fbpx
Wikipedia

Boza

January 10, 2023

For people with the name, see Boza (name).

Boza, also bosa, is a fermented beverage originating from the Middle East and made in parts of Southeast Europe, Central and Western Asia, Caucasus and North Africa. It is a malt drink made by fermenting various grains: wheat or millet in Albania, Bulgaria, Romania, North Macedonia, Serbia and Bosnia and Herzegovina and barley in Ancient Egypt, maize (corn) and wheat in Turkey.[1][2] It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

A glass of Bulgarian boza
Boza from Turkey

Etymology

According to Turkish etymological dictionary and Nişanyan Sözlük, boza is etymologically either Persian or Turkic in origin. The dictionary states that Persian būza or buχsum and Old Turkic buχsı or buχsum are cognates, yet it is unclear from which language it was ultimately derived and which one took it as a loanword. Francis Joseph Steingass says it is Persian and Ármin Vámbéry says it is an ancient Turkish word found in Kutadgu Bilig.

The oldest written account of the drink is under the name buχsum and is attested from the 1073 Middle Turkic dictionary Dīwān Lughāt al-Turk by Mahmud al-Kashgari. Modern Turkish word boza is believed to be cognates with the Old Turkic buχsı or buχsum. The drink under the name boza is first attested in Abu Hayyan al-Gharnati's early 14th century Kipchak Turkic work Kitab al-'idrak li-lisan al-'atrak [3]

History

 
Boza and Boem šnita desserts in Sarajevo, Bosnia and Herzegovina

Fermented cereal flour (generally millet) drinks have been produced in Anatolia and Mesopotamia since the 9th or 8th millennia BCE, and Xenophon mentioned in the 4th century BCE how the locals preserved and cooled the preparations in earthen pots that were buried.[4] There are references mentioning boza-like "fermented (ground) millet drink" in Akkadian and Sumerian texts; the beverage is said to be respectively arsikku and ar-zig.[5] In the 10th century CE, the drink was called Boza and became common amongst Central Asian Turkic peoples.[6] Later it spread to the Caucasus and the Balkans. It enjoyed its golden age under the Ottomans, and boza-making became a common trade in towns and cities.

Until the 16th century, boza was drunk freely everywhere, but the custom of making the so-called Tartar boza laced with opium brought the wrath of the authorities down on the drink, and it was prohibited by sultan Selim II (1566–1574). He describes a type of non-alcoholic sweet boza of a milk white color usually made by Albanians.

In the 17th century, Sultan Mehmed IV (1648–1687) prohibited alcoholic drinks including boza, and closed down all the boza shops. This prohibition would be reinforced and then loosened several times in the history of the empire. The 17th century Turkish traveler Evliya Çelebi reports that boza was widely drunk at this time, and that there were 300 boza shops employing over a thousand people in Istanbul alone.

In this period, boza was widely drunk by the Janissaries in the army. It contained only a low level of alcohol, so as long as it was not consumed in sufficient quantities to cause drunkenness, it was tolerated as a warming and strengthening beverage for soldiers. As Evliya Çelebi explained in the first volume ("Istanbul") of his Seyahatname (Travelogues), "These boza makers are numerous in the army. To drink sufficient boza to cause intoxication is sinful but, unlike wine, in small quantities it is not condemned."[7] In the 19th century, the sweet and non-alcoholic boza preferred at the Ottoman palace became increasingly popular, while the sour and alcoholic type of boza went out of style. In 1876, brothers Haci Ibrahim and Haci Sadik established a boza shop in the Istanbul district of Vefa, close to the then center of entertainment, Direklerarası. This boza, with its thick consistency and tart flavor, became famous throughout the city. It is the only boza shop dating from that period still in business today, and is now run by the founders' great-great-grandchildren.

  •  

    Istanbul Vefa Bozaci Shop from across street

  •  

    Istanbul Vefa Bozaci distribution area

  •  

    Istanbul Vefa Bozaci Consumption area

  •  

    Istanbul Vefa Bozaci Glass used by Atatürk

  •  

    Istanbul Vefa Bozaci Transfer to smaller vessel

  •  

    Istanbul Vefa Bozaci Transfer to smaller vessel

Production and storage

Boza is produced in the Balkans, notably Bulgaria and most of the Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. Measuring boza samples made from maize, wheat, and rice flours, researchers determined an average of 12.3% total sugar, 1.06% protein, and 0.07% fat.[8]

Boza spoils if not kept in a cool place, therefore boza fermenters in Turkey did not sell boza during the hot summer traditionally, instead selling alternative beverages such as grape juice or lemonade. They produce it in the summer now due to increased availability of refrigeration, and revenue from high demand. Serbia, Montenegro, Bosnia and Herzegovina, Kosovo, Bulgaria, Albania, and North Macedonia produce boza as a refreshing beverage year-round.

In popular culture

Similar beverages

Other beverages from around the world that are traditionally low-alcohol and lacto-fermented include:

References

  1. ^ Jr, Arthur Goldschmidt (2013-10-10). Historical Dictionary of Egypt. Scarecrow Press. ISBN 978-0-8108-8025-2.
  2. ^ Alpion, Gëzim I. (2011-02-01). Encounters With Civilizations: From Alexander the Great to Mother Teresa. Transaction Publishers. ISBN 978-1-4128-1831-5.
  3. ^ "boza". Nişanyan Sözlük. Retrieved 2020-10-21.
  4. ^ "Formatex.info". Formatex.info. Retrieved 2023-01-02.
  5. ^ page 20 of Hungarian-Mesopotamian dictionary by prof. Alfred Toth, Mikes international, 2007 http://www.federatio.org/mi_bibl/AlfredToth_Mesopotamian.pdf
  6. ^ Charles Perry (1983). Food in Motion: The Migration of Foodstuffs and Cookery Techniques Vol 1. Oxford Symposium. Prospect Books. p. 19. ISBN 9780907325154.
  7. ^ Evliya Çelebi; Şinasi Tekin; Gönül Alpay-Tekin; Fahir İz (1989). Evliya Çelebi seyahatnamesi. Harvard Üniversitesi Basımevi.
  8. ^ Zorba, Murat; Hancioglu, Omre; Genc, Mahmut; Karapinar, Mehmet; Ova, Gulden (2003). "The use of starter cultures in the fermentation of boza, a traditional Turkish beverage". Process Biochemistry. 38 (10): 1405–1411. doi:10.1016/S0032-9592(03)00033-5.
  9. ^ Garner, Dwight (October 20, 2015). "Review: Orhan Pamuk's 'A Strangeness in My Mind'". The New York Times. Retrieved July 4, 2016.

External links

  •   Media related to Boza at Wikimedia Commons

January 10, 2023
boza, people, with, name, name, also, bosa, fermented, beverage, originating, from, middle, east, made, parts, southeast, europe, central, western, asia, caucasus, north, africa, malt, drink, made, fermenting, various, grains, wheat, millet, albania, bulgaria,. For people with the name see Boza name Boza also bosa is a fermented beverage originating from the Middle East and made in parts of Southeast Europe Central and Western Asia Caucasus and North Africa It is a malt drink made by fermenting various grains wheat or millet in Albania Bulgaria Romania North Macedonia Serbia and Bosnia and Herzegovina and barley in Ancient Egypt maize corn and wheat in Turkey 1 2 It has a thick consistency a low alcohol content around 1 and a slightly acidic sweet flavor A glass of Bulgarian boza Boza from Turkey Contents 1 Etymology 2 History 3 Production and storage 4 In popular culture 5 Similar beverages 6 References 7 External linksEtymology EditAccording to Turkish etymological dictionary and Nisanyan Sozluk boza is etymologically either Persian or Turkic in origin The dictionary states that Persian buza or buxsum and Old Turkic buxsi or buxsum are cognates yet it is unclear from which language it was ultimately derived and which one took it as a loanword Francis Joseph Steingass says it is Persian and Armin Vambery says it is an ancient Turkish word found in Kutadgu Bilig The oldest written account of the drink is under the name buxsum and is attested from the 1073 Middle Turkic dictionary Diwan Lughat al Turk by Mahmud al Kashgari Modern Turkish word boza is believed to be cognates with the Old Turkic buxsi or buxsum The drink under the name boza is first attested in Abu Hayyan al Gharnati s early 14th century Kipchak Turkic work Kitab al idrak li lisan al atrak 3 History Edit Boza and Boem snita desserts in Sarajevo Bosnia and Herzegovina This section needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed January 2015 Learn how and when to remove this template message Fermented cereal flour generally millet drinks have been produced in Anatolia and Mesopotamia since the 9th or 8th millennia BCE and Xenophon mentioned in the 4th century BCE how the locals preserved and cooled the preparations in earthen pots that were buried 4 There are references mentioning boza like fermented ground millet drink in Akkadian and Sumerian texts the beverage is said to be respectively arsikku and ar zig 5 In the 10th century CE the drink was called Boza and became common amongst Central Asian Turkic peoples 6 Later it spread to the Caucasus and the Balkans It enjoyed its golden age under the Ottomans and boza making became a common trade in towns and cities Until the 16th century boza was drunk freely everywhere but the custom of making the so called Tartar boza laced with opium brought the wrath of the authorities down on the drink and it was prohibited by sultan Selim II 1566 1574 He describes a type of non alcoholic sweet boza of a milk white color usually made by Albanians In the 17th century Sultan Mehmed IV 1648 1687 prohibited alcoholic drinks including boza and closed down all the boza shops This prohibition would be reinforced and then loosened several times in the history of the empire The 17th century Turkish traveler Evliya Celebi reports that boza was widely drunk at this time and that there were 300 boza shops employing over a thousand people in Istanbul alone In this period boza was widely drunk by the Janissaries in the army It contained only a low level of alcohol so as long as it was not consumed in sufficient quantities to cause drunkenness it was tolerated as a warming and strengthening beverage for soldiers As Evliya Celebi explained in the first volume Istanbul of his Seyahatname Travelogues These boza makers are numerous in the army To drink sufficient boza to cause intoxication is sinful but unlike wine in small quantities it is not condemned 7 In the 19th century the sweet and non alcoholic boza preferred at the Ottoman palace became increasingly popular while the sour and alcoholic type of boza went out of style In 1876 brothers Haci Ibrahim and Haci Sadik established a boza shop in the Istanbul district of Vefa close to the then center of entertainment Direklerarasi This boza with its thick consistency and tart flavor became famous throughout the city It is the only boza shop dating from that period still in business today and is now run by the founders great great grandchildren Istanbul Vefa Bozaci Shop from across street Istanbul Vefa Bozaci distribution area Istanbul Vefa Bozaci Consumption area Istanbul Vefa Bozaci Glass used by Ataturk Istanbul Vefa Bozaci Transfer to smaller vessel Istanbul Vefa Bozaci Transfer to smaller vesselProduction and storage EditBoza is produced in the Balkans notably Bulgaria and most of the Turkic regions but not always using millet The flavour varies according to the cereal which is used Measuring boza samples made from maize wheat and rice flours researchers determined an average of 12 3 total sugar 1 06 protein and 0 07 fat 8 Boza spoils if not kept in a cool place therefore boza fermenters in Turkey did not sell boza during the hot summer traditionally instead selling alternative beverages such as grape juice or lemonade They produce it in the summer now due to increased availability of refrigeration and revenue from high demand Serbia Montenegro Bosnia and Herzegovina Kosovo Bulgaria Albania and North Macedonia produce boza as a refreshing beverage year round In popular culture EditMevlut Karatas the main character in Orhan Pamuk s 2014 novel A Strangeness in My Mind Kafamda Bir Tuhaflik is a boza vendor 9 A popular drink in Bulgaria usually accompanied by a Banitsa or Gevrek Serbian group Zana in title track from album Nisam nisam mentions boza Similar beverages Edit Food portal Drink portalOther beverages from around the world that are traditionally low alcohol and lacto fermented include Kvass Bragă Chicha Ibwatu Mageu Oshikundu Toddy Rivella Tejuino TongbaReferences Edit Jr Arthur Goldschmidt 2013 10 10 Historical Dictionary of Egypt Scarecrow Press ISBN 978 0 8108 8025 2 Alpion GA zim I 2011 02 01 Encounters With Civilizations From Alexander the Great to Mother Teresa Transaction Publishers ISBN 978 1 4128 1831 5 boza Nisanyan Sozluk Retrieved 2020 10 21 Formatex info Formatex info Retrieved 2023 01 02 page 20 of Hungarian Mesopotamian dictionary by prof Alfred Toth Mikes international 2007 http www federatio org mi bibl AlfredToth Mesopotamian pdf Charles Perry 1983 Food in Motion The Migration of Foodstuffs and Cookery Techniques Vol 1 Oxford Symposium Prospect Books p 19 ISBN 9780907325154 Evliya Celebi Sinasi Tekin Gonul Alpay Tekin Fahir Iz 1989 Evliya Celebi seyahatnamesi Harvard Universitesi Basimevi Zorba Murat Hancioglu Omre Genc Mahmut Karapinar Mehmet Ova Gulden 2003 The use of starter cultures in the fermentation of boza a traditional Turkish beverage Process Biochemistry 38 10 1405 1411 doi 10 1016 S0032 9592 03 00033 5 Garner Dwight October 20 2015 Review Orhan Pamuk s A Strangeness in My Mind The New York Times Retrieved July 4 2016 External links Edit Media related to Boza at Wikimedia Commons Retrieved from https en wikipedia org w index php title Boza amp oldid 1131015615, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.