| Yazarlar (2) |
İbrahim Çekiç
Türkiye |
Doç. Dr. Yener OĞAN
Kırşehir Ahi Evran Üniversitesi, Türkiye |
| Özet |
| Hatay is a city located in the south of Turkey, on the border with Syria, and is considered a cradle of civilizations from antiquity to the present day. The city possesses strategic significance in terms of its geographical, military, and economic position, serving as an important center for Christians, Muslims, and Jews alike. Throughout history, Hatay has exhibited cultural diversity and richness, and in 2017, it was included in UNESCO’s Creative Cities of Gastronomy network. Suzeyti olive oil is a distinctive and increasingly endangered traditional product of the Hatay cuisine. Its production process involves natural and labor-intensive steps, including crushing the olives with stone mills, mixing the resulting paste with water and allowing it to rest, followed by the manual collection of the oil that rises to the surface. The absence of modern technological interventions ensures the preservation of the product’s unique aroma profile and nutritional value. In this context, the aim of the study is to identify the production processes of Suzeyti oil, recognized as a traditional olive oil in the region, and to examine its place within culinary culture as well as its religious and cultural significances. The data for the study were collected through semi-structured interviews with a total of 18 cultural transmitters who are knowledgeable about the production stages of Suzeyti olive oil. The obtained data were evaluated ethnographically and subjected to content analysis. The findings reveal the role of Suzeyti olive oil, produced through traditional methods, in the regional cuisine and its contributions to the gastronomic identity of the area. This traditional olive oil is not only utilized as a common ingredient in dishes in Hatay but also emerges as a significant element that profoundly influences the culinary culture. Furthermore, the results indicate that olive oil has transformed into a metaphor of religious and cultural significance in Hatay throughout historical processes. However, it has been determined that the production of this traditional olive oil is at risk of being forgotten. Therefore, this study is significant as it emphasizes the necessity of preserving the gastronomic and cultural value of Suzeyti olive oil and contributes to the sustainability of this cultural heritage. |
| Anahtar Kelimeler |
| Cultural heritage | Gastronomy | Hatay | Olive | Suzeyti |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SCOPUS dergilerinde yayınlanan tam makale |
| Dergi Adı | Euro-Mediterranean Journal for Environmental Integration |
| Dergi ISSN | 2365-6433 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | Scopus |
| Makale Dili | İngilizce |
| Basım Tarihi | 08-2025 |
| Cilt No | 10 |
| Sayı | 1 |
| Sayfalar | 1 / 12 |
| Doi Numarası | 10.1007/s41207-025-00932-w |
| Makale Linki | https://link.springer.com/article/10.1007/s41207-025-00932-w |
| Atıf Sayıları |
