Honourable Guests Had Left, She Approached the Cradle Where the Twins Were Sleeping
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Desayunos Menú 11 11
B r e a k f a s t Close your eyes and visualize de number 11 The game begins There are no rulers or instructions, no script to follow here, the senses are what matters Bowls Summer Chia 6.9€ Chia seed pudding with a touch of summer and strawberries, blueberries and coconut shaving toppings Frida Pasión 7.5€ Yogurt with a touch of coconut, passion fruit, pomegranate, sarraceno wheat Tel Aviv 9.5€ Refreshing and digestive watermelon bowl Acapulco 9.5€ Turmeric and mango bowl Açaí 9.5€ Açaí Bowl Cairo 9.5€ Melon heart bowl Fruit bowl 6.9€ Tostadas Avocado Toast * extra (fried or poached egg) +1,9€ 5.5€ Oil/Butter Toast 2.5€ Ham/turkey and cheese toast 5.5€ Honey and lemon toast 5.9€ Cream cheese and jam toast 5.9€ Dark and with chocolate cocoa toast 5.9€ let's talk about eggs Bodrum Eggs 12.5€ 2 eggs over a natural yogurt bed, dill and pepper Anytime Eggs 8€ French omelette with zucchini, red chili, parmesan cheese and mint Mexican Benedict Eggs 12.5€ Poached eggs with hollandaise sauce over a bed of pumpkin, avocado and a touch of chorizo Zaatar Eggs 12.5€ Eggs with zaatar over greek yogurt Oxaca Omelette 13€ Enoki and shiitake mushrooms, broccoli and a spicy touch Guadalupe Eggs 9.5€ Our lady of Guadalupe style eggs over 2 corn tortillas Bacon + eggs brioche 6.5€ antojitos Gofre 11:11 12€ French Toast 9.5€ Canton pancakes 10.5€ Apple and spices crumble 8.5€ Protein Balls 3€/ud Croissant 3€ Pain au chocolat 3€ Banoffee Middle East pancakes 6.5€ Banana and caramel pancakes A thousand holes crepes 12€ the magic continues Chilaquiles 12€ Dish -
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. -
ED611743.Pdf
ISSN 1849-7209 FACULTY OF EDUCATION JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK CROATIAN ACADEMY OF SCIENCES AND ARTS THE CENTER FOR SCIENTIFIC WORK IN VINKOVCI EDITORS VESNICA MLINAREVIĆ, MAJA BRUST NEMET, JASMINA HUSANOVIĆ PEHAR INTERCULTURAL EDUCATION OBRAZOVANJE ZA INTERKULTURALIZAM CONFERENCE PROCEEDINGS 4th International Scientific and Professional Conference INTERCULTURAL EDUCATION Osijek, September 17th – 18th 2020 OSIJEK, 2021 Title Intercultural Education Obrazovanje za interkulturalizam Publisher Faculty of Education, Josip Juraj Strossmayer University of Osijek, Republic of Croatia Croatian Academy of Sciences and Arts, the Center for Scientific Work in Vinkovci, Republic of Croatia For the publisher Damir Matanović, PhD, Professor Editors Vesnica Mlinarević, PhD, Professor (Republic of Croatia) Maja Brust Nemet, PhD, Assistant Professor (Republic of Croatia) Jasmina Husanović Pehar, PhD, Associate Professor (Bosnia and Herzegovina) Technical editor Maja Brust Nemet, PhD, Assistant Professor Proofreading Ivana Moritz, PhD, Assistant Professor Cover design Goran Kujundžić, PhD, Associate Professor in Art Prepress and printing Zebra, Vinkovci January, 2021 ISSN 1849-7209 All rights reserved. No part of this book may be reproduced or utilized in any form of by any means, without permission in writing form from the publisher. Edition 150 copies Reviewers of Conference Proceedings Damir Arsenijević, PhD, Professor (Bosnia and Herzegovina) Smiljana Zrilić, PhD, Professor (Republic of Croatia) Reviewers of papers Josip Ivanović, -
Greek Syrupy Churros – Tulumba
Recipe Category / Syrup Sweets Greek syrupy churros – Tulumba 25' 15' 30-35 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the syrup 400 g water 600 g granulated sugar lemon juice, of 1/2 lemon 1 stick(s) cinnamon 2 tablespoon(s) honey For the churros 320 g water 10 g granulated sugar 1 pinch salt 50 g seed oil 250 g hard flour 1 teaspoon(s) vanilla extract 4 eggs, medium 600 g seed oil, for the frying Method To serve mint leaves For the syrup In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat. Διατροφικός πίνακας Let it come to a boil until the sugar melts. Remove from the heat, add the honey, and set aside to cool. Nutrition information per portion For the churros 127 0.6 24.0 In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come Calories 2.9 Saturated Total Carbs to a boil until the sugar melts. (kcal) Total Fat (g) Fat (g) (g) Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture. 6 % 4 % 3 % 9 % Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool. Add the eggs one by one and let the ingredients homogenize. Transfer into a pastry bag with a 13 mm star pastry tip. 19.0 1.2 0.0 0.04 Place a deep frying pan with seed oil on medium heat, and let it get very hot. -
Russian Restaurant & Vodka Lounge
* * RUSSIAN RESTAURANT & VODKA LOUNGE Russians do not consider their meal complete without vodka. It is never sipped: it should be swallowed in one gulp. The custom of drinking neat in cold countries was probably designed for this purpose for it not only thaws out those who traveled through the snow, but breaks the social ice. SIGNATURE MARTINIS 8.95 MOSCOW COCKTAILS 6.95 * * * * * * DRY SPICY MARUSYA GOLD MOSCOW MULE House cherry vodka A forgotten classic & Champagne vodka and ginger beer BOND SPUTNIK All time classic: Referent horseradish vodka, MARUSYA MULE New Amsterdam vodka, dry or dirty dry or dirty CHERRY MANHATTAN House cherry vodka House cherry vodka, and ginger beer sweet vermouth & bitters FROM RUSSIA WITH LOVE RED OCTOBER CAROUSEL New Amsterdam vodka, Greenall’s Gin, House chocolate & vanilla vodka, pepper vodka, BLOODY RUSSIAN House cherry, raspberry, citrus, pear dry or dirty touch of Crème de Cacao Referent horseradish vodka, vodkas and sweet & sour, cranberry juice homemade Bloody Mary mix NOUVEAU RUSSIAN RUSSIAN ROULETTE WHITE NIGHTS SKAZKA Our version of the White Russian; House citrus vodka, Campari, Referent horseradish vodka, Jagermeister, House cinnamon vodka & apple juice splash of lime juice dry vermouth with house Tiramisu vodka CHERRY GIMLET THE BARYSHNIKOV TROIKA UKRAINE TRAIN House cherry vodka & lime juice House raspberry vodka and sour Brandy, house citrus & cherry vodkas House cinnamon vodka, Kamora co ee liqueur RUSSIAN GROG PEAR PRESSURE Mulled wine infused with pears, House pear vodka, Ace pear Cider, -
EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear
THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore. -
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz -
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. -
Mezarlıklar Sakinleri Olarak Düşünürüz
DÜŞÜNEN ŞEHİR MART 2018 SAYI: 5 Ücretsizdir Yerel Süreli Yayın ISSN: 2564-6354 E-ISSN: 2564-7121 İMTİYAZ SAHİBİ HAKEM VE DANIŞMA KURULU Kayseri Büyükşehir Belediyesi adına Prof. Dr. Muharrem Akoğlu Fikret Karakaya Kayseri Büyükşehir Belediyesi Genel Prof. Dr. Köksal Alver Aydın Karakimseli Sekreteri Hüseyin Beyhan Prof. Dr. Yunus Apaydın Prof. Dr. Atabey Kılıç Prof. Dr. Hakkı Büyükbaş Prof Dr. Turan Koç GENEL KOORDİNATÖR VE Yard. Doç. Dr. Aynur Erdoğan Coşkun Prof. Dr. Yurdagül Mehmedoğlu SORUMLU YAZI İŞLERİ MÜDÜRÜ Mehmet Çayırdağ Ayşe Önder Yusuf Yerli Prof. Dr. Celalettin Çelik Prof. Dr. İlhan Özkeçeci Dursun Çiçek Prof. Dr. Selahattin Polat GENEL YAYIN YÖNETMENİ Dr. Abdulkadir Dağlar Mehmet Sarıçiçek Dursun Çiçek Can Deveci Prof. Dr. Şefaettin Severcan Prof Dr. Muhittin Eliaçık Prof. Dr. İhsan Toker YAYIN KURULU Doç. Dr. Alev Erkilet Prof. Dr. Nur Urfalıoğlu Prof. Dr. Köksal Alver Yard. Doç. Dr. Fatih Ertugay Osman Yalçın Prof. Dr. Celalettin Çelik Yard. Doç. Dr. Yonca Gençoğlu Yusuf Yerli Dursun Çiçek Fatih Gökdağ Hasan Ali Yıldırım Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. Ali Yıldız Yard. Doç. Dr. Faruk Karaaslan Leyla İpekçi Prof. Dr. Atabey Kılıç Semih Kaplanoğlu Salih Özgöncü Yard. Doç. Dr. Faruk Karaaslan Osman Yalçın Yusuf Yerli YAPIM REDAKSİYON BASKI Mustafa İbakorkmaz EXPRESS DİJİTAL BASKI MERKEZİ Rümeysa Ersözlü Serçeönü Mah. Ahmetpaşa Cad. Uğur Plaza No:28 / B Barbaros Mahallesi Oymak Caddesi Kocasinan / KAYSERİ Sümer Hukuk Plaza A Blok Kat: 10 D: 55 FOTOĞRAF KURULU [email protected] Kocasinan - KAYSERİ Dursun ÇİÇEK T.: ( 0352 ) 222 28 78 t: +90 352 221 16 16 Ali SARAÇOĞLU bilgi@bilgegrafik. -
Please Ask a Member of the Team and We’Ll Be Happy to Explain
All prices are in RUB and include 20% VAT. Please note that some of our dishes contain allergens; please ask a member of the team and we’ll be happy to explain. Все цены указаны в рублях и включают НДС 20%. Данное меню является рекламной продукцией. Обратите внимание: некоторые из наших блюд могут содержать потенциальные аллергены. Наш персонал готов ответить на все Ваши вопросы об ингредиентах. Запрещена продажа алкогольной продукции лицам, не достигшим совершеннолетия. ЗАКУСКИ STARTERS выход в граммах цена / руб. Тарелка турецких закусок 1/410 920 Хумус с подкопченной паприкой, бабагануш, ассорти маслин и оливок, брынза с пряными травами, рулетики из баклажанов, домашняя пита Plate of Turkish starters hummus with smoked paprika, baba ganoush, assorted olives and black olives, feta cheese with herbs, eggplant rolls, homemade pita Рыбное ассорти 1/410 890 Маринованная с апельсином и сумахом атлантическая семга, копченая макрель, семга холодного копчения, масляная рыба холодного копчения, подается с медово-горчичным соусом и соусом Тар-тар Assorted fish cuts Atlantic salmon marinated with orange and sumac, smoked mackerel, cold smoked salmon, cold smoked butterfish, served with honey mustard sauce and Tartar sauce Маринованные по-турецки маслины и оливки с хрустящими гриссини 1/230/108 880 Assorted Turkish pickled olives and black olives with crispy grissini Мясное ассорти 1/141/66 740 Ростбиф из томленной в хоспере говядины, домашняя пастрами, бастурма, суджук, буженина Assorted meat cuts roast beef stewed in Josper, homemade pastrami, -
He Who Has Not Been to Moscow Has Not Seen Beauty
STRATEGIES FOR BUSINESS IN MOSCOW He who has not been to Moscow has not seen beauty A PROPOS “To Moscow, to Moscow, to Moscow!” Like a mantra, However, the majority of people who live abroad know this phrase is repeated by the sisters in Anton nothing about this. Old habits, as they say, die hard. Chekhov’s famous play “Three Sisters.” The play is Many foreigners still think that the sun never rises about three young women dreaming of escaping their in Moscow, that the city is always cold and that it boring small town and coming to the capital. Although snows year round. Not to mention the rumors of bears the play was written in 1900, people from all over roaming the streets at night. Disappointing as it may Russia, as well as people from CIS countries, still want be, these myths are still around. to move to Moscow. Of course, we are partially responsible for this – we Moscow has always been a magnet. At least this is the tell the world very little about ourselves. We need to way things have played out historically – all the best spend more resources on attracting tourists to Moscow things could be found in the capital: shops, libraries, by letting them know how convenient and comfortable clinics, schools, universities, theatres. At one point, the city has become. According to official statistics, coming to Moscow from Siberia was like taking a trip to over 5 million foreigners visited Moscow last year. This a foreign country. is obviously a small number – about 15 million tourists visit places like London and Paris every year. -
Spreads-Standard-Private Events Brochure-18.01.19.Pdf
® SAMOVAR is an urban Good tea brings people together. sanctuary, a place to step In our urban sanctuaries, guests enjoy tea, craft out of time and connect to cocktails, nourishing food, and authentic human what’s most important. connection. YOUR DREAM EVENT AT SAMOVAR® Chef-inspired menu options, artisan Imagine yourself standing in the midst tea, craft cocktails, fantastic service, of your party, looking out through our convenient location, and an intimate palatial 25-foot, floor-to-ceiling windows environment, Samovar® has delivered at our 300-degree rooftop patio to see your hundreds of memorable private events guests enjoying nourishing food as the sun in San Francisco for over 15 years. sets behind the sweeping view of the San Francisco cityscape. Together, we will design an outstanding event that meets all your needs. With options for indoor, outdoor, or both, and from semi-private to fully-private use, and with healthy and creative dining options spanning all dietary requirements (gluten-free, paleo, vegan, and more) our team will deliver an event that you and your guests will love. Corporate Events Engagement Parties Conference Meetings Rehearsal Dinners Networking Events Wedding Parties Holiday Parties Brunches Receptions Family Reunions Happy Hours Baby Showers Showers Birthday Parties EVENT PRICING Peak hour event fees are based on food & beverage minimums listed.* Inquire for off- peak pricing. PRIVATE SEMI-PRIVATE SMALL PARTIES INDOOR WEST SIDE Reservations for 10-20 Partial Day: $4,475 Partial Day: $1,595 guests in our communal Full Day: $8,450 Full Day: $2,975 space. Order off the àla Seated: 50 guests Seated: 20 guests carte menu.