\u0130talya\u2019da \u2018fast food\u2019a kar\u015f\u0131 bir hareket olarak do\u011fan \u2018slow food\u2019 (yava\u015f yemek) ak\u0131m\u0131n\u0131 de\u011ferlendiren Prof. Dr. Kamil Bostan, ak\u0131m\u0131n yerli \u00fcreticiyi koruma, daima taze \u00fcr\u00fcn kullanma ve pi\u015firme teknikleri gibi pek \u00e7ok alan\u0131 kapsad\u0131\u011f\u0131n\u0131 s\u00f6yleyerek, \u201cSlow food ak\u0131m\u0131 g\u0131dada fark\u0131ndal\u0131k olu\u015fturdu\u201d dedi.<\/p>\n
Amerikan fast food k\u00fclt\u00fcr\u00fcn\u00fcn b\u00fct\u00fcn d\u00fcnyay\u0131 sard\u0131\u011f\u0131 y\u0131llarda ona ele\u015ftiri olarak gazeteci, yazar Carlo Petrini taraf\u0131ndan ba\u015flat\u0131lan \u2018slow food\u2019 ak\u0131m\u0131, bug\u00fcn d\u00fcnyan\u0131n t\u00fcm \u00fclkelerine yerel yemekleri, yerli \u00fcreticiyi ve b\u00f6lgede yeti\u015fen yiyecekleri koruyarak yay\u0131l\u0131yor.<\/p>\n
\u0130stanbul Ayd\u0131n \u00dcniversitesi Gastronomi ve Mutfak Sanatlar\u0131 B\u00f6l\u00fcm Ba\u015fkan\u0131 Prof. Dr. Kamil Bostan, T\u00fcrkiye\u2019de de takip edilen ak\u0131m\u0131n, T\u00fcrk mutfa\u011f\u0131na uyumunu ve ak\u0131m\u0131n gelece\u011fini yorumlad\u0131.<\/p>\n
\u2018Her \u015fey hamburger ile ba\u015flad\u0131\u2019<\/p>\n
1982 y\u0131l\u0131nda \u0130talya\u2019n\u0131n ba\u015fkenti Roma\u2019ya a\u00e7\u0131lan ABD\u2019li bir hamburger markas\u0131n\u0131 ele\u015ftiren \u0130talyan gazeteci Carlo Petrini, yerel tatlar\u0131n korunmas\u0131, h\u0131zl\u0131 yemek yerine \u00fcretimi yava\u015f ama sa\u011fl\u0131kl\u0131 ger\u00e7ekle\u015fen yiyeceklerin tercih edilmesi i\u00e7in \u2018slow food\u2019 ak\u0131m\u0131n\u0131 ba\u015flatt\u0131. H\u0131zla di\u011fer \u00fclkelere yay\u0131lan \u2018slow food\u2019 ak\u0131m\u0131, \u015feflerin, yerel \u00fcreticilerin ve t\u00fcketicilerin kat\u0131l\u0131m\u0131yla farkl\u0131 boyutlar kazanmaya ba\u015flad\u0131. G\u00fcn\u00fcm\u00fczde yerel tatlar\u0131n korunmas\u0131 ve gelecek ku\u015faklara aktar\u0131lmas\u0131 i\u00e7in yap\u0131lan \u00e7al\u0131\u015fmalara \u00f6n ayak olan ak\u0131m, sa\u011fl\u0131kl\u0131 beslenmenin de temelini olu\u015fturuyor.<\/p>\n
\u2018Slow food ak\u0131m\u0131 belirli z\u00fcmre ile s\u0131n\u0131rl\u0131 kald\u0131\u2019<\/p>\n
Slow food ak\u0131m\u0131n\u0131n ilk \u00e7\u0131kt\u0131\u011f\u0131 g\u00fcnden bug\u00fcne pop\u00fclerlik kazand\u0131\u011f\u0131n\u0131 ancak belirli bir z\u00fcmreden ileri gidemedi\u011fini savunan Prof. Dr. Bostan, \u201cSlow food hareketi, ortaya \u00e7\u0131k\u0131\u015f\u0131ndan itibaren d\u00fcnya genelinde olduk\u00e7a ilgi g\u00f6rd\u00fc ve h\u0131zl\u0131 bir \u015fekilde yayg\u0131nla\u015ft\u0131. Ancak bu ilgi toplumun belirli bir kesimi ile s\u0131n\u0131rl\u0131 kald\u0131. G\u00fcn\u00fcm\u00fczde bu ilgi dura\u011fan bir d\u00f6neme girdi. Bu hareketin felsefesi topluma yeteri kadar anlat\u0131l\u0131rsa, yeterli bilin\u00e7 olu\u015fturulursa slow food hareketi pop\u00fclaritesini art\u0131racakt\u0131r. Nitekim \u00e7o\u011fu ki\u015fi bu hareketin \u2019yeme\u011fi yava\u015f yemek; oturarak yemek\u2019 anlam\u0131na geldi\u011fini sanmaktad\u0131r. Toplumun \u00f6nemli kesiminin bu hareketin amac\u0131ndan, felsefesinden haberi yoktur. Bas\u0131nda, \u00f6zellikle TV kanallar\u0131nda bu konuya yeterince yer verilirse daha etkili olacakt\u0131r. Di\u011fer taraftan ekonominin \u00f6n planda oldu\u011fu g\u00fcn\u00fcm\u00fczde, tar\u0131m alanlar\u0131n\u0131n yetersizli\u011fi de d\u00fc\u015f\u00fcn\u00fcl\u00fcrse end\u00fcstriyel \u00fcr\u00fcnler de her zaman dominant olmay\u0131 s\u00fcrd\u00fcrecektir. Bu da ka\u00e7\u0131n\u0131lmaz bir ger\u00e7ektir\u201d diye konu\u015ftu.<\/p>\n
“\u0130nsanlar yediklerine dikkat ediyor”<\/p>\n
Toplumda g\u0131da fark\u0131ndal\u0131\u011f\u0131n\u0131n slow food hareketiyle ba\u015flad\u0131\u011f\u0131n\u0131 belirten Bostan, \u201cSlow food hareketiyle toplumun belirli bir kesimi yediklerine ve i\u00e7tikleri de daha se\u00e7ici olmaya ba\u015flad\u0131. Semt pazarlar\u0131nda yerel \u00fcr\u00fcnler arayan ki\u015filerin say\u0131s\u0131 her ge\u00e7en g\u00fcn art\u0131yor. Katk\u0131s\u0131z ve ila\u00e7 uygulamas\u0131 yap\u0131lmam\u0131\u015f \u00fcr\u00fcn aray\u0131\u015f\u0131 devam ediyor. Ailelerin bir\u00e7o\u011fu \u00e7ocuklar\u0131n\u0131 do\u011fal \u00fcr\u00fcnlerle beslemeye gayret ediyor. Bu anlamda slow food hareketinin toplumun bir kesiminde fark\u0131ndal\u0131k olu\u015fturdu\u011funu s\u00f6yleyebiliriz. End\u00fcstriyel \u00fcr\u00fcn \u00fcreten firmalar da bu toplumun bu duyarl\u0131l\u0131\u011f\u0131na kay\u0131ts\u0131z kalmam\u0131\u015f, \u00fcr\u00fcn etiketlerinde \u2018katk\u0131s\u0131z, do\u011fal\u2019 gibi ifadeler kullanmaya ba\u015flam\u0131\u015ft\u0131r\u201d \u015feklinde konu\u015ftu.<\/p>\n
“Bu harekete en \u00e7ok T\u00fcrkiye sahip \u00e7\u0131kmal\u0131”<\/p>\n
T\u00fcrkiye\u2019nin yerel \u00fcr\u00fcn \u00e7e\u015fitlili\u011finde olduk\u00e7a zengin oldu\u011funun alt\u0131n\u0131 \u00e7izen Bostan, \u201cBu harekete sahip \u00e7\u0131kmas\u0131 gereken \u00fclkelerin ba\u015f\u0131nda T\u00fcrkiye geliyor. Yerel \u00fcr\u00fcn \u00e7e\u015fitlili\u011finin bu kadar zengin oldu\u011fu bir \u00fclke san\u0131r\u0131m yoktur. Ayn\u0131 \u015fekilde binlerce yemek \u00e7e\u015fidimiz var. H\u0131zl\u0131 yemenin cazibesi kar\u015f\u0131s\u0131nda, sadece b\u00fcy\u00fck \u015fehirlerde de\u011fil Anadolu\u2019nun genelinde yerel \u00fcr\u00fcnlerimiz unutulmaya y\u00fcz tuttu. B\u00f6yle bir zenginli\u011fi, b\u00f6yle bir k\u00fclt\u00fcr\u00fc \u2018fast food\u2019 kar\u015f\u0131s\u0131nda korumak, gelecek nesillere aktarmak i\u00e7in \u00fcniversiteler, STK\u2019lar, kamu kurulu\u015flar\u0131, hep birlikte toplum genelinde fark\u0131ndal\u0131\u011f\u0131 art\u0131racak faaliyetlerde bulunmal\u0131. T\u00fcrkiye\u2019de bu hareketin temsilcili\u011fini yapan bildi\u011fim kadar\u0131yla tek bir organizasyon var. Slow Food Bodrum, \u2018Yave\u015f Gari\u2019 slogan\u0131yla \u00e7al\u0131\u015fmalar\u0131n\u0131 y\u00fcr\u00fct\u00fcyorlar. Biz de \u00fcniversite olarak slow food alan\u0131nda \u00f6nemli bir etkinlik planl\u0131yoruz. Mutfa\u011f\u0131m\u0131z\u0131n ve yerel \u00fcr\u00fcnlerimizin korunmas\u0131, toplumumuzun \u00f6zellikle gen\u00e7lerimizin iyi, sa\u011fl\u0131kl\u0131, do\u011fal g\u0131dalarla beslenmesi i\u00e7in hepimizin bu harekete sahip \u00e7\u0131kmas\u0131 gerekmektedir\u201d ifadelerini kulland\u0131.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u0130TALYA\u2019DA \u2018FAST FOOD\u2019A KAR\u015eI B\u0130R HAREKET OLARAK DO\u011eAN \u2018SLOW FOOD\u2019 (YAVA\u015e YEMEK) AKIMINI DE\u011eERLEND\u0130REN PROF. DR. KAM\u0130L BOSTAN, AKIMIN YERL\u0130 \u00dcRET\u0130C\u0130Y\u0130 KORUMA, DA\u0130MA TAZE \u00dcR\u00dcN KULLANMA VE P\u0130\u015e\u0130RME TEKN\u0130KLER\u0130 G\u0130B\u0130 PEK \u00c7OK ALANI KAPSADI\u011eINI S\u00d6YLEYEREK,\u201cSLOW FOOD AKIMI GIDADA FARKINDALIK OLU\u015eTURDU\u201d DED\u0130. AMER\u0130KAN FAST FOOD K\u00dcLT\u00dcR\u00dcN\u00dcN B\u00dcT\u00dcN D\u00dcNYAYI SARDI\u011eI YILLARDA ONA ELE\u015eT\u0130R\u0130 OLARAK GAZETEC\u0130, YAZAR CARLO PETR\u0130N\u0130 TARAFINDAN BA\u015eLATILAN \u2018SLOW FOOD\u2019 AKIMI, BUG\u00dcN D\u00dcNYANIN T\u00dcM \u00dcLKELER\u0130NE YEREL YEMEKLER\u0130, YERL\u0130 \u00dcRET\u0130C\u0130Y\u0130 VE B\u00d6LGEDE YET\u0130\u015eEN Y\u0130YECEKLER\u0130 KORUYARAK YAYILIYOR.<\/p>\n","protected":false},"author":1,"featured_media":181806,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[44859,20948,43619,279,2326,29032,22020,13858,3047,2750],"class_list":["post-181805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-genel","tag-slow","tag-akimi","tag-bostan","tag-dr","tag-farkindalik","tag-food","tag-gidada","tag-kamil","tag-olusturdu","tag-prof"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.tvturk.com\/wp-content\/uploads\/2019\/07\/prof-dr-kamil-bostan-slow-food-akimi-gidada-farkindalik-olusturdu_d44e550.jpg?fit=1000%2C662","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/paKIfm-Lil","_links":{"self":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/posts\/181805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/comments?post=181805"}],"version-history":[{"count":0,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/posts\/181805\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/media\/181806"}],"wp:attachment":[{"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/media?parent=181805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/categories?post=181805"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.tvturk.com\/index.php\/wp-json\/wp\/v2\/tags?post=181805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}