Abinci na gargajiya

Abinci na gargajiya
Bayanai
Ƙaramin ɓangare na	cuisine (en) da abinci
Bangare na	tradition (en)
Fuskar	ritual (en) da ceremony (en)
Has characteristic (en)	cultural heritage (en)

Abinci na gargajiya abinci ne da jita-jita waɗanda aka ba da su ta hanyar tsararraki ko waɗanda aka cinye su na tsararraki da yawa. Abinci na gargajiya da jita-jita na gargajiya ne a yanayi, kuma suna iya samun tarihin tarihi a cikin Abincin ƙasa, abincin yanki ko abincin gida. Ana iya samar da abinci da abin sha na gargajiya kamar yadda aka yi a gida, ta gidajen cin abinci da ƙananan masana'antun, da kuma manyan wuraren sarrafa abinci.

Wasu abinci na gargajiya suna da alamun ƙasa da ƙwarewar gargajiya a cikin ƙididdigar Tarayyar Turai ta hanyar tsarin ƙididdigan ƙasa da ƙididdigas na gargajiya: Ƙididdigar ƙididdigatattun asali (PDO), Ƙididdigataren ƙasa mai kariya (PGI) da ƙwarewa na gargajiya (TSG). Wadannan ka'idoji suna aiki ne don ingantawa da kare sunayen kayan aikin gona masu inganci da kayan abinci.^[1]

Wannan labarin ya haɗa da bayani game da abin sha na gargajiya.

Bambanci tsakanin al'ada da al'ada

Kodayake ya zama ruwan dare a yi amfani da su a matsayin ma'anar, gaskiyar ita ce abincin "al'ada" da abincin "al" ana ɗaukar ra'ayoyi biyu daban-daban bisa ga ilimin ɗan adam na abinci; Na farko yana nufin al'adu abinci waɗanda ake gadon su ta baki, a kan ƙaramin sikelin a cikin iyali, da kuma babban sikelin a matsayin wani ɓangare na al'adu da ainihi. A gefe guda, lokacin da muke magana game da abinci na al'ada (ko "masu shahara"), yana daya daga cikin wadanda yawancin mutane a wurin kamar kuma ana maimaita su sosai.^[3] Sabili da haka, abincin gargajiya na iya zama na al'ada kuma akasin haka, amma ba duk abincin da aka saba da shi ba ne na gargajiya ko kuma duk na al'adun gargajiya.

Yawancin abincin gargajiya sun samo asali ne daga ƙwarewar matan gida waɗanda suka haɗu da dabarun da sinadaran da suke da su don ƙirƙirar sabbin girke-girke. Idan mutane suna son wannan girke-girke, ya cancanci a yi koyi da shi. A wasu kalmomi, ana yada shi kuma ana maimaita shi sau da yawa har ya zama girke-girke na gargajiya. Saboda wannan dalili, al'adar abinci ta ƙunshi nau'ikan girke-girke na gargajiya, waɗanda dole ne su danganta da ƙasar asali, takamaiman kayayyaki, da takamaiman halaye na gida. Akwai girke-girke na gargajiya wanda zai iya fadawa cikin mantuwa kuma ya ɓace har abada, amma idan an cinye su da yawa, sun zama wani ɓangare na abincin da aka saba da shi a wurin. Masanin ilimin abinci na Mexico Maru Toledo ya kara da ra'ayi na uku ga wannan tsari, wanda shine na "kyakkyawan cinikayya", ^[4] wani abu da bai wanzu ba har sai kasuwancin abinci (tsarin da ya faru kwanan nan, idan muka lura da cikakken tarihin tarihin abinci).

Abincin kasuwanci

Abincin da aka siyar ya dace da halaye na gargajiya (har ma da adjective "al'ada", a lokuta da yawa) amma manufar ba wani ba ce face riba ta tattalin arziki. Saboda wannan dalili, ba ya so ya zurfafa cikin asalin, ko kuma a cikin mahallin, ƙarancin bambancin da ke kewaye da jita-jita, yana siyarwa. A ƙarshe, yawan jama'a, gabaɗaya ba tare da ilimin abinci ba, sun yi imanin cewa abincin da suke saya nasu ne, don haka suna faruwa da wani nau'in al'adun abinci ^[5] da sauƙaƙe bambancin samfuran, dabaru, girke-girke da sauran fannoni na abinci na al'ada.

Ta nahiyar

Afirka

Bambara groundnut - amfanin gona na gargajiya a Afirka

Turai

An bayyana kayayyakin abinci na gargajiya a matsayin suna wasa "wani muhimmin bangare na al'adun Turai, ainihi, da al'adun".

Kudancin Amurka

Humita - abinci na gargajiya a Bolivia, Chile, Ecuador, da Peru

Ta hanyar ƙasa

Kanada

Abinci na ƙasa yana nufin Abincin gargajiya na mutanen Aboriginal (wanda aka sani a Kanada a matsayin First Nations, Metis, da Inuit), musamman a yankuna masu nisa na arewa inda Abinci na Yamma Turai ya fi tsada, kuma har yanzu ana dogaro da abinci na gargajiya.^[6]
Abincin Godiya

Quebec

Putin
Ana yin poutine na gargajiya tare da fries na Faransa, Cuku curds da soya.
Gidan cin abinci
Shuka da cream
Pâté na kasar Sin
Rashin aikin yi
St. Catherine's taffy
Spruce giya
Maple syrup
Birnin Krita

Akkadia

Gishiri mai laushi
Fricot

China

Ciba cake
Dim sum
Fuling jiabing - abinci na gargajiya na Beijing da kuma wani bangare na al'adu birni. Abincin ɗanɗano ne mai kama da pancake wanda aka yi da gari, sukari, da fuling (Poria), wanda aka mirgine a kusa da kwayoyi, zuma, da sauran sinadaran.
Spring pancake - abinci na gargajiya na kasar Sin na musamman ga yankunan arewa. Mutane suna cin pancakes na bazara a ranar da ake kira lichun don yin bikin farkon bazara.
Zhongzi - shinkafa mai mannewa tare da kayan da ke da ɗanɗano ko kayan da ke cikin ganyen bamboo kuma an dafa su. An yi shi ne don tunawa da mawaki da minista Qu Yuan a lokacin Bikin jirgin ruwa na Dragon .

Costa Rica

Shinkafa da wake

Croatia

Lecsó

Cyprus

Tsamarella - abinci na gargajiya da ɗaya daga cikin manyan abincin rana na Cyprus ^[7]^[8]

Jamhuriyar Czech

Lecsó
Svíčková

Estonia

Mulgipuder^{[ana buƙatar hujja]}
Sepik

Eswatini

Tsibirin Faroe

Farin Faroese
Garnatálg
Skerpikjøt
Naman whale

Kayan abinci na Karelia da aka saya a kantin sayar da kayayyaki

Stew na Karelian
Kayan abinci na Karelia
Kesäkeitto
Reindeer da aka yi amfani da shi
Ruisreikäleipä
Ryynimakkara
Mustamakkara
Kalakukko
Lörtsy
Rönttönen
Sultsina
Mämmi
Joulutorttu

Faransa

Appellation d'origine contrôlée - takardar shaidar Faransanci da aka ba wasu alamun ƙasa na Faransanci don ruwan inabi, cuku, butters, da sauran kayan aikin gona
- Kayan kaza na Bresse - samfurin kaza na Faransa tare da sunan asalin sarrafawa
- Jerin Appellation d'Origine Controlled liqueurs da ruhohi
- Jerin sunan asalin ruwan inabi mai sarrafawa

Jamus

Black Forest ham - wanda aka samar a yankin Black Forest na Jamus, abinci ne mai kariya na Asalin (PDO) a cikin Tarayyar Turai.

Guatemala

Fiambre abinci ne na gargajiya na Guatemala wanda ake shirya kuma ana cinye shi kowace shekara don bikin Ranar Matattu (Día de Los Muertos) da Ranar Dukkanin Masu Tsarki (Día De Todos Los Santos).

Iceland

Indonesia

Brem - abincin rana da abin sha daga Java da Bali
Docang - abinci na gargajiya daga Cirebon
Gado-gado - salatin gargajiya a cikin kayan ado na man shanu
Gudeg - wani matashi jackfruit stew, abinci na gargajiya daga Yogyakarta
Ketupat - kayan shinkafa na gargajiya da ake amfani da su a lokacin Lebaran, Indonesian idul fitri
Kuluban - salatin gargajiya na Javanese na dā
Lawar - abincin gargajiya na Balinese
Opor ayam - kaza a cikin madarar kwakwa, abincin gargajiya da ake cinyewa tare da ketupat a lokacin Lebaran
Pallubasa - abinci na gargajiya daga Makassar, Kudancin Sulawesi da aka yi da naman shanu ko buffalo
Papeda - sago congee, kayan gargajiya na Gabashin Indonesia (Maluku da Papua)
Rendang - abincin gargajiya na Minangkabau daga Yammacin Sumatra
Satay - nama da aka gasa a kan skewers, bambance-bambance daban-daban na gargajiya sun wanzu a Indonesia
Soto - wani nau'i na miya na gargajiya na Indonesia, akwai bambance-bambance na yanki da yawa
Tempeh - kek na soya, abinci na gargajiya daga Java
Tumpeng - shinkafa ta bikin da ke kewaye da jita-jita daban-daban, abincin ƙasar Indonesia

Manazarta

Babanci tsakanin na gargajiya da Wanda aka saba

Ko da yake ya zama ruwan dare a yi amfani da su a matsayin ma’ana, gaskiyar ita ce, abinci “gargajiya” da abinci “na al’ada” ana la’akari da ra’ayoyi mabambanta biyu bisa ga ilimin ɗan adam na abinci ; Na farko yana nufin al'adun dafa abinci waɗanda ba koyaushe ake gadar su ta baki, a kan ƙaramin ma'auni a cikin iyali, da kuma babban ma'auni a cikin al'umma a matsayin wani ɓangare na al'ada da asalinta . A gefe guda, idan muka yi magana game da abinci na yau da kullun (ko "sanannun") abinci, shine wanda yawancin mutane a wani wuri suke so kuma ana kwafi su sosai. [1] Saboda haka, jita-jita na gargajiya na iya zama na yau da kullun kuma akasin haka, amma ba duk abincin da aka saba ba na gargajiya ba ne ko kuma na gargajiya.

Yawancin jita-jita na gargajiya sun samo asali ne daga basirar matan gida waɗanda ke ƙirƙira da hankali sun haɗa dabaru da kayan aikin da suke da su don ƙirƙirar sabbin girke-girke. Idan mutane suna son wannan girke-girke, ya zama cancanci a yi koyi da shi. A wasu kalmomi, ana yada shi kuma ana maimaita shi sau da yawa har ya zama girke-girke na gargajiya . Saboda wannan dalili, al'adar dafa abinci ta ƙunshi nau'ikan girke-girke na gargajiya, waɗanda dole ne a haɗa su da ƙasar asali, takamaiman samfuran, da takamaiman halaye na gida. Akwai girke-girke na gargajiya waɗanda zasu iya fada cikin mantawa kuma su ɓace har abada, amma idan an cinye su da yawa, sun zama wani ɓangare na abinci na yau da kullun na wuri. Masanin ilimin halittar ɗan adam na ƙasar Mexiko Maru Toledo ya ƙara ra'ayi na uku ga wannan tsari, wanda shine na "kasuwanci na yau da kullun", ^[9] wani abu da bai wanzu ba har sai an sayar da abinci (tsarin da ya faru kwanan nan, idan muka lura da cikakken tarihin tarihin abinci).

Abinci na kasuwanci

Abincin da aka yi ciniki ya dace da halayen gargajiya (har ma da sifa iri ɗaya "gargajiya", a lokuta da yawa) amma manufar ba kowa ba ce illa riba ta tattalin arziki. Saboda wannan dalili, ba ya so ya shiga cikin asalin, kuma ba a cikin mahallin ba, da yawa fiye da bambancin da ke kewaye da jita-jita, yana sayar da shi. A ƙarshe, yawancin jama'a, gabaɗaya ba tare da ilimin abinci da yawa ba, sun yi imanin cewa abincin da suke siyan nasu ne, don haka suna faruwa wani nau'in haɓakar abinci ^[10] da sauƙaƙe nau'ikan samfuran, dabaru, girke-girke da sauran abubuwan dafa abinci na al'ada.

↑ "Geographical indications and traditional specialties". europa.eu.
1 2 "Antica trattoria Bagutto" (in Italiyanci). Archived from the original on 30 April 2013. Retrieved 29 November 2020.
↑ Midori Hernández, A. (2016). "El fogón de las "Mujeres del Maíz"" (PDF). Cultura Jalisco (in Sifaniyanci). 7: 6. Archived from the original (PDF) on 13 April 2021. Retrieved 29 April 2021.
↑ Gómez, A. (22 June 2015). "Entrevista a Maru Toledo" (video). YouTube. Archived from the original on 29 April 2021. Retrieved 29 April 2021.
↑ Guelmami, Z. "L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française" (PDF). Place du Maréchal de Lattre de Tassigny (Paris Dauphine University). Archived from the original (PDF) on 2019-09-22. Retrieved 2025-07-10.
↑ Wein, Eleanor E.; et al. (1990). "Food Consumption Patterns and Use of Country Foods by Native Canadians near Wood Buffalo National Park, Canada". Arctic. 44 (3): 196–206. doi:10.14430/arctic1539.
↑ "Products and Recipes". visitcyprus.com. Cyprus Tourism Organisation. Archived from the original on 27 November 2015. Retrieved 26 November 2015.
↑ "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Retrieved 26 November 2015.
↑ Gómez, A. (22 June 2015). "Entrevista a Maru Toledo" (video). YouTube. Archived from the original on 29 April 2021. Retrieved 29 April 2021.
↑ Guelmami, Z. "L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française" (PDF). Place du Maréchal de Lattre de Tassigny (Paris Dauphine University). Archived from the original (PDF) on 2019-09-22. Retrieved 2025-07-10.

[1] "Geographical indications and traditional specialties". europa.eu.

[localistorici-2] 1 2 "Antica trattoria Bagutto" (in Italiyanci). Archived from the original on 30 April 2013. Retrieved 29 November 2020.

[3] Midori Hernández, A. (2016). "El fogón de las "Mujeres del Maíz"" (PDF). Cultura Jalisco (in Sifaniyanci). 7: 6. Archived from the original (PDF) on 13 April 2021. Retrieved 29 April 2021.

[4] Gómez, A. (22 June 2015). "Entrevista a Maru Toledo" (video). YouTube. Archived from the original on 29 April 2021. Retrieved 29 April 2021.

[5] Guelmami, Z. "L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française" (PDF). Place du Maréchal de Lattre de Tassigny (Paris Dauphine University). Archived from the original (PDF) on 2019-09-22. Retrieved 2025-07-10.

[6] Wein, Eleanor E.; et al. (1990). "Food Consumption Patterns and Use of Country Foods by Native Canadians near Wood Buffalo National Park, Canada". Arctic. 44 (3): 196–206. doi:10.14430/arctic1539.

[a-7] "Products and Recipes". visitcyprus.com. Cyprus Tourism Organisation. Archived from the original on 27 November 2015. Retrieved 26 November 2015.

[b-8] "Σφαγή χοίρου & Παρασκευή παραδοσιακών αλλαντικών". foodmuseum.cs.ucy.ac.cy. Cyprus Food Virtual Museum. Retrieved 26 November 2015.

[9] Gómez, A. (22 June 2015). "Entrevista a Maru Toledo" (video). YouTube. Archived from the original on 29 April 2021. Retrieved 29 April 2021.

[10] Guelmami, Z. "L'acculturation à distance Dans Une société de consommation globalisée: le cas de la sous-culture lipophile française" (PDF). Place du Maréchal de Lattre de Tassigny (Paris Dauphine University). Archived from the original (PDF) on 2019-09-22. Retrieved 2025-07-10.

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