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Crowdfunding in Emerging Markets: Lessons from East African Startups B Crowdfunding in Emerging Markets: Lessons from East African Startups
Crowdfunding in Emerging Markets: Lessons from East African Startups B Crowdfunding in Emerging Markets: Lessons from East African Startups © 2015 The World Bank Group 1818 H Street NW Washington, DC 20433 Website: www.infodev.org Email: [email protected] Twitter: @infoDev Facebook: /infoDevWBG This work is a product of the staff of infoDev/World Bank Group. The findings, interpretations, and conclusions expressed in this work do not necessarily reflect the views of the donors of infoDev, the World Bank Group, its Board of Directors, or the governments they represent. The World Bank Group does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this work do not imply any judgment on the part of the World Bank Group concerning the legal status of any territory or the endorsement or acceptance of such boundaries. Rights and Permissions: This work is available under the Creative Commons Attribution 3.0 Unported license (CC BY 3.0) http:// creativecommons.org/licenses/by/3.0. Under the Creative Commons Attribution license, you are free to copy, distribute, transmit, and adapt this work, including for commercial purposes, under the following conditions: Attribution: Please cite the work as follows: “Crowdfunding in Emerging Markets: Lessons from East African Startups.” 2015. Washington, DC: The World Bank Group. License: Creative Commons Attribution CC BY 3.0 Photo Credits: Cover Photo: Georgina Goodwin/World Bank I Acknowledgements This report was commissioned by the World Bank Group/ infoDev’s Climate Technology Program, in collaboration with the World Bank Group’s Innovation and Entrepreneurship Practice. -
Foodculture:Spainpage 42
NEW JERSEY BERGEN/HUDSON Winter 2018 the great restaurants of bergen/hudson FoodCulture:SpainPAGE 42 SAYOLA, TENAFLY YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE Elevate your next event at Biagio’s and The Terrace 16 :: Light up at these lush cigar lounges 24 :: Get in the spirit at these festive restaurants 36 :: D.I.Y. cooking tips and recipes from the area’s finest 50 $4.95 PUBLISHER’Snote the great restaurants of bergen/hudson 560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 (ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com PUBLISHER WRITERS Paul Turpanjian Lianna Albrizio [email protected] Jessica D’Amico Nicole Israel BUSINESS DEVELOPMENT/ Melissa Sorge EVENT COORDINATOR Taylor Kelly Anchal Jain Conner Turpanjian [email protected] Arielle Witter ADVERTISING SALES EXECUTIVES CONTRIBUTING PHOTOGRAPHERS Lauren Carroll Lianna Albrizio [email protected] John Gonzalez, Paul Turpanjian, Greyly Boscan Mary Anne Meily and Lazaro Negrin; La Taberna Seth Litroff [email protected] Christine Nuzzo ADMINISTRATIVE COORDINATOR Jennifer Sutton Photography Jessica Hirsch Welcome to our winter issue! It may be chilly outside, but our dining scene knows Joanne Gianatiempo [email protected] Sebastian Heck how to keep it hot. Bundle up and get to exploring this season! Paul Turpanjian PRODUCTION COORDINATOR Arielle Witter Raymond Chabot © NYC & Company/Will Steacy Continuing our ongoing “Food Culture” series, this issue we ventured to Europe © NYC & Company/Joe Buglewicz LEAD MARKET EDITOR © NYC & Company/Julienne Schaer to discover the vibrant culinary scene of Spain. Although New Jersey may be an Lianna Albrizio ocean away, we have our own taste of Spain right here with a variety of Spanish [email protected] ON THE COVER Sayola, Tenafly restaurants all across Bergen and Hudson counties (page 42). -
Kiyi Dinner Menu (PDF, 201
KIYI MENU COLD MEZZE AED 25 Hummus Haydari Chickpea puree, garlic, tahini paste and olive oil (N) (V) Buttered garlic, strained yogurt and fresh mint flavor (D) (V) Acili Ezme Finely chopped seasonal vegetables and Cerkez Tavuk aromatic fresh herbs with spicy sour Slow-cooked shredded chicken served with pomegranate sauce (V) (N) (S) walnuts (D) (N) Izgara patlician Yaprak Sarma Char-grilled eggplant mixed with long green Stuffed vine leaves with onion, rice, black pepper, red pepper, tomatoes, garlic, chili currant, pine seeds and cinnamon, served with flakes, and olive oil (V) olive oil and lemon Tulum Peyniri Kopoglu Char-grilled red bell pepper served with Deep fried eggplant served with garlic strained traditional Turkish goat milk cheese (V) (D) yoghurt (D) HOT MEZZE Kiyi Hummus AED 40 Sigara Borek AED 40 Hummus, topped with shrimps, Turkish sucuk, green Fried cheese roll served with aged cheese, pepper and tomatoes, garnished with fresh herbs (N) garnished with fresh herbs (D) (V) Mucver AED 35 Manti AED 40 Fried zucchini served with yoghurt dip Turkish pasta filled with minced beef, topped garnished pomegranate and fresh herb (D) (V) with garlic yoghurt and homemade tomato sauce (D) Tavuk Kanadi AED 40 Kalamar Tava AED 40 Char-grilled chicken wings served with salad (S) Deep-fried calamari served with lemon (D) (N) Icli Kofte AED 40 Tereyagda Karides AED 40 Dumpling stuffed with meat and walnuts (N) Sautéed shrimp, long chili pepper, mushrooms, shallot onion and tomato in garlic butter, parsley, chili flakes and oregano (D) SALADS -
Program Booklet
4-8 May 2015 ISTANBUL CONGRESS CENTER CONFERENCE PROGRAM www.aamas2015.com SPONSORS Emerald Sponsors Gold Sponsor Silver Sponsors Bronze Sponsors EXHIBITIONS 4-8 May 2015 • ISTANBUL CONGRESS CENTER Contents Committees ................................ 2 ListofWorkshops............................. 4 ListofTutorials............................... 6 ProgrammeAt-a-Glance ......................... 7 DetailedProgramme........................... 12 Monday4May2015............................ 12 Tuesday5May2015 ........................... 14 Wednesday6May2015 ......................... 17 Thursday7May2015........................... 31 Friday8May2015............................. 47 KeynoteSpeakers............................. 51 AAMASAwards2015 ........................... 55 AAAIMembership............................. 58 AAMAS2015SituationMap ....................... 59 AAMAS2015FloorMaps......................... 60 Reception.................................. 62 GalaDinner................................. 63 GeneralInformation ........................... 64 RestaurantGuide.............................. 67 Call for Participation (AAMAS’16) . 68 4-8 May 2015 • ISTANBUL CONGRESS CENTER Committees Organising Committees Adrian Pearce General Chairs Sponsorship Chairs Gerhard Weiss Americas: Matthew E. Taylor Pınar Yolum Asia/Oceania: Toshiharu Sugawara Europe: Vicent Botti Program Chairs Rafael H. Bordini Scholarship Chairs Edith Elkind Gita Sukthankar Sebastian Sardina Innovative Application Track Chairs Publicity Chair Amal El Fallah Seghrouchni Amit -
Order Online
WRAPS & SANDWICHES DESSERTS All wraps/sandwiches are served with pita bread, $ lettuce, tomato, onion and tahini sauce. Kurdish Baklava (2 pieces) | 5.50 Ask for Gluten Free, Vegan and Vegetarian options. Layers of filo dough and pistachios in our home-made syrup Kazandibi (gf) | $5.50 Lamb & Beef Gyros Wrap | $10.95 Milk Pudding baked and caramelized Slow cooked, thin-sliced, marinated lamb & beef Kunefe | $7.50 Chicken Gyros Wrap | $10.95 Sweet shredded filo dough stuffed with salt-less cheese and A family owned and operated business Slow cooked, thin-sliced, pistachios serving delicious authentic flavors from the marinated chicken ORDER Rice Pudding (gf) | $5.00 ORDER Rice, milk, organic sugar, vanilla bean and cinnamon Mediterranean Coast to the Middle East. $ Adana Kebab Wrap | 10.95 ONLINE Decadent Chocolate Cake $7.00 Skewered charcoal grilled minced ONLINE-@ | sfkebab.--------@-------- New York Cheese Cake $7.00 Take Out, Catering lamb with fresh parsley, red onion com | and a touch of hot chili sfkebab.com Ice Cream | $5.50 ORDERORDER & Banquet Room available. Call (415) 255-2262 for Kofta Wrap | $10.95 ONLINEONLINE-@ -------- Minced beef with parsley and sumac onion WEEKEND BRUNCH -@com information. Served until 3PM sfkebab.------- Monday – Friday Salmon Wrap | $12.95 All egg dishes (except Breakfast Wrap) served with rosemary sfkebab.com Skewered charcoal grilled salmon with fresh tomato, roasted red potatoes, fresh fruit and home-made bread 11:00 a.m. to 9:00 p.m. lettuce and onion Mellemen (veg/gf) | $13.95 SF Kebab Mediterranean -
Value Sires for 2021, Part Ii
SATURDAY, DECEMBER 12, 2020 VALUE SIRES FOR 2021, INSTILLED REGARD RETIRED TO TAYLOR MADE PART II: NEW KY SIRES Grade I winner Instilled Regard (Arch--Enhancing, by Forestry) has been retired from racing and will take up stud duties at Taylor Made. The 5-year-old will stand for a fee of $12,500 S&N for the 2021 season. Bred by KatieRich Farms, Instilled Regard RNA’d for $110,000 at Keeneland September, but brought $1.05 million from Larry Best’s OXO Equine at the OBS March Sale. Turned over to Jerry Hollendorfer, he began his career on dirt, finishing second in the 2017 GI Los Alamitos Cash Call Futurity S. and captured the 2018 GIII Lecomte S. Fourth in the GII Risen Star S. that term, the dark bay filled the same spot behind eventual Triple Crown hero Justify (Scat Daddy) in both the GI Santa Anita Derby and GI Kentucky Derby. Cont. p13 Tom’s d’Etat | Coady by Chris McGrath IN TDN EUROPE TODAY Precocity may not be the first thing you'd have in mind from REYNIER ON THE ROAD AGAIN TOM'S D'ETAT (Smart Strike--Julia Tuttle, by Giant's Causeway), French trainer Jerome Reynier has two chances in Sunday’s who enters service at WinStar at $17,500 after only really Hong Kong International Races with Skalleti and Royal Julius. seizing our attention at the age of seven. Nonetheless, he Click or tap here to go straight to TDN Europe. represents one of the most promising prospects of the intake. For a start, he's by a sire of sires out of a graded stakes-placed Giant's Causeway mare whose own dam was a full-sister to Candy Ride (Arg). -
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For Dad and Mom, Ronald Frances Sheridan (1937 –2017) Louise Anna McLellan Sheridan (1942 –2018) “I CURSE NO ONE WITHOUT CAUSE”: IDENTITY, POWER, RIVALRY, AND INVECTIVE IN THE EARLY 17TH-CENTURY OTTOMAN COURT The Graduate School of Economics and Social Sciences of İhsan Doğramacı Bilkent University by MICHAEL DOUGLAS SHERIDAN In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY IN HISTORY THE DEPARTMENT OF HISTORY İHSAN DOĞRAMACI BİLKENT UNIVERSITY ANKARA January 2018 ABSTRACT “I CURSE NO ONE WITHOUT CAUSE”: IDENTITY, POWER, RIVALRY, AND INVECTIVE IN THE EARLY 17TH-CENTURY OTTOMAN COURT Sheridan, Michael Douglas Ph.D., Department of History Supervisor: Assoc. Prof. Dr. Mehmet Kalpaklı January 2018 In the early 17th-century Ottoman Empire, a series of sociocultural, administrative, political, and economic changes were underway that left their mark on how the learned and cultural elite viewed the empire and themselves. Though contemporary sources reflect these shifts in many ways , this period’s rich corpus of invective verse , centering around the poet Nefʿī , has been understudied as a historical source. This dissertation rectifies this neglect by examining this invective corpus as a locus of rivalries and enmities revealing how those involved agonistically defined and were defined by their others, thus necessarily defining themselves in the process. Observing this process of definition and self-definition in the light of contemporary historical developments and sources, the dissertation examines invectives produced against both patrons ( i.e., vertical invective) and fellow poet/clients ( i.e., horizontal invective) in such a way as to demonstrate how the ferocity of the period’s invective verse, and reactions thereto, laid bare how Ottoman elites’ imaginary of themselves was in fact a marginalizing construct. -
Kilikya-Mile-End-Menu-Aug.Pdf
MENU Est 2010 LONDON MILE END KILIKYA GROUP CANARY WHARF • MILE END • ST. KATHARINE DOCKS Est 2010 LONDON WWW.KILIKYAGROUP.CO.UK PART OF KILIKYA GROUP KILIKYA RESTAURANT MILE END PRIVATE HIRE AND FUNCTIONS Plan your parties and functions at Kilikya Restaurant. At Kilikya Restaurant we provide an excellent private hire service for those looking to plan events and private business parties. For all enquiries please telephone 020 8980 2986 or visit our website WWW.KILIKYAGROUP.CO.UK STARTERS HOT SELECTION SOUP OF THE DAY (V) £3.00 Please ask your waiter SIGARA BOREGI (V) £5.25 Spinach, feta cheese and dill fried pastry rolls GRILLED HALLOUMI (V) £5.25 Cypriot origin - Goat’s cheese MUCVER (V) £5.25 Fritters of grated courgette with feta cheese, dill, eggs and wheat GARLIC SAUSAGE £5.25 Grilled spicy beef sausages GARLIC SAUSAGE & GRILLED HALLOUMI £6.50 CALAMARI Served with tartar sauce £6.50 FALAFEL (V) Served with hummus £5.25 PAN FRIED, GARLIC BUTTER PRAWNS £6.50 Served with bread HOT MIX £12.50 Pastry roll, halloumi, mucver, garlic sausage, falafel COLD SELECTION HUMMUS (V) £4.75 Chickpeas purée, tahini, milk, garlic and lemon juice CACIK (V) £4.75 Cucumber, yoghurt, olive oil, garlic, fresh mint and dill EZME (V) £4.75 Chopped onion, tomatoes, celery, green and red peppers, parsley and chilli paste STUFFED VINE LEAVES (V) £4.75 With rice, onion, currants, herbs, tomato paste, olive oil, fresh lemon juice BABAGANNUS (V) £4.25 Smoked aubergine, yoghurt, red pepper, tahini, garlic and herbs SAKSUKA (V) £4.75 Aubergine, courgette, potato, -
Anatolian Table Restaurant
ANATOLIAN TABLE RESTAURANT turkish and mediterranean food COVID 19 MENU (temporary menu) • Hours: 4pm - 9pm • Monday through Sunday Pick up or Delivery (5 miles with minimum $50.00 + 5.99) LENTIL SOUP: Please ask server. .......................$6.95 SHEPHARD SALAD: Tomatoes, cucumber, red onion, olive oil etc.(PG/CH/) ....................................... $9.95 *** Add feta cheese for $3.95 *** COLD APPETIZERS Shephard Salad with Feta HUMUS: Garbanzo beans, seasoned with garlic and olive oil (CH/DR) ...........................................$6.95 CACIK: House made yogurt with chopped cucumber, garlic mint, and olive oil.(PG/CH) .............................$6.95 DOLMA: Stuffed grape leaves, with rice, onions, pine nuts, and assorted herbs (Contains Pine Nut) (CH/SB) ..........$6.95 FETA CHEESE: Slices of Feta with tomato and cucumber Dolma slices, black kalamata olives, and olive oil (CH) ...........$6.95 HOT APPETIZERS HOT OVEN HUMUS: Garbanzo Beans,seasoned with olive oil, mozerrella cheese and cooked in oven. (contains Pine Nut) (PG/CH/) ..........................................$7.45 Fillo Pastry FILLO PASTRY: Phyllo wrapped, stuffed with feta cheese. Pan fried until golden brown.(C/PG) .....................$6.95 SHRIMP WITH FETA: Shrimp cooked into a feta cheese, red pepper, and onion sauce (CH/SB) ...................$8.95 KEBAP’S Served with yogurt sauce, rice and salad DONER KEBAB: Combination beef and lamb, thinly sliced from the vertical grill (M/Z/SH) ..........................$16.95 Lamb Kebap LAMB KEBAB: Tender cuts of -
Turkish Mediterranean Cuisine
TURKISH and MEDITERRANEAN CUISINE LIKE US ON FACEBOOK ORDER ONLINE AT WWW.FILFILLAH.NET Appetizers Muqabilat Hummus ..................................small $2.99 .......... large $5.99 add lamb & beef shawarma .......small $1.00 .......... large $2.00 Boiled and pureed chickpeas with garlic, tahini and lemon juice, drizzled with extra virgin olive oil. Baba Ghanouj ................small $3.99 .......... large $4.99 Baked and mashed eggplant with tahini, garlic, and drizzled with olive oil and lemon. Falafel .................... plate of 6 pieces $3.99 .... 12 pieces $5.99 Crushed chickpeas and fava beans, onion, parsley, garlic, and spices, deep fried and served with a tahini dip. Dolma ..........................................................................$3.99 Five stuffed grape leaves with rice, chopped onion and seasoning with lemon, HUMMUS marinated in light vegetable oil and served with a side of cucumber yogurt dip. Feta Cheese platter .................................... $4.99 Crumbled Feta cheese with diced tomato and parsley, drizzled with extra virgin olive oil and a splash of lemon juice. Foul mudammas .............................................$4.99 Simmered fava beans in herbs and spices, tossed with chopped parsley, onion, garlic and a splash of lemon juice, drizzled with extra virgin olive oil, served with a side plate of pickles, tomatoes and cucumbers. Chicken Wings ................................................... $7.99 Eight chicken wings, breaded and fried, served with a choice of ranch or blue cheese dip. Add $1.00 for a side of fries. Mazza platter ................................................ $12.99 Mazza platter Hummus, Baba Ghanouj, four Falafel, Dolma, Tabouleh, Kalamata olives and Feta cheese, with a side of tahini and cucumber sauce. Salata salad Shorba soup Coban (shepherd) salad ....................$6.99 A light and refreshing Turkish salad made with finely chopped tomatoes, cucumbers, onions, green peppers and parsley, dressed with lemon juice and extra virgin olive oil. -
IPCC-XLVI/Doc. 5 (28.VII.2017) Agenda Item: 2 ENGLISH ONLY
FORTY-SIXTH SESSION OF THE IPCC Montreal, Canada, 6 – 10 September 2017 IPCC-XLVI/Doc. 5 (28.VII.2017) Agenda Item: 2 ENGLISH ONLY DRAFT REPORT OF THE FORTY-FIFTH SESSION OF THE IPCC Guadalajara, Mexico, 28 – 31 March 2017 (Submitted by the Secretary of the IPCC) IPCC Secretariat c/o WMO • 7bis, Avenue de la Paix • C.P. 2300 • 1211 Geneva 2 • Switzerland telephone : +41 (0) 22 730 8208 / 54 / 84 • fax : +41 (0) 22 730 8025 / 13 • email : [email protected] • www.ipcc.ch DRAFT REPORT OF THE FORTY-FIFTH SESSION OF THE IPCC Guadalajara, Mexico, 28 – 31 March 2017 1. OPENING OF THE SESSION Mr Hoesung Lee, Chair of the Intergovernmental Panel on Climate Change (IPCC), called the Forty-Fifth Session of the IPCC to order on Monday 28 March 2017 at 10 am at the Hotel Fiesta Americana in Guadalajara, Jalisco, Mexico. The Chair of the IPCC welcomed the dignitaries and delegates and expressed gratitude to the Government of Mexico for hosting the meeting. In his opening statement, the Chair of the IPCC underscored the urgency and gravity of the work of the IPCC. He noted that the recent Statement on the State of the Global Climate released by the World Meteorological Organization (WMO) confirmed that the year 2016 was the warmest on record. Global sea ice extent dropped more than 4 million square kilometers below average, an unprecedented anomaly, in November and in the High Arctic mean annual temperature of -0.1ºC was 6.5º above the 1961-1990 average. He underscored the need for science in a rapidly changing climate, to help understand the impacts of climate change, its risks, and options for addressing it. -
Istanbul ® Istanbul March 2014 the Guide
MARCH 2014 THE COMPLETE GUIDE TO GO® istanbul ® ISSN: 1309-3851 ISSN: MAGICAL NIGHTS AT HYPNOS GORGEOUS BOUTIQUES EXCITING ENTERTAINMENT FINE- DINING RESTAURANTS +... and mucH more Istanbul March 2014 the guide 10 SIGHTSEEING & MUSEUMS Major sightseeing attractions plus museums and events. 16 GALLERIES National and commercial art galleries. 20 ENTERTAINMENT & NIGHTLIFE The latest information on İstanbul’s concerts and clubs. 30 SHOPPING Major shopping areas and our choice of the best speciality stores 50 DINING Listings by neighbourhood and cuisine 60 ESSENTIALS Transport and useful information. Tips for getting around town. Contents 4 HOT DATES 16 HOMO EVOLUTION Sing along with the nostalgic songs of The Kerem Ağralı’s solo exhibition Homo Evolution ON THE COVER Blues Brothers, attend the Borusan İstanbul combines science fiction, animation, physics and Hypnos: Beyoğlu's colourful Philharmonic Orchestra's peformance of Puccini's philosophy in works. new night spot. Tosca, or enjoy a thrilling concert by four Italian STAY IN TOUCH sopranos Le DIV4s. 20 FOREVER TANGO Follow us on twitter Luis Bravo’s famous musical promises to enchant @where-istanbul 8 TURKISH AND MEDITERRANEAN anyone passionate about dance, at Zorlu Center PSM. Like us on facebook.com/ FLAVOURS whereistanbulmagazine Visit Daphne Restaurant at the Renaissance Polat 72 MY PERFECT DAY Where is the largest global İstanbul Hotel and savour delicious Mediterranean İlyada Babacan, owner of Gallery İlayda, shares her publisher of visitor magazines, available in the finest hotels and tastes created by chef Yücel Dereyayla. favourite spots in the city. operating in 76 cities worldwide. MARCH 2014 I WHERE İSTANBUL 1 Your traveling companion since 1936® ® WELCOME Editor's Letter wheremagazine WHERE MAGAZINE İSTANBUL EDITORIAL The Warm Days Continue EDITOR Dilek Koç As the unusually sunny days continue, İstanbul offers no end of things to do.