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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. -
Balkan Turkisms" and Their Lexical and Grammatical Features
Palaver Palaver 3 n.s. (2014), n. 2, 175-196 e-ISSN 2280-4250 DOI 10.1285/i22804250v3i2p175 http://siba-ese.unisalento.it, © 2014 Università del Salento Lindita Xhanari (Latifi), Kledi Satka (Shegani) University of Tirana "Balkan Turkisms" and their lexical and grammatical features Abstract Turkish language has been one of the most important sources of enrichment of the vocabulary of the Balkans’ languages, during 5 centuries of Ottoman congestion. All Balkan languages have given and taken from each other. The impacts on these languages have been merely of local character and were limited to border dialects. In contrast to these effects, Turkish borrowings are spread so uniformly in the Balkan languages, that a significant number of them can be defined as"Balkan Turkisms". In this work, we aim to bring to readers attention a clear overview focusing on: Common fund of Balkan Turkisms and its lexical and grammatical characteristic. Examples of the use of Turkish words in texts of different Balkan languages (Albanian, Bulgarian, Serbian, Croatian, Macedonian, Bosnian, Greek, Romanian) can be traced to the early fifteenth century. The process of borrowing from Turkish culminated in the nineteenth century. For the Balkans, Turkish was the language of communication within the Ottoman Empire. Most of Turkish lexeme has not only been adapted to Balkan languages, but has also become a natural component of the general and regional language. The borrowed words were not only accepted by the spoken languages of the Balkans, but they 175 Lindita Xhanari (Latifi), Kledi Satka (Shegani) also joined the literature, the language of religious teaching, that of administrative documents and other written texts. -
We Produce the Unique Flavor Real Turkish Delight of Unforgettable Moments, Özdilek Lokum, for You
Real Turkish Delight We produce the unique flavor Real Turkish Delight of unforgettable moments, Özdilek Lokum, for you. One of our traditional flavors dating back to the 15th century, the Turkish delight started to be produced in our facilities in Afyonkarahisar in 1996 with the Özdilek Lokum brand. Produced with different flavors, the traditional handiwork method and devotion, Özdilek Lokum meets its customers in Özdilek hypermarkets. And the special boutique products prepared by the Özdilek Holding Food R&D unit are presented to the customers in Özdilek Turkish Delight stores in Özdilek Bursa and ÖzdilekPark İstanbul ÖZDİLEK LOKUM WICK SERIES Wits its orange and pomegranate flavored varieties, Özdilek Lokum turns the Turkish delight into a fresh sweet and offers a kadayif and pistachio dipped wick Turkish delight for those looking for a more traditional flavor. As well as the plain pistachio that offers you pistachio’s harmony with the Turkish delight, you can also choose the milk pistachio wick Turkish delight for its smooth and milky taste. ORANGE PISTACHIO TURKISH DELIGHT | POMEGRANATE PISTACHIO TURKISH DELIGHT PLAIN PISTACHIO TURKISH DELIGHT | MILK PISTACHIO TURKISH DELIGHT KADAYIF PISTACHIO TURKISH DELIGHT ÖZDİLEK LOKUM HONEY SERIES Özdilek Lokum honey series, prepared with honey, which is considered as a remedy from past to present, have the feeling of the Ottoman court kitchen. Özdilek honey Turkish delights offer a unique delicacy, appealing to all tastes with hazelnut, almond and pistachio kadayif varieties. Freshly produced, Özdilek Turkish delights will enrich your presentations with five various series! HAZELNUT-DIPPED HONEY & HAZELNUT TURKISH DELIGHT HONEY ALMOND TURKISH DELIGHT HONEY, PISTACHIO & KADAYIF TURKISH DELIGHT ÖZDİLEK LOKUM SQUARE CLASSICS SERIES Classic Turkish delight series, the favorite of those who prefer simpler flavors, offer alternatives as rose & biscuit, lemon and mint. -
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun” -
Food Premises Inspection Report
NORWICH ~ City Council Public Protection (food & safety) Food Premises Inspection Report Name of business: Salls Lokma Address of food business: 5 Eastbourne Place Norwich NR1 1DH Date of inspection: 02/12/2020 Risk rating reference: 20/00276/FOOD Premises reference: 20/00097/FD_HS Type of premises: Restaurant or cafe Areas inspected: All Records examined: SFBB, Pest Control Report, Cleaning Schedule, Training Certificates/records Details of samples procured: None Summary of action taken: Informal General description of business: Turkish restaurant Relevant Legislation Food Safety Act 1990 (as amended) Regulation (EC) No 178/2002 applied by The General Food Regulations 2004 (as amended) Regulation (EC) No 852/2004 and No 853/2004 applied by Regulation 19 (1) of the Food Safety and Hygiene (England) Regulations 2013 Health and Safety at Work etc. Act 1974 and related regulations Food Information Regulations 2014 What you must do to comply with the law The report may include Contraventions - matters which do not comply with the law . You must address all of the contraventions identified; failure to do so could result in legal action being taken against you. As a guide, contraventions relating to cleaning, temperature control and poor practice, should be dealt with straight away. Contraventions relating to structural repairs, your food safety management system and staff training, should be completed within the next 2 months. Health and safety contraventions should be dealt with within 3 months unless otherwise stated. To assist you the report may also include Observations of current practice, useful Information, Recommendations of good practice and reminders of Legal Requirements . My inspection was not intended to identify every contravention of the law and only covers those areas, practices and procedures examined at the time of the inspection. -
Tören Yemeklerġnġn Bġlġnġrlġğġ Üzerġne Kuġaklar Arasindakġ Farkliliklarin Belġrlenmesġne Yönelġk Bġr Araġti
TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ Yüksek Lisans Tezi DanıĢman: Dr.öğr.Üyesi Asuman PEKYAMAN Haziran, 2019 Afyonkarahisar T.C. AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI YÜKSEK LĠSANS TEZĠ TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Hazırlayan Nazmiye ÇĠFTÇĠ DanıĢman Dr.Öğr.Üyesi Asuman PEKYAMAN AFYONKARAHĠSAR-2019 YEMĠN METNĠ Yüksek Lisans tezi olarak sunduğum „‟Tören Yemeklerinin Bilinirliği Üzerine KuĢaklar Arasındaki Farklılıkların Belirlenmesine Yönelik Bir AraĢtırma: Afyonkarahisar Ġli Örneği” adlı çalıĢmanın, tarafımdan bilimsel ahlak ve geleneklere aykırı düĢecek bir yardıma baĢvurmaksızın yazıldığını ve yararlandığım eserlerin Kaynakça‟da gösterilen eserlerden oluĢtuğunu, bunlara atıf yapılarak yararlanmıĢ olduğumu belirtir ve bunu onurumla doğrularım. 14.05.2019 Nazmiye ÇĠFTÇĠ ii TEZ JÜRĠSĠ KARARI VE ENSTĠTÜ MÜDÜRLÜĞÜ ONAYI iii ÖZET TÖREN YEMEKLERĠNĠN BĠLĠNĠRLĠĞĠ ÜZERĠNE KUġAKLAR ARASINDAKĠ FARKLILIKLARIN BELĠRLENMESĠNE YÖNELĠK BĠR ARAġTIRMA: AFYONKARAHĠSAR ĠLĠ ÖRNEĞĠ Nazmiye ÇĠFTÇĠ AFYON KOCATEPE ÜNĠVERSĠTESĠ SOSYAL BĠLĠMLER ENSTĠTÜSÜ TURĠZM ĠġLETMECĠLĠĞĠ ANABĠLĠM DALI Haziran 2019 DanıĢman: Dr.Öğr.Üyesi Asuman PEKYAMAN Zengin mutfak kültürüne ve yemek çeĢitliliğine sahip Afyonkarahisar‟da sürdürülen geleneğin bir parçası olarak doğum, ölüm, sünnet, evlilik gibi özel günlerde -
Ikbal Şekerleme A.Ş
Koikbal3 07th February 2019 This is to certify that the following products, produced by: İKBAL ŞEKERLEME A.Ş. ORGANİZE SAN.BÖL. 2.CAD. 11.SOK. NO:2, AFYONKARAHİSAR - TURKEY are Kosher, Parve and not for Passover use. List of products: (38 products) PLEASE SEE ENCLOSURE This certification is only valid until February 06th, 2020 and is subject to renewal at that time. ENCLOSURE LIST OF THE PRODUCTS of İKBAL ŞEKERLEME A.Ş. ORGANİZE SAN.BÖL. 2.CAD. 11.SOK. NO:2, AFYONKARAHİSAR - TURKEY INCLUDED IN THE KOSHER - CERTIFICATE OF 07/02/2019 1. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH TURKISH COFFEE AND PISTACHIO (COVERED WITH ICING SUGAR) 2. TRADITIONAL DOUBLE ROASTED ASSORTED TURKISH DELIGHT (COVERED WITH COCONUT) (PISTACHIO-HAZELNUT-ALMOND) 3. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH PISTACHIO (COVERED WITH CHOCOLATE) 4. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH PISTACHIO (COVERED WITH ICING SUGAR) 5. TRADITIONAL DOUBLE ROASTED PASHA TURKISH DELIGHT WITH PISTACHIO 6. TRADITIONAL DOUBLE ROASTED PRINCESS TURKISH DELIGHT WITH HAZELNUT 7. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH EXTRA RICH PISTACHIO 8. TRADITIONAL DOUBLE ROASTED TURKISH DELIGHT WITH PISTACHIO (COVERED WITH COCONUT) 9. TRADITIONAL TURKISH DELIGHT COVERED WITH ICING SUGAR 10. TRADITIONAL SMALL CUT ASSORTED FRUIT FLAVOURED TURKISH DELIGHT (COVERED WITH ICING SUGAR), (KIWI - LEMON - ORANGE - BANANA - STRAWBERRY) 11. TRADITIONAL SMALL CUT ASSORTED FRUIT FLAVOURED TURKISH DELIGHT (COVERED WITH COCONUT) 12. TURKISH DELIGHT WITH FRUIT FLAVOUR & MIX NUTS COVERED WITH ICING SUGAR 13. TRADITIONAL ROSE - LEMON - ORANGE FLAVORED TURKISH DELIGHT (COVERED WITH ICING SUGAR) 14. TRADITIONAL TURKISH DELIGHT WITH GUM MASTIC (COVERED WITH ICING SUGAR) 15. TRADITIONAL ROSE FLAVORED TURKISH DELIGHT (COVERED WITH ICING SUGAR) 16. -
An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways. -
Dining Guide2020.Indd
Semras MEDITERRANEAN’ GRILL ^ƵŶͲĚƌĞŶĐŚĞĚDŝĚĚůĞĂƐƚĞƌŶǀĞŐĞƚĂďůĞƐ͘ĞůŝĐĂƚĞůLJĐŽŽŬĞĚĂŶĚƐƉŝĐĞĚůĂŵďĂŶĚĐŚŝĐŬĞŶ͘ ^ĂǀŽƌLJŐƌĂŝŶƐ͘^ŽŵĂŶLJĨƌĞƐŚĂŶĚǀŝďƌĂŶƚĨůĂǀŽƌƐŽĨƚŚĞDĞĚŝƚĞƌƌĂŶĞĂŶĂǁĂŝƚLJŽƵĂƚ^ĞŵƌĂ͛Ɛ͊ ϭϵZĞŚŽďŽƚŚǀĞŶƵĞͼKĐĞĂŶůŽĐŬͼZĞŚŽďŽƚŚĞĂĐŚ ϯϬϮͲϮϮϲͲ'zZK;ϰϵϳϲͿͼǁǁǁ͘ƐĞŵƌĂƐ͘ĐŽŵ APPETIZERS (All Homemade) SALADS Hummus & Pita ............................................................$6.99 Greek Salad ..................................Small $6.99; Large $11.99 Chickpea puree with tahini, garlic, lemon juice & olive oil Le uce, tomatoes, onions, feta cheese, lemon juice, olive oil Eggplant Salad & Pita ..................................................$7.49 Chicken Gyro or Chicken Shish Salad ......................... $14.99 Charbroiled eggplant with green & red bell peppers, lemon Lamb & Beef Gyro Salad ............................................$14.99 juice, garlic, & olive oil Ko e Salad ................................................................. $16.99 Falafel Salad............................................................... $14.99 Dolmas ......................................................................... $6.99 Fish Salad ................................................................... $14.99 Grapevine leaves stuff ed with rice, currants, parsley, Shrimp Shish Salad..................................................... $16.99 mint, and spices with dip Lamb Shish Kabob Salad ............................................$16.99 Falafel .......................................................................... $8.99 5 Falafels served with hummus, -
An Efficient Promotion for Ethnic Restaurants. In: EURAM 2016
Chatzopoulou E, Gorton M, Kuznesof S. Defining food authenticity: An efficient promotion for ethnic restaurants. In: EURAM 2016. 2016, Paris, France: European Academy of Management. Copyright: © 2016. This manuscript version is made available under the CC-BY-NC 4.0 license URL link to proceedings: http://2016.euramfullpaper.org/program/files/Euram16_Conference_Book.pdf Date deposited: 02/05/2017 This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License Newcastle University ePrints - eprint.ncl.ac.uk Defining food authenticity: An efficient promotion for ethnic restaurants Abstract Authenticity is not only a cornerstone of contemporary marketing, but also crucial in the development of brand identity, differentiation and positioning. To date, research has focussed on perceptions of authenticity in consumers’ patronage of businesses, brands, places and experiences. However, this research takes a “producer” perspective by examining the meaning and construction of authenticity by commercial enterprises, through a qualitative, interpretive examination of restaurants serving mainly Greek food in both the UK and Greece. Restaurateurs (n=11 in the UK and 8 in Greece) were theoretically sampled. Data from in- depth interviews was analysed according to constructivist grounded theory conventions. The results indicated that the core concept linking the restaurateurs was “hospitality”. This was variously achieved by hiring staff of the same ethnicity with the restaurant’s theme, developing a menu, sourcing ingredients and creating an ambiance that reflected the authenticity bias of the restaurateur, which was either indexically or existentially oriented. The strategic implications are discussed. Keywords Authenticity, identity, food, ethnic, restaurants, promotion. 1 Introduction The term authenticity derives from the ancient Greek word “αυθεντικός” meaning something trustworthy and original, not an imitation or imaginary (Cappannelli, 2004). -
Catered Hall Menu Sample Breakfast Menu
Catered Hall Menu Sample Breakfast menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Scrambled eggs Fried eggs/tofu scramble Poached eggs Fried eggs/tofu scramble Pancakes and waffle day Chefs choice of eggs Chefs choice of eggs Chorizo, squash, red onion Sliced avocado Sausage Sausage Maple and bacon Vegan scrambled eggs Vegan scrambled eggs and potato hash One pot Boston beans, facon Crispy potatoes Bacon Bacon Poached eggs Bacon and sausage Bacon and sausage and Cumberland sausage Grated cheese Vegan sausage patties Roast tomatoes Quorn Cumberland Sausage Yoghurt and berries Quorn Cumberland sausage Quorn Cumberland sausage Roasted cherry tomatoes Baked beans Polenta wedge Baked beans Bananas and chocolate Vegetable sausage Vegetable sausage Spinach and creamed Baked beans and Baked beans and Wilted spinach Mushrooms Mushrooms cashew mushrooms mushrooms Refried beans Fresh bread roll Fresh bread roll Grilled fresh tomatoes Grilled fresh tomatoes Warm corn tortilla Hash browns Hash browns Potato waffles Hash browns Cold breakfast is available every morning including; cereals, a yoghurt bar, homemade granola, a selection of breads and pastries and more Catered Hall Menu - Week 1 Breakfast served 7 days a week MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Roast Vegan chilli Lasagne Garlic and coriander Roast beef and Keftedakia chicken with Baked jacket potato and corn bread verdi chicken thighs yorkshire pudding homemade stuffing Spinach, ricotta and Salmon supreme Pea and mint Mango chutney Chicken and Roast chicken -
Cold Mezze Hot Mezze Charcoal Grills from Our Döner Bar Chef's
Cold Mezze Zeytin / Olives (v) Ali Nazik Patlıcan Ezme (v) Marinated mix olives with herbs & spices ................................................................................3.5 Smoked aubergine pulp with yogurt, sesame seeds .................................................................5.5 Vegetable Sticks (v) Tabule (v) Carrot, cucumber, celery sticks ...............................................................................................3.5 Parsley salad of cracked wheat, tomatoes, springs onions, mint, lemon oil, pomegranate ..........5.5 Hummus (v) Antep Ezme Salata (v) Mashed chickpeas with tahini, garlic, lemon juice ......................................................................5 Finely chopped, spiced, red onion, tomato, crushed chilli and parsley salad, pomegranate dressing .....6.5 Cacık (v) Dolma Visneli (v)(n) Yogurt dip with cucumber, garlic, dried mint, fresh dill .................................................................5 Hand rolled vine leaves stuffed with rice, sour cherries, raisins, pinenuts, herbs ........................6.5 Sarımsaklı Yogurt (v) Patlıcan Soslu (v) Rich yogurt dip with wild garlic .................................................................................................5 Aubergines, charliston & mix peppers, onions with tomato sauce ............................................6.5 Pembe Sultan (v)(n) Enginar (v) Beetroot and yogurt dip with walnuts ......................................................................................5.5 Artichoke hearts braised