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Abincin Bahar Rum

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Abinci na Bahar Rum shine abinci da hanyoyin shirya da mutanen Bahar Rum ke amfani da su. Tunanin abinci na Bahar Rum ya samo asali ne daga littafin marubucin abinci Elizabeth David, A Book of Mediterranean Food (1950), kuma wasu marubuta da ke aiki a Turanci sun kara da shi.

Marubutan da yawa sun bayyana abubuwa uku na abinci kamar zaitun, alkama, da inabi, suna samar da Man zaitun, burodi da pasta, da ruwan inabi; wasu marubutan sun musanta cewa abinci iri-iri na tafkin Bahar Rum sun zama abinci gaba ɗaya. Ma'anar da aka saba da ita game da yankin da aka rufe, wanda Dauda ya gabatar, ya biyo bayan rarraba Itacen zaitun.

Yankin ya kunshi al'adu iri-iri tare da abinci daban-daban, musamman (yana tafiya a kusa da yankin) Maghrebi, Masarawa, Levantine, Ottoman (Turkiyanci), Girkanci, Italiyanci, Faransanci (Provençal), da Mutanen Espanya, kodayake wasu marubuta sun haɗa da ƙarin abinci. Abinci na Portuguese, musamman, wani bangare ne na Bahar Rum.

Haɗin tarihi na yankin, da kuma tasirin Bahar Rum a kan yanayin da tattalin arzikin yankin, yana nufin cewa waɗannan abincin suna raba jita-jita fiye da ainihin man fetur, burodi, da ruwan inabi, kamar rago ko ragon, stews na nama tare da kayan lambu da tumatir (alal misali, Mutanen Espanya andrajos), stews na kayan lambu (Provençal ratatouille, Mutanen Spain pisto, Italiyanci ciambotta), da ruwan gishiri da aka warkar da aka samu a fadin yankin. Ruhohin da suka danganci Anise suna shan giya a kasashe da yawa a kusa da Bahar Rum.

Ba za a rikita nama abinci na yankin da abincin Bahar Rum ba, wanda ya shahara saboda fa'idodin kiwon lafiya na abinci mai wadata da man zaitun, alkama da sauran hatsi, 'ya'yan itatuwa, kayan lambu, da wani adadin abincin teku, amma ƙasa da kayan madara. Abinci na Bahar Rum ya ƙunshi hanyoyin da ake bi da waɗannan da sauran sinadaran, gami da nama, a cikin kicin, ko suna ba da lafiya ko a'a.

Yanayin ƙasa

[gyara sashe | gyara masomin]
Elizabeth David ta bayyana yankin Bahar Rum a matsayin na Olive, Olea europaea . [1]

Marubutan daban-daban sun bayyana girman dafa abinci na Bahar Rum ko dai ta hanyar ƙasa ko ta hanyar sinadaran sa. Elizabeth David, a cikin littafinta A Book of Mediterranean Food (1950), ta bayyana iyakarta a matsayin "abin dafa abinci na bakin tekun Bahar Rum" kuma ta zana iyakokin ƙasa:

from Gibraltar to the Bosphorus, down the Rhone Valley, through the great seaports of Marseille, Barcelona, and Genoa, across to Tunis and Alexandria, embracing all the Mediterranean islands, Corsica, Sicily, Sardinia, Crete, the Cyclades, Cyprus (where the Byzantine influence begins to be felt), to the mainland of Greece and the much disputed territories of Syria, the Lebanon, Constantinople, and Smyrna.[2]

Duk da wannan ma'anar, littafin Dauda ya fi mayar da hankali kan Spain, Faransa, Italiya, da Girka.[3]

"Those blessed lands of sun and sea and olive trees":[2] a landscape in Rhodes, in the Eastern Mediterranean

Ta bayyana wannan yankin a matsayin mai haɗuwa da kewayon Itacen zaitun: "waɗanda ƙasashe masu albarka na rana da teku da itatuwan zaitun. " Rarrabawar halitta ta zaitun tana iyakance ta sanyi da wadatar ruwa. Saboda haka an ƙuntata shi zuwa wani yanki mai ƙanƙanta a kusa da Bahar Rum, sai dai a cikin Maghreb da kuma a cikin Iberian Peninsula, inda aka rarraba shi sosai, kuma a tsibirin Bahar Rum.

Masanin tarihin Tunisiya Mohamed Yassine Essid ya bayyana yankin ta wurin kasancewar zaitun, tare da burodi, alkama, da inabi a matsayin "masu kayan abinci na mutanen Bahar Rum":

Mediterranean cuisine is defined by the presence of fundamental elements which are said to play a more important role than others, reflecting a community of beliefs and practices which transcend religions, languages and even societies. The olive tree, the emblematic tree on more than one account, traces the bounds of a frontier of landscapes and lives on either side of which the Mediterranean begins or ends. Above Montelimar, nicknamed "Gates of Provence", is the limit of the olive.[4]

Sauran marubuta suna tambaya cewa akwai irin wannan ma'anar:

The belief in a common core, emerging from a claim to authority over that kernel of "Mediterranean-ness", is what underlies writing describing the culinary Mediterranean, yet it seems that only from far away does a unified Mediterranean exist. The closer one gets to that common core, the less it is visible, until the food of Umbria comes to seem entirely different from the food of Tuscany, and to compare either to the food of Greece would be absurd. The very idea of a Mediterranean ensemble—be it onions and olive oil and tomatoes or some other combination entirely—presupposes not only a shared history but a unified history, an imagined moment in which the Mediterranean presented a single culture that over time has, like a language, split and branched and flowered into the wild variety of contemporary cuisine.[3]

Wasu marubuta sun haɗa da abincin gabashin Adriatic na Dalmatia - Albanian, Montenegrin, da Croatian, yayin da yawancin ba su ambaci su ba. Wasu marubutan sun hada da wuraren da ba su taɓa Tekun Bahar Rum ba ko tallafawa noman zaitun, gami da abincin Serbian, Makidoniya, da Portuguese.

Abubuwan da ke cikin su

[gyara sashe | gyara masomin]

Essid ya gano "trinity" na sinadaran gargajiya na abinci na Bahar Rum kamar zaitun, alkama, da inabi, suna samar da mai, burodi, da ruwan inabi bi da bi. Masanin binciken kayan tarihi Colin Renfrew ya kira wannan "triad na Bahar Rum".[5]

Itacen zaitun

[gyara sashe | gyara masomin]

Mediterranean food is incredibly popular: pasta, pizza, sausage, wine, gyros,[lower-alpha 1] kebab, and falafel can be found just about everywhere. Food experts and cookbook authors adore Mediterranean cuisine ...[6]

Olive (Olea europaea)

Itacen zaitun ya bayyana daga yankin Farisa da Mesopotamiya, aƙalla shekaru 6,000 da suka gabata. Ya bazu daga can zuwa yankunan da ke kusa, kuma an noma shi tun farkon Bronze Age (har zuwa 3,150 BC) a kudancin Turkiyya, Levant, da tsibirin Krita.[7] Kasashe goma da suka fi yawan girbi (a shekara ta 2011) duk suna kusa da Bahar Rum (Portugal ita ce ta goma mafi girma): tare, suna samar da kashi 95% na zaitun a duniya.

Itacen zaitun yana ba da 'ya'yan itace masu zaki, wanda aka yi amfani da shi ta hanyar warkarwa da fermentation, da Man zaitun. Kimanin kashi 90% na samar da 'ya'yan itace (1996) ya shiga cikin man zaitun. Yankin Bahar Rum yana da asusun mafi yawan amfani da man zaitun a duniya: a cikin 2014, ƙasar da ta fi cinyewa, Girka, ta yi amfani da 17 kg[lower-alpha 2] a kowace kai; Italiya, 12 kg, Spain, 13 kg; Amurka don kwatanta ta yi amfani dashi kawai 1 kg a kowace kai.    

Alkama

[gyara sashe | gyara masomin]

Rules for the preparation and consumption of food are common to the lands that border the Mediterranean. They offer both stability, continuity and reproduction of a specific pattern of eating which resists conquest, invasion, colonisation, social change, industrialisation and urbanisation. Consequently, wherever you go, in Southern Europe or the lands bordering the Southern Mediterranean, you will find a cuisine and gastronomic ritual which is always familiar.[8]

Alkama (Triticum)

An yi amfani da alkama a cikin Fertile Crescent, a ciki da kusa da Levant kimanin shekaru 10,000 da suka gabata. Kakanninta sun haɗa da alkama na daji; an haɗa wannan, an girbe shi kuma an shuka shi don ƙirƙirar nau'ikan gida tare da hatsi mafi girma, a cikin kunnuwa waɗanda ba su da sauƙi fiye da siffofin daji.[9] An yada shi a fadin yankin Bahar Rum har zuwa Spain ta hanyar 5,000 BC.[10]

Alkama abinci ne na musamman a yankin Bahar Rum. gurasa alkama ta riga ta kasance mai mahimmanci a daular Roma ta dā, wanda ya haɗa da dukan yankin; a wannan lokacin, kusan shekaru 2,000 da suka gabata, Arewacin Afirka ita ce "kwandon burodi" na daular.[11] Sauran abinci na alkama na Bahar Rum sun haɗa da Pasta da semolina (tsakanin alkama) kayayyaki kamar su couscous da bulgur. Hakanan, ana yin waɗannan a cikin jita-jita kamar su girke-girke galaktoboureko (madara börek), wanda ya ƙunshi filayen burodi a kusa da custard da aka yi da semolina . [12] Abincin alkama da aka yadu daga Turkiyya da Levant zuwa Iran da Indiya shine halva, kayan zaki mai zaki tare da man shanu, madara, da Kwayoyin pine.[13]

Ruwan inabi

[gyara sashe | gyara masomin]

An yi amfani da inabi tsakanin 7,000 da 4,000 BC tsakanin Tekun Baƙi da Farisa; shaidar archaeological ta nuna cewa ana yin ruwan inabi a can ta 6,000 BC, ya kai Girka da tsibirin Krita a cikin karni na biyar BC da Spain ta hanyar karni na karshe BC. An fara yin ruwan inabi a Italiya a karni na tara KZ, kuma a Faransa a kusa da 600 KZ.[15]

Ana shuka inabi galibi don yin ruwan inabi da ruwan inabi a matsayin kayan abinci na Bahar Rum, da kuma bushewa a matsayin ruwan inabi ko don cin abinci a matsayin inabi na tebur. Ana zaɓar nau'ikan inabi da nau'ikan ruwan inabi na tebur don dandano.

Tarihi

[gyara sashe | gyara masomin]

Ra'ayi

[gyara sashe | gyara masomin]
Abincin da aka gasa aubergines da albasa (wanda ake kira da sunansa na Provençal, ratatouille, a Turanci), kamar yadda aka fassara a Tsibirin Aeolian

Ma'anar abincin Bahar Rum kwanan nan ne, mai yiwuwa ya samo asali ne daga littafin David's A Book of Mediterranean Food (1950).[16] David kanta ba ta yi amfani da kalmar ba, tana magana maimakon "abinci", "gurasa", ko "gurasa". Amfanin ra'ayin yana da jayayya. Carol Helstosky, marubucin littafin Food Culture in the Mediterranean (2009), yana daga cikin marubutan da ke amfani da "Culincin Bahar Rum" tare da "Cincin Bahar Maliya". A cikin gabatarwar littafinta ta rubuta:[17]

Essid ya yarda cewa "bambance-bambance na ƙasa da abubuwan da suka faru na tarihi" sun shafi abinci na ƙasashen Bahar Rum daban-daban, amma duk da haka ya tabbatar da cewa:[18]

Rules for the preparation and consumption of food are common to the lands that border the Mediterranean. They offer both stability, continuity and reproduction of a specific pattern of eating which resists conquest, invasion, colonisation, social change, industrialisation and urbanisation. Consequently, wherever you go, in Southern Europe or the lands bordering the Southern Mediterranean, you will find a cuisine and gastronomic ritual which is always familiar.[8]

An kawo wake da aka yi amfani da shi a kudancin Faransa zuwa Turai daga Amurka.

Abubuwan da ke cikin abincin Bahar Rum sun bambanta da na abincin Arewacin Turai, tare da man zaitun maimakon man shanu, da ruwan inabi maimakon giya. Jerin sinadaran da ke akwai ya canza a cikin ƙarni. Ɗaya daga cikin manyan canji shine gabatar da abinci da yawa daga Larabawa zuwa Portugal, Spain, da Sicily a Zamanin Tsakiya. Wadannan abinci sun hada da aubergines, spinach, sukari, shinkafa, apricots, da 'Ya'yan itace, [19] suna haifar da al'adar abinci ta musamman ta Al-Andalus.[20]

Yin dafa abinci

[gyara sashe | gyara masomin]
Syrian Apricot paste "an narke shi cikin ruwa don yin abin sha mai sanyaya"

Gabatarwar David ga littafinta na 1950 ya nuna yadda ake dafa abinci a kasashen Bahar Rum a matsayin "wanda aka tsara ta hanyar bambancin yanayi da ƙasa da masana'antar dangi ko rashin jin daɗi na mazauna".

David ya gano "abubuwan da ke maimaitawa" a cikin abinci na wannan yanki mai girma kamar man zaitun, saffron, tafarnuwa, ruwan inabi na gida, da kuma "mai ƙamshi" na ganye, musamman rosemary, marjoram na daji, da Basil, da launuka masu haske na sabbin abinci a cikin kasuwanni, "Piment, aubergine, Tumatir, zaitun, melons, ɓaure" da "ki mai haske, azurfa, vermilion, ko tiger-striped". Ta haɗa da cuku na "madarar tumaki ko awaki", "figs daga Smyrna a kan dogon igiyoyi" da kuma "takalma na apricot wanda aka narke a cikin ruwa don yin abin sha mai sanyaya".

Tare da sinadaran gama gari ciki har da zaitun, alkama, da inabi; yanayin da aka raba; da kuma dogon lokaci don musayar al'adu, ana iya sa ran cewa abinci guda ɗaya, na Bahar Rum zai bunkasa. Wasu abubuwa, kamar man zaitun, burodi, ruwan inabi, ragon da aka gasa, ko ragon rago (kamar Maghrebi Mechoui, Girkanci kleftiko da souvlaki, da Turkiyya shish kebab), bottarga, da stews na nama tare da kayan lambu da tumatir (kamar Mutanen Espanya andrajos, Faransanci estouffade à la provençale [fr], Italiyanci ciambotta, da Turkiyanci buğu kebabı), ana samun su a duk Bahar Rum.[21][14][22] Ana cin abincin teku ciki har da ruwan teku da squid, sau da yawa a cikin stews, stuffed, ko soya, a cikin Mutanen Espanya, Faransanci, da Italiyanci jita-jita.[23] Duk da haka, ƙasashen da ke iyaka da Bahar Rum suna da abinci na yanki daban-daban, daga Maghrebi, Levant, da Ottoman zuwa Italiyanci, Faransanci, da Mutanen Espanya. Kowane ɗayan waɗannan, bi da bi, yana da bambancin ƙasa da lardin.[22]

Tagines da ke dafa abinci a kan titin Maroko


Abincin Maghrebi na Bahar Rum ya haɗa da abincin Aljeriya, Libya, Morocco, da Tunisiya. Ɗaya daga cikin abincin da aka fi sani da yankin shine couscous, tururi, karamin hatsi, wanda aka yi amfani da shi tare da stew. Abincin tsoho ne, wanda matafiyi na zamani Ibn Battuta ya ambata, kuma an samo shi misali a cikin Abincin Yammacin Sicilian, musamman a lardin Trapani, inda aka sake gabatar da shi bayan 1600.

Ɗaya daga cikin stew da za a iya ba da shi tare da couscous shine tagine na Maroko, mai tsayi, ɗan bushewa na nama da kayan lambu, wanda aka dafa a hankali a cikin tukunya (wanda ake kira tagine) tare da murfin conical mai tsayi. Abincin daga yankin Maghreb na Arewacin Afirka galibi ana canza su da kuma dandano tare da cakuda kayan yaji mai zafi harissa da Ras el hanout (wanda ke dauke da irin waɗannan kayan yaji kamar cumin, coriander, saffron, cinnamon, cloves, chillies, da paprika). Sauran kayan dandano na musamman na yankin sune lemun tsami da busassun apricots da ruwan inabi.[21]

Abinci na Masar yana da tushe na dā, tare da shaidar cewa, alal misali, an yi cuku a Misira tun aƙalla 3,000 BC. Falafel ƙananan soya ne na wake ko gari, a halin yanzu ana cinye su a fadin Levant da Yamma, amma sun samo asali ne daga zamanin Roman na Masar; Kiristoci na Coptic suna da'awar su ne.[lower-alpha 3][23] Duqqa wani abu ne da aka yi da ganye, hazelnuts, da kayan yaji, wanda aka ci tare da burodi.[23] Kushari abinci ne na vegan na shinkafa, lentils, da pasta, daban-daban; ya fara ne a matsayin abinci ga matalauta, amma ya zama abincin ƙasa.

Levantine

[gyara sashe | gyara masomin]
Tabouleh na Levantine

Abinci na Levantine shine abincin Levant (gabar Bahar Rum, gabashin Misira). Daga cikin abincin da ya fi dacewa da wannan abincin shine ƙananan kayan abinci na gargajiya kamar Tabouleh, hummus, da Babur ghanoush.[23] Tabbouleh abinci ne na bulgur da aka fashe da alkama tare da tumatir, parsley, mint, da albasa, an yi ado da man zaitun da ruwan lemun tsami. Baba ghanoush, wani lokacin ana kiransa "caviar na matalauta", tsarkakewa ne na aubergine tare da man zaitun, sau da yawa ana gauraya shi da albasa, tumatir, cumin, tafarnuwa, ruwan lemun tsami, da parsley. Abincin ya shahara a duk Gabashin Bahar Rum da Arewacin Afirka.

Ful medames, asalinsa daga Misira kuma har yanzu abinci ne na kasa a can, ya ƙunshi wake tare da mai da kumin; ya shahara a duk faɗin Levant. Abincin na iya zama tsoho: an sami busassun wake na zamanin Neolithic kusa da Nazarat, Isra'ila.

Ottoman

[gyara sashe | gyara masomin]
Abinci na Ottoman da Abincin Turkiyya sun haɗu da irin waɗannan abubuwa.

Manazarta

[gyara sashe | gyara masomin]
  1. ↑ Caudullo, Giovanni; Welk, Erik; San-Miguel-Ayanz, Jesús (2017). "Chorological maps for the main European woody species". Data in Brief. 12: 662–666. Bibcode:2017DIB....12..662C. doi:10.1016/j.dib.2017.05.007. ISSN 2352-3409. PMC 5435575. PMID 28560272.
  2. 1 2 David 1988, Introduction, pp.16–17
  3. 1 2 Kashdan, Harry Eli (February 2017). "Anglophone cookbooks and the making of the Mediterranean". Food and Foodways. 25 (1): 1–19. doi:10.1080/07409710.2017.1270646. S2CID 164487717.
  4. ↑ Essid 2012, p.29
  5. ↑ Empty citation (help)
  6. ↑ Helstosky 2009, p. x.
  7. ↑ Vossen, Paul (2007). "Olive Oil: History, Production, and Characteristics of the World's Classic Oils". HortScience. 42 (5): 1093–1100. doi:10.21273/HORTSCI.42.5.1093.
  8. 1 2 Essid 2012, p. 51.
  9. ↑ Tanno, K. Willcox; Willcox, G. (2006). "How fast was wild wheat domesticated?". Science. 311 (5769): 1886. doi:10.1126/science.1124635. PMID 16574859. S2CID 5738581.
  10. ↑ Empty citation (help)
  11. ↑ Abis, Sebastien (2012). "Wheat in the Mediterranean Region: Societies, Trade and Strategies" (PDF). International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM). Archived from the original (PDF) on 31 August 2021. Retrieved 2 May 2016.
  12. ↑ Stein, Rick. "Galaktoboureko with orange syrup". BBC. Archived from the original on 29 April 2016. Retrieved 2 May 2016.
  13. ↑ "Divine Semolina Dessert - Suji Halva". Food.com. Archived from the original on 4 May 2016. Retrieved 2 May 2016.
  14. 1 2 3 Coroneo, V. (2009). Brandas, V., Sanna, A., Sanna, C., Carraro, V., Dessi, S., Meloni, M. "Microbiological characterization of botargo. Classical and molecular microbiological methods". Industrie Alimentari. 48: 29–36. Archived from the original on 7 April 2014. Retrieved 1 May 2016.
  15. ↑ This, Patrice; Lacombe, Thierry; Thomash, Mark R. (2006). "Historical Origins and Genetic Diversity of Wine Grapes". Trends in Genetics. 22 (9): 511–519. doi:10.1016/j.tig.2006.07.008. PMID 16872714. More detail is given in Terral, J.F.; Tabard, E.; Bouby, L.; et al. (2010). "Evolution and history of grapevine (Vitis vinifera) under domestication: new morphometric perspectives to understand seed domestication syndrome and reveal origins of ancient European cultivars". Annals of Botany. 105 (3): 443–455. doi:10.1093/aob/mcp298. PMC 2826248. PMID 20034966.
  16. ↑ Wright 1999.
  17. ↑ Helstosky 2009.
  18. ↑ Essid 2012.
  19. ↑ Duarte, A.; Fernandes, J.; Bernardes, J.; Miguel, G. (2016). "Citrus as a Component of the Mediterranean Diet". Journal of Spatial and Organizational Dynamics. IV (4): 289–304. Archived from the original on 2018-10-01. Retrieved 2019-02-28.
  20. ↑ "Arab Influence". Spanish Food. Archived from the original on 12 April 2016. Retrieved 28 April 2016.
  21. 1 2 "An Introduction to Mediterranean Cuisine". TableAgent. Archived from the original on 31 May 2016. Retrieved 28 April 2016.
  22. 1 2 Nestle, Marion (1995). "Mediterranean diets: historical and research overview". American Journal of Clinical Nutrition. 61 (supplement) (6 Suppl): 131S–1320S. doi:10.1093/ajcn/61.6.1313S. PMID 7754981.
  23. 1 2 3 4 Davidson 2014.
  1. ↑ The Greek version of döner, meat roasted on a vertical spit.
  2. ↑ A kilogram is about 2.2 pounds in weight.
  3. ↑ The chickpea is the usual base in Egypt; it has been grown in the region for 7,500 years.
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