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1 HAZIRLAYANLAR PREPARED BY Proje Koordinatörü, Veli ÇELİK İl Kültür ve Turizm Müdürü Bircan KALAYCI DURDU Fatma Emel BUDAKOĞLU FOTOĞRAFLAR PHOTOS BY Aydın DURDU 2 3 PREFACE ÖNSÖZ Mugla is a province that has a great potential with its cultural Muğla güneş, deniz, kum üçgeninde gerçekleşen kıyı heritage of many antique civilizations, its nature, climate and turizminin yanında bir çok antik uygarlığın eserleri ile dolu more as well as its coastal tourism of sun, sea and sand . zengin kültür mirasıyla, doğası, iklimi ve nice özellikleri ile çok önemli bir potansiyele sahiptir. Having 1484 km of coastal length, our province, Mugla has many kinds of high quality accommodation facilities, travel İlimiz, 1484 km. kıyı uzunluğunun çevrelediği coğrafyada agencies, marinas, yachts and other tourism-related sectors. her türden yüksek kaliteli konaklama tesisleri, seyahat Mugla welcomes more than 3 million foreign and about 4 acentaları, marina ve yatları ve turizmle ilişkili tüm diğer million domestic visitors annually . sektörleri ile ziyarete gelen yılda ortalama 3 milyondan fazla yabancı, yaklaşık 4 milyon da yerli turisti en iyi Thanks to both natural and historical value and tourism şekilde ağırlamaktadır. background of the province, lots of activities like paragliding, rafting, sailing, surfing, kayaking, mountain biking, jeep Doğal ve tarihi değerleri ile turizm altyapısı İlimizde safari, horse safari, biking, hiking and thermal tourism can paragliding, rafting, dalış, yelken, kitesurf, surf, kano, be practised. Also integrating rural areas around holiday dağ bisikleti, jeep safari, atlı safari, bisiklet, yürüyüş, destinations to tourism makes it possible to spread tourism termal turizm gibi çeşitli faaliyetlerinin yapılmasına, tatil into 12 months. bölgelerine yakın mesafedeki kırsal alanların turizme entegrasyonununa, turizmin 12 aya yayılmasına olanak It is crucial for the tourism sector to predict at least 40, sağlamaktadır. 50 years forward and do the planning with sustainable Turizm Sektörünün yıllık değil, yıllarca hatta 40 yıl, 50 operations which will help protect our cultural values too. yıl ötesini görerek, sürdürülebilir faaliyetlerle doğayı, kültürel değerlerimizi koruyarak planlama yapması Gastronomic tourism is among the new trends in world büyük önem taşımaktadır. tourism and it gets people to look for different tastes. Dünya turizmindeki yeni eğilimler arasında önemli yeri Mugla cuisine where our natural products meet one another olan Gastronomi Turizmi de İnsanları farklı, değişik is very convenient for gastronomic tourism. Our world- tatları aramaya yöneltmektedir. famous foods such as pine honey, almond, fish and other sea food, olives, olive oil, mushrooms and great range of herbs Geleleneksel misafirperverliğimiz, kültürümüz, doğal are highly delicious and healthy. ürünlerimizin buluştuğu Muğla Mutfağı gastronomi turizmine son derece elverişlidir. Dünyaca ünlü çam I believe that this book will help us transfer our traditional balı, bademi, balığı, deniz ürünleri zeytini, zeytinyağı, cuisine to other generations and to promote our province mantarı ve muhteşem ot çeşitliliği ile son derece leziz ve to others. I would like to thank to provincial directorate of sağlıklıdır. culture and tourism and to everyone who contributed to publishing of this book. Geçmişten günümüze kadar ulaşan geleneksel tatlarımızın gelecek kuşaklara aktarılmasına ve İlimizin tanıtımına faydalı olacağına inandığım bu kitabı kaleme alan İl Kültür ve Turizm Müdürlüğümüze ve kitabın Amir ÇİÇEK yayımlanmasında emeği geçen herkese teşekkür ederim. Muğla Valisi Governer of Mugla 4 5 PRESENTATION SUNUŞ Located in the intersection point of Mediterranean and Akdeniz ve Ege bölgesinin kesişme noktasında bulunan Agean regions, Mugla is one of the cities that has great Muğla, Türkiye turizminde önemli bir yere sahip touristic importance in Turkey. Our province is attracted illerimizden biridir. Yerli ve yabancı turistlerin yoğun by many foreign and domestic tourists and has a range of bir ilgisine maruz kalan ilimizde çok çeşitli alanlarda touristic services. turizm hizmeti verilmektedir. As we all know, today the expectation of people from Bilindiği üzere günümüzde turizm insanların farklı tourism has changed a great deal. And this expectations beklentilerine yönelik olarak oldukça değişim not only consist of sea, sand and sun but also some other göstermektedir. Bu beklentilerden biri de turistin different subjects. One of these expectations is people’s gezmek için gittiği yerin yerel ürünlerini ve geleneksel wish to get familiar with local products and traditional tatlarını tanımak istemesidir. tastes of the place they visit. Dünyada oldukça yaygın olan gastronomi turizmi, Gastronomic tourism which is very common all over the geleneksel mutfağı zengin ülkemiz için de önemli world is also a prominent kind of tourism in our county bir turizm çeşidi olup, bu konudaki çalışmalar da with its rich cuisine. Therefore, studies on this field started yaygınlaşmaya başlamıştır. Bu açıdan bakıldığında to become widespread. When considered from this point Muğla’nın geleneksel lezzetleri de Muğla of view, traditional tastes of Mugla can be used to diversify turizmine çeşitlilik katmak açısından bu anlamda the fields of tourism in the province. değerlendirilebilir. I would like to thank to everyone who helped us prepare Amacı, hem geleneksel mutfağımızın özel yemek ve this publication for the purpose of contributing both to yiyeceklerini bir araya toplayarak Muğla kültürüne, culture and tourism of Mugla by gathering special food hem de Muğla turizminde bu anlamda bir çeşitlilik and receipes and thus bringing diversity to tourism to yaratmak isteyenlere bir nebze de olsa katkı sağlamak Veli Çelik some extent. olan bu yayının hazırlanma aşamasında bizlere İl Kültür ve Turizm Müdürü yardımcı olan herkese teşekkür ederim. Provincial Director of Culture and Tourism 6 7 GİRİŞ INTRODUCTION Toplumların mutfak kültürleri yaşanılan yerin coğrafi Culinary cultures of the nations are shaped by the yapısına, iklimine, toplumsal yapısını oluşturan relationship with local ecologies, its climate, its cultural kültürel geçmişine, dini yapısına ve benzer diğer background which forms the social structure, its religious etkenlere bağlı olarak farklılıklar gösterir. Doğusundan structure and other similar determinants. From the east batısına, kuzeyinden güneyine her bölgemizin, her to the west and the north to the south every region and ilimizin kendine özgü yemekleri ve mutfak kültürü every city in our country has its unique food and culinary bulunmaktadır. Muğla da bu illerimizden biridir. culture. Mugla is one of these cities. Muğla mutfağının genel yapısını sebzeler, yabani otlar, The structure of Mugla cuisine is formed by vegetables, mantarlar ve meyveler, tahıl ürünleri, deniz ürünleri ve range of herbs, mushrooms, fruit, grain products, sea et oluşturmaktadır. Yöre mutfağında yer alan ürünler food and meat. Olives, olive oil and honey have particular içinde zeytin, zeytinyağı ve bal ayrı bir yere sahiptir importance amongst the products of the region. Bu kitap, İlin sunduğu söz konusu seçenekler ve This book was prepared to maintain and promote the olanaklar çerçevesinde oluşan yemek kültürünün culinary culture of the province within the existing options tanıtılmasına ve yaşatılmasına katkı sağlamak and potential. In this book you can find the traditional but amacıyla hazırlanmıştır. Kitapta hem Muğla not widely- known receipes; different receipes of certain geleneksel mutfağında yer alan ancak pek bilinmeyen foods or the ones that used to be popular but in danger of ya da günümüzde unutulmaya yüz tutan yemeklere ve being forgotten today. Some dishes that are very common aynı yemeğin farklı tariflerine yer verilmiştir. Yaygın but are also cooked in other regions and thus lacking olan fakat başka yerlerde de yapılan ve pek fazla regional features were excluded. yöresel özellik göstermeyen yemekler ise kitaba dahil We hope this book will help maintain and promote edilmemiştir. traditional Mugla cuisine and pave the way for those who study on the related subject. Kitabın, Muğla’nın geleneksel lezzetlerinin yaşatılmasına ve tanınmasına katkı sağlamasını umuyor, bu konuda çalışma yapanlara da yardımcı olmasını diliyoruz. 8 9 • Balık çorbası (Fish Soup) 14 • Sulu Kebap (Kebab Soup) 56 • Leğen Böreği (Basin Pasrty) 98 • Dingil Çorbası (Bulgur Soup) 16 • Tandır (Tandoor) 58 • Lokma (Yeast Fritters) 100 • Mürdümük Soup (Grass pea Soup) 18 • Tavuk Dolması (Stuffed Chicken) 60 • Lokum Pilavı (Mince Meat With Dough) 102 • Tarhana Soup (Soup with Dried Yoghurt) 20 • Topan (Bulgur Meatballs) 62 • Otlu Tepsi Böreği (Pastry with Herbs) 104 • Üfelemeç Soup (Soup with Dough Balls) 22 • Yaprak Ciğer (Goat’s Liver) 64 • Sitil (Ravioli Wtih Lamb) 106 • Ahtapot Yahni (Octopus Stew) 24 • Kabak Çiçeği Dolması (Stuffed Squash Blossoms) 66 • Tatar (Hommade Macaroni With Yoghurt) 108 • Ahtapotlu Pilav (Octopus Rice) 26 • Kabuklu Yemeği (Dried Green Beans Stew) 68 • Vekilharç (Pastry with Mince Meat) 110 • Arabaşı (Chicken Soup wih Batter) 28 • Sütlü Kabak Yemeği (Milk-braised Black Pumpkin) 70 • Aşure (Noah’s Pudding) 112 • Bedel (Sea Snail Stew) 30 • Taratorlu Börülce (Fresh Cowpeas with Garlic Sauce) 72 • Cevizli Sucuk (Churchkhla) 114 • Çökertme Kebabı (Kebab with puree and yoghurt) 32 • Taze Fasulye Ekşilemesi (Green Beans With Sour Sauce) 74 • Çitirmek (Sesame Halva) 116 • Denizci Pilavı (Sailor’s Rice) 34 • Yağlı Patlıcan (Fried Eggplant with Tomato Sauce) 76 • Ev Baklavası (Homemade Baklava)
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    AMPHORA CATERING MENU All Hallows Eve Reception $16.13/guest - 10 guest minimum Seven Vampires Bean Dip, 2 oz/pp Our Enticing 7-Layer Dip with Crunchy Harvest Tri-Colored Tortillas Spooky Mini, 1.5/pp Assorted Seasonal Finger Sandwiches Roasted Portabella, Caramelized Onion, Roasted Red Pepper, & Arugula with Garlic Herb Aioli Chicken Apple Salad with Cranberry Spread Roast Beef with Fig-Balsamic Jam & Arugula Eye of Newt Eggs, 2/pp Creamy Deviled Eggs Bat Wings, 2/pp Spicy Buffalo Wings with Blue Moon Dip Rattilin’ Bones, 1/pp Individual Tender Pork Ribs Smothered in Our Tangy BBQ Sauce Punch Witches Brew, 6 oz Halloween Punch or Spiced Apple Cider (add $1 Per Person) Halloween Cookies & Bat Brownies, 1.5/pp A Delicious Medley of Our Own Fresh Baked Cookies, Spooky Halloween Petit Fours and Our Fudgey Brownies Trick or Treat Reception $19.75/guest - 10 guest minimum Jack O’ Lantern Filled with Crudite, 3 oz/pp A Carved Pumpkin Filled with a Fresh Array of Seasonal Vegetables Served with Our Homemade Ghoulish Dip Transylvania Tombstones Tapas on Crostini, 3/pp Caprese Crostini Eyeballs Black Olive Tapenade w/ Sun Dried Tomato Blisters Spooky White Bean Dip Dracula’s Spicy Cheese Dip, 2 oz/pp Our Enticing Spicy Cheese Dip Served with Crunchy Harvest Tri-Colored Tortillas Witches Fingers, 1/pp Stuffed Crust ‘Finger’ with Succulent Chorizo Sausage & Melted Mozzarella Cheese Jalapeno Popper Mummies, 1/pp Enveloped in Bacon Voodoo Shrimp, 2/pp Fresh Blackened Shrimp Served with Creole Mustard Sauce Witches Brew Halloween Punch or Spiced Apple
  • A Study on the Relationship Between Translation Ecology and Food Translation Çeviri Ekolojisi Ile Yemek Çevirisi Arasındaki

    A Study on the Relationship Between Translation Ecology and Food Translation Çeviri Ekolojisi Ile Yemek Çevirisi Arasındaki

    RumeliDE Dil ve Edebiyat Araştırmaları Dergisi 2020.20 (Eylül)/ 855 Çeviri ekolojisi ile yemek çevirisi arasındaki ilişki üzerine bir çalışma / G. Hastürkoğlu (855-863. s.) A study on the relationship between translation ecology and food translation Gökçen HASTÜRKOĞLU1 APA: Hastürkoğlu, G. (2020). A study on the relationship between translation ecology and food translation. RumeliDE Dil ve Edebiyat Araştırmaları Dergisi, (20), 855-863. DOI: 10.29000/rumelide.792544. Abstract Despite the multidisciplinary nature of food studies and its being one of the most interesting subjects among cross-cultural research, the concept of food has not been dwelled upon as it is expected within the translation studies. As a representative of culture, food is traveling through language and translation has a significant effect either on its adoption or rejection by the target culture. Moving from the background of translation ecology and its interaction with food ecology, this study aims to reveal the effect of translators in the globalization of the food items or making them stay local through their strategies adopted in the translation process. In order to do so, the English translations of the food items in one of the best-selling Turkish modern novels, Piraye, were investigated, as it is set in Diyarbakır, a representative city of the culinary culture of the South-eastern part of Turkey. During the data analysis of the randomly selected samples, the self-positioning of the translator was observed with the use of the strategies such as explanations, footnotes, omission, and addition. This study reveals in a general sense the dominant role of the translator within the frame of translation ecology and more specifically, his effective contribution to the process of the transfer of food items foregrounding the migratory nature of the culinary cultures.