#头条创作挑战赛#
Recently, Turkey has been very active in the international arena, and the front foot has just grabbed an Israeli plane, and the back foot has begun to fight with the Germans. A few days ago, Turkey released cruel words to the European Union, to unify the European standard of Turkish barbecue: other countries in Europe, as long as they are named Turkish barbecue, must follow its standards, otherwise they cannot use the Turkish barbecue signboard.
Germany is the most affected. Isn't Turkey's style of play this time very similar to that of an East Asian country, which likes to steal other people's culture everywhere and put it under its own name?
To put it bluntly, it is to "standardize" Turkish barbecue and turn it into an intangible cultural heritage unique to Turkey.
In Europe, Turkish barbecue is known as the "Turkish Shaxian snack", and its traditional Ortu barbecue is made by placing marinated lamb horizontally on a flame and roasting it, which is similar to Chinese barbecued pork. When grilling meat, one layer is cut off when it is grilled, and then skewered and eaten with grilled vegetables and rice or cakes, in the style of nomadic military rations.
The origins of Turkish kebab can be traced back to the cuisine of the Turkish town of Ortu, where its unique rotation of the roast and rich seasonings have conquered the taste buds of Europeans. After World War II, Turkish kebab gained new ground in Germany with the influx of Turkish laborers. Here, the rotisserie chefs have innovated the traditional barbecue by replacing pure lamb with mixed meat, simplifying the eating procedure and making Turkish kebab more convenient and popular.
Nowadays, "Turkish Sand County Snacks" can be found everywhere in the streets of Europe. With its affordable prices and rich flavors, it has quickly become the new favorite of the European fast food market. For just a few euros, you can enjoy a hot meal for both vegetarians and meat eaters.
"Turkish Shaxian snacks" have formed different genres, such as French Kebab and German Döner. Former German Chancellor Angela Merkel once said that she liked Döner very much and ate it at least once a week.
However, Turkish kebab stands out from the competition with its long opening hours, affordable prices, standardized production processes and social attributes, but there is also negative press about shoddy quality, poor hygiene and long-term consumption affecting calcium absorption.
At present, there are about 100,000 employees in the Turkish rotisserie industry in Germany, almost all of whom are young and middle-aged men, who come from Turkey, Palestine, Pakistan, Lebanon, Syria and other countries. According to official statistics, there are 3 million Turks alone, and in Germany, with a population of 80 million, it has long been a political force that no politician can ignore.
The characteristics of Turkish kebab are mainly reflected in the following aspects:
On-site production: The best feature of Turkish kebab is that it is made on site, where customers can see the chef roasting the marinated beef, lamb, chicken, etc. on a rotating rotisserie column. This highly visible preparation process not only adds to the pleasure of the meal, but also ensures that the food is fresh and delicious.
Quick Preparation: The process of making Turkish kebab is very quick and usually takes only a few minutes to complete. This makes it a great delicacy for a fast-paced life.
Tender meat: The meat is quickly cooked under the action of light and heat during the roasting process, which keeps the meat tender and juicy. In addition, barbecues are usually seasoned with salt, yogurt, milk, onions, etc., which further enhances its flavor.
Nutritionally balanced: Turkish kebab is not only delicious but also nutritionally balanced. The fat from the roast meat drips into the fire, avoiding the scorching phenomenon caused by direct contact with the flame, thus ensuring the tenderness of the meat.
Variety: There are many variations of Turkish kebab, the common ones are Döner, Adana Kebab, Iskender Kebab, etc. Each roast has its own unique flavor and preparation method.
Cultural heritage: Turkish kebab is not only a delicacy, but also a part of Turkish culture and history. It blends the culinary traditions of Central Asia, the Middle East, and the Mediterranean coast to reveal a rich cultural connotation.
With an annual turnover of around 2.4 billion euros in Germany, Germany should have an absolute say in the consumption of Döner.
However, recently a Turkish kebab producer group has submitted an application to include kebabs in the "Guaranteed Traditional Specialties (TSG)" and receive the corresponding EU seal for them. Obtaining the EU seal will mean that kebab sellers will have to adhere to strict guidelines across the EU in the future, which could drive up prices. For example Pizza Napoletana, Serrano-Schinken or Mozzarella.
To make matters worse, Turkish kebab that does not meet the requirements will no longer be allowed to use the name Döner.
According to the Turkish application, the basic requirement of the EU Döner seal must be "beef and lamb cut into slices of meat three to five millimeters thick, and chicken slices must be one to two centimeters thick". The meat must be "cut into strips two to five millimetres thick from top to bottom with a 'kebab' knife".
This proposal of Turkey provoked a backlash in Germany. Not to mention Germany, the whole EU is against it.
Organisations such as the German Hotel and Restaurant Association have strongly objected, arguing that many of the descriptions in the application do not correspond to Turkish kebab in Germany and that the EU's Döner is too demanding and is a luxury version of Germany's Döner.
They are concerned that the application will have serious consequences for catering establishments and consumers in Germany, and that new names will need to be given to Döner dishes that are ambiguous, difficult to identify, and legally uncertain. It's no longer a question of quality standards, it's a question of what exactly is a German Döner.
In addition to the German Hotel and Restaurant Association, the German meat industry and the German Food Association are also concerned about this. They believe that the application could have a negative impact on the Turkish kebab industry in Germany and call on the European Commission to seriously examine the application.
Sociologists have also said that kebab can even be considered a "German national dish" and cannot be standardized according to the requirements of others, except for hygiene regulations. They argue that food culture is complex in the context of globalization, and that kebab, although originating from Turkish immigrants, has become part of German food culture after being localized in Germany. This process of cultural integration and innovation makes simple food standardization difficult.
In the face of this controversy, the European Commission said it would carefully examine the relevant applications for the standardization of Turkish kebab. They indicated that if there were factual and procedural problems with the application, it would be denied. This statement also shows the European Commission's respect for and protection of cultural diversity in food.
The controversy over the standardization of Turkish barbecue highlights the debate over food culture. Each region has its own unique cooking practices and flavor preferences, which should not be replaced by a single standard. We should cherish and preserve these local characteristics and keep the gastronomic culture rich and diverse. By respecting and appreciating the uniqueness of each place, we are able to ensure that culinary traditions and innovations coexist, continuing to bring diverse culinary enjoyment to the world.