A Simplified Grammar of the Ottoman-Turkish Language

Total Page:16

File Type:pdf, Size:1020Kb

A Simplified Grammar of the Ottoman-Turkish Language 00 oo S 00 o OTTOMAN -TURKISH LANGUAGE J. W. REDHOUSE - v_S3w~ ' AJ r TRUBNER'S COLLECTION or SIMPLIFIED GRAMMARS OF THE PRINCIPAL ASIATIC AND EUROPEAN LANGUAGES. EDITED BT RELNHOLD ROST, LL.D., PH.D. IX. OTTOMAN TUKKISH. BY J. W. REDHOUSE. TRUBNER'S COLLECTION OF SIMPLIFIED GRAMMARS OF THE PRINCIPAL ASIATIC AND EUROPEAN LANGUAGES. EDITED BY REINHOLD ROST, LL.D., Pn.D. V. HINDUSTANI, PERSIAN, MODERN GREEK. AND ARABIC. BY E. M. GELDAET, M.A. Price 2s. Qd. BY THE LATE E. H. PALMER, M.A. VI. Price 5s. ROUMANIAN. BY R. TOECEANTJ. II. Price 5s. HUNGARIAN. VII. BY I. SlNGEE. TIBETAN. Price 4s. 6d. BY H. A. JASCHKE. Price 5s. III. BASQUE. VIII. BY W. VAN EYS. DANISH. BY E. C. OTTE. Price 3s. 6d. Price 3s. 6d. IV. IX. MALAGASY. OTTOMAN TURKISH. BY G. W. PABKEE. BY J. W. REDHOUSE. Price 5s. Price 10s. 6d. Grammars of the following are in preparation : Albanese, Anglo-Saxon, Assyrian, Bohemian, Bulgarian, Burmese, Chinese, Cymric and Gaelic, Dutch, Egyptian, Finnish, Hebrew, Kurdish, Malay, Pali, Polish, Russian, Sanskrit, Serbian, Siamese, Singhalese, Swedish, &c., &c., &c. LONDON: TRUBNER & CO., LUDGATE HILL. A SIMPLIFIED GRAMMAR OP THE OTTOMAN-TUEKISH LANGUAGE. BY J. W. REDHOUSE, M.K.A.S., HON. MBMBEB OB THB BOYAL BOCIBTT OP LITEBATUBE LONDON : TRUBNEK & CO., LUDGATE PULL. 1884. [All rights reserved.] SEEN BY PREi 2 DATE JAN LONDON : GILBEET AND EIVINOTON, LIMITED, BT. JOHN'S SQUARE, CLEEKENWELL EOAD. TABLE OF CONTENTS. Preface . ix Note on Identity of Alphabets xii CHAPTER I. LETTERS AND ORTHOGRAPHY. SECTION I. Number, Order, Forms, and Names of Letters ...... 1 Synopsis of Arabic, Greek, and Latin Letters 4 II. Phonetic Values of Letters, Vowel-Points, Orthographic Signs, Transliteration, Ottoman Euphony . 15 CHAPTER II. OTTOMAN ACCIDENCE. SECTION I. Nouns Substantive 51 II. Nouns Adjective . 68 III. Numerals ...... 74 IV. Pronouns 82 vi TABLE OF CONTENTS. PAGE SECTION V. Demonstratives VI. Interrogatives . Relative Pronouns . .90 ,, VII. VIII. Derivation of Verbs ... 92 (Table) . 94 of Verbs Moods Tenses IX. Conjugation ; ; ; Verbal Nouns Gerunds . 99 Participles ; ; X. Numbers and Persons . 115 XI. Complex Categories of Verbs . .119 120 XII. First Complex Category . XIII. Second . 125 XIV. Third 129 XV. Combined (Turkish) Conjugation . 133 XVI. Negative and Impotential Conjugations . 135 XVII. Dubitative, Potential, and Facile Verbs . 141 XVIII. Verb Substantive 144 XIX. Verbs of Presence and Absence, Existence and Non-Existence .... 147 XX. Compound Verbs 148 Verbs . 151 ,, XXI. Interrogative ; Interrogation XXII. Adverbial Expressions . 154 XXIII. Prepositions .... .150 . 156 XXIV. Conjunctions XXV. Interjections .... .157 TABLE OF CONTENTS. VU CHAPTER III. THE OTTOMAN SYNTAX. PAGE SECTION I. Conversational brevity. Precision in ERRATA. PAGE PREFACE. THE Ottoman is the most Language, A*.jjLJl2-c osmanlija, highly polished branch of the great Turkish tongue, which is spoken, with dialectic variations, across the whole breadth, nearly, of the middle region of the continent of Asia, impinging into Europe, even, in the Ottoman provinces, and also, in Southern Russia, up to the frontiers of the old kingdom of Poland. The in its Ottoman language is, grammar and vocabulary, fundamentally Turkish. It has, however, adopted, and con- tinues more and more to adopt, as required, a vast number of Arabic, Persian, and foreign words (Greek, Armenian, Slavonic, Hungarian, Italian, French, English, &c.), together with the use of a few of the grammatical rules of the Arabic and Persian, which are given as Turkish rules in the following pages, their origin being in each case specified. x J c The great Turkish language, AS J turkje, Ottoman and non- Ottoman, has been classed, by European writers as one of the " " not its but agglutinative languages ; inflecting words, X PREFACE. " " glueing on," as it were, particles, which were once in- dependent words," to the root- words, and thus forming all the grammatical and derivative desinences in use. To my mind, this term "agglutinative" and its definition, are inapplicable to the Turkish language in general, and to the Ottoman Turkish in particular. These are, essentially and most inflexional none of their inflexions truly, tongues ; " ever having been independent words," but modifying par- ticles only. The distinctive character of all the Turkish languages, or dialects, is that the root of a whole family, however numerous, of inflexions and derivations, is always recognizable at sight, seldom suffering any modification whatever, and always stand- ing at the head of the inflexions or derivations, however complex in character these may be. When a modification of a root-word does take place, it is always of the simplest kind, always the softening of a hard or sharp consonant into the corresponding more liquid letter, and always of the final consonant only of the root. Thus, a c^ or L> sometimes becomes a a becomes a a Arabic e) becomes a i, jj c, sharp soft Persian t*J, or the Ottoman modification of this latter, which is then pronounced like our most useful consonant y, or, in case of a dominant o or u vowel in the root, is pro- nounced like our consonant w. PREFACE. XI The Ottoman Turkish has more vowel-sounds (eleven in me. As each of number) than any other tongue known to make these may have a short and a long modification, they in all. one of these is twenty-two possible vowels Every mark in the transliterations of the distinguished by a special to such present treatise, though it is impossible attempt any the differentiation in the Arabic characters to which Ottoman language is wedded. of The rules of euphony regulate the pronunciation every in all of Turkish word in the Ottoman language ; perfectly, is in what is radically origin; and as far as practicable, foreign. unknown to Although a compound word is a thing totally in the Turkish dialects, and of very rare occurrence Arabic, from the the Ottoman language abounds with such, adopted Aryan, compounding Persian. first learnt how to mould Persian grammarians and writers into a harmonious whole the incongruous Aryan Persian and a Semitic Arabic elements. Ottoman ingenuity has gone in one noble the three step further, and blended speech the Semitic and Turanian conflicting elements of Aryan, classes of vocables. of idioms Fault is found by some with this intermixture ; xii PREFACE. but an Englishman, of all the will world, know how to appre- ciate a clever mosaic of diction ; and a real student of the language will learn to admire a true many beauty, resulting from a of masterly handling the materials at his command, by any first-rate Ottoman literary celebrity, whether prose- writer or poet NOTE. The manuscript of the sketch present Grammar was completed before Christmas, and of table 1882, copies my of identic alphabets have been in the hands of a few friends for the last four or five years. I have just had the and pleasure privilege of reading the admirable and exhaustive " treatise on The Alphabet," the Rev. Isaac by Taylor, and am rejoiced to find that he has come to the same conclusion as to the identity of the three ; probably at an earlier date than the time, perhaps twenty years ago, when the idea to force itself began on my mind. I still feel inclined' however, to hold by the inference that the Phenicians gave the alphabet to Italy, quite independently of the Greek action which later on doubtlessly influenced the Italian culture. LONDON, September, 1883. J.W.R. OTTOMAN TURKISH GEAMMAE. CHAPTER I. THE LETTERS AND ORTHOGRAPHY. SECTION I. The Number, Order, Foi*ms, and Names of the Letters. THERE are thirty-one distinct letters used in the Ottoman of these have more than one value and language. Some ; four of them are sometimes consonants, sometimes vowels. There is also a combination of two letters into one character, ^ or V, la, which Arabian piety has agreed to count as a letter, and which Persian and Turkish conformity has had no option but to adopt. Thirty-two letters have, therefore, to be named and enumerated, as follows : I o & ellf, v be, v pe, te, se, ^ jlm, ^ chlm, c ha, ^khi, ^ dal, i zel, j ri, j ze, j zhe, ^ sin, ^i shin, ^ s&d, ^ dad, L k c c _i tl, zi, 'ayn, gayn, fe, j qaf, d kaf, J lam, ., mlm, ^ nAn, j w6v, 5 he, V lam-ellf, <j ye. The foregoing is the ordinary arrangement of the letters of the as learnt and children Ottoman alphabet, repeated by ; 2 OTTOMAN TURKISH GRAMMAR. excepting that they are not at first taught to mention, or to either know, of the three Persian letters, uj pe, - chlm, and j zhe, which are not contained in the Arabic alphabet, their sounds and values being unknown to, and unpronounceable an Arab. It is called the <u c_aS1 the by, ellf-be, , i.e., alphabet; and it might be conveniently styled the alphabet by forms; letters of the same form being brought together in it, more or less. There is another very different order necessary to be learnt of the twenty-nine Arabic letters. It is called ebjed, jg\, and is arranged in eight conventional words, as follows : jjgl ebjed, j^a hevwaz, jit huttl, Jj& keleman, ^^ sa'fas, <o-^S qarashat, j sakhaz, }liki dazagila. The letters of the Arabic alphabet, as arranged in this ebjed series, have each a numerical value. The first nine in order the nine 1 to 9 the second nine stand represent units, ; for the tens, also in order, 10 to 90 ; the third nine count as the 100 to the in the hundreds, serially, 900 ; twenty-eighth c stands for the series, , 1000; and last, V, though always enumerated, has no value of its own, but counts as the sum its 1 i.
Recommended publications
  • Downloaded from Brill.Com09/25/2021 11:36:06AM Via Free Access Hybridity Versus Revivability 41
    HYBRIDITY VERSUS REVIVABILITY: MULTIPLE CAUSATION, FORMS AND PATTERNS Ghil‘ad Zuckermann Associate Professor and ARC Discovery Fellow in Linguistics The University of Queensland, Australia Abstract The aim of this article is to suggest that due to the ubiquitous multiple causation, the revival of a no-longer spoken language is unlikely without cross-fertilization from the revivalists’ mother tongue(s). Thus, one should expect revival efforts to result in a language with a hybridic genetic and typological character. The article highlights salient morphological constructions and categories, illustrating the difficulty in determining a single source for the grammar of Israeli, somewhat misleadingly a.k.a. ‘Modern Hebrew’. The European impact in these features is apparent inter alia in structure, semantics or productivity. Multiple causation is manifested in the Congruence Principle, according to which if a feature exists in more than one contributing language, it is more likely to persist in the emerging language. Consequently, the reality of linguistic genesis is far more complex than a simple family tree system allows. ‘Revived’ languages are unlikely to have a single parent. The multisourced nature of Israeli and the role of the Congruence Principle in its genesis have implications for historical linguistics, language planning and the study of language, culture and identity. “Linguistic and social factors are closely interrelated in the development of language change. Explanations which are confined to one or the other aspect, no matter how well constructed, will fail to account for the rich body of regularities that can be observed in empirical studies of language behavior.” Weinreich, Labov & Herzog 1968: 188.
    [Show full text]
  • BUILDING a LEXICAL FUNCTIONAL GRAMMAR for TURKISH By
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Sabanci University Research Database BUILDING A LEXICAL FUNCTIONAL GRAMMAR FOR TURKISH by OZLEM¨ C¸ETINO˙ GLU˘ Submitted to the Graduate School of Engineering and Natural Sciences in partial fulfillment of the requirements for the degree of Doctor of Philosophy Sabancı University June 2009 BUILDING A LEXICAL FUNCTIONAL GRAMMAR FOR TURKISH APPROVED BY Prof. Dr. Kemal Oflazer .............................................. (Thesis Supervisor) Assoc. Prof. Dr. Aslı G¨oksel .............................................. Assoc. Prof. Dr. Berrin Yanıko˘glu .............................................. Prof. Dr. Cem Say .............................................. Assoc. Prof. Dr. H¨usn¨uYenig¨un .............................................. DATE OF APPROVAL: .............................................. c Ozlem¨ C¸etino˘glu 2009 All Rights Reserved to my parents Acknowledgments I would like to express my deepest gratitude to my supervisor Prof. Dr. Kemal Oflazer, for his guidance and advices not only for this research but also for academic life in general. I thank Prof. Dr. Cem Say, Assoc. Prof. Dr. Berrin Yanıko˘glu, Assoc. Prof. Dr. H¨usn¨uYenig¨un and Assoc. Prof. Dr. Aslı G¨oksel for their kind attendance to the thesis committee and for their valuable contributions. My sincere gratitude goes to Prof. Dr. Miriam Butt for patiently answering my questions and for her enormous help in linguistics. I would also like to thank all Par- Gram members for the insightful discussions and comments. I learned a lot from them. Onsel¨ Arma˘gan and Tuba G¨um¨u¸s helped me in integrating their work into my system. I thank them for their efforts. Thanks to everyone at FENS 2014 for creating a fun place to work.
    [Show full text]
  • 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.
    [Show full text]
  • Sofra-1571750652208.Pdf
    SOFRAKAPAK28-NISAN2006 16/3/06 9:42 Page 2 TÜRKİYE’NİN GÜVENDİĞİ TARİFLER 28 ISSN 1304 - 5547 ISSN 1304 - 5547 9 771304 554001 FİYATI: 5 YTL NİSAN 2006/4 SAYI: 28 KKTC FİYATI: 6 YTL 2323 NİSANNİSAN ÖZELÖZEL DosyaDosya ÇocuklaraÇocuklara KutlamaKutlama MönüsüMönüsü OTLARINOTLARIN BaharBahar EnerjisiEnerjisi Diyeti:Diyeti: ŞifalıŞifalı DünyasıDünyası DETOKSDETOKS TamTam 2525 TarifTarif LezzetLezzet YolculuğuYolculuğu BÜYÜKADABÜYÜKADA EKEK ENGİNARENGİNAR ZamanınıZamanını KaçırmayınKaçırmayın HEDİYEHEDİYE MuhabbetiyleMuhabbetiyle Sofrasıyla:Sofrasıyla: RAKIRAKI C M Y CM MY CY CMY K SYF004-SOFRA-200604 20/3/06 17:14 Page 2 ’DA NELER VAR? Gastro 112 Magazin Yazar›m›z Güzin Yal›n, rak› kültürünü tafl›yor bu defa sayfalar›m›za... Tarihi yolculu¤u, özellikleri, adab›, farkl› çeflitleri gibi pek çok ilginç konu bafll›¤› ile "milli içkimiz" olarak adland›r›lan rak› hakk›nda daha fazla bilgi sahibi olacaks›n›z... 2020 Ayın Sebzesi ‹lkbahar›n habercisi enginarla tad›na doyamayaca¤›n›z lezzetler sizi bekliyor. "Tavuklu enginar çorbas›", "F›st›kl› enginar mezesi", "Enginarl› ç›lg›n pasta"... Bu ilginç önerileri kaç›rmay›n!.. 50 40 Özel Dosya: Saniş’in Ot Yemekleri Mutfağı Hem farkl› Pratik ve sa¤l›kl› aromalar› hem de salatalarla bahar flifal› olmalar› sofralar›n›z› nedeniyle bafl tac› renklendirmek isterseniz, yap›lan otlar hakk›nda Saniye Döldüfl’ün son derece kapsaml› önerilerini uygulayabilirsiniz. bir dosya haz›rlad›k. "Sebzeli bahar salatas›", Otlar› saklama ve piflirme "Bal›kç› limonlar›", "Peynirli yöntemleri ile nefis ot maydanoz salatas›" ve yeme¤i
    [Show full text]
  • Nature Redacted September 7,2017 Certified By
    The Universality of Concord by Isa Kerem Bayirli BA, Middle East Technical University (2010) MA, Bogazigi University (2012) Submitted to the Department of Linguistics and Philosophy in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Linguistics at the MASSACHUSETTS INSTITUTE OF TECHNOLOGY September 2017 2017 Isa Kerem Bayirli. All rights reserved. The author hereby grants to MIT permission to reproduce and distribute publicly paper and electronic copies of this thesis document in whole or in part in any medium now known or hereafter created. Signature redacted Author......................... ...... ............................. Departmeyf)/Linguistics and Philosophy Sic ;nature redacted September 7,2017 Certified by...... David Pesetsky Ferrari P. Ward Professor of Linguistics g nThesis Supervisor redacted Accepted by.................. Signature ...................................... David Pesetsky Lead, Department of Linguistics and Philosophy MASSACHUSETTS INSTITUTE OF TECHNOLOGY SEP 2 6 2017 LIBRARIES ARCHiVES The Universality of Concord by Isa Kerem Bayirh Submitted to the Deparment of Linguistics and Philosophy on September 7, 2017 in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Linguistics Abstract In this dissertation, we develop and defend a universal theory of concord (i.e. feature sharing between a head noun and the modifying adjectives). When adjectives in a language show concord with the noun they modify, concord morphology usually involves the full set of features of that noun (e.g. gender, number and case). However, there are also languages in which concord targets only a subset of morphosyntactic features of the head noun. We first observe that feature combinations that enter into concord in such languages are not random.
    [Show full text]
  • Edirne'nin Sınır Köylerinde Yaşayan Pomak Ve Muhacirlerin Yemek
    Journal of Tourism and Gastronomy Studies, 2020, 8 (4), 2565-2587 JOURNAL OF TOURISM AND GASTRONOMY STUDIES ISSN: 2147 – 8775 Journal homepage: www.jotags.org Edirne’nin Sınır Köylerinde Yaşayan Pomak ve Muhacirlerin Yemek Kültürü Üzerine Bir İnceleme** (A Study on the Food Culture of Pomak and Emigrants Living in the Border Villages of Edirne) * Demet TAŞ a , Mustafa AKSOY b a Kastamonu University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kastamonu/Turkey b Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Ankara/Turkey Makale Geçmişi Öz Gönderim Tarihi:14.09.2020 Her bölge mutfağının olduğu gibi Edirne’nin de almış olduğu göçlerle beraber mutfak kültüründe çeşitli etkileşimler meydana gelmiştir. Bu etkileşimlerle beraber yemek Kabul Tarihi:03.12.2020 çeşitliliğinin de arttığı ancak zaman içerisinde bazı çeşitlerin kaybolmaya başladığı görülmektedir. Bu araştırma ile Edirne’nin İpsala ilçesinin sınır köylerinde yaygın olmayan yemeklerin alan araştırması ile ortaya çıkartılarak envanterinin hazırlanması Anahtar Kelimeler amaçlanmaktadır. Araştırmada, çalışmanın geçerliliğinin arttırılarak daha doğru bulgulara Edirne ulaşılmasını sağlayacağı düşünüldüğünden nitel araştırma yöntemi kullanılmıştır. Araştırman evrenini Edirne iline bağlı İpsala ilçesinin sınır köylerinde ikamet eden 60 yaş Göçmen mutfak kültürü üzeri kişiler oluşturmaktadır. 1-6 Ağustos 2019 tarihleri arasında gerçekleştirilen alan Pomak çalışmasında unutulmaya yüz tutmuş yemeklerin birinci ağızdan tarifleri alınmış ve reçeteleri çıkartılmıştır. Reçetesi çıkartılmış yemeklerden ‘Tarfun, Kaşa ve Tarayenisa’ ise Muhacir farklılıklarıyla dikkat çekmektedir. Keywords Abstract Edirne As with every regional cuisine, Edirne has also experienced various interactions in the culinary culture with migrations. Along with these interactions, it is seen that a variety of Immigrant cuisine culture food has formed, but some varieties have started to disappear over time.
    [Show full text]
  • Boyoz Nejat Yentürk
    Meltem İzmir Akdeniz Akademisi Dergisi No. 6, Kış 2019, 103-110, DOI 10.32325/iaad.2019.20 İzmirlinin Zihin Dünyasında Bir Yahudi Böreği: Boyoz Nejat Yentürk İzmir boyozu Fotoğraf: Nejat Yentürk Boyoz, !""#’ların İzm%r’%nde coşkuyla karşılanan keş%flerden b%r%yd%. Kent%n s%mges% olab%lme po- tans%yel% bu yıllarda fark ed%ld% ve tüm İzm%r’e tanıtıldı. “İzm%r k%ml%ğ%”nde yer ed%nmeye bu dönem- de başladı. O yıllara dek boyoz fırınları Agora, Az%zler Sokağı, Kahraman Sokağı ve Kapılar’ın dışı- na pek çıkamamıştı. Bu fırınların çıkarttığı boyozlar, başka semtlerdek% müşter%ler%ne elde taşınan ya da tekerlekl% camekânlarla ulaştırılıyordu. Hal böyle olunca İzm%r’%n her semt%nde, her sosyal grup tarafından tanınmıyor; ülken%n başka kentler%ndeyse adını sanını b%len bulunmuyordu. Yıllar önce kent%n ayaküstü mutfağı üzer%ne çalışırken, ömründe boyoz yemem%ş, hatta boyo- zun adını duymamış, tela(uz ederken zorluk yaşayan yaşlı Alsancaklılarla, Güzelyalılılarla, Karşı- yakalılarla karşılaşmıştım. Alsancak tarafının %lk boyoz fırını !")*’te açıldığında semt sak%nler%ne tanıtmak %ç%n boyozu ücrets%z dağıtmıştı. O yıllara kadar İzm%r’dek% yaygınlığı Basmane, Mezarlık- başı ve Kemeraltı’nın %şlek noktaları, otobüs-dolmuş durakları, fabr%ka önler% ve okul kant%nler%yle sınırlıydı. Esnafın, %şç%n%n, öğrenc%n%n tanıdığı b%r börekt%. Boyozun İzm%rl%lerle teması hemen he- men bu m%nvaldeyd%. Esk% b%r boyoz ustası Müm%n Akar’ın ded%ğ% g%b%: “Boyoz esk%den %şç% gıdasıy- dı, bugün burjuvalar y%yor.” 103 Yentürk Kültürel Küreselleşmeye D"renç: Yemek Kültürü Doksanlı yıllar, !")# darbes%n%n hemen ertes%nde çokuluslu sermayen%n etk%s%n% h%ssett%rd%ğ%; b%z%m bak%r coğrafyamız %ç%n yen% b%r beslenme türü olan fast food’un b%rkaç tekdüze marka ara- cılığıyla egemenl%k kurmaya başladığı yıllardı.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • Food and Identity in Central Asia Halle (Saale) 2017
    CASCACENTRE FOR ANTHROPOLOGICAL STUDIES ON CENTRAL ASIA II [Ed. Aida Aaly Alymbaeva] FOOD AND IDENTITY IN CENTRAL ASIA HALLE (SAALE) 2017 MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPartment ‘IntegraTION AND CONFLICt’ FIELD NOTES AND RESEARCH PROJECTS XIX MAX PLANCK INSTITUTE FOR SOCIAL ANTHROPOLOGY DEPARTMent ‘IntegraTION AND CONFLICT’ FIELD NOTES AND RESEARCH PROJECTS XIX CASCA – Centre for Anthropological Studies on Central Asia II: Food and Identity in Central Asia http://www.eth.mpg.de/pubs/series_fieldnotes/vol0019.html Published by Max Planck Institute for Social Anthropology, Halle (Saale) P. O. Box 11 03 51 D - 06017 Halle /Saale (Germany) Phone +49 (0) 345 2927 0 http://www.eth.mpg.de ISSN 2193-987X Editor: Aida Aaly Alymbaeva I Series Editor: Günther Schlee Assisted by: Viktoria Zeng and Robert Dobslaw Cover Photo: How to eat tandyr samsa (Osh City, Kyrgyzstan), 2015 © Baktygul Karimova (U. Abdrashitov) Printed 2017 by Max Planck Institute for Social Anthropology, Halle (Saale) © 2017 Max Planck Institute for Social Anthropology TaBLE OF CONTENTS Series Editor’s Preface (Günther Schlee) .................................................... iv Foreword (Bettina Mann) ............................................................................ v Introduction (Aida Aaly Alymbaeva) ......................................................... vii MINORITIES’ CUISINE AND DIFFERENTIATING PROCESSES IN MULTICULTURAL SETTINGS Internationalism on the Table: Dining Ethnicity in One’s Homeland Kazakhstan (Rita Sanders) ..........................................................................
    [Show full text]
  • Customs and Traditions Ufuk Arslan Anatolian High School
    CUSTOMS AND TRADITIONS UFUK ARSLAN ANATOLIAN HIGH SCHOOL ANKARA-TURKEY TURKISH COFFEE Turkish coffee (Türk kahvesi) is a method of preparing unfiltered coffee. Roasted and then finely ground coffee beans are simmered in a pot (cezve), optionally with sugar, and served in a cup where the grounds are allowed to settle. When served plain, the bitter coffee is traditionally accompanied by a sweet, such as a piece of rock candy or lokum. Turkish coffee is an Intangible Cultural Heritage of Turkey confirmed by UNESCO. As well as being an everyday beverage, Turkish coffee is also a part of the traditional Turkish wedding custom. As a prologue to marriage, the bridegroom's parents (in the lack of his father, his mother and an elderly member of his family) must visit the young girl's family to ask the hand of the bride-to-be and the blessings of her parents upon the upcoming marriage. During this meeting, the bride-to-be must prepare and serve Turkish coffee to the guests. For the groom's coffee, the bride-to-be sometimes uses salt instead of sugar to gauge his character. If the bridegroom drinks his coffee without any sign of displeasure, the bride- to-be assumes that the groom is good-tempered and patient. So in fact it is the boy who is passing an exam. Also superstition says the grounds left after drinking Turkish coffee can be used for fortune-telling. The cup is commonly turned over into the saucer to cool, and it is believed by some that the patterns of the coffee grounds can be used for a method of fortune telling known as tasseography (kahve falı) Turkish coffee preparation (one cup): Pour water into a small Turkish coffee cup (fincan) (about 1.7oz) and dispense it into a small brass cezve, coffee pot.
    [Show full text]
  • Food from Around Europe
    48 Recipes! Food from around Europe Collected and cooked by pupils in Denmark, England, Germany and Turkey “I am surprised and happy to experience all the hospitallity and kindness we have met, visiting people abroad.” “I really liked it. I think it was nice that we travelled to Daniella, Skibhusskolen TTyrkey. Alle the people were very kind and friendly. I like all the things we did. We thank all the EU-people.” SusanneS Scholtysik, 15 years, Michael-Ende-Schule Essen Essential The Essen Essential project was the result of a Comenius Contact Seminar hold in Kinsale, Ireland in November, 2006. A group of interested and enthusias- tic teachers from Denmark, England, Germany and Turkey decided to work together with a small group of pupils in their schools to create an international Recipe book. An important integral part of the work with students was to fi nd suitable recipes that were traditional in the local area as well as to look at the healthiness of the recipes. Essen Essential has without a doubt been extremely successful and enriching experience for all these involved. These that participated, pupils and teach- ers, were asked to broaden their knowledge and experience of other European Union countries by visiting each other countries and lasting friendships have been established. This recipe book is the result of all their hard work. Fiona Conley Project Manager ”When I arrived in England, I felt very excited and only wanted to meet my penfriend, Emily. She spoke to me as if one of her friends. Her teachers Mrs Fiona Conley and Elain Storey were very kind and lovely people.
    [Show full text]
  • Hamurun Ustalarindan "From the Master Baker"
    Hamurun Ustalarindan "From the Master Baker" www.turkeyg.com Merhaba Hello Hallo Привет Hola Olá Zdravo 안녕하세요 Hamurun Ustalarindan "From the Master Baker" 你好 Bonjour Hei Hej こんにちは Ahoj م www.turkeyg.com 1 MISIONBİZ KİMİZ As Turkey Frozen Foods Groups family, we consider development as a part of our business, and we take care that our products are of high quali- ty and at a level that sets standards. We are in a position that directs the sector by aiming to be the best in our products, and with this awareness, we work with all our eorts to achieve the better in our products. With the support of our consumers, we prepare Turkish avors under the right conditions and deliver them in the best form. Turkey Frozen Foods Groups ailesi olarak gelişimi işimizin bir parçası olarak görüyor, ürünlerimizin kaliteli ve standartları belirleyen seviyede olmasına özen gösteriyoruz. Ürünlerimizde en iyi olmayı hedefe koyarak sektöre yön veren bir konumda yer alıyoruz, bu bilinçle ürünlerimizde daha iyiyi yakalamak için tüm gayretlerimizle çalışıyoruz. Tüketicilerimizin desteği ile Türk lezzetlerini en doğru şartlara hazırlıyor ve en iyi haliyle onlara ulaştırıyoruz. 2 VISION BİZ NE YAPIYORUZ As the Turkey Frozen Foods Groups family, we set out to bring traditional Turkish and Anatolian avors to the whole world. We work with our entire team to ensure that our products are healthy and nutritious, and that they are easily available and easily prepared. Turkey Frozen Foods Groups ailesi olarak Türk ve Anadolu gelenksel lezzetleri- ni bütün dünya ile buluşturmak üzere yola çıktık. Ürünlerimizin sağlıklı ve besleyici olması, kolay ulaşılır ve kolay hazırlanan lezzetler olarak sofralarda yer alması için tüm ekibimizle çalışıyoruz.
    [Show full text]