DOCSLIB.ORG

Neo-Ottoman Perspectives: Turkish Identity and Culinary Culture in a Sociopolitical Context

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Neo-Ottoman Perspectives: Turkish Identity and Culinary Culture in a Sociopolitical Context AN ABSTRACT OF THE THESIS OF Sera D. Kinoğlu for the degree of Master of Arts in Applied Anthropology presented on May 22, 2014. Title: Neo-Ottoman Perspectives: Turkish Identity and Culinary Culture in a Sociopolitical Context Abstract approved: ____________________________________________________________ David A. McMurray As Turkey’s cultural and economic climate has experienced dramatic shifts in accordance with its changing role in global society, a neo-Ottoman movement has taken root in recent years which can offer insight into the new Turkish identity. This sociopolitical movement captures a diverse set of cultural attributes through a contemporary perspective of the historical Ottoman Period. This thesis will explore the spectrum of Ottoman representations as well as the meanings ascribed to them by Turks. By focusing largely on culinary culture as it is manifested in neo-Ottomanism, I will address socioeconomic and religious distinctions in terms of their participation in and perception of this phenomenon. Situating these concepts in the context of a cultural and ideological transition, I hope to offer some initial conclusions as to neo-Ottomanism’s broader implications for Turkey. ©Copyright by Sera D. Kinoğlu May 22, 2014 All Rights Reserved Neo-Ottoman Perspectives: Turkish Identity and Culinary Culture in a Sociopolitical Context by Sera D. Kinoğlu A THESIS submitted to Oregon State University in partial fulfillment of the requirements for the degree of Master of Arts Presented May 22, 2014 Commencement June 2014 Master of Arts thesis of Sera D. Kinoğlu presented on May 22, 2014. APPROVED: _________________________________________________________________ Major Professor, representing Applied Anthropology _________________________________________________________________ Director of the School of Language, Culture, and Society _________________________________________________________________ Dean of the Graduate School I understand that my thesis will become part of the permanent collection of Oregon State University libraries. My signature below authorizes release of my thesis to any reader upon request. _________________________________________________________________ Sera D. Kinoğlu, Author ACKNOWLEDGEMENTS I would like to express sincere appreciation to those who helped make this research possible. Thank you to my advisor, Dr. David McMurray, for his encouragement and guidance, particularly during the writing process. Thank you also to my committee member, Dr. Joan Gross, for her speedy assistance and guidance with my IRB preparation. And to committee member Dr. Nancy Rosenberger, for inspiring a new perspective on my research through her own work on cuisine and national identity. I owe special thanks to those in my cohort with whom many hours were spent discussing class, our theses, and grad life in general; and to the cohort that came before us, for your guidance throughout our first – sometimes terrifying – first year. Thank you to my supportive partner Garrett, for making dinner while I worked away and for helping me remain sane during fieldwork. Finally, and most importantly, to my parents, who were unwavering in their support and encouragement from day one. TABLE OF CONTENTS Page 1 Introduction......................................................................................................................1 1.1 Significance.......................................................................................................1 1.2 Organization of the Thesis ................................................................................3 2 Background and Context..................................................................................................5 2.1 Geographical Significance ................................................................................5 2.1.1 Istanbul as a Site of Research.................................................................5 2.1.2 Interview Venues....................................................................................7 2.2 Positionality: Family Dynamics and Personal Significance ......................7 2.3 Timing of Fieldwork .......................................................................................10 2.3.1 Gezi Park Protests ................................................................................10 2.3.2 Ramadan ...............................................................................................11 2.4 What is Neo-Ottomanism? ..............................................................................12 2.5 Conditions Contributing to Neo-Ottomanism .................................................14 2.5.1 Globalization ........................................................................................14 2.5.2 Changing Politics and Religiosity ........................................................15 2.5.3 Economic Success as a Nation and Rise of the Middle Class ..............16 2.5.4 Distance from the Ottoman Empire ......................................................17 2.5.5 Summation of Influences......................................................................17 2.6 Methodology...................................................................................................18 3 Literature Review...........................................................................................................21 3.1 Introduction.....................................................................................................21 3.2 Food and Consumer Culture ...........................................................................22 TABLE OF CONTENTS (Continued) Page 3.3 Nationalism.....................................................................................................31 3.4 Ottomanism and its Legacy ............................................................................34 3.5 Conclusion ......................................................................................................40 4 Findings and Discussion: Identity and Politics in Istanbul ............................................41 4.1 Introduction.....................................................................................................41 4.2 Religiosity.......................................................................................................42 4.3 Class and Cosmopolitanism ............................................................................46 4.4 Nationalism and Politics .................................................................................49 4.5 Conclusion ......................................................................................................53 5 Findings and Discussion: Representations of the Ottoman ...........................................54 5.1 Introduction.....................................................................................................54 5.2 Popular Culture ...............................................................................................55 5.3 Culinary Culture..............................................................................................57 5.4 Exoticization of the Ottoman ..........................................................................63 5.5 Discourse Analysis of Ottoman Representations ............................................66 5.5.1 Review of Discourse Analysis Literature and the Turkish context ......66 5.5.2 Methodology ........................................................................................70 5.5.3 Analysis and Discussion.......................................................................71 5.6 Conclusion ......................................................................................................76 6 Findings and Discussion: Authenticity Through Historicism ........................................78 6.1 Introduction.....................................................................................................78 TABLE OF CONTENTS (Continued) Page 6.2 Authentication of the Ottoman ........................................................................79 6.3 Reimagination Versus Reconstruction ............................................................84 6.4 Discourse of Authenticity ...............................................................................88 6.5 Conclusion ......................................................................................................89 7 Conclusion .....................................................................................................................91 7.1 Introduction.....................................................................................................91 7.2 The Ottoman Brand .........................................................................................91 7.3 What this Means for Turkey ...........................................................................93 7.4 Implications and Final Inferences ...................................................................93 Bibliography ....................................................................................................................99 LIST OF FIGURES Figure Page Figure 1: Blue Mosque (Sultan Ahmet Camii), built during the height of the Ottoman Empire ..................................................................................................................................6 Figure 2: Gas mask-adorned mannequins .........................................................................10 Figure
Load more

Recommended publications
  • Dessert Menu Fortified Wines Cognac, Brandy & Whisky
    Dessert Menu Fortified Wines Cognac, Brandy & Whisky . Desserts TURKISH DELIGHT traditional Turkish jellies- rose water flavour 8 BAKLAVA filo pastry layered with ground walnuts, soaked in honey syrup, 16 served with yoghurt mousseline & honey yogurt sorbet LOKMA doughnuts cooked to order drizzled with honey served with mascarpone cream 18 KAZANDIBI baked mastica custard served with pomegranate ice-cream & cherry sauce 16 CIKOLATA KEK Lindt chocolate slice of hazelnut sponge and Lindt chocolate layers, 18 served with pomegranate & raspberry sorbet ARMUT TATLISI poached pears served with & cardamom ice-cream 16 REVANI moist semolina cake soaked in orange syrup served with honey yogurt sorbet 16 DUO OF SORBETS pomegranate & raspberry | honey & yogurt 12 TRIO OF OUR HOUSE MADE ICE-CREAMS pomegranate | rose | cardamom 16 ASSIETTE chef’s selection of desserts for two 40 TEA & COFFEE Turkish coffee & Espresso coffees 5 Hot chocolate, Mocha 6 Turkish Apple, English Breakfast, Earl Grey 5 Chamomile, Peppermint I Green tea | Liquorice & Mint 5 DESSERT WINES 375 ml bottles 2013 Torbreck ‘The Bothie’ 45 2019 Frogmore Creek Iced Riesling by the glass 10 50 2018 Cassinetta Vietti Moscato D’Asti by the glass 10 50 Chambers ‘Old Vine Muscadelle’ Tokay by the glass 12 90 2016 Chateau Carmes de Rieussec Sauternes 60 2014 Chateau Filhot Sauternes 70 2018 Cassinetta Vietti Moscato D’Asti (750ml) 75 2013 Chateau Doisy Vedrines Sauternes 85 2013 Chateau Carmes de Rieussec Sauternes (750ml) 100 1999 Chateau d’Yquem Sauternes 600 FORTIFIED El Candido ‘Pedro
    [Show full text]
  • Acting the Nation
    Acting the Nation Women on the Stage and in the Audience of Theatre in the Late Ottoman Empire and Early Turkish Republic Cora Skylstad TYR 4590 – Master’s thesis in Turkish Studies Area Studies of Asia, the Middle East and Africa Department of Cultural Studies and Oriental Languages UNIVERSITY OF OSLO October 2010 ii iii Abstract In the first decades of the 20th century, the public position of actresses underwent a radical transformation in Turkey. While the acting profession had long been commonly regarded as unsuitable for Muslim women and had been monopolized by women belonging to the non- Muslim minorities, in the 1920s the Muslim actress was not only legitimized but in fact embraced by the state as a model for Turkish women. In the works of Turkish and Ottoman theatre history, the emergence of Muslim actresses has been given some attention, but it has not been studied from a critical perspective inspired by theoretical questions. Moreover, the process of legitimization of Muslim women as theatre audience, which took place prior to the legitimization of the actresses, has been ignored. The present thesis seeks to develop a better understanding of these developments by approaching them as part of social and political history, while drawing inspiration from an interdisciplinary field of scholarship on gender and theatre. The time period studied begins with the late era of the Ottoman Empire and ends with the early years of the Turkish Republic, covering a time span of more than fifty years. In order to capture the complexities of the subject, a wide array of written sources, including memoirs, interviews, theatre reviews, books and a theatre play, are included in the analysis.
    [Show full text]
  • Women's Experimental Autobiography from Counterculture Comics to Transmedia Storytelling: Staging Encounters Across Time, Space, and Medium
    Women's Experimental Autobiography from Counterculture Comics to Transmedia Storytelling: Staging Encounters Across Time, Space, and Medium Dissertation Presented in partial fulfillment of the requirement for the Degree Doctor of Philosophy in the Graduate School of Ohio State University Alexandra Mary Jenkins, M.A. Graduate Program in English The Ohio State University 2014 Dissertation Committee: Jared Gardner, Advisor Sean O’Sullivan Robyn Warhol Copyright by Alexandra Mary Jenkins 2014 Abstract Feminist activism in the United States and Europe during the 1960s and 1970s harnessed radical social thought and used innovative expressive forms in order to disrupt the “grand perspective” espoused by men in every field (Adorno 206). Feminist student activists often put their own female bodies on display to disrupt the disembodied “objective” thinking that still seemed to dominate the academy. The philosopher Theodor Adorno responded to one such action, the “bared breasts incident,” carried out by his radical students in Germany in 1969, in an essay, “Marginalia to Theory and Praxis.” In that essay, he defends himself against the students’ claim that he proved his lack of relevance to contemporary students when he failed to respond to the spectacle of their liberated bodies. He acknowledged that the protest movements seemed to offer thoughtful people a way “out of their self-isolation,” but ultimately, to replace philosophy with bodily spectacle would mean to miss the “infinitely progressive aspect of the separation of theory and praxis” (259, 266). Lisa Yun Lee argues that this separation continues to animate contemporary feminist debates, and that it is worth returning to Adorno’s reasoning, if we wish to understand women’s particular modes of theoretical ii insight in conversation with “grand perspectives” on cultural theory in the twenty-first century.
    [Show full text]
  • Tugra Menu Final OL
    Ottoman Cuisine The Ottoman Empire has reigned over the huge lands for centuries and coexisted with many nations and cultures. By synthesizing all the acquainted cultures in order to produce a unique taste of its own, through the time, the ottomans have enriched the ottoman cuisine. Several cuisines majorly deriving from Middle East, Middle Asia, the Balkans, Mediterranean and Europe are the main contributors to the Ottoman Cuisine. Cold Ottoman Bites Treat yourself as a Sultan. Our chef de Cuisine Mesut would like to offer you a large selection of cold mezze that used to be served in the court at the Ottoman Empire. Tuğra’s individual classic mezze 55 bites platter Hummus, Shrimps asidesi, Lentil, kofta Acili ezme, Haydari, Stuffed vine leaves Eggplant Salad Hummus platter 25 Mashed chickpeas with tahina and lemon salt Ottoman hummus with lamb 39 Warm hummus topped with lamb slices, cinnamon, pine nuts, and drizzling olive oil Midye dolma platter 28 ّ Stuffed mussels with rice and pine nuts served with ّ arugula and fresh lemon Izmir artichoke dolma with saffron 33 Stuffed artichoke dolma, vine leaves saffron sauce and fresh herbs Shrimps ‘Asidesi’ 85 Cooked with carrots, peas and tomatoes served with grilled zucchini wrapped with cheese Vine Leaves Dolma 29 Vine leaves dolma and berries with rice and pine nuts served with arugula and fresh lemon Hot Ottoman Mezze ‘Börek’ Dough, Pilafs Hot mezze were always served after cold mezze and were mainly made with sh meat and seasonal vegetables roasted in the oven or fried in light oil. Our selections are traditional vegetables, sh or we can prepare for you and Tuğra style.
    [Show full text]
  • Published by Reaktion Books Ltd Unit 32, Waterside 44–48 Wharf Road London N1 7Ux, Uk First Published
    Published by Reaktion Books Ltd Unit 32, Waterside 44–48 Wharf Road London n1 7ux, uk www.reaktionbooks.co.uk First published 2018 Copyright © Priscilla Mary Işın 2018 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library ISBN 978 1 78023 904 0 CONTENTS Introduction 7 1 Culinary Roots: From Central Asia to Anatolia 11 2 Historical Development, 1299–1922 23 3 Meals 39 4 Etiquette 52 5 Hospitality and Charity 63 6 Palace Cuisine 73 7 Cooks and Kitchens 93 8 Celebrations 101 9 Food Laws and Trade 113 10 Restaurants and Street Food 124 11 Picnics and Travel Food 136 12 Military Fare 147 13 Kitchen Utensils and Tableware 160 14 Water and Sherbet 169 15 Coffee and Coffee Houses 179 16 Alcoholic Drinks and Taverns 193 GloSSArY 205 referenceS 207 Select biblioGrAphY 256 AcknowledGementS 265 photo AcknowledGementS 267 index 269 A prince eating a meal in a garden, 1603–7. Introduction vER ThE SIx centuries of the Ottoman has gained recognition as a valid field of academic Empire’s existence, from its establishment study, with the result that many Ottoman historians Oin Anatolia in 1299 until the dissolution of today examine food culture, production, trade and the sultanate in 1922, food culture bound people of consumption.
    [Show full text]
  • TANZIMAT in the PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) and LOCAL COUNCILS in the OTTOMAN SOUTHERN BALKANS (1840S to 1860S)
    TANZIMAT IN THE PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) AND LOCAL COUNCILS IN THE OTTOMAN SOUTHERN BALKANS (1840s TO 1860s) Dissertation zur Erlangung der Würde einer Doktorin der Philosophie vorgelegt der Philosophisch-Historischen Fakultät der Universität Basel von ANNA VAKALIS aus Thessaloniki, Griechenland Basel, 2019 Buchbinderei Bommer GmbH, Basel Originaldokument gespeichert auf dem Dokumentenserver der Universität Basel edoc.unibas.ch ANNA VAKALIS, ‘TANZIMAT IN THE PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) AND LOCAL COUNCILS IN THE OTTOMAN SOUTHERN BALKANS (1840s TO 1860s)’ Genehmigt von der Philosophisch-Historischen Fakultät der Universität Basel, auf Antrag von Prof. Dr. Maurus Reinkowski und Assoc. Prof. Dr. Yonca Köksal (Koç University, Istanbul). Basel, den 05/05/2017 Der Dekan Prof. Dr. Thomas Grob 2 ANNA VAKALIS, ‘TANZIMAT IN THE PROVINCE: NATIONALIST SEDITION (FESAT), BANDITRY (EŞKİYA) AND LOCAL COUNCILS IN THE OTTOMAN SOUTHERN BALKANS (1840s TO 1860s)’ TABLE OF CONTENTS ABSTRACT……………………………………………………………..…….…….….7 ACKNOWLEDGEMENTS………………………………………...………..………8-9 NOTES ON PLACES……………………………………………………….……..….10 INTRODUCTION -Rethinking the Tanzimat........................................................................................................11-19 -Ottoman Province(s) in the Balkans………………………………..…….………...19-25 -Agency in Ottoman Society................…..............................................................................25-35 CHAPTER 1: THE STATE SETTING THE STAGE: Local Councils
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • Elif Batuman
    ELIF BATUMAN “Batuman's writing waltzes in a space in which books and life reflect each other.” —Los Angeles Times Elif Batuman’s writing has been described as helplessly witty and concise. She’s a staff writer for The New Yorker and has published two critically acclaimed books – The Possessed and The Idiot, which was a finalist for the Pulitzer Prize in 2018. Elif graduated from Harvard College and has a PhD in comparative literature from Stanford University. During graduate school she studied in Uzbekistan, and from 2010 to 2013, she was a writer-in-residence at Koç University, in Istanbul. The Possessed is a collection of comic interconnected non-fiction essays about the pursuit of Russian literature. It was a finalist for the National Book Critics Circle Award, and the New York Times praises the book as, “hilarious, wide-ranging, erudite, and memorable, The Possessed is a sui generis feast for the mind and the fancy, ants and all.” The Idiot is a novel set in 1995 that observes the rise of internet culture and language’s inability to communicate feelings or ideas accurately. Author Mary Karl praises The Idiot, saying, “this book is a bold, unforgettable, un-put-downable read by a new master stylist. Best book I’ve read in years.” Elif is the recipient of a Whiting Writers’ Award, a Rona Jaffe Foundation Writers’ Award, and a Paris Review Terry Southern Prize for Humor. She lives in Brooklyn, New York where she is hard at work writing her third book. 404 East College Street, Suite 408 · Iowa City Iowa · 52240 office 319- 338-7080 · [email protected] · tuesdayagency.com.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]