{"id":8855,"date":"2013-09-01T17:40:41","date_gmt":"2013-09-01T14:40:41","guid":{"rendered":"http:\/\/109.232.216.219\/~bilimvegelecek\/?p=8855"},"modified":"2017-05-13T17:50:24","modified_gmt":"2017-05-13T14:50:24","slug":"avci-toplaycilarda-baharat-zevki","status":"publish","type":"post","link":"https:\/\/bilimvegelecek.com.tr\/index.php\/2013\/09\/01\/avci-toplaycilarda-baharat-zevki","title":{"rendered":"Avc\u0131-toplayc\u0131larda baharat zevki"},"content":{"rendered":"

York \u00dcniversitesi ara\u015ft\u0131rmac\u0131lar\u0131 ilk atalar\u0131m\u0131z\u0131n baharatl\u0131 yiyecekler i\u00e7in zevke sahip olduklar\u0131n\u0131 ortaya \u00e7\u0131kard\u0131.<\/p>\n

York\u2019taki arkeologlar, avc\u0131-toplay\u0131c\u0131lar\u0131n tar\u0131ma ge\u00e7i\u015f d\u00f6neminde yemeklerinde baharat kulland\u0131klar\u0131n\u0131n kan\u0131tlar\u0131n\u0131 ortaya \u00e7\u0131kard\u0131lar. Ara\u015ft\u0131rmac\u0131lar yakla\u015f\u0131k yedi bin y\u0131l \u00f6ncesinden kalan k\u00f6m\u00fcrle\u015fmi\u015f \u00e7\u00f6mleklerde sar\u0131msak otu kal\u0131nt\u0131lar\u0131na rastlad\u0131lar.<\/p>\n

Danimarka ve Almanya\u2019da bulunan kaz\u0131 b\u00f6lgelerinden elde edilen kaplardaki karbonla\u015fm\u0131\u015f yemek art\u0131klar\u0131, mikrofosil analiz y\u00f6ntemleri ile incelendi\u011finde sar\u0131msak otunun (Alliaria petiolata<\/em>) silikat tuz kal\u0131nt\u0131lar\u0131n\u0131n hayvan ve bal\u0131k kal\u0131nt\u0131lar\u0131 ile birlikte yer ald\u0131\u011f\u0131 ortaya \u00e7\u0131kt\u0131. Kaplar Mezolitik-Neolitik d\u00f6nemden, avc\u0131-toplay\u0131c\u0131lar\u0131n tar\u0131m\u0131 kullanmaya ge\u00e7tikleri d\u00f6nemden kalma.<\/p>\n

Daha \u00f6nceki \u00e7al\u0131\u015fmalarda ara\u015ft\u0131rmac\u0131lar, tarih\u00f6ncesi \u00f6rneklerde karbonla\u015fm\u0131\u015f ya da karbonla\u015fmam\u0131\u015f formda dayan\u0131kl\u0131 olan ni\u015fasta \u00f6rneklerini analiz ederek baharat kullan\u0131m\u0131n\u0131 ara\u015ft\u0131rm\u0131\u015flard\u0131. Ancak PLOS ONE<\/em> dergisinde yay\u0131mlanan bu yeni \u00e7al\u0131\u015fmada, fitolitlerin (bitkilerin silikala\u015fm\u0131\u015f kal\u0131nt\u0131lar\u0131) geri kazan\u0131m\u0131 baharat olarak kullan\u0131lan yapraks\u0131 ya da odunsu tohum materyalinin tan\u0131mlanmas\u0131na olanak sa\u011fl\u0131yor. Bu ise daha \u00f6nceleri yap\u0131lan ni\u015fasta analizi ile m\u00fcmk\u00fcn de\u011fildi.<\/p>\n

\"\"
Baharatlar\u0131n elde edildi\u011fi kaplar\u0131n \u00e7\u0131kar\u0131ld\u0131klar\u0131 b\u00f6lgeler ve fitolitlerin fotomikrograflar\u0131 g\u00f6r\u00fclmektedir. Mor renk, tar\u0131ma ge\u00e7i\u015f s\u00fcreci sonras\u0131; kahverengi, avc\u0131-toplay\u0131c\u0131 d\u00f6nem; turuncu, ge\u00e7i\u015f d\u00f6nemi.<\/figcaption><\/figure>\n

Ara\u015ft\u0131rman\u0131n lideri Dr. Hayley Saul, \u201cGeleneksel g\u00f6r\u00fc\u015fe g\u00f6re Erken Neolitik ve Neolitik-\u00f6ncesi d\u00f6nemde bitkilerin kullan\u0131m\u0131 ve \u00fcretilme nedenleri lezzet katma yerine \u00f6ncelikle enerji gereklili\u011fi i\u00e7indi. Sar\u0131msak otu g\u00fc\u00e7l\u00fc bir tada sahiptir ancak besleyici de\u011feri d\u00fc\u015f\u00fckt\u00fcr. Bunun yan\u0131nda kaplarda hayvan art\u0131klar\u0131 ile birlikte bulunan fitolitler bize Avrupa tarih\u00f6ncesi mutfa\u011f\u0131nda ilk baharat kullan\u0131m\u0131n\u0131n kan\u0131tlar\u0131n\u0131 veriyor.\u201d diyor.<\/p>\n

Kaynak:<\/strong><\/em> \u201cHunter-Gatherers’ Taste for Spice Revealed\u201d, <\/em>http:\/\/www.sciencedaily.com\/releases\/2013\/08\/130822090324.htm<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

York \u00dcniversitesi ara\u015ft\u0131rmac\u0131lar\u0131 ilk atalar\u0131m\u0131z\u0131n baharatl\u0131 yiyecekler i\u00e7in zevke sahip olduklar\u0131n\u0131 ortaya \u00e7\u0131kard\u0131. York\u2019taki arkeologlar, avc\u0131-toplay\u0131c\u0131lar\u0131n tar\u0131ma ge\u00e7i\u015f d\u00f6neminde yemeklerinde baharat kulland\u0131klar\u0131n\u0131n kan\u0131tlar\u0131n\u0131 ortaya \u00e7\u0131kard\u0131lar. Ara\u015ft\u0131rmac\u0131lar yakla\u015f\u0131k yedi bin y\u0131l \u00f6ncesinden kalan k\u00f6m\u00fcrle\u015fmi\u015f \u00e7\u00f6mleklerde sar\u0131msak otu kal\u0131nt\u0131lar\u0131na rastlad\u0131lar. Danimarka ve Almanya\u2019da bulunan kaz\u0131 b\u00f6lgelerinden elde edilen kaplardaki karbonla\u015fm\u0131\u015f yemek art\u0131klar\u0131, mikrofosil analiz y\u00f6ntemleri ile incelendi\u011finde […]<\/p>\n","protected":false},"author":293,"featured_media":8856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[152,211,19],"tags":[243,244,459],"class_list":["post-8855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-115-sayi","category-antropoloji","category-bilim-gundemi","tag-antropoloji","tag-arkeoloji","tag-avci-toplayici"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t