1. Hz. Peygamber'in Gazve ve Seriyyeleri'nde İâşe İkmâl Faaliyetleri.
- Author
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SEVMEZLER, Serdar
- Abstract
This article examines a range of issues related to food and beverages consumed by the soldiers, including ration supply methods, storage, transport and distribution of ration, cooking of food, food consumption as well as feeding of combat animals in the Prophet's (pbuh) ghazwa and sariyyas. The data of the research were obtained from sîra-maghāzî sources, universal history books, hadith books, tabakāt books, geography books, dictionaries, and other relevant sources. The findings of the study indicate that, during military operations in the time of the Prophet, food such as dates, hays, bread, sevîk, and dried or fresh meat were generally preferred due to their nutritional value, durability, ease of procurement, preservation, and transportation. During this period, a variety of methods were employed to provide food following necessities. The principal methods of food provision included personal food, food supplied by state support, natural resources, and war booty, food was procured through purchases, donations and aid, food supplies through treaties, and food procured through hunting. The sources do not contain any information regarding the warrior's stockpiling of provisions for himself during peaceful times. In the time of military campaigns, camels were the most important means of military transportation of the period, serving as a mobile supply depot for military units due to their exceptional carrying capacity and the fact that they themselves were a source of sustenance. Besides, the areas where war booty was obtained from the enemy served as a kind of supply depot. Food supplies were transported to operational areas by both camel and on foot. The number of meals per day and the quantity of food consumed per meal varies depending on a number of factors, which include the length and duration of the campaign, the amount of food stockpiled, and regional resources. Furthermore, there is a lack of detailed information on this subject in the sources, making it extremely challenging to accurately calculate the rations per soldier and the calorific value of the available food per day. In some cases, the troops faced significant ration shortages. However, the necessary food and beverages were quickly obtained from various sources, enabling the troops' continued operational effectiveness and the completion of the assigned missions. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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