Macaristan'da Geleneksel Et Ürünleri

Ali  Gücükoğlu; Özgür  Çadırcı

doi:10.37609/akya.3763

Yazarlar

Ali Gücükoğlu

https://orcid.org/0000-0002-8465-7768

Özgür Çadırcı

https://orcid.org/0000-0003-2018-2545

DOI: https://doi.org/10.37609/akya.3763.c581

Özet

Macaristan Türk tarihi açısından son derece önemli bir ülkedir. Geçmişlerini Hun Türklerine dayandıran Macarlar, tarihsel anlatımlarında Hun-Macar birlikteliğine vurgu yapmakta, Hunor-Magor efsanesinde Hunların ve Macarların Hunor ve Magor kardeşlerden geldikleri anlatılmaktadır. Yani Macarlar Türk kökenli Turanî kavimlerdir. Türk ve Macar milletlerini tarihin en eski dönemlerinden beri birbirine bağlayan etnik ve kültürel bağlar, Osmanlı hakimiyeti döneminde ve sonrasında devam etmiştir. Yüz elli yıllık hakimiyeti Macar mutfağını oldukça etkilemiş ve ülke gastronomisi üzerine bü yük etki yaratmıştır. Macaristan’ın zengin tarım ve hayvancılık geleneği, et üretiminde kalite ve çeşitliliği ön plana çıkarır. Macar et ürünleri, geleneksel lezzetler ve modern üretim tekniklerinin birleşimi olarak, dünya çapında tanınmakta ve talep görmektedir. Macaristan’da ‘’Hungaricum’’ ifadesi sadece yiyecekleri değil aynı zamanda Macaristan ve Macar gelenekleriyle ilgili daha geniş bir anlamda kullanılır. Hungaricum bir bitki veya bir hayvanın kendisi olabilir, aynı zamanda Macar üretim kültürü, bilgi birikimi ve Macar gelenekleriyle ilişkilendirilen Macaristan’ın tipik bir özelliği olarak kabul edilen işlenmiş bir ürünü tanımlar. Macar Gri Sığırı ve Mangalitza Domuzu ülkede yüzyıllardır hayvansal gıda kaynağı olarak kullanımakta olup, ’Hungaricum’ olarak tanımı yapılmaktadır. Macaristan coğrafi işaretler ve geleneksel spesiyaliteler listesine kayıtlı ondört gıda ürününe sahiptir. Bunlardan altısını et ve ürünleri (Szegedi szalámi, Budapesti téliszalámi, Gyulai kolbász, Csabai kolbász, Magyar szürkemarha hús, Keleméri bárányhús) oluşturmaktadır.

Referanslar

Avrupa Birliği ve Dış İlişkiler Genel Müdürlüğü. (2024). MACARİSTAN Tarım Sektörü Ülke Yatırımcı Rehberi.

Báti, A. (2024). Traditional food as cultural heritage in Hungary. Acta Ethnographica Hungarica, 1-18. https://doi.org/10.1556/022.2024.00005

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Kisérdi-Palló, I. (2009). Traditions-Tastes-Regions Program in Hungary and its Green Paper Aspects. In EU High Level Conference on the Future of Quality Policy of Agricultural Products and Foodstuffs, March 12-13, 2009, Prague, Czech Republic.

Kovács, Á., & Zsarnóczay, G. (2007). Protected meat products in Hungary – Local foods and Hungaricums. Anthropology of Food, March 2007. Open Edition. Retrieved from http://aof.revues.org/500?lang=fr (Last accessed on February 24, 2015).

Food Safety Authority of Ireland. (2013). Information note on Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) & Traditional Speciality Guaranteed (TSG). Retrieved from https://www.fsai.ie/uploadedfiles/about_us/forums/artisan/pdo_pgi_tsg_info_note.pdf (Last accessed on February 24, 2015).

Kovács, Á., & Zsarnóczay, G. (2007). Protected meat products in Hungary – local foods and hungaricums. Anthropology of Food [Online], S2 | March 2007. Retrieved June 1, 2007, from http://journals.openedition.org/aof/500. https://doi.org/10.4000/aof.500

Macaristan Yatırım Ajansı. (2022). "General Overview for Investors in Hungary's Agriculture and Forestry Industry". Retrieved from http://www.investhipa.hu/images/hipa_kiadvany_agriculture.pdf

Maddock, R. (2012). Meat and meat products. A Dry-cured beef product. in:Hui,eds.Handbook of Meat and Meat Processing. 2nd ed. CRC Press. 2012; p.591-605. New York.

Trademap. (2024). Trademap. International Trade Center "Trademap" Veritabanı. Retrieved from www.trademap.org

Ticaret Bakanlığı. (2022). Macaristan Ülke Profili. Ticaret Bakanlığı Resmi İnternet Sayfası. Retrieved from https://ticaret.gov.tr/data/5ede2f2613b876697046a213/Macaristan_2022.pdf

Ticaret Bakanlığı. (2022). Macaristan Pazar Bilgileri. Ticaret Bakanlığı Resmi İnternet Adresi. Retrieved from https://ticaret.gov.tr/data/5ea40c9d13b87633206feb3c/Macaristan%20Pazar%20Bilgileri_2022.pdf

Referanslar

Avrupa Birliği ve Dış İlişkiler Genel Müdürlüğü. (2024). MACARİSTAN Tarım Sektörü Ülke Yatırımcı Rehberi.

Báti, A. (2024). Traditional food as cultural heritage in Hungary. Acta Ethnographica Hungarica, 1-18. https://doi.org/10.1556/022.2024.00005

Benítez, VU. (2012). Meat emulsions. in:Hui,eds.Handbook of Meat and Meat Processing. 2nd ed. CRC Press. 2012; p.447-457. New York.

Fejés, Z. (2003). A népi kultúra mint örökség [Folk Culture as Heritage]. In Z. Fejés (Ed.), Tárgyfordítások (pp. 175–197). Budapest: Gondolat.

Feiner, G. (2006). Meat Products Handbook: Practical Science and Technology (pp. 376-384, pp. 112-113). Cambridge, England: CRC Press.

Fondazione Qualivita. (2024). "svartli". Qualigeo. Retrieved August 20, 2024, from https://www.qualigeo.eu.

Dünya Ticaret Örgütü. (2022). "Prefential Trade Arrangements". Retrieved from http://ptadb.wto.org/Country.aspx?code=348

European Commission. (2015). Database of Origin and Registration (DOOR) of PDO, PGI and TSG. Retrieved from http://ec.europa.eu/agriculture/quality/door/list.html (Last accessed on February 24, 2015).

European Commission. (2024). Geographical indications register. Retrieved August 27, 2024, from https://ec.europa.eu/agriculture/eambrosia/geographical-indications-register/

FAOSTAT. (2024). Faostat Veritabanı. Birleşmiş Milletler Gıda ve Tarım Örgütü Resmi İnternet Sayfası. Retrieved from https://www.fao.org/faostat/en/#data/RL

Herring, JL., Smith, BS. (2012). Meat-Smoking Technology. in:Hui,eds.Handbook of Meat and Meat Processing. 2nd ed. CRC Press. 2012; p.557-573. New York

Hungaricum Committee of the Ministry of Rural Development. (2013). HUNGARIKUM Collection of Hungaricums & Collection of Hungarian Values (p. 76).

Kisérdi-Palló, I. (2009). Traditions-Tastes-Regions Program in Hungary and its Green Paper Aspects. In EU High Level Conference on the Future of Quality Policy of Agricultural Products and Foodstuffs, March 12-13, 2009, Prague, Czech Republic.

Kovács, Á., & Zsarnóczay, G. (2007). Protected meat products in Hungary – Local foods and Hungaricums. Anthropology of Food, March 2007. Open Edition. Retrieved from http://aof.revues.org/500?lang=fr (Last accessed on February 24, 2015).

Food Safety Authority of Ireland. (2013). Information note on Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) & Traditional Speciality Guaranteed (TSG). Retrieved from https://www.fsai.ie/uploadedfiles/about_us/forums/artisan/pdo_pgi_tsg_info_note.pdf (Last accessed on February 24, 2015).

Kovács, Á., & Zsarnóczay, G. (2007). Protected meat products in Hungary – local foods and hungaricums. Anthropology of Food [Online], S2 | March 2007. Retrieved June 1, 2007, from http://journals.openedition.org/aof/500. https://doi.org/10.4000/aof.500

Macaristan Yatırım Ajansı. (2022). "General Overview for Investors in Hungary's Agriculture and Forestry Industry". Retrieved from http://www.investhipa.hu/images/hipa_kiadvany_agriculture.pdf

Maddock, R. (2012). Meat and meat products. A Dry-cured beef product. in:Hui,eds.Handbook of Meat and Meat Processing. 2nd ed. CRC Press. 2012; p.591-605. New York.

Trademap. (2024). Trademap. International Trade Center "Trademap" Veritabanı. Retrieved from www.trademap.org

Ticaret Bakanlığı. (2022). Macaristan Ülke Profili. Ticaret Bakanlığı Resmi İnternet Sayfası. Retrieved from https://ticaret.gov.tr/data/5ede2f2613b876697046a213/Macaristan_2022.pdf

Ticaret Bakanlığı. (2022). Macaristan Pazar Bilgileri. Ticaret Bakanlığı Resmi İnternet Adresi. Retrieved from https://ticaret.gov.tr/data/5ea40c9d13b87633206feb3c/Macaristan%20Pazar%20Bilgileri_2022.pdf

Macaristan'da Geleneksel Et Ürünleri

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