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Translation of Material Culture Elements in Buket Uzuner's Novel
International Journal of Language and Literature December 2016, Vol. 4, No. 2, pp. 134-142 ISSN: 2334-234X (Print), 2334-2358 (Online) Copyright © The Author(s). 2015. All Rights Reserved. Published by American Research Institute for Policy Development DOI: 10.15640/ijll.v4n2a16 URL: https://doi.org/10.15640/ijll.v4n2a16 Turkish Culture Represented in English: Translation of Material Culture Elements in Buket Uzuner’s Novel Uzun Beyaz Bulut-Gelibolu* Betül Özcan Dost1 & Aslı Özlem Tarakcıoğlu2 Abstract Translation has been an important humanitarian action since the first days of humanity and it has been closely related with culture. Because of this close relation between the two concepts; translation studies have recently put emphasis on the study of translation and culture. The aim of this study is to descriptively analyse translation of material culture elements in Buket Uzuner’s novel Uzun Beyaz Bulut-Gelibolu translated into English as The Long White Cloud-Gallipoli by Pelin Thornhill Arıner within the framework of domestication and foreignization strategies. The study focuses on determining how translation procedures by Peter Newmark that are used in translation of cultural elements affect the governing translation strategy, namely domestication and foreignization in translation of the selected novel.The procedures are divided into two strategies as domesticating and foreignizing strategies. Naturalization, Cultural equivalent, Functional Equivalent, Descriptive Equivalent, Synonymy, Modulation, Translation Label, Compensation, Componential Analysis, Reduction and Expansion and Paraphrase are analysed under domestication strategy while Literal Translation, Transference, Through Translation and Paraphrase, Notes, Additions are analysed under foreignization strategy. The results indicate that out of 75 material culture elements, domestication was used 39 times while foreignization was used 36 times and there is no prevailing translation strategy in the translation Keywords: translation, culture, Newmark, procedures, domestication, foreignization 1. -
DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with Three Pitas Deluxe Platers Served with Hummus, Baba Ganough, Tahini Salad, Israeli Salad, Two Pitas
ALLAN’S FALAFEL DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with three pitas Deluxe platers served with hummus, baba ganough, tahini salad, Israeli salad, two pitas. a choice of rice, red cabbage or fries. Classic Hummus: $6.95 Galit Hummus: $8.95 Allan's Famous Falafel Deluxe Platter: $18 Classic hummus topped with pickles, zatar, paprika, and olive. Our famous ground chickpeas, combined with spices, then formed into small balls. Hummus with Falafel: $9.95 Classic hummus served with falafel. Chicken Cutlet Delux Platter: $20.95 Seasoned chicken breast with onions and peppers, Hummus with Shawarma: $10.95 cooked on the grill. Layers of lamb and turkey, slowly roasted on a vertical grill, sliced thinly, served with classic hummus. Chicken Kebab Delux Platter: $21.95 Chicken cubes on a skewer, cooked on a charcoal grill. Hummus with Chicken Cutlet: $10 Seasoned chicken breast with onions and peppers, Kufta Kebab Delux Platter: $21.95 cooked on a grill, served with classic hummus. Minced ground beef and lamb, seasoned with spices, onion, parsley. APPETIZERS Turkey Shawarma Deluxe Platter: $22.95 Falafel (4 Balls): $3.50 Layers of lamb and turkey, slowly roasted on a vertical Chickpeas ground with parsley, cilantro, spices, formed into roasting grill, served in thin slices. balls and deep fried. - Mixed Grill Deluxe Platter: $26.95 Chicken, shawarma and kufta kebab. Stuffed Grape Leaves: 4 pieces: $5 8 pieces: $8.50 Rice, vegetables, spices, rolled in grape leaves. PLATE ENTREES Tzatziki Dip: small: $5.50 med: $7.50 Plates are served with green salad, hummus, tahini salad, Yogurt, cucumber, olive oil, fresh herbs. -
Dinner Bottomless Menu
AN U C K Dinner Bottomless Menu YO RIN L D AL & 9 D I P S Bottomless Mediterranean small portions of food menu AT 9.9 ( S E R V E D W I T H O U R H O M E M A D E Plus House Vodka/Gin/Rum/Whiskey/Champagne/ E $4 B R E A D . ) House Wine/All House Beers/Coffee/Tea/Cold Beverages Atom (Gluten Free, Vegeterian, Very Spicy.) • 2 HOUR SEATING LIMIT PER SEATING G A R D E N Turkish strained yogurt sauteed garlic, herbs, • Entire table should participate shishito peppers,walnut and extra virgin olive oil.) • ABSOLUTELY NO TAKEOUT! Bruksel Lahana (Nut Free, Gluten Free, • We keep our rights to limit your alcoholic beverage Vegetarian.) Muhammara (Dairy Free, Vegan.) order. Fried Brussels sprouts, garlic and yogurt mayo Roasted red pepper spread with walnut, olive oil, • No Shots, Neat or On the Rocks Everything is sauce. lemon juice and garlic. bottomless, but please order responsibly and avoid Humus (Nut Free, Gluten Free, Dairy Free, wasting food. Pancarli Kisir (Turkish Tabbouleh) (Nut Free, Vegan.) (No Substitute for Food or Drink) Dairy Free, Vegeterian.) Chickpeas and tahini paste seasoned with garlic and Bulgur wheat with beet, parsley, tomatoes, olive oil S O U P S cucumber, onion and lemon dressing. Babaganush (Nut Free, Gluten Free, Dairy Free, Mercimek Corbasi (Nut Free, Dairy Free, Quinoa Kofte (Vegeterian.) Vegan.) Vegan.) Pan fried Quinoa with parmesan cheese, walnut, Aromatic red lentil soup. parsley, dill, scallionserved with pomegranate Grilled eggplant, tahini paste seasoned with garlic vinegar and cacik sauces. -
The Restaurant Menu
AMAN’S TRIBUTE TO GREEK FLAVOURS Fresh, seasonal ingredients are grown in gardens and on farmland, foraged from forest floors, or plucked fresh from the oceans, then transformed by the simple alchemy of the kitchen into bold, heart-warming dishes, alive with flavors. «Kali Oreksi» Soup Salads Cold Summer Soup Greek Salad Organic Tomatoes | Kalathaki | Kalamata Olives 25 Daily Chef’s Selection 13 Leafy Salad with Colorful Cherry Tomatoes Avocado | Lemon-Dijon Mustard Vinaigrette 25 Cold Appetizer Summer Roots with Crumbled Goat Cheese Yoghurt Cheese Balls Beetroots | Carrots | Watermelon Radish | Asparagus | Bitter Orange Confit 19 Peach Carpaccio | Mint Vinaigrette 26 Warm Wild Herbs Salad Sea Bass Carpaccio Artichokes | Black-eyed Beans 25 Pink Grapefruit | Cucumber | Radish 28 Summer Salad with Black Garlic “Kaseri” Cheese Bocconcini & Ham from Proussos Monastery Strawberries | Arugula | Fennel | Almond Flakes | Melon | Nectarine 29 Balsamic-Strawberry Vinaigrette 25 Wagyu Beef Carpaccio Pasta & Rice Ossetra Caviar 89 Soya “Mince” and Fresh Tomato Signature Greek Ossetra Ikra Caviar Spaghetti 23 30gr of Caviar with Assorted Condiments and Blinis 235 Linguine with Gambari Prawns Confit Cherry Tomatoes | Citrus Zest | Herbs 36 Hot Appetizer Risotto Milanese Greek Summer Truffle | “Graviera” Cheese 35 Grilled Calamari Pumpkin Ravioli Split Pea Puree | Semi-Dried Tomatoes | Capers 27 Mascarpone | Orange | Sage 32 Fresh Fish & Seafood from the Aegean Sea Warm “Koilada” Prawns Vegan Pilaf Rice Basil | Lemon Oil 29 Vegetables | Dried Fruits -
ELEMENTS CATERING MENU Winter 2017-2018
ELEMENTS CATERING MENU Winter 2017-2018 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Serving Spoon Large Cheese Platter $35 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $55 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $25 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Large House Grapes Platter $22 Red Grapes Encrusted with Rogue Creamery Smoky Blue Cheese and Crushed Pistachio Duck Terrine $40 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Duck Pastrami Canapé $2.25 / each House Made Duck Breast Pastrami, with Chevre, and Cherry Compote Roasted Vegetable Canapé $1.5 / each Oil Packed Tomato, Roasted Squash, Artichoke Heart, Garlic, Leek, and Wild Mushroom Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork or Chicken) $2.25 / each Grilled Pork Tenderloin, or Grilled Chicken Breast Marinated in Spanish Adobo Sauce Lamb Lollipops $3 / each House Made Lamb Merguez Sausage -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
The Family Favorites Caesar Dressing and White Anchovies
APPETIZERS Salads & Sandwiches Bruschette Miste | 13 Soup di giorno | 5/8 Grilled breads topped with chopped tomatoes and basil, white bean spread and artichoke salads. house salad | 7/13 Field greens, marinated olives, artichoke hearts Mozzarella Bread al Forno | 9 and tomato with lemon-parsley vinaigrette. Fresh baked bread with garlic butter, Mozzarella and basil marinara sauce. Winter Salad | 10/18 Dried apricot and dried cherry, spiced almonds, Gorgonzola Buffalo-Style Calamari | 15 cheese with a Concord grape vinaigrette and field greens. Sautéed with sweet & hot peppers, garlic, hot sauce and Gorgonzola cheese over field greens Grilled Romaine Caesar Salad | 14 with balsamic dressing. Lightly charred hearts of Romaine, grape tomatoes, focaccia croutons, Parmigiano-Reggiano cheese, The family favorites Caesar dressing and white anchovies. Filet Mignon and Risotto Sticks | 12 Stuffed Pepper Sandwich | 20 Crispy, lightly breaded with herbs, banana pepper, Half-pound of filet mignon topped with a roasted stuffed Italian sausage and Pecorino-Romano banana pepper on a fresh garlic bread roll. with spicy cream sauce. Italian pulled pork sandwich | 12 Buratta Caprese | 15 Slow-roasted Porchetta with house rub, fennel, garlic, House-made Mozzarella stuffed with lemon Ricotta, Pecorino-Romano cheese and arugula salad on a Torpedo roll. fresh tomato, basil charred bread and olive oil. Nani’s Meatball | 6 The family recipe, yeah, it’s all beef and white bread and huge, simmered in Sunday Sauce Sides and topped with Ricotta. Risotto di Giorno | 8 Daily preparation of simmered Carnaroli rice, The ‘Carl’ | 14 chicken stock, white wine and market ingredients. Italian sausage topped with our giant meatball, sautéed banana peppers, onions, melted Mozzarella Spaghetti with any sauce | 7 and Sunday Sauce. -
2017-2018 Wedding Package EMAIL.Pub
2017 Wedding Packages 7350 Clubhouse Road Boulder, CO 80301 (303) 530530----46004600 Welcome to Boulder Country Club (303) 530-2720 (303) 530-4603 (fax) Enjoy impeccable personal service and world-class culinary creations with timeless architecture in an enchanted setting. Let your mind wander into the endless possibilities and allow us to handle the details. At Boulder Country Club, professional planning services are included for your wedding ceremony and reception at no additional charge. Couples have the option to choose from one of four different wedding packages or customize their wedding to their specific requests. Here you will enjoy the friendly warmth and elegance of a courteous private club. We pride ourselves on our thoughtful attention to every detail that makes your special event truly memorable. We provide individualized synchronized table service, private club touches and amenities and a breathtaking mountain setting. Let our professionals assist you in planning and coordinating your event. For more information please contact our Catering Director, Mallorie Davenport, at (303) 530-2720 or [email protected] Bronze Wedding Package $55.00 per person Reception Site Fee Ivory, White, Chocolate or Black Tablecloths & Napkins Votive Candles and Accent Mirrors on Each Table Reception and Dance Floor Set-Up Professional Planning Services of On-Site Wedding Coordinators Plated Dinner Service or Buffet Service Selection of 2 Tray Passed Hors D’oeuvres Choice of Starter Salad Selection of up to 2 Entrees Plus a Vegetarian Option -
Air-Fried Eggplant in Spicy Garlic Sauce with Jicama
Air-Fried Eggplant in Spicy Garlic Sauce with Jicama Ingredients • 3 long Chinese eggplants • 2 tsp. salt • Spray vegetable oil • 2 cloves of garlic, minced • 1-inch piece of ginger, cut into matchsticks • 1 jalapeño, diced finely • ¼-1/2 red onion, diced finely • 1 bell pepper, cut into small chunks • ½ lb. jicama, cut into matchsticks • Cilantro, chopped for garnish For the sauce: • ¼ cup soy sauce • 1 tbsp. corn starch • 1 tbsp. garlic-chili sauce • 1 tbsp. brown sugar • 1 tsp. rice wine vinegar • 1 tsp. sesame oil • ½ cup water Steps 1. Chop the eggplant into bite-sized pieces, and place in a bowl of water along with the two teaspoons of salt and allow to soak for 15 minutes. After it has soaked, drain and pat dry with a towel. Preheat your air fryer to 400°F (200°C) and spray the drawer with vegetable oil. Add your eggplant in a single layer (you may need multiple batches), spray with vegetable oil, and allow to fry for 10-15 minutes, taking it out once to shake and re-apply the oil. Repeat until all the eggplant is cooked. 2. Add all the ingredients for the sauce into a container, whisk until integrated, and set aside. Put a little oil in a large skillet and heat. Add the garlic, ginger, and jalapeños, and sauté for 1-2 minutes before adding the onion and bell pepper. Cook for another 3 or so minutes, until the vegetables begin to soften, before pouring the Recipe from Very Vegan Val (https://veryveganval. com/) sauce into the skillet. -
ELEMENTS CATERING MENU Winter 2018-2019
ELEMENTS CATERING MENU Winter 2018-2019 Salads House Salad $4 / person Mesclun Greens with House Made Croutons and Shredded 6 Month Aged Parmesan Cheese on the side - Mission Fig Vinaigrette - Honey Orange Vinaigrette - Champagne Dijon Vinaigrette Cold Tapas Large Cheese Platter $45 Manchego, Idiazabal, Mahon, Cabra Viño, and Valdeon (Spanish Blue) Cheeses Large Charcuterie Platter $60 Serrano Ham, Spanish Dry Cured Chorizo, Sopressata, Speck, and Bressaola - Check with us about other house made charcuterie that we may have available at the time. Whole Tortilla Española $30 Spanish Omelet with Potato, Cheese, and Spinach, Cut into 1” Cubes (25) Ceviche Shooters $2.5 / each Yellow Tail and Scallop Marinated in Lime Juice with Serrano Chilis, Shallots, and Cilantro, Served in a Flat Bottom Spoon Shrimp Stuffed Piquillo Peppers $2.75 / each Fire Roasted Mild Piquillo Peppers Stuffed with Poached Shrimp Salad Smoked Salmon Canapés $2 / each House Smoked Salmon Mousse, Chives, and Lemon Aioli on Crostini Olive and Serrano Ham Canapés $1.5 / each Spanish Olive Tapenade, Crispy Serrano Ham, Lemon Aioli, and Reduced Balsamic on Crostini Steak Skewer $2 / each Flat Iron Steak, Red Bell Pepper, and Onion, with Chimichurri Sauce Cold Prawn Skewer $2 / each Served with Spanish Pepper Relish Duck Terrine $45 20 Portions, Duck Breast and Leg, Chestnut, and Dried Apricot, with House Mustard and Water Crackers Hot Tapas 24” Baguette $5 / each House Dates $2.25 / each Bacon Wrapped Medjool Dates Stuffed with Spanish Chorizo Pinchos Morunas Skewers (Pork -
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, -
Fountain Drinks Coffee & Tea Beer Dessert
Fountain Drinks 1.95 Ask server for flavors Coffee & Tea 1.95 Bay View Hours Monday-Friday Wine (by the glass) 6.00 1100-1400 House Chardonnay, Moscato, Merlot,Cabernet Saturday & Sunday Simi Sauvignon Blanc 9.00/27 Closed Wente Chardonnay 12.00/36 Lunch & To Go Family Day & Graduation Menu Listel Rose 9.00/27 Hours Coppola Zinfandel 12.00/36 Thursday Rodney Strong Cabernet 13.00/39 0630-0900 (Breakfast) 1100-1500 (Lunch) Beer Friday Budweiser 4.00 0630-0900 (Breakfast) Bud Light 4.00 1100-1400 (Lunch) Blue Moon 4.00 Ask about our Catering Services for parties, weddings, Coors Light 4.00 meetings & conferences. Heineken 4.50 Special buffets for Easter and Mother’s Day Corona 4.50 Monthly Friday Dinner Dances Ballast Point Sculpin 6.00 All items are available for takeout or delivery. Dessert (Minimum 20.00 order, for delivery) Please take menu. Daily Selections 5.25 (619) 725-6430 mccsmcrd.com/bayview Marine Corps Recruit Depot MCRD San Diego Revised January 2020 LUNCH Starters Sandwiches, Paninis & Wraps Entrees with french fries, or mixed green salad Cork Screw Shrimp 5.00 Fish and Chips 9 .75 Lightly floured with cocktail sauce Crispy Shrimp Po’ boy 9.00 Panko battered Cod with cole slaw Toasted hoagie, cajun coleslaw, pickles, tomato, remoulade and house made tartar sauce Boneless Buffalo Wings 5.00 with celery, carrot sticks and ranch dressing Grilled Portabello 8.00 Shepherd’s Pie 9 .25 Mushroom Sandwich Ground beef, potatoes, carrots, topped with mashed potatoes Mozzarella Cheese Sticks 4.00 Grilled sourdough, swiss cheese, fried