Pratiques, techniques, rôles sociaux
Edited By Jean-Pierre Williot
Full Feast in a Single Cauldron: Iskillip Dolmasi, an Innovative Traditional Cooking Method from Anatolia: (Aylin Öney Tan)
← 236 | 237 → Full Feast in a Single Cauldron: Iskillip Dolmasi, an Innovative Traditional Cooking Method from Anatolia
Aylin Öney TAN
Rédacteur culinaire, Turquie
I. General information and historical background of İskilip
İskilip is a county of the province of Çorum in north-central Anatolia. İskilip is also a historical geography situated high up in the mountains, the name of which dates back to the Hatti times when the region was called İskila. The word İskilip was first used in the Sumerian legend Gilgamesh, in the form of “iškilabi.” Various sources date the settlement in the region to the coming of Hittites to Anatolia in 3000 BC. Early Hatti civilization is thought to have its early urban settlement in Iskila. After the fall of the Hittite Empire, the region first fell under Frigian rule and later on, it began to be called Paphlagonia after the Paphlagons, who had arrived in Anatolia after 1000 BC. Based on surviving remains, Paphlagonia, or the Country of Iron Horses, ruled over mid-north Anatolia; a region that includes today’s provinces of Kastamonu, Çankırı, Amasya and Samsun. This region is historically renowned for its grain, specifically, wheat production and vineyards. Ever since the Hittite times, agricultural and fertility gods and goddesses have been depicted as holding grape and wheat stems in their hands. The vineyards sustained the production of vinegar, wine and molasses, in addition to the production of grains, pulses and salt. As there are important...
You are not authenticated to view the full text of this chapter or article.
This site requires a subscription or purchase to access the full text of books or journals.
Do you have any questions? Contact us.Or login to access all content.