The Tastes of Turkey
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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. -
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. -
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. -
Beer Cocktails Wine List Sans Alcohol
Cocktails Wine List Glass Elderflower Collins 17 Sparkling Glass Bottle Hayman’s Royal Dock Navy Strength gin, Mionetto Prosecco Doc Cuvée, 12 52 elderflower and lemon, charged with soda Italy and cucumber to taste. Akarua Brut Rosé, 16 70 Central Otago Champagne Pomegranate Tea Punch 17 Drappier Carte D’Or Brut NV, 22 120 Ottoman’s home made pomegranate tea France stirred down with Hayman’s Sloe gin, lime Sauvignon Blanc and pansy. Jules Taylor, 11 50 Marlborough Negroni 18 Loveblock Organic, 11.5 52 Scape Grace gin, sweet Vermouth, Campari Marlborough and blood orange. Chardonnay Matawhero Single Vineyard, 11 50 18 Gisborne Whisky Sour Pask Small Batch Sur Lie, 70 Woodford Reserve bourbon, fresh lemon and Hawke’s Bay velvet foam. Served up or on the rocks. Pinot Gris 18 Brookfields Robertson, 11 52 Whipped Espresso Martini Hawke’s Bay Finlandia vodka, coffee liqueur and freshly Rockburn, 70 Central Otago brewed espresso whipped and dusted with Belgian chocolate. Aromatics La Boheme Act One Riesling, 12 56 Yarra Valley Beer Rosé Tap Beer Glass Matawhero Single Vineyard Rosé , 12 58 Heineken, 350ml 9.5 500ml 12.5 Gisborne Bottled Beer Pinot Noir Sol, Mexico 9 Mud House, 12.5 58 Central Otago Efes Pilsner, Turkey 8 Rua, 13 65 Heineken Light , (2.5%) 9 Central Otago Cider Merlot Monteith’s Crushed Apple Cider 9 Pask Gimblett Gravels Merlot, 12 55 Hawke’s Bay Malbec Sans Alcohol Matawhero Church House Malbec, 14 68 Gisborne Non-alcoholic Bottle Cabernet Blend Juice 7.5 Chapel Hill ‘The Parson’ 13.5 76 McLaren Vale Orange, Apple, Pineapple, Cranberry, Tomato. -
DRINKS TEA INFUSIONS Strawberry and Mint Shake Prepared Served in a Personal Teapot
menu - Kosher - breakfast all day long Mandarin Shakshouka VO ............................................... 52 SMALL BREAKFAST Salad of your choice, tahini, pepper salsa and (until 13:00) Mandarin Breakfast for Two ......................................................... 124 warm bread Eggs of your choice, or 2 homemade vegan lentil patties (extra Small Sandwich and Coffee / charge 6 NIS). Side salad, mushroom falafel with sumaq tahini, Extra charge of 5 NIS: Fresh-Squeezed Juice ...................................................... 33 roasted eggplant with raw tahini, date syrup and almonds, Feta / mushrooms / roasted eggplant / olives / Avocado VO / Omelet loaded with fresh herbs / tuna salad, tzatziki, avocado and pepper salsa, cream cheese, Mozzarella / Tzafatit cheese Tuna salad / Smoked Salmon (extra charge 8 NIS). Feta cheese, carrot cake, warm bread, butter and homemade Served with Sourdough bread jam, freshly-squeezed juice and coffee of choice Croissant Toast and Coffee / A choice of 2 extras: Fresh-Squeezed Juice ...................................................... 34 Onion / fresh herbs / mushrooms / tomatoes / roasted Clasic - yellow cheese and tomato peppers / roasted eggplant Balkan - Feta cheese, tomato and eggplant Extra charge of 5 NIS: Mozzarella / Feta / Tzafatit cheese - Mandarin Omelet - Mandarin Breakfast for One ........................................................... 69 Rich omelet garnished with fresh greens, Croissant Deluxe ............................................................................ -
The Folk Botanical Knowledge of the Last Remaining Albanians of the Upper Reka Valley, Mount Korab, Western Macedonia Pieroni Et Al
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE One century later: the folk botanical knowledge of the last remaining Albanians of the upper Reka Valley, Mount Korab, Western Macedonia Pieroni et al. Pieroni et al. Journal of Ethnobiology and Ethnomedicine 2013, 9:22 http://www.ethnobiomed.com/content/9/1/22 Pieroni et al. Journal of Ethnobiology and Ethnomedicine 2013, 9:22 http://www.ethnobiomed.com/content/9/1/22 JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE RESEARCH Open Access One century later: the folk botanical knowledge of the last remaining Albanians of the upper Reka Valley, Mount Korab, Western Macedonia Andrea Pieroni1*, Besnik Rexhepi2, Anely Nedelcheva3, Avni Hajdari4, Behxhet Mustafa4, Valeria Kolosova5, Kevin Cianfaglione6 and Cassandra L Quave7 Abstract Background: Ethnobotanical surveys of the Western Balkans are important for the cross-cultural study of local plant knowledge and also for obtaining baseline data, which is crucial for fostering future rural development and eco- tourism initiatives in the region. The current ethnobotanical field study was conducted among the last remaining Albanians inhabiting the upper Reka Valley at the base of Mount Korab in the Mavrovo National Park of the Republic of Macedonia. The aims of the study were threefold: 1) to document local knowledge pertaining to plants; 2) to compare these findings with those of an ethnographic account written one century ago and focused on the same territory; and 3) to compare these findings with those of similar field studies previously conducted in other areas of the Balkans. Methods: Field research was conducted with all inhabitants of the last four inhabited villages of the upper Reka Valley (n=17). -
Chapter 4. Trade and Exchange in Nicosia's Shared Realm: Ermou Street in the 1940S and 1950S
[• Chapter 4 •] Trade and Exchange in Nicosia’s Shared Realm Ermou Street in the 1940s and 1950s ANITA BAKSHI A river once ran through the center of Nicosia’s walled city. It was diverted by the city’s Venetian rulers, and the “riverbed streets” later formed the backbone of the east-west route through the city—a ma- jor commercial corridor that ran along Ermou Street.1 It is along these streets that Cypriots from all communities came together—streets that contained a mixture of Greek, Turkish, and Armenian businesses (Ma- rangou 1995). Th is historic urban topography has endured, with most of these riverbed streets falling within the United Nations-controlled Buf- fer Zone, radically transformed from spaces of cooperation into lines of division. Th is division, fi rst termed the Mason-Dixon Line, a wire fence following Paphos and Ermou Streets in the late 1950s, gelled in 1963, and became permanent with the arrival of Turkish troops on the island in 1974 (Hocknell 2001). What is commonly known about this part of the city is that it was an important commercial area, well used by both Greek Cypriots and Turkish Cypriots, as well as other ethnic minorities, prior to partition. Th e importance of this part of the city is recognized in that it was one of the few ethnically mixed areas of a city otherwise defi ned by the Ottoman mahalle structure of generally segregated neigh- borhoods. Th e signifi cance of this area is often mentioned in other texts that outline the history of the city, and it is also referenced in idealized reconstructions of a past of brotherhood and unity when Greek and Turk ish Cypriots were sharing this area. -
Fr Hly Baked Middl Eastern Wrap
Frhly baked Middl Eastern wrap Please order at the till and we will serve you at your table. Veggie & Vegan Wraps Meat Wraps Spicy Vegan Koa £5.95 Lahmajoun £5.95 Spicy lentil & bulgur w/ herbs and spring onions in dough, topped w/ spicy lamb mince served w/ hummus veg & herbs Falafel & Hummus £6.95 Chicken Çöp Shish £6.95 Traditional freshly made falafel served w/ roast Marinated grilled chicken served w/ pilau rice, pepper (chili sauce opt.) red cabbage, onion salad and leaves Falafel & Tzatziki £6.95 Koa Çöp Shish £7.95 Freshly made falafel with tzatziki (yogurt w/ Spicy lamb mince (hand-made) & fresh herbs cucumber, garlic & mint (chili sauce opt.) served w/ pilau rice, red cabbage, onion salad & leaves Falafel & Baba Ganoush (baked aubergine) £7.95 Freshly made falafel served with baked aubergine & Lamb Çöp Shish £8.95 tahini dip (chili sauce opt.) Marinated grilled lamb served w/ pilau rice, red cabbage, onion salad and leaves Grilled Halloumi cheese & Tzatziki £7.95 All freshly made & served with red cabbage, onions All wraps freshly made served on lavash salad and leaves (atbread) baked on the premises! Middle Eastern Platters Vegan Platter £9.95 Meat Platter £11.95 Spicy lentil & bulgur vegan Koa w/ chickpeas, Mixed platter: Lamb, chicken and kofta çöp falafel, hummus, baba ganoush, roast peppers, shish, roast peppers, red cabbage, onions & red cabbage, onions & mixed leaves mixed leaves Veggie Platter £10.95 All dishes freshly made served with lavash Grilled halloumi, tzatziki, falafel, baba ganoush, (atbread) baked on the premises! -
Yiyecek Içecek Hizmetleri Sütlü Tatlılar
T.C. MİLLÎ EĞİTİM BAKANLIĞI YİYECEK İÇECEK HİZMETLERİ SÜTLÜ TATLILAR 811ORK078 Ankara,2012 Bu modül, mesleki ve teknik eğitim okul/kurumlarında uygulanan Çerçeve Öğretim Programlarında yer alan yeterlikleri kazandırmaya yönelik olarak öğrencilere rehberlik etmek amacıyla hazırlanmış bireysel öğrenme materyalidir. Millî Eğitim Bakanlığınca ücretsiz olarak verilmiştir. PARA İLE SATILMAZ. 2 İÇİNDEKİLER AÇIKLAMALAR ........................................................................................................ 5 GİRİŞ ........................................................................................................................... 6 ÖÖĞRENME FAALİYETİ-1 ...................................................................................... 8 1. TÜRK MUTFAĞINA AİT SÜTLÜ TATLILAR .................................................... 8 1.1. Sütlü Tatlıların Türk Mutfağındaki Yeri ve Önemi .......................................... 8 1.2. Sütlü Tatlıların Beslenmedeki Yeri ve Önemi .................................................. 9 1.3. Sütlü Tatlıların Yapımında Kullanılan Gereçler ............................................. 10 1.4. Sübyenin Tanımı ve Önemi ............................................................................. 12 1.5. Sübyenin Hazırlanışı ....................................................................................... 12 1.6. Türk Mutfağına Özgü Sütlü Tatlı Çeşitleri ..................................................... 12 1.6.1. Muhallebi ................................................................................................ -
Economic Impact of the Turkish Brewing Sector
Economic Impact of the Turkish Brewing Sector Economic Impact of the Turkish Brewing Sector Amsterdam / Istanbul, June 2011 A report commissioned by The Beer and Malt Producers’ Association of Turkey and conducted by Ernst Young Kurumsal Finansman Danışmanlık A.Ş. and Regioplan Policy Research. Copyright Notice This report is protected by copyright. It may not be reproduced, in whole or in part, without the approval of the commissioners of the report. This applies in particular to any form of reproduction, microfilming and incorporation in electric systems. Table of contents ► Key Messages 1 ► About The Study 2 ► 1 The Turkish Beer Market 4 ► 2 Government Revenues 11 ► 3 Value-added 17 ► 4 Employment 19 ► 5 Purchases Made By Breweries 26 ► 6 Developments 29 ► Bibliography 32 ► Annex I: Methodology And Scope 33 ► Annex II: Data Sources 35 ► Annex III: Variables And Estimates 36 ► Annex IV: Exchange Rates 40 ► Annex V: Inflation Rates 41 ► Annex VI: Glossary 42 ► Annex VII: Country Abbreviations 46 ► Annex VIII: Impact On Suppliers 47 ► Annex IX: Contact Information 48 Economic Impact of the Turkish Brewing Sector i Key Messages Key messages of the economic impact of the Turkish brewing sector ► The Turkish brewing sector is dominated by two large companies: Anadolu Efes Biracılık ve Malt Sanayi A.Ş. (Efes) and Türk Tuborg Bira ve Malt Sanayii A.Ş. (Tuborg). Besides them, there are five smaller breweries active in the Turkish beer market. ► In 2010, total beer production in the Turkish brewing sector was 10,278,536 hectoliters (hl) of beer, 0.6% more than in 2009. ► Approximately 10% of the beer that is produced yearly in Turkey is exported. -
Investing in Turkey
INVESTING IN TURKEY Aditya Bothra Marc Baudry Dana Fennessey Demetri Karagas Shashin Khanna Prerna Sarda 1 TABLE OF CONTENTS Executive Summary 3-4 Country Overview 5-9 Economic Background 10-13 Anadolu Efes Group 14-20 Garanti Bank 21-26 Final Remarks 27 Works Cited 28-29 2 Executive Summary Despite turmoil caused by the global financial crisis during 2008, we believe Turkey presents several attractive avenues for investment today. Overall, the Turkish economy is well positioned to benefit from an improved macroeconomic picture and growth fundamentals in the coming years. The companies that we have selected allow investors to directly bet on Turkey’s long-term growth story. Investment Highlights: Turkey Turkey’s strategic location between the Middle East and Europe should allow the country to further take advantage of the increasing pace of globalization. The significance of its location will only appreciate over time due to increase integration. Turkey has experienced high and persistent inflation for more than twenty years, but it recently fell to a 39-year low and is expected to remain below the 7.5% projected rate for 2009. Turkey has a young and rapidly urbanizing population. The average age in Turkey is 27 years. The urban population accounted for 70% of the total in 2007. Combination of lower food and fuel prices, public sector wage hikes, lower taxes, and interest rate cuts will boost overall consumer demand. Anadolu Efes The company’s beer operation is distinct in that it has a strong brand name, high customer loyalty, expansive distribution capacity, and innovative product offerings. -
Consumption of ALCOHOLIC Beverages 1. Exposure Data
Consumption of alcoholic BeVerageS 1. exposure Data 1.1 Types and ethanol contents of alcoholic beverages 1.1.1. Types.of.alcoholic.beverage Most cultures throughout the world have traditionally consumed some form of alcoholic beverages for thousands of years, and local specialty alcoholic beverages still account for the majority of all those that exist. Only a small number have evolved into commodities that are produced commercially on a large scale. In world trade, beer from barley, wine from grapes and certain distilled beverages are sold as commodities. Other alcoholic beverages are not sold on the international market. In many developing countries, however, various types of home-made or locally produced alcoholic bever- ages such as sorghum beer, palm wine or sugarcane spirits continue to be the main available beverage types (WHO, 2004). It is difficult to measure the global production or consumption of locally available beverages, and few data exist on their specific chemical composition (see Section 1.6). A discussion of unrecorded alcohol production, which includes these traditional or home-made beverages, is given in Section 1.3. Although these types of alcoholic bev- erage can be important in several countries at the national level, their impact is fairly small on a global scale. This monograph focuses on the main beverage categories of beer, wine and spir- its unless there is a specific reason to examine some subcategory, e.g. alcopops or flavoured alcoholic beverages. These categories are, however, not as clear-cut as they may seem. There are several beverages that are a combination of two types (e.g.