{"id":1946,"date":"2017-07-24T09:59:41","date_gmt":"2017-07-24T06:59:41","guid":{"rendered":"http:\/\/journal.phaselis.org\/uncategorized\/pha-0049"},"modified":"2017-07-24T10:19:55","modified_gmt":"2017-07-24T07:19:55","slug":"pha-0049","status":"publish","type":"post","link":"http:\/\/journal.phaselis.org\/en\/2017_en\/pha-0049","title":{"rendered":"Three New Fish Sauce Workshops Detected in Kekova Island Research"},"content":{"rendered":"

Kekova Adas\u0131 Ara\u015ft\u0131rmalar\u0131nda Tespit Edilen \u00dc\u00e7 Yeni Bal\u0131k Sosu \u0130\u015fli\u011fi<\/h4>\n

Erdo\u011fan ASLAN
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PHASELIS<\/em> III (2017) 175-185<\/strong>
\nDOI<\/strong>: 10.18367\/Pha.17011
\nReceived Date:<\/strong> 18.05.2017 | Accepted Date: <\/strong>12.07.2017
\nOnline Publication Date:<\/strong> 24.07.2017
\nCopyright \u00a9 PHASELIS Journal of Interdisciplinary Mediterranean Studies, 2017<\/p>\n

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Abstract:\u00a0<\/strong>The production of fish products salted with fish sauces, which were among the fermented food products in the ancient age, started in the VIIth<\/sup> 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 \u2013 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 \u2013 the largest Turkish island in the Mediterranean \u2013 and its vicinity, which is in the \u00dc\u00e7a\u011f\u0131z District of the Antalya province of Demre.<\/p>\n

Keywords:\u00a0<\/strong>Fish Sauce, Allec, Garum, Liquamen, Kekova<\/p>\n

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\u00d6z<\/strong>: Antik\u00e7a\u011f deniz ticareti \u00fcr\u00fcnleri aras\u0131nda da yer alan bal\u0131k soslar\u0131 ve di\u011fer bal\u0131k \u00fcr\u00fcnleri, M\u00d6 VII. y\u00fczy\u0131ldan itibaren ba\u015flam\u0131\u015f ve sonraki d\u00f6nemlerde \u00f6zellikle \u0130spanya, Karadeniz ve Kuzey Afrika\u2019da yayg\u0131nla\u015farak \u00f6nem kazanm\u0131\u015ft\u0131r. B\u00fcy\u00fck \u00fcretim tesislerinin Roma D\u00f6nemi\u2019nde Karadeniz\u2019in yan\u0131 s\u0131ra Bat\u0131 Akdeniz ve Ege\u2019de de yayg\u0131nla\u015ft\u0131\u011f\u0131, amphoralar \u00fczerindeki grafitlerden, arkeolojik kal\u0131nt\u0131lardan ve yaz\u0131l\u0131 kaynaklardan anla\u015f\u0131lmaktad\u0131r. Roma D\u00f6nemi boyunca daha \u00e7ok azatl\u0131 k\u00f6lelerin meslek edindi\u011fi bal\u0131k sosu \u00fcretimi ve ticareti, en yayg\u0131n oldu\u011fu Roma \u0130mparatorlu\u011fu\u2019nun \u00e7\u00f6k\u00fc\u015f\u00fcnden sonraki y\u00fczy\u0131llarda ve hatta g\u00fcn\u00fcm\u00fczde bile farkl\u0131 bi\u00e7in ve y\u00f6ntemlerde icra edilmesine ra\u011fmen devam etmektedir. Antik\u00e7a\u011f bal\u0131k sosu \u00fcretimi ile ilgili bilgilere, antik yazarlara ait yaz\u0131nsal metinler ve arkeolojik kal\u0131nt\u0131lar yoluyla ula\u015f\u0131labil\u00admektedir. Bu kapsamda Antalya \u0130li Demre \u0130l\u00e7esi \u00dc\u00e7a\u011f\u0131z Mevkiinde bulunan ve \u00fclkemizin Akdeniz\u2019deki en b\u00fcy\u00fck adas\u0131 olan Kekova Adas\u0131 ve \u00e7evresinde yap\u0131lan y\u00fczey ara\u015ft\u0131rmalar\u0131nda tespit edilen bal\u0131k sosu i\u015fliklerinin mimarisi, kapasiteleri ve b\u00f6lge ekonomisine katk\u0131s\u0131 \u00e7al\u0131\u015fman\u0131n konusunu olu\u015fturmaktad\u0131r.<\/p>\n

Anahtar S\u00f6zc\u00fckler: <\/strong>Bal\u0131k Sosu, Allec, Garum, Liquamen, Kekova<\/p>\n

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