Neighboring Cuisines Looking for Alternative Flavors, Terry Elward Paid a Little Visit to the City’S Restaurants

Total Page:16

File Type:pdf, Size:1020Kb

Neighboring Cuisines Looking for Alternative Flavors, Terry Elward Paid a Little Visit to the City’S Restaurants Food & Drink Ciya Sofrası Neighboring cuisines Looking for alternative flavors, Terry Elward paid a little visit to the city’s restaurants Food & Drink & Food serving the cuisine from Turkey’s neighboring lands. stanbul may be home to countless restaurants serving the with Turkey, countries like Syria, Ukraine and Georgia have a regional delicacies of Turkey, but what about the places that rather different dining scene, with exotic ingredients that are Ishowcase cuisine of our neighboring countries? They are harder hard to source in Turkey such as barberries and buckwheat. Here to come by than you may think, but if you look for them you will are some noteworthy eateries in Istanbul where you can sample find some true culinary treasures. delights from Mesopotamia to Crimea. While Greek and Armenian food shares many common dishes ARMENIAN/CIRCASSIAN Jash The line between Armenian and Turkish food seems a little blurry, but there is a difference. Armenian cuisine has Turkish, Russian and Azeri influences. It also shares the meze culture but adding its own ingredients to it such as phyllo pastry, sumac, orange blossom water, tabbouleh and pork. There is one restaurant in Cihangir that has Armenian food down to an art. Jash is like stepping into an Armenian Granny's living room. Meaning "food" in Armenian, Jash is a cozy little place consisting of a tiny terrace, a dining room downstairs and something of a parlor upstairs with a piano for sing- alongs after dinner. There is even live accordion music. An upmarket 32 www.timeoutistanbul.com/en May 2014 Ottoman home-style restaurant, Russian food Jash's menu along with features Crimean Armenian favorites and such as Circassian Chicken Kiev, delights such Ayaspasa's fried buckwheat, as the vegetarian calf brain and dumplings meatball called of course. If you're topik, the Circassian feeling adventurous, try boiled chicken with walnuts the fried calf brain – it's and garlic and lamb surprisingly tasty. stew. Traditional Greek and Turkish dishes are also Ayaspasa available. The Armenian style was definitely a hit – crispy and full of flavor. Lamb chops, liver and pork main dishes are particularly popular for dinner options. The super sweet quince SYRIAN pudding is offset by rich Turkish cream – it's as if With the exception of a few they were made for each falafel shops, Arabic cuisine other. hasn't made its mark in Drink & Food Istanbul. This is quite a shame. Jash Cihangir Caddesi, Syria has some spectacular foods, such as rich meat dishes that are sweetened with quince or pomegranate, on evening and most flavored with baharat – the national spice mix of cumin, pepper and nutmeg. Bab al-Hara is one of Istanbul's sole outlets for real Syrian cuisine: a spick- RUSSIAN/UKRAINIAN and-span diner behind Fatih Mosque where customers It’s hard to find Ukrainian order their meze in Arabic. and Russian food in Turkey, Everyone is welcome in this perhaps because the Turkish modest joint, which opened palate is not familiar with last year to accommodate new dishes playing with fried Syrian residents in Istanbul meats, offal and unusual grains like rye or barley – delicious but different. Dumplings are the kings of any Ukrainian meal. Crimean dishes vary with Russian, Tatar and Ukrainian influences, and pork and sheep are the favored meats in the region. Established by a Russian resident in 1943, Ayaspasa premiere Russian restaurant. You won't find the opulence of a Tsar's palace here; Ayaspasa serves traditional, Chicken Kiev May 2014 www.timeoutistanbul.com/en 33 Food & Drink looking for a taste of home. This simple, as Southeastern and Eastern no-frills eatery is filled with the aroma of Mediterranean food. Proprietor Musa fresh bread and spice. Dagdeviren is the consummate foodie The dip is outstanding. The who aimed to introduce "long lost heart shaped, crispy falafel comes with recipes" to a modern table. The vast tahini and salad. Bab al-Hara bake their menu includes simple dishes made own fatier – a kind of Damascene pastry from the freshest of ingredients, some made of pizza dough with meat, cheese of them quite rare such as mallow and and vegetables similar to pide. The buffalo products. Kayazagi ("goose highlights of the menu are definitely the feet") is a flavorful spinach grown in salad with pomegranate sauce and Bab salt water, steamed and served with al-Hara's buttery, Syrian cheese. yoghurt. Artichoke stuffed with rice and plums Bab Al-Hara is a menu highlight, as is the – a meal of wild greens with lamb, chickpeas, onion and wheat, popular in the Kurdish regions of Iran and Turkey. Most customers are quite delighted with Çiya's truffle kebabs. The fragrance MESOPOTAMIAN of fresh herbs pervades the restaurant from the salad bar – at least ten exotic Cafe Niko's famous khinkali dumplings Never heard of Mesopotamian cuisine? and healthy salads are on offer daily. You're not the only one. This is the The dessert menu is delightfully plain: ancestor of modern Arabic food, a poached pears, yoghurt with honey and GEORGIAN combination of modern Iraqi, ancient the candied pumpkins and eggplants. Assyrian and Iranian dishes – with a Absolutely delicious. After feasting like Georgia is the home of many distinctive little something different. Most food a (Babylonian) king, you'll be surprised dishes such as dumplings, from the Mesopotamian regions – like with a very reasonable bill. cheesy (a bread that large platters of stews, rice and salads resembles a pizza), fried pork – are meant to be shared with a group 3, and sausages. Pork is the meat of friends. Kadiköy - Istanbul / (90) 216 330 31 of choice, making Georgian food a rare Food & Drink & Food Çiya Sofrasi defines its cuisine 90 (Reservations not necessary) treat in Istanbul. There is one place to fulfill your Georgian culinary fantasies: Cafe Niko in Aksaray. This terraced cafe near the Emniyet bus station is very affordable, authentic and staffed by Georgians who speak a little English but no Turkish. All the typically Georgian dishes are there and the pork is directly imported from Georgia. A meal at Cafe Niko is quite an experience, like stepping out of Turkey for an hour or two. The pork-filled dumplings are only 1 lira each and are definitely the star of Cafe Niko's menu. To eat them in traditional Georgian style is to leave the knob of dough on top uneaten, pile them onto the plate and count them later. Be warned: the amazing runs out by early afternoon, so get there early to avoid heartbreak. Cafe Niko 34 www.timeoutistanbul.com/en May 2014.
Recommended publications
  • YAZ 2021 Sapa’Da Akşam
    YAZ 2021 Sapa’da Akşam BAŞLANGIÇ SOĞUKLAR SICAKLAR Acılı Kuru Cacık 28 Fırın Mücver 38 Süzme yoğurt, turşu biber, salatalık, kuru domates Süzme yoğurt, körpe roka, kuru domates Muhammara 32 Dana Dil Izgara 40 Antakya nar ekşili sarımsaklı kıtır ekşi maya ekmeği Köz patlıcan, semizotu, rezene, yeşil elma salatası Cevizli Mantı 42 Fesleğenli Domates Salatası 34 Tuzlu yoğurt, isot yağı Kırmızı soğan, kıl biber, ceviz, peynir Izgara Kuşkonmaz 48 Antakya Humus 42 Tire çamur peyniri, endivyen, çam fıstığı, ot ezmesi, Pastırma, isli nohut ve kavrulmuş susam narenciye Vegan opsiyon için pastırmasız tercih edilebilir. Izgara Balık Ekmek 56 Yıldız Anasonlu Enginar 44 Kızarmış Brioche ekmeği, tarama, taze baharat Portakallı taze bakla salatası, biber turşusu Ördek Topik 48 Ahtapot Izgara 62 Antalya hibeş, isli yağ, ızgara lavaş Köz biber, fıstık püresi, ot ezmesi, portakal, kişniş Levrek 50 Kokoreç Izgara 62 Sızma zeytinyağı, limon, Çengelköy salatalık, zeytin, Brioche ekmeği, köz biber salatası kişniş, kırmızı biber Acılı Kuzu Sosis Izgara 62 Patates ezmesi, ot salatası, tuzlu yoğurt SALATA Roka Salatası 32 TAŞ FIRINDAN ANA YEMEKLER Roka, çilek, Kars Gravyeri, domates, sumak sosu Dağ Kekikli Tavuk But 48 Ayvalık Salatası 34 Pazar otları, mantarlı fırın patates, bakla ezmesi Lor, vişne, roka, semizotu, bakla, nane, Balık Güveç 80 dereotu, maydanoz Levrek, havuç, arpacık soğan, tarhun, taze patates, Tahıllı Ton Balığı Salatası 48 biber, domates Firik buğdayı, beluga mercimek, maş fasulyesi, nohut, Kızarmış Somon 84 yer fıstığı, kuş üzümü, domates,
    [Show full text]
  • Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea Pdf
    FREE TURKISH DELIGHTS: STUNNING REGIONAL RECIPES FROM THE BOSPHORUS TO THE BLACK SEA PDF John Gregory-Smith | 240 pages | 12 Oct 2015 | Kyle Books | 9780857832986 | English | London, United Kingdom Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea | Eat Your Books She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's year old stone home, under the fig and walnut trees.
    [Show full text]
  • What Makes a Restaurant Ethnic? (A Case Study Of
    FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants refl ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/fi
    [Show full text]
  • Riverlanding Fish Restaurant
    RIVERLANDING FISH RESTAURANT Balık Lokması / Fischkrapfen / Fish ball / Рыбные котлеты в панировке 3,00 € Mısır Unlu Balık Lokumu, Tatlı Süt Mısırı Ezmesi, Bademli Roka Çorba, Mayonez Maismehl Fischgenuss, Süße Milchmaispaste, Mandel-Rucola-Suppe, Scharfe Mayonnaise, Sumachpulver, Natives Olivenölextra Corn Flour Fish Ball, Sweet Milk Corn Paste, Almond Arugula Soup, Mayonnaise Кукурузная мука, кукурузная паста, миндальный суп с рукколой, горький майонез, молотый сумах, оливковое масло ÇORBALAR / SOUPS / SUPPEN / СУПЫ Balık Çorbası / Fischerssuppe / Fisherman’s Soup / Рыбный Суп 5.00 € Rezene, Havuç, Kabak, Patates, Karides, Dülger, İskorpit, Beyaz Şarap, Bottarg Rendesi ve Sarımsaklı Ekmek Fenchel Karotte ,Zucchini, Kartoffel,Garnele,Karpfen, Drachenkopf, Weißwein,geriebenerBottarga und Knoblauchbrot Fennel, Carrot, Zucchini, Potato, Shrimp, Sharper, Scorpion, White Wine, Bottarg Grater and Garlic Bread Фенхель, морковь, цукини, картофель, креветки, карп, рыба-скорпион, белое вино, тертая боттарга и чесночный хлеб Balkabağı Çorbası / Kürbissuppe / Pumpkin Soup / Тыквенный суп 6,00 € Kök Sebzeler, Kimyon ile Pişirilmiş ve Karides Bruschetta Kürbissuppe gekocht mit Wurzelgemüse, Kreuzkümmel und Garnelenbruschetta Root Vegetables, Cooked with Cumin and Shrimp Bruscheta с корнеплодами, тмином и брускеттой с креветками ZEYTİNYAĞLILAR / OLIVENÖL AROMEN / OLIVE OIL MEZES ТУШЕНЫЕ ОВОЩИ С ОЛИВКОВЫМ МАСЛОМ Zeytinyağlı Enginar / Olive Oil Artichoke 4,00 € Olivenöl Artischocke / Артишок с оливковым маслом Zeytinyağlı Vişneli Yaprak Sarma / Frische
    [Show full text]
  • Cooking with My Armenian Family Ebook, Epub
    COOKING WITH MY ARMENIAN FAMILY PDF, EPUB, EBOOK Mariam Pashayan | 80 pages | 25 Jul 2012 | Createspace Independent Publishing Platform | 9781461169673 | English | none Cooking With My Armenian Family PDF Book Place beans in a large saucepan and cook according to package directions until tender-crisp; drain and place in a bowl. Well, OK, sure we are. Water Tours. The kitchen was the right place to honor their sacrifices, bravery, and perseverance to maintain tradition, despite centuries of fear and persecution. Presidential elections were held in March In the family agreed to divide the business when Mardiros wanted to open additional restaurants. I don't speak the language, but my family in my Mom's side do. In January , further Armenian massacres were reported in Baku and Kirovabad. In the republic of Armenia, as in Soviet Armenia, as well as in the Armenian republic of , the state has been the main support system for the physical and social sciences. Boorma Cheese Kadaif. In Armenia throughout the twentieth century, education was free and accessible to all. Frequently Asked Questions. Cover the pan and cook gently over medium-low heat for about 20 minutes. The wineries are equipped with the latest technologies but the traditional way of wine making is also widely experienced. The Armenian national identity is essentially a cultural one. Discount Cards. Recipes follow - except for the cranberry relish. The practice has continued after independence, pending new reforms, which observers fear may decrease paid maternity leave. What backs the Armenian currency? The ingredients, methods, and dishes that define Armenian cuisine and identity might vary, but our stories converge into a meaningful narrative involving nostalgia, survival, resilience, and how food became a tangible inheritance for a people tragically forced to scatter all over the world.
    [Show full text]
  • Yerevan, Armenia
    INFORMATION YEREVAN, ARMENIA OCTOBER 10th-13th, 2018 ISU Junior Grand Prix of Figure Skating 2018/19, Armenian Cup 2018 Yerevan: the capital of Armenia In October Yerevan will celebrate its 2800th anniversary. According to legends Noah lived at this territory before the Great Flood. And after leaving his ark on top of Ararat Mountain, he got down back to the valley where Yerevan is located nowadays. Yerevan, or rather Erebuni Fortress, was founded by the king Argishti of Urartu in 782 BC, that is 29 years earlier than Rome. This fort is situated on the southern border of modern Yerevan. Armenia is the world’s first country which adopted Christianity as its state religion (in 301). And later, in 303, 20 kilometers away from Yerevan Etchmiadzin Cathedral was founded. It has been the residence of the Patriarch (the Catholicos) of the Armenian Apostolic Church from that time to the present. One of the main museums of Yerevan is the Mesrop Mashtots Institute of Ancient Manuscripts, commonly referred to as the Matenadaran. It was founded in 1920 on the basis of Etchmiadzin collection of manuscripts. The Matenadaran is in possession of a collection of the 5th-18th-century manuscripts and unique Armenian books, including the Lazar Gospel (887), the Etchmiadzin Gospel (989) and the Mugni Gospel (the 11th century). The world's first textbook of arithmetic tasks was compiled by Armenian scientist David the Invincible. It is also kept at the Matenadaran. Moreover, the Matenadaran is a home of four Guinness world record manuscripts - the biggest, the smallest, the thickest and the thinnest books on Earth.
    [Show full text]
  • Armenian-Cuisine.Pdf
    Armenian Cuisine Albert Shahumyan Lavash Armenia is famous for its bread called “lavash”, it is baked in an underground oven called a “tonir.” “Lavash” is a very thin bread like shown in the picture. Here are some facts about “lavash”: • “Lavash” can be preserved for months • “Lavash” is considered to be one of the world’s best breads • It is traditionally made by women • It contains salt, flour and water • It is always put on the table when it is time to eat Matnakash • “Matnakash” is a way of making bread in Armenia • It was made by accident when a person making bread pulled their fingers through the dough and when they baked it the lines appeared like in the picture • The word “matnakash” comes from that event since “mat” means finger and “kash” comes from “kashel” which means to pull • It can be big, medium or small • It has a golden-brown colour and is very delicious • It is usually made and sold in small bread shops Lahmajo “Lahmajo” is very popular amongst Armenians and it is the traditional Armenian “pizza.” It is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then it is baked • Traditionally “lahmajo” does not contain any cheese • Some “lahmajo” can be the size of a tray • And some can be very spicy Zhingyalov Hats “Zhingyalov hats” dough is filled with about 25 different types of greens and then fried. • “Zhingyalov hats” comes from Artsakh • Beer, dough and wine all suit to drink while eating “zhingyalov hats” • “Zhingyalov hats” is very popular during the Great Lent Harissa “Harissa” is an Armenian food that symbolises the courage of Armenians.
    [Show full text]
  • Develi Raporu New.Pdf
    ERMENI KÜLTÜR VARLIKLARIYLA DEVELİ DEVELI WITH ITS ARMENIAN CULTURAL HERITAGE Hrant Dink Vakfı, Hrant Dink’in, 19 Ocak 2007’de, Hrant Dink Foundation was established after the gazetesi Agos’un önünde öldürülmesinden sonra, benzer assasination of Hrant Dink in front of his newspaper Agos acıların yeniden yaşanmaması için; onun daha adil ve on January 19, 2007, in order to avoid similar pains and to özgür bir dünyaya yönelik hayallerini, dilini ve yüreğini continue Hrant Dink’s legacy, his language and heart and his yaşatmak amacıyla kuruldu. Etnik, dinî, kültürel ve cinsel dream of a world that is more free and just. Democracy and tüm farklılıklarıyla herkes için demokrasi ve insan hakları human rights for everyone regardless of their ethnic, religious talebi, vakfın temel ilkesidir. or cultural origin or gender is the Foundation’s main principle. Vakıf, ifade özgürlüğünün alabildiğine kullanıldığı, The Foundation works for a Turkey and a world where tüm farklılıkların teşvik edilip yaşandığı, yaşatıldığı ve freedom of expression is limitless and all differences are çoğaltıldığı, geçmişe ve günümüze bakışımızda vicdanın allowed, lived, appreciated, multiplied and conscience ağır bastığı bir Türkiye ve dünya için çalışır. Hrant Dink outweighs the way we look at today and the past. As the Vakfı olarak ‘uğruna yaşanası davamız’, diyalog, barış, Hrant Dink Foundation ‘our cause worth living’ is a future empati kültürünün hâkim olduğu bir gelecektir. where a culture of dialogue, peace and empathy prevails. ERMENİ KÜLTÜR VARLIKLARIYLA DEVELİ
    [Show full text]
  • Ramadan Dishes from the Ancient Armenian Cuisine
    Established 1961 5 Local Wednesday, June 13, 2018 International Flavors Ramadan dishes from the ancient Armenian cuisine By Faten Omar bage leaves boil in salted water for 5 minutes. Remove the cabbages leaves from the boiling water and place uwait Times adds the perfect mouthwatering them in ice-cold water for 1 minute. Cut the center vein dishes to your Ramadan table from the glory of of each leaf, place a tablespoon of stuffing and start KArmenian cuisine, which extends far beyond the wrapping. Cut the top of eggplants and tomatoes, country’s borders. Lilit Galstian-Badeyan, the wife of remove the pulp and stuff with the meat mix. Place each the Armenian ambassador to Kuwait, prepared stuffed cabbage roll in a pot with the stuffed vegetables Armenian dishes enriched with more than 2,000 years on top. Pour water in the pot until it reaches the top of of history. Armenian cuisine is as ancient as its history. the dolmas. Place a plate on top of the dolmas to keep The abundance of meat on Armenian tables is the result them fixed. Cook on medium heat for about 30-40 min- of the most ancient development of cattle breeding in utes. You can use grape leaves also if you want! Armenian uplands, which led to a variety of livestock KUWAIT: Lilit Galstian-Badeyan, wife of the and poultry. “Today I will prepare Armenian dolma, a Armenian ambassador to Kuwait. Armenian gata — Photos by Joseph Shagra rich and tasty dish. It is stuffed with vegetables and Ingredients for puff pastry: Lilit Galstian-Badeyan, wife of the Armenian ambas- dried Armenian tomatoes, mixed with herbs and olive (For the dough) sador prepares the dish for serving.
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]
  • Hotels · Restaurants · Shopping · Nightlife · Maps
    hotels restaurants shopping nightlife maps All you need for a better visit! 2011 March/April ree f r c u o p o y y www.kyivcityguide.com #23 YOUR HOTEL ROOM IS JUST A CLICK AWAY! NOTARY SERVICES www.kyivcityguide.com English speaking licensed notary witnessing signatures · deeds certification · wills and testamentary docu- -Book, change or cancel your booking for FREE; ments · powers of attorney -Wide selection of hotels located in Ukraine; A: 19-21 Frunze str. Kiev -Your booking is immediately confirmed by e-mail; -No hidden charges! T: 044 455 9318 CONTENTS 3 Kyiv City Guide #23 March/April 4 Kyiv Basics 8 Events, Movies 12 Museums, Sights 21 Hotels, Apartments 27 Restaurants, Bars, Pubs 34 Shopping Museums 12 Events 8 37 Health, Sports 39 Transport & Travel 42 Out of Town 44 Yellow Pages 46 Nightlife, Clubs 50 City Maps 53 Street Index Nightlife 46 Movies 11 WWW.KYIVCITYGUIDE.COM - YOUR FAVOURITE TRAVELMATE 4 GENERAL INFO Facts & Figures History in brief Your mini dictionary LOCATION: Eastern Europe, bordering 4500BC Flourishing of the Late Neolithic Hello -pryvit Good morning -dobry the Black Sea, Romania, Moldova, Hun- Cucuteni-Trypillian culture. ranok Good afternoon -dobry den gary, Slovakia, Poland in the west, Bela- 482AD Foundation of Kyiv (founded, How are you? -yak spravy? Yes -tak rus in the north, and Russia in the east. according to legend, by first settlers Kiy, No -ni Please -budlaska Excuse GEOGRAPHY: Ukraine is the second Shcheck, Horiv and Lybid). me -vybachte Thank you -dyakuyu largest state (slightly smaller than 882 Kyiv becomes the centre of the first You are welcome -proshu Help Texas) in Europe and consists mostly of Slavic State - Kyivan Rus, which during -dopomozhit Hotel -gotel Hospital plateaus.
    [Show full text]
  • Reading Food in Armenian Literature in Turkish Muge Salmaner A
    The Bittersweet Taste of the Past: Reading Food in Armenian Literature in Turkish Muge Salmaner A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Washington 2014 Reading Committee: Selim Sirri Kuru, Chair Resat Kasaba Gillian Harkins Program Authorized to Offer Degree: Near and Middle Eastern Studies Group ©Copyright 2014 Muge Salmaner University of Washington Abstract The Bittersweet Taste of the Past: Reading Food in Armenian Literature in Turkish Muge Salmaner Chair of the Supervisory Committee: Associate Professor Selim Sirri Kuru Department of Near Eastern Languages and Civilization This dissertation investigates Armenian literature in Turkish through the two authors Takuhi Tovmasyan and Mıgırdiç Margosyan by analyzing their literary works with an emphasis on food. By putting the traumatic experiences and the memories of 1915 in the cultural contexts of daily lives such as through music, food, and art, Armenians in Turkey found alternative ways to speak about their silenced past and create spaces in which to be heard. These spaces in Tovmasyan and Margosyan’s case are the kitchen, the table and the market place. Reading food in literary works written by Tovmasyan and Margosyan enables us to understand and articulate the Armenian experience in Turkey since the 1990s. Food might be considered one of the “safest” topics to talk about the “other”, especially when the other is integrated into the dominant culture and safely visible to the dominant gaze by stripping off its traumatic past. However, food items with their sensual properties trigger the memories of the past through smell, taste and hearing and they become important tools to remember and reconstruct the past in present conditions.
    [Show full text]