التركين – السمك المتخمر: طعام، حدود ثقافية، وانتماء عند النوبيين: حالة دراسة أرض المحس بشمال السودان

Abstract

This study explores the connection between food and identity through the lens of Turkin, a traditional dish
made from fermented fish that serves as a cornerstone of Nubian culture in the Al-Mahs region of northern
Sudan. The paper highlights the significance of Turkin as a symbol of belonging and identity among the
Nubians, examining its historical context in both traditional and modern frameworks to document it as a vital
aspect of cultural heritage.
The researchers focus on the concept of liminality to understand the influence of this dish on the formation of
local identity. Additionally, they analyze the varying perspectives on Turkin held by the Nubians, both within
their homeland and in the diaspora, as well as by non-Nubian Sudanese individuals.
Based on ethnographic studies conducted in the Al-Mahs region in 2022, the paper raises important questions
about how traditional foods develop into cultural symbols and the social and historical meanings they embody.
Specifically, it asks: How does a particular food contribute to the construction of identity? What perceptions and
ideas are associated with it, and what do they truly signify? Lastly, what impact does this type of food have on
the ethnographer's work in the field?