Tarhana and Keskek

Origins and Affiliations

Authors

  • Ahmet Uhri Dokuz Eylül Üniversitesi (The Ninth of September University) Author

DOI:

https://doi.org/10.1558/ppc.28193

Keywords:

tarhana, dried foods, Grains, yogurt, fermented foods, kashk, Southwest Asia, origins, Archaeology, Göbekli Tepe , dating, Anatolia, mesopotamia, Keşkek, food preservation

Abstract

The origin of tarhana is a topic much visited in earlier issues of this journal. This article proposes a much earlier genesis than previous contri­butors. Drawing on archaeological and linguistic evidence the author contends that the preservation method defined by the word tarhana has been known in Anatolia and Mesopotamia since prehistoric times and uses further linguistic arguments to develop links between tarhana and Ke?kek.

Author Biography

  • Ahmet Uhri, Dokuz Eylül Üniversitesi (The Ninth of September University)

    Ahmet Uhri is a lecturer at the Dokuz Eylül Üniversitesi (The Ninth of September University), İzmir . He has written extensively on historical and archaeological matters relating to the Hittite civilization. 

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Published

2015-12-01

Issue

PPC 104 (2015)

Section

Articles

How to Cite

Uhri, Ahmet. 2015. “Tarhana and Keskek: Origins and Affiliations”. Petits Propos Culinaires, December, 49-58. https://doi.org/10.1558/ppc.28193.