Three New Fish Sauce Workshops Detected in Kekova Island Research

Kekova Adası Araştırmalarında Tespit Edilen Üç Yeni Balık Sosu İşliği

Erdoğan ASLAN

PHASELIS III (2017) 175-185
DOI: 10.18367/Pha.17011
Geliş Tarihi: 18.05.2017 | Kabul Tarihi: 12.07.2017
Elektronik Yayın Tarihi: 24.07.2017
Telif Hakkı © PHASELIS Disiplinlerarası Akdeniz Araştırmaları Dergisi, 2017

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Abstract: The production of fish products salted with fish sauces, which were among the fermented food products in the ancient age, started in the VII^th century BC and have since become widespread and important, especially in Spain, the Black Sea and North Africa. It was understood from the graphite on amphoras, archaeological remains and written sources that large production facilities spread across the Black Sea in the Roman period, as well as in the Western Mediterranean and the Aegean Sea. The production and trade in fish sauce, in which freed slaves commonly worked during the Roman Period, continues to exist even today despite the fact that it is practiced in different ways and methods – even centuries after the collapse of the Roman Empire. Knowledge about fish sauce production in the ancient age can be learned through ancient texts and archeological remains. The subject of this study is the contribution to the region of the fish sauce workshops found on Kekova Island – the largest Turkish island in the Mediterranean – and its vicinity, which is in the Üçağız District of the Antalya province of Demre.

Keywords: Fish Sauce, Allec, Garum, Liquamen, Kekova

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Öz: Antikçağ deniz ticareti ürünleri arasında da yer alan balık sosları ve diğer balık ürünleri, MÖ VII. yüzyıldan itibaren başlamış ve sonraki dönemlerde özellikle İspanya, Karadeniz ve Kuzey Afrika’da yaygınlaşarak önem kazanmıştır. Büyük üretim tesislerinin Roma Dönemi’nde Karadeniz’in yanı sıra Batı Akdeniz ve Ege’de de yaygınlaştığı, amphoralar üzerindeki grafitlerden, arkeolojik kalıntılardan ve yazılı kaynaklardan anlaşılmaktadır. Roma Dönemi boyunca daha çok azatlı kölelerin meslek edindiği balık sosu üretimi ve ticareti, en yaygın olduğu Roma İmparatorluğu’nun çöküşünden sonraki yüzyıllarda ve hatta günümüzde bile farklı biçin ve yöntemlerde icra edilmesine rağmen devam etmektedir. Antikçağ balık sosu üretimi ile ilgili bilgilere, antik yazarlara ait yazınsal metinler ve arkeolojik kalıntılar yoluyla ulaşılabilmektedir. Bu kapsamda Antalya İli Demre İlçesi Üçağız Mevkiinde bulunan ve ülkemizin Akdeniz’deki en büyük adası olan Kekova Adası ve çevresinde yapılan yüzey araştırmalarında tespit edilen balık sosu işliklerinin mimarisi, kapasiteleri ve bölge ekonomisine katkısı çalışmanın konusunu oluşturmaktadır.

Anahtar Sözcükler: Balık Sosu, Allec, Garum, Liquamen, Kekova

Antik Kaynaklar

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