Güneydoğu'daki Gökkuşaği Gaziantep Yeşilirmak'in

Total Page:16

File Type:pdf, Size:1020Kb

Güneydoğu'daki Gökkuşaği Gaziantep Yeşilirmak'in ALABİLİRSİNİZ YOUR COMPLIMENTARY COPY SAYI / ISSUE 90 ŞUBAT / FEBRUARY 2017 anadolujet.com EBER GÖLÜ LAKE EBER GÜNEYDOĞU’DAKİ GÖKKUŞAĞI GAZİANTEP A MOSAIC IN THE SOUTHEAST GAZİANTEP YEŞİLIRMAK’IN KIYISINDA AMASYA AMASYA ON THE BANK OF YEŞİLIRMAK ŞUBAT17FEBRUARY 12 22 36 60 DENİZDEN TARLALAR GÜNEYDOĞU'DAKİ GÖKKUŞAĞI: Dağların denize paralel uzandığı Karadeniz’in sarp coğrafyası yöre GAZİANTEP KEYİFLİ BİR MOLA insanının geçimini tarımdan “Barak düğünlerinden baklava sürdürmesine çok nadir izin dilimlerine, Yesemek’teki yarım KUZGUNCUK verir. Bu nedenle Karadeniz’in kalmış Hitit heykellerinden ZEUGMA EFSANELERİ Boğaz’ın şirin köşesi büyük bir kısmı rızkını denizin dövmeli alaca çorbalarına, Nizip ilçesi Belkıs köyünde Kuzguncuk, naif bir hayatı nimetlerine bağlamıştır. Balık Zeugma mozaiklerinden sedef bulunan Zeugma antik kenti, özleyenler, eski İstanbul’un sezonu açıldığında binlerce kakmacılara, Rumkale’den Gaziantep’in yakasına taktığı yaşayan hâlini görmek isteyenler insan için sevimli takalarıyla çarşıdaki meyan şerbetçilerine birbirinden güzel ve değerli için bir nostalji durağı. Karadeniz’e açılma vakti gelmiş kadar ne güzelsin sen hikâyelerle işlenmiş; mitoloji demektir. “Vira Bismillah” Gaziantep” demek gerek önce, kokan, mozaikten yapılan A DELIGHTFUL BREAK diyerek ekmeğinin peşine düşer merhaba niyetine! bir broş gibi. Bu ziynetin KUZGUNCUK Karadenizli balıkçılar. zarafeti tarihî motiflerinden, Hugging the Asian side of A MOSAIC IN nostaljisi de efsanelerinden the Bosphorus Strait is the FIELDS BESIDE THE SOUTHEAST kaynaklanıyor. neighborhood of Kuzguncuk, THE SEA GAZİANTEP a charming district that has remained mostly unchanged The Black Sea’s geography is From Barak weddings to slices LEGENDS OF ZEUGMA throughout the years. dramatic. The mountain ranges of baklava, Hittite statues in The ancient site of Zeugma, that run parallel to the sea rarely Yesemek to alaca soup, the located in the Belkıs village allows people to make a living mosaics at Zeugm to mother- in the Nizip district, is like through farming. Therefore, most of-pearl inlay work, Rumkale to a tapestry, wrought with Black Sea resident rely on the licorice sherbet in the market, valuable and beautiful bounty of the sea. During fishing how beautiful Gaziantep is! mythological stories that are season, thousands of people head part of Gaziantep’s heritage. out to sea in their nice boats. This graceful art is based on Fishermen are fond of saying historical themes and legends. “Vira Bismillah!” (“Heave, ho!”) BİLGİ INFO İç sayfaların kâğıdı, UPM tarafından EU Ecolabel reg. no. FI/11/001 118 sertifikalı olarak üretilmiştir. Enerji tasarrufu sağlayan EU Ecolabel kâğıtları, sürdürülebilir ormanlardan elde edilir; çevre ve hava kirliliğini önler. Inner pages made of paper awarded HİZMETLERİMİZ SERVICES the EU Ecolabel reg. no. FI/11/001, Online bilet satışı, online Online ticketing, online check-in, supplied by UPM. Produced by using raw material from check-in, promosyonel promotional fares, special medical well-managed forests, recyclable EU ücretler, özel sağlık services, pregnant passengers, Ecolabel paper products with decreased hizmeti, hamile yolcular, baggage information, flight air and environmental pollution. bagaj bilgisi, uçuş tarifeleri, schedules, online magazine, online dergi, oyunlar... games and more. ŞUBAT17FEBRUARY M. İlker Aycı Yönetim Kurulu ve İcra Komitesi Başkanı 66 86 Chairman of the Board and the Executive Committee Bilal Ekşi Türk Hava Yolları Adına Sahibi Genel Müdür ve Yönetim Kurulu Başkan Vekili Publisher on Behalf of Turkish Airlines Deputy Chairman & CEO M. Akif Konar Genel Müdür (Ticari) Yardımcısı Chief Commercial Officer Seda Kalyoncu Kurumsal İletişim Başkanı Senior Vice President, Corporate Communications Said Şamil Karakaş AnadoluJet Başkanı Head of AnadoluJet TÜRK HAVA YOLLARI EDİTORYAL GRUP YÜKSEK VE DERİN: MUŞ TURKISH AIRLINES EDITORIAL GROUP Sisi pusu dağılınca yüzünü Aysun Ulusu • Koordinatör • Coordinator YEŞİLIRMAK’IN gösteren Muş, adını “sulak, KIYISINDA: Sibel M. Karataş, Şeyda Limon, verimli ve otlak” anlamına gelen Rahime Demir Bulut, Nilüfer Doğan “Muşa” kelimesinden alır. Kar AMASYA Editörler • Editors Yalıboyu evleri, dik yağdığında bir masal diyarı, laleler Kamil Mehmet Özkan açtığında ise irem bağıdır. kayalıklarındaki seyir Dijital Yayınlar Koordinatörü • Digital Publishings Coordinator terasları, kışın beyaza Türk Hava Yolları A.O. bürünen, yazları ise bulutların Genel Yönetim Binası Yeşilköy Mahallesi, Havaalanı Cad. MUŞ: HIGH AND LOW dokunduğu zirveleriyle bir No:3/1 Yeşilköy 34149 İSTANBUL AnadoluJet Ofisleri Kentpark İş Merkezi After the fog dissipates, Muş’ şehir güzelidir Amasya. Yerlisi Eskişehir Yolu 7. km. No: 164 face appears. The name of de meftundur Amasya’ya, Çankaya /ANKARA the city comes from the word şöyle bir uğrayıp geçeni de! YAYIN • PUBLICATION muşa, which means “watered, Yönetim • Management fertile grass”. When it snows, Hasan Mert Kaya • Genel Yayın Yönetmeni • Editor in Chief AMASYA ON THE Fethi Burçin Ünlü • Yazı İşleri Müdürü • Managing Editor this land looks like a fairy Gökçen Ata • Yayın Danışmanı • Editorial Consultant tale world, and, when the BANK OF YEŞİLIRMAK Şehnaz Didem Yücel • Yayın Koordinatörü • Publishing Coordinator Amasya is a beautiful city Fatih Tuncer • Dış İletişim Koordinatörü • External Communications Coordinator tulips bloom, it is just like the Halil İbrahim Uçar • Dijital Yayın Yönetmeni • Digital Publishing Director Garden of Eden. replete with Yalıboyu-style Cem Bener • İdari İşler Sorumlusu • Administrational Affairs houses, and cliffside viewing Yüksel Yücel • Matbaa Koordinatörü • Print Production Coordinator terraces; its peaks are covered Editörler • Tasarım • Editors • Design in snow in winter and mingle Mutlu Dursun • Editör • Editor Samet Yalçın • Metin Editörü • Copy Editor with the clouds in summer. Alp Kaya • Fotoğraf Editörü • Photography Editor Locals and visitors alike Eser Kurnaz • Tasarım • Design • • never fail to be impressed by Seyit Göktepe Tashih Proofreading (Turkish) Didem Dinçsoy • İngilizce Çeviri • Translation this majestic sight. Gail Godbey • İngilizce Editörü • English Editor Müessese İletişim Yayıncılık A.Ş. Merkez: Çengelköy Mah. Kalantor Sk. No: 7 Üsküdar İSTANBUL Ofis: Gürsel Mah. Darülaceze Cad. Cemal Baki Gürsoy İş Merkezi No: 32/2 Okmeydanı İSTANBUL Tel: +90 212 709 22 20 [email protected] | www.muesseseiletisim.com REKLAM • ADVERTISING Yasemin Gebeş • Reklam Grup Başkanı • Head of Advertising Tülin Çim • Genel Müdür Yardımcısı • Deputy Director General Ayşen Çakır • Reklam Satış Direktörü • Sales Director of Advertising Seda Kesici • Reklam Satış Direktörü • Sales Director of Advertising İlknur Eruzun • Rezervasyon Koordinatörü • Reservation Coordinator T Medya Yatırım ve San. Tic. A.Ş. Bahariye Cad. No: 31 İkitelli, Basın Ekspres Yolu, Küçükçekmece - İSTANBUL, Tel: 0212 449 12 00 Reklam rezervasyon: For advertising reservation: [email protected] Baskı-Cilt • Printing-Binding Vatan Ofset Yayıncılık ve Matbaacılık A.Ş. Sanayi Mah. 1650 Sk. No: 2 Esenyurt İSTANBUL 34517 Tel: +90 212 622 19 00 www.vatanofset.com Yayının Süresi: Aylık Publication Period: Monthly Yayının Dili: Türkçe/İngilizce Publication Language: Turkish/English Yayının Türü: Ulusal Süreli Yayın Publication Genre: National Periodical Publication Yayının Mahiyeti: Kültür, Gezi Dergisi (Uçak İçi Dergiler) Publication Content: Culture and Travel (In-Flight Magazine) AnadoluJet dergisine internette,www.anadolujet.com üzerinden AnadoluJet ikonuna tıklayarak ulaşabilirsiniz. You may reach AnadoluJet magazine online by clicking on the AnadoluJet icon in www.anadolujet.com ANADOLUJET ŞİMDİ IPAD’DE! AnadoluJet dergisi ile ilgili öneri ve şikayetleriniz için [email protected] adresine mail gönderebilirsiniz. ANADOLUJET IS NOW ON IPAD! Any suggestions or complaints about AnadoluJet magazine are welcomed and should be addressed to [email protected] Dergimizde yayımlanan yazı ve fotoğraflardan yayıncının izni alınmadan, kaynak belirtilmeden tam veya özet alıntı yapılamaz. facebook.com/anadolujet Neither text nor photographs from this publication may be reproduced either in full or summary without acknowleding the source and without prior permission from the publisher. twitter.com/anadolujet AnadoluJet, THY tarafından ayda bir yayımlanır. AnadoluJet is published monthly by Turkish Airlines. Değerli yolcularımız, Dear Guests, Uçağımıza hoş geldiniz. Öncelikle bu seyahatinizde de AnadoluJet’i Welcome to our plane. First, we would like to thank you for tercih ettiğiniz için teşekkür ediyoruz. preferring AnadolJet for your flight. AnadoluJet olarak, zamandan tasarruf edip sevdiklerinize daha As AnadoluJet, we focus on making your life easier with our the çok vakit ayırabilmeniz için; en hızlı, en güvenilir ve en pratik fastest, safest and most practical implementations for saving kullanıma sahip uygulamalarımız ile sizlerin hayatını daha da time and share most of your time for your beloved and started kolaylaştırmaya odaklandık ve 2017 yılına yenilenen web sitemiz ve our new website and mobile applications in 2017. mobil uygulamalarımızla merhaba dedik. By following technological advancements closer, we aimed Teknolojik gelişmeleri yakından takip ederek bilgisayar, telefon to make our guests have the same experience in different ve tablet gibi tüm cihazlardan rahatça erişilebilen, şık ve kullanıcı platforms with our elegant and user-friendly web site dostu web sitemiz anadolujet.com ile yolcularımıza farklı anadolujet.com,
Recommended publications
  • Kiyi Dinner Menu (PDF, 201
    KIYI MENU COLD MEZZE AED 25 Hummus Haydari Chickpea puree, garlic, tahini paste and olive oil (N) (V) Buttered garlic, strained yogurt and fresh mint flavor (D) (V) Acili Ezme Finely chopped seasonal vegetables and Cerkez Tavuk aromatic fresh herbs with spicy sour Slow-cooked shredded chicken served with pomegranate sauce (V) (N) (S) walnuts (D) (N) Izgara patlician Yaprak Sarma Char-grilled eggplant mixed with long green Stuffed vine leaves with onion, rice, black pepper, red pepper, tomatoes, garlic, chili currant, pine seeds and cinnamon, served with flakes, and olive oil (V) olive oil and lemon Tulum Peyniri Kopoglu Char-grilled red bell pepper served with Deep fried eggplant served with garlic strained traditional Turkish goat milk cheese (V) (D) yoghurt (D) HOT MEZZE Kiyi Hummus AED 40 Sigara Borek AED 40 Hummus, topped with shrimps, Turkish sucuk, green Fried cheese roll served with aged cheese, pepper and tomatoes, garnished with fresh herbs (N) garnished with fresh herbs (D) (V) Mucver AED 35 Manti AED 40 Fried zucchini served with yoghurt dip Turkish pasta filled with minced beef, topped garnished pomegranate and fresh herb (D) (V) with garlic yoghurt and homemade tomato sauce (D) Tavuk Kanadi AED 40 Kalamar Tava AED 40 Char-grilled chicken wings served with salad (S) Deep-fried calamari served with lemon (D) (N) Icli Kofte AED 40 Tereyagda Karides AED 40 Dumpling stuffed with meat and walnuts (N) Sautéed shrimp, long chili pepper, mushrooms, shallot onion and tomato in garlic butter, parsley, chili flakes and oregano (D) SALADS
    [Show full text]
  • Mustafa Kemal Atatürk 1 Mustafa Kemal Atatürk
    Mustafa Kemal Atatürk 1 Mustafa Kemal Atatürk Mustafa Kemal Atatürk [[file:MustafaKemalAtaturk.jpg alt=]] President Atatürk 1st President of Turkey In office 29 October 1923 – 10 November 1938 (15 years, 12 days) Prime Minister Ali Fethi Okyar İsmet İnönü Celâl Bayar Succeeded by İsmet İnönü 1st Prime Minister of Turkey In office 3 May 1920 – 24 January 1921 (0 years, 266 days) Succeeded by Fevzi Çakmak 1st Speaker of the Parliament of Turkey In office 24 April 1920 – 29 October 1923 (3 years, 219 days) Succeeded by Ali Fethi Okyar 1st Leader of the Republican People's Party In office 9 September 1923 – 10 November 1938 (15 years, 62 days) Succeeded by İsmet İnönü Personal details Born 19 May 1881 (Conventional. This date was adopted by the president himself for official purposes in the absence of precise knowledge concerning the real date.)Salonica, Ottoman Empire (present-day Thessaloniki, Greece) Died 10 November 1938 (aged 57)Dolmabahçe Palace Istanbul, Turkey Resting place Anıtkabir Ankara, Turkey Nationality Turkish Political party Committee of Union and Progress, Republican People's Party Spouse(s) Lâtife Uşaklıgil (1923–25) Religion See Mustafa Kemal Atatürk's religious views. Signature Military service Mustafa Kemal Atatürk 2 Allegiance Ottoman Empire (1893 – 8 July 1919) Republic of Turkey (9 July 1919 – 30 June 1927) Army Service/branch Rank Ottoman Empire: General (Pasha) Republic of Turkey: Mareşal (Marshal) Commands 19th Division – 16th Corps – 2nd Army – 7th Army – Yildirim Army Group – commander-in-chief of Army of the
    [Show full text]
  • A ©Lonely Planet Publications Pty
    ©Lonely Planet Publications Pty Ltd 626 Index A Anamur 388-90 tours 367-8 Columns of the Abana 501 Anatolia 287-322, 409-50, travel to/from 374 Evangelists 227 accommodation 590-2, see 517-54 travel within 375-6 Didyma 252-7, 263, 262 also individual locations accommodation 287, walking tours 372, 372 Elaiussa-Sebaste 393 409, 517 booking 111 Anzac Cove 157, 162 Ephesus 12, 24, central 409-50, 226-32, 233-4, 263, boutique hotels 28 410 Anzac Day 160 climate 287, 409, 517 573, 224, 13 costs 21, 111 Arasta Bazaar 133, 133 eastern 517-54, Eskişehir 305 discounts 264 518-19 archaeological sites & ruins Euromos 255 language 617-18 food 287, 409, 517 27, 262-3 Gate of Hadrian 230 activities 26-7, 37-41, see highlights 288, 306-7, Acropolis (Gordion) 423 410, 518 Göreme Open-Air also individual activities Adamkayalar 395 travel seasons 287, Museum 454-5 Adamkayalar 395 Afrodisias 307, 313-15, 409, 517 Great Theatre (Miletus) Adana 400-3, 401 314, 306 western 287-322, 227, 263 Aegean coast 221-86 288 Afyon 305-8 Anazarbus 404 Gymnasium of Vedius 226 accommodation 175, 221 Agora (İzmir) 201-2 Anemurium Ancient City Harbour Baths 227 food 175, 221 Alacahöyük 432 388-9, 397, 397 Harbour Street 227 highlights 176, 204-5, 222 Alexandria Troas 182 Angora wool 422 Hattuşa 428-31 history 223 Amisos Antik Kenti 504 Ani 14, 529, 543-6, 544, 15, Herakleia 254 north 175-220, 176 Ancient Patara 346-7 528-9 Hercules Gate 231 south 221-86, 222 Andriake 362 Ankara 411-22, 412, 415, Hierapolis 310-11, 310 travel seasons 175, 221 Anemurium Ancient City 419, 420
    [Show full text]
  • Platters to Share Vegetarian Dishes Soft Drinks Cocktails Mocktails
    White Wines Red Wines Platters to Share Vegetarian Dishes Glass Bottle Glass Bottle SERVED WITH RICE, SALAD & Pinot Grigio, I Vigneti, Terra Musa Italy 4.95 17.95 Cabernet Sauvignon Igt, Terra Musa, I Vigneti Italy 4.95 17.95 Gunes Mediterranean v gf 12.95 Dry white wine, characterised by a deep hay yellow colour. It has an Clean, well-defined Cabernet, with currant, dried herb and a hint of 4 CHOICE OF CHEF’S COLD MEZE Delicately fried aubergine stuffed with mixed peppers, onions, intense floral perfume, with an agreeable scent of golden apple and tar. Medium-bodied, with a fresh palate and a medium, mineral finish. garlic cooked in olive oil baked in oven & topped with tomato yellow flower notes. Chicken Special (for 2 people) g* 31.95 sauce topped with melted cheddar cheese Yakut Turkey 5.50 18.95 Chicken Doner, Chicken Shish, Chicken Beyti Sarma v 10.50 Moscato 5.50 18.95 Yakut is distinctive red wine rich aroma character very well balanced and 8pcs Chicken Wings Stuffed vine leaves with rice, pine kernels & with its soft flavours of cherry and ripe tannins. It is a very good match blackcurrants served with yoghurt Sauvignon, Organic, La Cappuccina Italy 5.95 21.95 with any grilled meats. Mixed Kebab (for 2-3 people) g* 37.95 v 11.95 This superb Sauvignon has an intense varietal scent of peach with Falafel Main Merlot, Organic, La Cappuccina Italy 5.95 19.95 Lamb Doner, Chicken Doner, Chicken Shish, hints of grapefruit, mint, especially sage and tomato leaves.
    [Show full text]
  • 2013-Azetouri-043
    MINISTRY OF CULTURE AND TOURISM OF THE REPUBLIC OF AZERBAIJAN PROJECT No.2013-AZETOURI-043 “CITIES OF COMMON CULTURAL HERITAGE” SCIENTIFIC-RESEARCH REPORT PROJECT MANAGER AYDIN ISMIYEV RESEARCHERS DR. FARIZ KHALILLI TARLAN GULIYEV 1 BAKU - 2014 CONTENTS INTRODUCTION ABOUT THE “CITIES OF COMMON CULTURAL HERITAGE” PROJECT EXECUTIVE SUMMARY 1. TURKEY 1.1. Van 1.2. Ahlat 1.3. Erzurum 1.4. Amasya 2. AZERBAIJAN 2.1. Ganja 2.2. Shamkir 2.3. Gabala 2.4. Shamakhi 2.5. Aghsu 3. KAZAKHSTAN 3.1. Esik 3.2. Tamgali 3.3. Taraz 3.4. Turkistan 3.5. Otrar 4. UZBEKISTAN 4.1. Samarkand 4.3. Shahrisabz 4.4. Termez 4.5. Bukhara 4.6. Khiva CONCLUSION RECOMMENDATIONS ANNEX 1. Accomodation establishments ANNEX 2. Travel agencies ANNEX 3. Tour program 1 ANNEX 4. Tour program 2 ANNEX 5. Template Questionnaire ANNEX 6. Questionnaire results REFERENCES PHOTOS 2 INTRODUCTION Archaeological tourism is a new field within cultural tourism that has developed as a result of people’s interest in the past. Archaeological tourism consists of two main activities: visits to archaeological excavation sites and participation in the studies undertaken there. The target group of archaeological tourism includes intellectuals and various people having an interest in archaeology. Any politician, bank employee, doctor, artist or other professional or working person can now spend their vacation at the archaeological excavation site of which they’ve dreamed. The development of this tourism focus area presents a novel product to the tourism economy and increases innovation in archaeology. Three main paths must be followed in order to successfully offer an archaeological tourism product: research, conservation and promotion.
    [Show full text]
  • DK Eyewitness Travel Guide: Istanbul
    198 TRAVELLERS’ NEEDS PRICE CATEGORIES Choosing a Restaurant Price categories include a three-course meal for one, and all unavoidable extras The restaurants in this guide have been selected for their including service and tax. good value, exceptional food, or interesting location. \ under US$20 These listings highlight some of the factors that may \\ US$20–$30 \\\ US$30–$40 influence your choice, such as whether you can opt to \\\\ US$40–$50 eat outdoors or if the venue offers live music. Entries \\\\\ Over US$50 are alphabetical within each price category. SERAGLIO POINT Sultanahmet Fish House : f \\ Prof Kasim İsmail Gürkan Caddesi 14, Sultanahmet, 34110 Tel (0212) 527 44 41 Map 3 E4 A casual, low-key choice for good fish and meze at reasonable prices. The set lunch of fish soup, salad and the fish of the day is a particularly good deal. There is also a non-seafood choice of kebabs and casseroles. Antique lamps and colourful textiles add to the atmosphere. Alcohol is served. Faros Restaurant 7 Δ f z \\\ Hudavendigar Caddesi 5, Sultanahmet, 34110 Tel (0212) 514 98 28 Map 3 E3 The restaurant at the Faros Hotel serves well prepared Turkish food, including a good selection of dishes for vegetarians, in a friendly atmosphere that often features music and dancing. The mahmudiye (grilled chicken breast accompanied by rice flavoured with almonds, cinnamon, currants and honey) is a speciality. Alcohol is served. Konyalı : Δ \\\ Topkapı Palace, Sultanahmet, 34110 Tel (0212) 513 96 96 Map 3 F3 This gastronomic landmark has been in business for four decades, serving appetizing mezes, meats, salads and fish.
    [Show full text]
  • Set Party Menu
    PARTY MENU 3 COURSE FEAST £25.00 Per Person Gallipoli Meze (5 Cold 2 Hot Vegetarian Mix Starters To Share) Any Main Course From The Below List Any Desert or Hot Drinks From The Selection TRADITIONAL DISHES VEGETARIAN DISHES Beyti Kebab (G) (D) Ce Imam Bayildi VG Anatolian speciality grilled minced lamb on skewer Aubergine delicately fried and stuffed with mixture of onion, wrapped in lavash served with rice, yoghurt and tomato garden peas, mushroom, garlic, bell peppers, carrot, sweet sauce corn, chickpeas and courgette served with rice and salad Kanat (G) Patlican Kizartma (D) Ce Succulent Chicken Wings, grilled over charcoal served with Fried Aubergine and Peppers, creamy yoghurt and pepper rice & salad tomato sauce served with rice and salad. Kofte (G) Grilled Mince lamb mixed with fresh parsley and herbs Borek G D served with rice and salad Freshly fried pastry filled with feta cheese and parsley served with cacik sauce and salad (G) Chicken Gallipoli Marinated grilled chicken breast, cooked over charcoal Falafel (D) Se Ce served with rice and salad A mixture of ground chickpeas, broad beans and vegetable seasoned with spices served with humus & salad Tavuk Shish (G) Marinated cubes of chicken on skewer cooked over Vegetarian Mousakka D G Ce charcoal served with rice and salad Potatoes, Carrots, Aubergine, Courgettes topped with cheddar Harem Kebab G D Ce and béchamel and tomato sauce served with salad Special preparation of chicken breast, laid on pitta bread, creamy yoghurt and secret recipe sauce and touch of sizzling butter SEAFOOD
    [Show full text]
  • MASTER's THESIS a Comparative Study of Cultural Tourism
    2009:008 MASTER'S THESIS A Comparative Study of Cultural Tourism Development in Iran and Turkey Bahareh Pourafkari Luleå University of Technology Master Thesis, Continuation Courses Tourism and Hospitality Management Department of Business Administration and Social Sciences Division of Industrial marketing and e-commerce 2009:008 - ISSN: 1653-0187 - ISRN: LTU-PB-EX--09/008--SE Lulea University of University of Isfahan technology Master’s thesis A comparative study of cultural tourism development in Iran and Turkey Supervisor: DR. mahmoud ketabi Supervisor: DR. Metin Kozak Bahareh pourafkari December 2007 0 PDF created with pdfFactory Pro trial version www.pdffactory.com 1 PDF created with pdfFactory Pro trial version www.pdffactory.com 2 PDF created with pdfFactory Pro trial version www.pdffactory.com Abstract Tourism is the world’s largest industry and it was projected to be the world’s largest employer by the year 2000. This research will evaluate Iran’s potential in the tourism industry and especially cultural tourism development and tries to compare it with Turkey because of their regional proximities and similarities in culture, attractions, and religion. Scientific research shows that increasing international tourism arrivals is a way to generate more revenue than oil and development of cultural tourism is an alternative to oil based economy. The main goals of this research are: 1- evaluation of accelerating factors in cultural tourism development both in Iran and Turkey 2- evaluation of decelerating factors in cultural tourism both in Iran and Turkey. This analysis is based on information gathered through electronic data, discussion with heritage tourism managers and stakeholder workshops.
    [Show full text]
  • Anonymous Folles Found in Parion Excavations Abstract
    SELEVCIA IX, 2019, 335-358 Makale Geliş | Received : 29 Mart 2019 ISSN 2148-4120 Makale Kabul | Accepted : 15 Mayıs 2019 Anonymous Folles Found in Parion Excavations Vedat Keleş – Kasım Oyarçin* Abstract Th e ancient city of Parion is located in Kemer village, within the borders of Biga district of modern-day Çanakkale province. Th e city, which was established as a Greek colony at the end of the 8th century BC, had a colonial city status in the Roman Period. Parion did not lose its importance in the Byzantine Period and became one of the important episcopal centers of the region. As a result of the excavations carried out in the ancient city of Parion between 2006-2018, 53 Anonymous Folles were recovered. Within the scope of excavation, these coins were compared with the published samples of Anonymous Folles found in the Anatolian collections, museums and archaeological excavations by giving the variances according to the types and findings areas of Anonymous Folles and the variance of the type of these coins was seen to be in the same direction with the findings of the Anatolian archaeological excavations. All of the Anonymous Folles found in the archaeological excavations in Parion were discovered in the additions of the structures of Roman Era, which show that the usage of these structures continued even if they received functional changes by additions and restorations in the 10th and 11th centuries AD. It is one of the most important data supporting both the fact that the settlement continued there and the city did not lose its position as an important port city in the era the findings of the Anonymous Folles were minted, in Parion.
    [Show full text]
  • Gaziantep Mutfağına Özgü Çorbalara İlişkin Müşteri Değerlendirmelerinin İncelenmesi (Investigation of Customer Evaluations on Gaziantep Kitchen Specific Soups)
    Gaziantep Mutfağına Özgü Çorbalara İlişkin Müşteri Değerlendirmelerinin İncelenmesi (Investigation of Customer Evaluations on Gaziantep Kitchen Specific Soups) Hatice AKTÜRK a , * Nurten ÇEKAL a a Pamukkale University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Denizli/Turkey Makale Geçmişi Öz Gönderim Çorbalar, yemek sofralarının baş öğesidir. Midemizi ana yemeğe hazırlama Tarihi:06.12.2018 görevini üstlenirler. Bazen tek başlarına hafif bir öğün olurken, bazen de ana yemek Kabul Tarihi:02.04.2019 yerine geçerler. Çalışmamız da yöresel yemekleri ve yöresel çorbaları ile ilgili ilk akla gelen isim olan Gaziantep yöresi çorbalarını ele aldık. Yapılan araştırmada nitel araştırma teknikleri uygulanmaktadır. Çalışma kapsamında içerik analizi için Anahtar Kelimeler www.tripadvisor.com ve https://tr.foursquare.com/ sitelerindeki müşteri yorumları Gaziantep mutfağı tercih edilmiştir. Bu bağlamda Gaziantep ilinde bulunan yiyecek içecek işletmesindeki çorba ile ilgili yorumlar ele alınmıştır. Yemek kültürü Keywords Abstract Gaziantep cuisine The soups are the main element of the dinner tables. They take on the task of Meal culture preparing our stomach for the main meal. Sometimes they have a light meal alone, and sometimes they are the main meals. In our study, we have discussed the soups of Gaziantep region, which is the first name that comes to mind about regional dishes and local soups. Qualitative research techniques are applied in the research. For the content analysis within the scope of the study, customer and customer comments on https://tr.foursquare.com/ were preferred. In this context, comments Makalenin Türü about the soup in the food and beverage business in the province of Gaziantep were Araştırma Makalesi discussed. * Sorumlu Yazar.
    [Show full text]
  • Authentic Turkish Cuisine
    AU T H E NTI C T U RKISH C U I S I N E Mez e a r e s i m p l e d i p s a n d s a l a d s , o r igin a t i n g f r o m t h e n o m a d s a n d s e t t l e d v i l l a g e r s o f A n a t o l i a ( T u r k e y ) , a n d mea n t f o r s h a r i n g a t c o m m una l mea l s . A t y p i c a l T u r k i s h m e a l f o r f o u r p e o p l e w o u l d c o n s i s t o f a s e l e c t i o n o f p e r h a p s 4 o r 5 m e z e d i s h e s , p l a c e d i n t h e c e n tre o f t h e t a b l e f o r e v e r y - o n e t o d i p i n t o , a n d s e rve d w i t h w a r m , f r e s h b r e a d .
    [Show full text]
  • Turkish Restaurant Business in Abroad: United Kingdom Sofra Restaurants Chain Sample
    International Journal of Humanities and Social Science Vol. 4, No. 9; July 2014 Turkish Restaurant Business in Abroad: United Kingdom Sofra Restaurants Chain Sample Turgay Bucak PhD Asst. Prof. Dr. Canakkale Onsekiz Mart University Faculty of Tourism Çanakkale Turkey Abstract Restaurant Management is a sub-sector of service sector where the demand is the most and therefore the most competitive due to its demanding and busy nature it is hard for businesses to make profit and survive without making a difference. To be distinguished from other restaurant managements, it is necessary to create a difference in service and presentation after determining customers' changing needs. Operating in the UK, Sofra Restaurants Chain is a management attracting attention with its modern, healthy and original presentations. The research is about the first Turkish chef Hüseyin Özer who is featured in Michelin Guide and how he improved Turkish restaurant management in the UK, what kind of contributions he has done for Turkish cuisine and how he represents Turkish cuisine abroad. For the research a face to face interview (semi-structured) is conducted with the owner of Sofra Restaurants Chain, Hüseyin Özer. According to the results, Sofra Restaurants Chain in the UK is a leading management contributing a lot to the representation of Turkish cuisine and hospitality. Keywords: Restaurant business, Turkish cuisine, United Kingdom, Sofra Restaurants 1.1 Introduction Although talking about restaurant management in its modern sense is relatively new, food and beverage services are quite old as an industry. For example, evidences of public food ceremonies found from around BC 10000 gives us ideas as to how old food organizations could go.
    [Show full text]