The Moroccan philosopher Taha Abderrahmane is one of the leading surviving philosophers of the Arab-Islamic world. His fields of study are issues such as logic, philosophy of language, moral philosophy and political theology. He built a holistic and versatile Islamic methodology in his works and formed a world of thought on the axis of trusteeship (divine contract and trust paradigm) and circulation tedavuliyya (pragmatic-word-action theory). Taha Abderrahmane has analyzed, criticized and constructed the Islamic thought tradition, which he handled with a (...) holistic view, with a versatile reference network. In addition, one of his most important contributions is that he put forward a moral philosophy in the Qurʾānic and prophetic axis. Taha Abderrahmane proved to be a prolific thinker with his thirty-five work consisting of ten thousand pages. He proposes a deliberative model of political communication in harmony with his theo-political writings and physical and metaphysical integrity. While this article aim to provide information on the main components of Abderrahmane’s paradigm of divine contract and trusteeship (i’timaniyya), essentially a theory of morality, such as political theology, linguistics, and negotiation ethics, it also tries to identify the Western references of these elements. In this context how the theory of speech acts that seems quite important in the field of modern social sciences and created by theorists such as John Searl and Austin was transformed by Taha Abderrahmane into an Islamic theory of speech is also subject to a comparative assessment. In addition, the possibility of the issue of negotiation ethics, which gained more importance with new communication theories in the West, in the axis of Islamic thought was questioned in the article. The article reviews how views on negotiation ethics are positioned by Taha Abderrahmane within the Islamic paradigm. Therefore, the article is limited in scope to Taha Abderrahmane’s references about the theories in the West. Taha Abderrahmane attempts to construct an Islamic Pragmatic or Islamic Theory of Verbal Action, with reference to Pragmatics or Theory of Speech Acts, which is a sub-branch of linguistics, but in line with principles specific to the Islamic paradigm. Taha Abderrahmane combined the Islamic concept of pragmatic with the concept of negotiation. The terms “praxis” and “praxeology [fiqh al falsafa]”, which define the framework of the Trust Paradigm and the Islamic Pragmatic Model proposed by Taha Abderrahmane, emphasize “deed” or, in other words, “action” and he is linguistically referencing the founding masters of the pragmatics field such as J. L. Austin and J. R. Searle. However, there are two other fields that constitute the main reference to his concept of praxis (action) and praxeology (action science). These are economics and philosophy. Praxeology is a scientific field that deserves to be mentioned especially with the economist Ludwig von Mises (1881-1973). According to Mises, the laws of the field about which physics, biology, and praxeology [mainly economics] provide information, are independent of human will. These are primary ontological facts that strictly limit the human power to act (Mises, 1998, 67). Taha Abderrahmane references western thinkers such as Ludwig von Mises, Jürgen Habermas, Chantal Mouffe and Hannah Arendt, as well as Islamic sources. However, the way he makes use of them takes place within the framework of criticism and analysis. He also refers to other personalities such as Jonas, Freud, Ellul, Putnam, Ricoeur and Rawls. While Taha Abderrahmane explains the process of turning words into action, he also draws on the Action Theory of Hannah Arendt (1906-1975), who was one of the children of Heidegger, such as Karl Löwith, Hans Jonas and Herbert Marcuse, and who was accepted as a real philosopher even though he rejected the title of philosopher during his lifetime. On the other hand, Taha Abderrahmane makes strong references to the basic dimension of Islam, such as “O believers! If you avoid opposing Allah; It gives you an understanding to distinguish good from bad (Al-Anfal, 8/29)” verse. He makes strong references to the supposed dimension of Islam, and in this context, he tries to create a praxis based on nature, especially based on the hadith known as nawāfil hadith. (shrink)

Hz. Muhammed’in ve Hz. Hatîce’nin kızı Hz. Fâtıma’ya Şiî düşüncede yüklenen ontolojik ve eskatolojik anlamın mahiyetinin ortaya konulması, özellikle Hz. Meryem ile kurulan analojinin çözümlenmesinde yatmaktadır. Şiî düşünce sisteminde Hz. Fâtıma figürü ile tarihî verileri aşan ve varoluşsal olduğu kadar uhrevî boyutta aktif rol alan bir Hz. Fâtıma imgesi tasavvur edilmiştir. Bu tasavvur, Şiî gelenek içinde imamet nazariyesinin kurumsallaşmasında, şefaatçilik ve arabuluculuk gibi uhrevî ya da şifa vericilik gibi dünyevî tezahürleri ile Hz. Meryem’in karizmasına oldukça benzer biçimde istihdam edilmiştir. Şiî (...) gelenekte Hz. Fâtıma ve Hz. Meryem, benzer bir çile ortaklığında değerlendirilmekte; böylece bu analoji, çeşitli adlandırmalar, bakirelik, doğurganlık, iffet, şefaat, şifa ve bereket kaynağı olma, semavî bir varlık olarak dünyaya gelme, ilahî rızıklara muhatap olma gibi konularda kendisini göstermektedir. Nihayet Şiî düşüncede Hz. Fâtıma figürü bir taraftan ahistorik bir yapıda manevî bir güç kaynağı olarak şekillenirken, diğer taraftan Hz. Meryem tasavvurunda olduğu gibi ikonografik bir yapıya bürünmektedir. Böylece Hz. Fâtıma, Hıristiyanlıktaki mediatrix kavramına yakın biçimde hüküm ve hikmet sahibi bir şefaatçi olarak tasavvur edilmektedir. Şifa ve bereket kaynağı olarak da görülen Hz. Fâtıma, Hz. Meryem’den etkilendiği kadar, özellikle Altayistik alanda Umay Ana figüründen de etkilenmiş, bunun tabi sonucu olarak halk arasında “Fâtıma Ana Eli” şeklinde bir ikon da tezahür etmiştir. Bu makale, tarihî ve dinî olarak önemli ve saygın bir yere sahip olan Hz. Fâtıma’nın, farklı gerekçelerle Bâtıni bazı inanç ve kabullerin referans noktası olacak şekilde değerlendirilmesini, onun tarihsel gerçekliğin ötesinde Bâtınî inanç boyutuna çekilmek suretiyle özellikle Şiî düşüncesinde bir kült varlığa dönüştürülmek istenmesini ve bunun sonuçlarını incelemektedir. Zira bu dönüştürmenin nihayetinde Hz. Fâtıma imajı, Şiî literatüründe, imamet, velayet ve şefaat gibi üst kavramların oluşumunda bir referans olarak kullanılmıştır. (shrink)

The dervish lodge cuisine in the Ottoman lodge structuring has a central importance. The lodge cuisine helped Anatolia turn into a homeland. Travelers took shelter in the lodges in Anatolia. So, these buildings were a safe haven for those who travel. Lodge’s kitchens were always open. These kitchens offered a delightful “Sheikh Baba’s Soup” anytime and these kitchens gave peace and serenity to Anatolia. This article analyzes the Ottoman lodge food culture in the context of a manuscript which belongs to (...) an imaret. This manuscript called Majmūʿa al-fawāʾid was written in between 1240-1250 (1825-1835) in Istanbul. This work belongs to the period of Sultan Mahmud II and the Hudāyī Lodge Foundation. Institution Employees and accounting records were disclosed in this manuscript in which the names of kitchenware are mentioned and recipes are found. This work gives detailed information about foods that are cooked in the Hudāyī Lodge Foundation’s imaret kitchen. -/- SUMMARY Eating is thought always to be important and it is considered worthwhile to eat with guests and travelers in Turkish culture. In the process of Islamization, the dining table was accepted “Halil İbrahim’s Table” and this approach has strengthened further the hospitality. Eating with people, preparing the table for the guests, travelers and the needy were regarded as a factor increasing the fertility of the table. In addition, these movements were considered an act of social cooperation and deepen the collective consciousness. Especially the sufis played a dominant role in the process of Islamization in Anatolia and depending on this, they undertook various social and cultural functions that including catering. In this regard, the lodge was seen as a complex and this structure encompasses different units such as imaret or soup kitchen, mosque, tomb, library, dervish cells, public fountains, bakery and bathhouse. Travelers stay in the imaret and supply their needs, they also nurture themselves spiritually as well. Lodges were a safe haven for these travelers and lodge’s kitchens were open every hour of the day with serving the delicious “Father’s Soup.” Therefore, lodges became a representative of peace. These kitchens take reference the advices of the prophet about eating and serving meals. In addition, the effects of the old Turkish culture and of the Yesevī tradition on these kitchens are witnessed. While many documents related to the food culture in Anatolia could remain to us, regarding the life of lodges especially, information about the kitchens is still limited. Ali Eşref Dede’s cookbook, Yemek Risalesi, is one of the works written about the dishes of Ottoman period. This work is very important in relation to the Mevleviyye as well. This manuscript was written in the 19th century by Sheikh Ali Eşref Dede at Edirne. Majmūʿa al-fawāʾid, one of the other important sources that should be included in the Ottoman lodge food literature. This manuscript is registered in the Istanbul Metropolitan Municipality Atatürk Library Muallim Cevdet Yazmaları (number, 224). Two works were written in the same century. In Majmūʿa al-fawāʾid there are some financial and agricultural information concerning to “Hüdâyî Lodge’s Foundation”. This manuscript includes valuable information about accounting records and officers employed in imaret and other institutions. On the other hand, there are various recipes in this manuscript about the imaret meals, also lists of kitchenware and food materials. This record is thirty pages and was written during Mahmud II. period. Majmūʿa al-fawāʾid is related to Aziz Mahmud Hudāyī Lodge that is placed in a high and strategic location in Uskudar that connects Istanbul to Anatolia. This was a complex structure and established in a place of ten thousand square meters. It consisted of imaret, sheikh’s house (haremlik), mosque, tomb, library, dervish cells, bakery and bath. As mentioned above, Majmūʿa al-fawāʾid contains important information about Aziz Mahmud Hudāyī Lodge’s kitchen and recipes. In fact, the manuscript also provides several alternatives to some of the recipes. This record exhibits the structure of the order and the nutritional forms of the Sufis. Thus, to some extent, it is possible to analyze the theoretical and philosophical direction of the order. Because eating in the lodges is not an action just to satisfy a person's stomach. Rather there is a dining ritual in the lodge. In this frame, the importance of the dining table was emphasized in the lodge tradition in the dimension of human education and socialization. In the sense of Sufism, the information about food reveals symbolic and allegorical meanings, sometimes directly or indirectly. Rituals related to food are closely related to the educational process of the dervishes. In this respect, on the sacred journey of dervish it is necessary to eat food permissible in the religion. In this regard, the books about the customs of the order contain considerable information. Giving valuable information about meals Majmūʿa al-fawāʾid contains main course and dessert recipes. It revealed the food habits of the dervishes and the people who were living at that time. The recipes also contain some interesting features applicable in the Turkish kitchen today. In addition, the names of meals and desserts contribute to the richness of the Turkic language. There are soups and salads, meat grills and stew varieties, fish dishes, pastry varieties, dessert varieties, cookies and halvahs. Meals are cooked with butter mainly. Lamb and sheep are preferred in the meals. The use of spices is high. For example, cinnamon is used even when cooking meat and fish. The manuscript seems to have thirty recipes but there are also different cooking methods in the manuscript. Different cooking methods were used together in some meals as frying, boiling and baking. For this reason, the number of recipes in the manuscript increases even more. This article entitled “The Ottoman Dervish Lodge Cuisine and Majmūʿa al-fawāʾid” has been latinized by simplifying the manuscript based on with a single copy. In this article the place and importance of the lodge cuisine in a mystical life has been analyzed in addition to presenting valuable information about the literature that is related to the Anatolian Lodge Cuisine, the Ottoman Cuisine, and recepies cooked in the Ottoman. Furthermore, the work briefly presents some about the lodge because it is related to Aziz Mahmud Hudāyī lodge. Moreover, a dictionary section has been added for understanding the relatively abandoned words in the manuscript. Similarly, measurements and weigh units are briefly given in Majmūʿa al-fawāʾid. (shrink)