Maulana and sekanjabin (oxymel)
A Ceremonial Relationship With Gastronomic and Health Perspectives
Bibliographic Data
| ID | 5167580 |
|---|---|
| Authors | Halil Ibrahim Orhan (0000-0002-7244-1396, Nevşehir Hacı Bektaş Veli University, corresponding author), Ilkay Yılmaz (0000-0001-8621-0129), İlkay Yilmaz (0000-0001-5938-3112, Başkent University), Ismail Hakkı Tekiner (0000-0002-7248-2446, İstanbul Sabahattin Zaim Üniversitesi) |
| Year | 2022 |
| Volume | 9 |
| Issue | 1 |
| Publication date | 2022-12-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-022-00127-6 |
| OpenAlex | W4223421479 |
| Language | EN |
| Citations received | 1 |
| References cited | 29 |
Sekanjabin, also known as Oxymel, is an ancient beverage including honey, fermented vinegar, water, and various fruits and herbs. Great physicians Hippocrates, Galen, and Avicenna recommended treating gastrointestinal disorders, pain, asthma, thoracic, cough, sore throat, foul, and breath. Furthermore, Maulana, a symbol of tolerance that is humanism-flexible and non-violent, frequently mentions this beverage in his great masterpieces "Divan-ı Kebir" and "Masnavi." Therefore, it can be evaluated as an intangible cultural heritage of Western and near Asian civilizations and has a significant and ceremonial role in Maulana and Maulawi Culture. From a gastronomic and health perspective, this study explored the ceremonial relationship between Maulana and sekanjabin
Ancient history · Sore throat · Traditional medicine · Culinary Culture and Tourism · Halal products and consumer behavior · History · Medicine · Philosophy · Surgery
Sauropus androgynus (L.) Merr
Squill Oxymel, a traditional formulation from Drimia Maritima (L.) Stearn, as an add-on treatment in patients with moderate to severe persistent asthma
Understanding traditional and modern eating
An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe
Understanding the motives for food choice in Western Balkan Countries
Historical background of Turkish gastronomy from ancient times until today
Medicinal food understanding in Korean gastronomic culture
Traditional foods and beverages in Eastern Tigray of Ethiopia
What is a traditional food? Conceptual evolution from four dimensions
The Life of Ibn Sina
| Unique citing works | 1 |
|---|---|
| Citations per year | 0,33 |
| Citation span | 2023 - 2023 (1) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 1 |