (2019). Orta çağ Avrupa mutfak kültüründe tahıl, balık ve sütün yeri. Turkish Studies-Historical Analysis, 14(3), 607–625.
  • Leschziner, V. (2006). Epistemic foundations of cuisine: A socio-cognitive study of the configuration of cuisine in historical perspective. Theory and Society, 35(4), 421–443.
  • Mason, L. (2004). Food culture in Great Britain. Greenwood Publishing Group.
  • Müldner, G., Richards, M. P. (2005). Fast or feast: Reconstructing diet in later medieval England by stable isotope analysis. Journal of Archaeological Science, 32(1), 39–48.
  • Pilcher, J. M. (2006). Food in world history. Routledge.
  • Sert, A. N. (2017). Italian cuisine: Characteristics and effects. Journal of Business Management and Economic Research, 1(1), 49–57.
  • Snodgrass, M. E. (2004). Encyclopedia of kitchen history. Routledge.
  • Standage, T. (2009). An edible history of humanity. Bloomsbury Publishing
  • Toussaint-Samat, M. (2009). A history of food. John Wiley & Sons.
  • Varshney, K. R., Varshney, L. R., Wang, J., Myers, D. (2013, August 3–9) Flavor pairing in Medieval European cuisine: A study in cooking with dirty data. In A. Cordier, E. Nauer, M. Wiegand (Eds.), Cooking with computers 2013. Workshop proceedings. https://projet.liris.cnrs.fr/cwc/papers/CwC2013-Proceedings.pdf
  • Whibbs, R. J. (2015). God sends meate but the devil sends cookes: Cooks working in French and English great households, c.1350–c.1650 [Doctoral dissertation, York University]. Core. https://core.ac.uk/download/pdf/77104435.pdf
  • Woolgar, C. M. (2018). Medieval food and colour. Journal of Medieval History, 44(1), 1¬¬–20.

Orta Çağ’da Avrupa Mutfak Kültürü

Year 2023, Volume: 7 Issue: 2, 313 - 324, 08.07.2023

Abstract

Orta Çağ, Avrupa’da güçlü devlet otoritesinin ortadan kalktığı ve kıtada hakim olan barbar Germen toplulukların etkisiyle yerleşik kültürün ve kurumların büyük ölçüde baskılandığı veya tamamen ortadan kaldırıldığı bir dönem olarak karşımıza çıkmaktadır. Uzun yıllar süren kuraklık, kıtlık ve salgın dönemleri nüfusun önemli ölçüde azalmasına, ticaret yollarında güvenliğin ortadan kalkması kıtada ekonomik, sosyal ve kültürel bir izolasyon sürecinin yaşanmasına neden olmuştur. Bununla birlikte Orta Çağ Avrupa’da ulusal kültür ve kimliklerin de şekillenmeye başladığı dönemdir. Avrupa’daki bölgesel mutfak kültürlerinin ulusal mutfaklar haline gelme sürecinin de temellerinin atıldığı bu dönem, dünya gastronomi tarihi içerisinde özel bir öneme sahiptir. Bu çalışmada dünya gastronomi tarihinin ve Avrupa ulusal mutfaklarının kökenlerinin daha iyi anlaşılabilmesi amacıyla Orta Çağ Avrupa mutfak kültürü literatür taraması yöntemiyle incelenmiştir. Çalışma sonucunda dünya gastronomi tarihini büyük ölçüde etkilemiş olan gelişmelerin ortaya çıktığı koşullar ve Avrupa’da ulusal mutfakların oluşum sürecinde, iklim ve coğrafya gibi doğal etmenlerin ötesinde kültürel birikimin önemi de ortaya konmuştur.

References

  • Aberth, J. (2013). From the brink of the apocalypse: Confronting famine, war, plague and death in the later Middle Ages. Routledge.
  • Abramson, J. (2007). Food culture in France. Greenwood Press.
  • Adamson, M. W. (2002). The Greco-Roman world. In M. W. Adamson (Ed.), Regional cuisines of Medieval Europe: A book of essays (pp. 1–17). Routledge.
  • Adamson, M. W. (2004). Food in medieval times. Greenwood Publishing.
  • Aksoy, M., Üner, E. H. (2016). Rafine mutfağın doğuşu ve rafine mutfağı şekillendiren yenilikçi mutfak akımlarının yiyecek içecek işletmelerine etkileri. Gazi Üniversitesi Sosyal Bilimler Dergisi, 3(6), 1–17.
  • Albala, K. (2011). Food cultures of the world encyclopedia (Vol. 2). Greenwood.
  • Albala, K. (2013). Food: A cultural culinary history. The Great Courses. http://www.fernandosantiago.com.br/enshist1.pdf
  • Albala, K., Cooperman, L. (2006). Cooking in Europe: 1250–1650. Greenwood.
  • Bertrand, G. (2020). Venice carnival from the Middle Ages to the twenty-first century: A political ritual turned “consumer rite”? Journal of Festive Studies, 2(1), 77–104.
  • Boissonnade, P. (1996). Life and work in Medieval Europe. Routledge.
  • Carlin, M., Rosenthal, J. T. (1998). Food and eating in Medieval Europe. The Hambledon Press
  • Civitello, L. (2008). Cuisine and culture: A history of food and people. John Wiley & Sons.
  • Coşkun, İ. (2003). Modernliğin kaynakları: Rönesans üzerine bir değerlendirme. Istanbul University Journal of Sociology, 3(6), 45–70.
  • Dickie, J. (2008). Delizia!: The epic history of the Italians and their food. Simon and Schuster.
  • Favier, J. (1998). Gold & spices: The rise of commerce in the Middle Ages. Holmes & Meier Pub.
  • Fernández-Armesto, F. (2002). Near a thousand tables: A history of food. Simon and Schuster.
  • Freedman, P. (2021). Lamprey and herring. Imago Temporis: Medium Aevum, 15, 193–212. https://doi.org/10.21001/itma.2021.15.06
  • Karaimamoğlu, T. (2019). Orta çağ Avrupa mutfak kültüründe tahıl, balık ve sütün yeri. Turkish Studies-Historical Analysis, 14(3), 607–625.
  • Leschziner, V. (2006). Epistemic foundations of cuisine: A socio-cognitive study of the configuration of cuisine in historical perspective. Theory and Society, 35(4), 421–443.
  • Mason, L. (2004). Food culture in Great Britain. Greenwood Publishing Group.
  • Müldner, G., Richards, M. P. (2005). Fast or feast: Reconstructing diet in later medieval England by stable isotope analysis. Journal of Archaeological Science, 32(1), 39–48.
  • Pilcher, J. M. (2006). Food in world history. Routledge.
  • Sert, A. N. (2017). Italian cuisine: Characteristics and effects. Journal of Business Management and Economic Research, 1(1), 49–57.
  • Snodgrass, M. E. (2004). Encyclopedia of kitchen history. Routledge.
  • Standage, T. (2009). An edible history of humanity. Bloomsbury Publishing
  • Toussaint-Samat, M. (2009). A history of food. John Wiley & Sons.
  • Varshney, K. R., Varshney, L. R., Wang, J., Myers, D. (2013, August 3–9) Flavor pairing in Medieval European cuisine: A study in cooking with dirty data. In A. Cordier, E. Nauer, M. Wiegand (Eds.), Cooking with computers 2013. Workshop proceedings. https://projet.liris.cnrs.fr/cwc/papers/CwC2013-Proceedings.pdf
  • Whibbs, R. J. (2015). God sends meate but the devil sends cookes: Cooks working in French and English great households, c.1350–c.1650 [Doctoral dissertation, York University]. Core. https://core.ac.uk/download/pdf/77104435.pdf
  • Woolgar, C. M. (2018). Medieval food and colour. Journal of Medieval History, 44(1), 1¬¬–20.
There are 29 citations in total.

Details

Primary Language Turkish
Subjects Cultural Studies
Journal Section Derleme
Authors

Emir Hilmi Üner 0000-0003-2642-9852

Publication Date July 8, 2023
Published in Issue Year 2023 Volume: 7 Issue: 2

Cite

APA Üner, E. H. (2023). Orta Çağ’da Avrupa Mutfak Kültürü. Aydın Gastronomy, 7(2), 313-324.

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