A SHORT HISTORY OF LOKUM
A traditional Turkish flavor, Lokum appears before us alongside mintliquor or a strong Turkish coffee at festive celebrations… Varieties of
Turkish Delight are lined side by side in special gifts boxes and then
presented to guests like a jewel in special glass bowls that are as
elegant and fine as lace. Rose, mint, peanut, walnut, gum, and double
roasted – the heartwarming varieties are countless.
Developing with a culture that’s as deep-rooted and as old as
Anatolian history, lokum is a unique flavor that has been
maintained through to present day and known throughout the
world as Turkish Delight. It’s name in Ottoman is "Rahatü’lHulkum"
meaning contentment of the throat. It gradually
became “latilokum” and finally “lokum”. Lokum has been made
in Anatolia for roughly 15 centuries. Its fame became
widespread within the borders of the Ottoman Empire in the
17th century and was taken beyond borders to Europe by a
traveler in the 18th century as ‘Turkish Delight’. Lokum was
firstly made with honey or molasses and flour but always with
the secrets of its maker. When refined sugar and starch
were discovered, its production technique changed but more
delicious with the magic of makers. And inevitably, lokum
started becoming associated with the maker.
The lokum of today is not very different. Varieties increase as it
becomes more popular and each lokum maker creates his own
followers. Lokum is an unequalled flavor in Turkey and around
the world. Lokum-making today is being preserved by
generations of families in Turkey’s east and west combined with
modern technology. Lokum is registered under the name of the
first person in the family to make it whether it’s the grandfather
or father. Its traditional flavor is maintained and developed for
future generations. Many in these families are each a famous
brand unto themselves. “Turk Lokumu”, known by the name of
the country, is an unrivalled brand around the world.
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