Abstract
FROM CUISINE TO ART: NON-ALCOHOLIC DRINKS IN CLASSICAL TURKISH POETRY-I
In studies conducted on Turkish cuisine, it is noteworthy that, despite being one of the significant written sources of our culinary culture, literary works -particularly classical Turkish poetry- have not been sufficiently utilized. This study, which is limited to non-alcoholic beverages due to its purpose and scope, has been prepared in two sections. It examines how these beverages are represented in classical Turkish poetry and how poets, through their remarkable talents, imagination, and observational skills, incorporate such elements into their works. Additionally, the study explores the symbolic meanings attributed to these beverages by the poets, their emotions and thoughts, which often revolve around themes of union and separation, particularly framed within the concepts of love, beloved, and rival. It also discusses how, while practicing their art, poets employ non-alcoholic beverages as literary devices, just as they do with other social and cultural elements.
The frequent mention of non-alcoholic beverages, especially compotes and traditional fruit sherbets, in classical poetry reflects their significance and importance within the culinary arts and culture of the period, as well as their representations in social and cultural life. This includes references to various beliefs, customs, and traditions. In divans, apart from water, non-alcoholic beverages most commonly include compote, coffee, traditional fruit sherbet and syrup, with a particular abundance of references to compotes and traditional fruit sherbets. For instance, while poets describe the sweetness of grape compote, they often draw parallels between the taste of the compote, the grapes within it, and the beloved's lips and beauty spots.
When examining examples related to these beverages, it becomes evident that classical Turkish poetry plays a significant role in defining our culinary culture as a whole. This article, which aims to reveal the relationship between poetic art and culinary culture, also seeks to emphasize the value of our traditional beverages, which refresh the drinker and contribute to well-being, in contrast to the carbonated drinks that while lining today’s supermarket shelves, pose health risks.
Keywords
Turkish culinary culture, classical Turkish poetry, soft drinks, ayran, boza, compote, coffee etc.