Translation of Material Culture Elements in Buket Uzuner's Novel
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Milan and Seregno
MILAN AND SEREGNO LIDA EMILIANA MELETAKI VICTORIA MILIARAKI NIKOLETA XENAKI C’3 MILAN Milan is the capital of Lombardy and the second most populous city in Italy after Rome. It is located in the north- western section of the Po Valley, approximately halfway between the river Po to the south and the foothills of the Alps with the great lakes (Lake Como, Lake Maggiore, Lake Lugano) to the north, the Ticino river to the west and the Adda to the east. MUSEUMS Some of the most popular museums are: • Pinacoteca di Brera • The Last Supper • Fondazione Prada • Museo del Novecento • Mudec • Museo Civico di Storia Naturale di Milano • Museo Poldi Pezzoli • Villa Necchi Campiglio PINACOTECA DI BRERA FONDAZIONE PRADA MONUMENTS/LANDMARKS Santa Maria delle Grazie This church was built between 1466 and 1490 by Giuniforte Solari and later partly modified by Bramante who re- designed the apse, the Tribuna, the Cloister and the Old Sacristy. In the Refectory there is one of the most famous paintings of Leonardo da Vinci: the “Last Supper”. The works of the fresco started in 1495 and finished in 1498. Monumental Cemetery Carlo Maciachini built the Monumental Cemetery between 1863 and 1866 at Porta Volta. Villa Reale (Royal Villa) One of the most important Milanese neo- classical buildings, the Royal Villa, was built in 1790 by Leopoldo Pollak. It has been the residence of Napolen and Josephine and also of Eugene Beauharnais and the General Radetzky. Pilasters and columns decorate all the building that is surrounded by an English- style garden. The insides are finely decorated with candelabras, sculptures, frescoes and other decorations typical of Lombard neo- classicism. -
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. -
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. -
A Qualitative Case Study of the Impact of Socio-Cultural
A QUALITATIVE CASE STUDY OF THE IMPACT OF SOCIO-CULTURAL FACTORS ON PROMINENT TURKISH WRITERS A Dissertation by ADALET BARIŞ GÜNERSEL Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY August 2008 Major Subject: Educational Psychology A QUALITATIVE CASE STUDY OF THE IMPACT OF SOCIO-CULTURAL FACTORS ON PROMINENT TURKISH WRITERS A Dissertation by ADALET BARIŞ GÜNERSEL Submitted to the Office of Graduate Studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Approved by: Chair of Committee, Stephanie Knight Committee Members, Rodney Hill Joyce Juntune William Nash Head of Department, Michael Benz August 2008 Major Subject: Educational Psychology iii ABSTRACT A Qualitative Case Study of the Impact of Socio-Cultural Factors on Prominent Turkish Writers. (August 2008) Adalet Barış Günersel, B.A., Oberlin College Chair of Advisory Committee: Dr. Stephanie Knight This study investigates socio-cultural factors that impact the lives of highly creative writers, specifically, novelists in a specific socio-cultural context, Turkey. Research objectives included the investigation of the definition of creativity, creative processes and products by highly creative Turkish writers, and socio-cultural factors that influenced the development of their creativity. The qualitative case study was used and interviews with four participants, or cases, shed light onto the focus of the study. Four novelists who fit certain criteria were selected: (a) they have invented, designed, and produced creative work regularly and their work has influenced Turkish literature; (b) they were Turkish citizens who have lived 75% of their lives in Turkey and received their education in Turkey; and (c) they varied in age and gender. -
K I V a N Ç K I L I N Ç Department of Architecture and Design Faculty of Engineering and Architecture American University of Beirut P
K I V A N Ç K I L I N Ç Department of Architecture and Design Faculty of Engineering and Architecture American University of Beirut P. O. Box 11-0236, Riad El-Solh Beirut, Lebanon 1107 2020 e-mail: [email protected] website: https://kkilinc.com/ Tel: +961 78 867674; +90 (532) 668 51 91 DEGREES RECEIVED BINGHAMTON UNIVERSITY, SUNY Ph.D. History and Theory of Art and Architecture, August 2010 Dissertation: “Constructing Women for the Republic: The Spatial Politics of Gender, Class, and Domesticity in Ankara, 1928-1952” MIDDLE EAST TECHNICAL UNIVERSITY, TURKEY M.Arch. Department of Architecture, 1999-2002 ÇUKUROVA UNIVERSITY, TURKEY B.Arch. Department of Architecture, 1993-1999 AREAS OF SPECIALIZATION Social Housing in the Middle East Early Twentieth Century Domestic Architectural Culture in Turkey Islamic Art and Architecture Architectural and Urban History and Theory POSITIONS HELD Department of Architecture and Design, American University of Beirut (AUB) Visiting Assist. Prof. Fall 2017-Spring 2018 Department of Architecture, Yaşar University, Izmir Assistant Professor 2013-2017 Department of Architecture, Izmir University of Economics (IEU) Assistant Professor 2011-2013 Department of Architecture, Okan University, Istanbul Assistant Professor 2010-2011 Languages Across the Curriculum (LxC), Binghamton University, SUNY Graduate Assistant 2008-2010 Department of Art History, Binghamton University, SUNY Adjunct Lecturer 2007/2008/2010 Department of Art History, Binghamton University, SUNY Teaching Assistant 2003-2007 Department of Architecture, -
The Representation of Ethnic Minorities in Twentieth Century Turkish Fiction
The Representation of Ethnic Minorities in Twentieth Century Turkish Fiction Ruth Margaret Whitehouse School of Oriental and African Studies London University ProQuest Number: 10672680 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a com plete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 10672680 Published by ProQuest LLC(2017). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States C ode Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 48106- 1346 Abstract During the first half of the twentieth century, the ethnically segmented Ottoman empire was transformed into a nation state of Turkish citizens. This thesis explores and evaluates the representation of ethnic minorities in Turkish fiction against a background of demographic, political, and social change. Within this context, novels and short stories of selected writers have been studied with a view to determining differences of experience, perception and attitude. The writers include: Huseyin Rahmi Giirpmar, Halide Edip Adivar, Re§at Nuri Guntekin, Halikarnas Bahk9isi, Orhan Kemal, Haldun Taner, Sait Faik, and Ya§ar Kemal. The thesis comprises an introduction, three chapters and a conclusion. The Introduction gives a brief overview of historical events relating to demographic changes and ethnic minority status, and looks at the popular perception of minorities in the Ottoman performance arts. -
Traditional Turkish Drinks)
AHBVÜ Turizm Fakültesi Dergisi, 24 (1), 46-71 Dergi Ana Sayfası: https://dergipark.org.tr/tr/pub/ahbvtfd ISSN: 2687-1912 DOI: 10.34189/tfd.24.01.003 Geleneksel Türk İçecekleri (Traditional Turkish Drinks) * Tufan SÜRENa Mehmet KIZILELİb a Ankara Hacı Bayram Veli Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Ankara-Türkiye ([email protected]) https://orcid.org/0000-0002-7877-8256 b Ankara Hacı Bayram Veli Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Ankara-Türkiye ([email protected]) https://orcid.org/0000-0002-5707-6386 MAKALE GEÇMİŞİ ÖZ Gönderim Tarihi: İçerdiği su ve diğer besin öğeleri ile yaşamsal önemi olan içecekler, zamanla lezzet ve keyif 15.01.2021 unsuru haline gelmiş, beslenmenin yanında mutfak kültürünün de bir parçası olmuşlardır. İçecekler; mutfak kültürünün yeterince ön plana çıkamamış unsurları olarak, gastronominin Kabul Tarihi: ve gastronomi turizminin gelişimine katkı sağlama potansiyeli olan besinlerdir. 21. yüzyılda 04.02.2021 kolalı, asitli, şekerli ve tatlandırıcılı içeceklerin özellikle çocuk ve gençlerde tüketimlerinin artması ve obezite, kardiyovasküler hastalıklar ve diyabet gibi sağlık sorunlarına yol açtığı bilinmektedir. Hem sağlık sorunlarının önlenmesinde hem de gastronomi turizminin gelişmesinde geleneksel içecekler öne çıkması gereken besinler olabilirler. Türk mutfağı geleneksel içecekleri ile zengin bir kültüre sahiptir. Bu çalışmada, T.C. Kültür ve Turizm Bakanlığı’nın Türkiye’nin tanıtımı için geliştirdiği bir kampanyada tanıtım amacıyla Anahtar Kelimeler: kullandığı ayran, boza, salep, çay, Türk kahvesi, şerbetler ve rakı gibi geleneksel Türk içecekleri incelenmiştir. Seçilen içeceklerin sadece Türk mutfağına özgü olması da göz önünde bulundurulmuştur. Bu içeceklerin tarihleri, kültür ve ritüelleri, yapım teknikleri, Geleneksel İçecekler sunumları, hazırlanmalarında ve sunumlarında kullanılan özel ekipmanlar gibi özellikleri Ayran çalışmanın konusunu oluşturmaktadır. -
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. -
38290 Neatco Icons Cover
International Commission on Shipping Inquiry into Ship Safety Ships, Slaves and Competition © 2000 International Commission on Shipping This work is copyright. The Copyright Act 1968 permits fair dealing for study, research, news reporting, criticism or review. Selected passages, tables or diagrams may be reproduced for such purposes provided acknowledgement of the source is included. Major extracts or the entire document may not be reproduced by any process without the written permission of the International Commission on Shipping. Ships, Slaves and Competition ISBN 0-646-41192-6 International Commission on Shipping 39 Pillapai Street, Charlestown NSW Australia 2290 email: [email protected] Internet www.icons.org.au Design: AdVocArt Project Management: NeatCorp Group Printed by Newcastle Camera Print ■ CONTENTS ■ Preface...................................................................................................Page 1 ■ Executive Summary.............................................................................Page 7 ■ Chapter 1: INTRODUCTION ................................................Page 21 Formation of the Commission....................................................Page 22 Terms of Reference ......................................................................Page 23 Methodology ...............................................................................Page 24 Structure of the Report................................................................Page 26 ■ Chapter 2: KEY ISSUES.........................................................Page -
Top 7 Things to Do in Taksim Square of Istanbul, Turkey
www.infinitewalks.com Click icon to follow Top 7 things to do in Taksim Square of Istanbul, Turkey Published Date : May 8, 2020 Categories : Turkey Taksim Square is the heart of modern Istanbul. It is located on the European side of Istanbul just like Hagia Sophia, Blue Mosque, Spice Bazaar, and Galata Tower. It is an iconic place and an ideal location for dining and shopping. Taksim square Taksim means ”partition” or ”distribution”. It was the main point of water collection and from here it was distributed to all other parts of the city. This square is quite famous in Bollywood and has appeared in many movies like Ek Tha Tiger, Dil Dhadakne Do, Guru, & many more and TV serials like Four more shots, please. In this blog, you will know the top 7 things to do in Taksim Square. The official currency in Turkey is Turkish Liras (TL). 1€ ~ 7.5 TL How to reach Taksim Square Metro Metro line M2 runs between Yenikapı and Hacıosman. Get down in stop Taksim. Find the map below www.infinitewalks.com Click icon to follow Line M2 (Sourced from the Internet) Bus Bus #32T, #DT1 stops at Taksim. Complete list of stops, timings is available on these maps (#32T, #DT1). The list of other buses stopping at Taksim is available in istanbulmap360. Download them directly. Things to do in Taksim Square 1. Turkish ice cream This should be on top of your list when you visit Istanbul. It is called Dondurma which originated from the region of Maraş. Dondurma is similar to the Syrian dessert Booza. -
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,