Ottoman bricks

The bricks from the Ottoman era

The bricks from the Ottoman era are seen on the walls of the gallery set up by Evren Ertur. The general view of the gallery is seen. Evren Ertur collected the bricks of the old demolished olive oil factory owned by his grandfather and constructed the same by keeping the original design. In this building very quiet and humble, the technological story of the olive oil is told since the old centuries when the oil had been obtained by pressing the olives… While contemplating the original pieces, each of them with an antiquity value, you witness the story of the olive oil since the old centuries…

During the visit of the gallery, you witness which processes the story started in the stone trough has gone through from the days when the oil had been obtained by pressing the olives, which instruments had been used. Bags made of goat hair, millstone turned manually or by the animal, bags made of skin to keep the oil, screws… Then the steam power and then the current continue system… You see all of them… Here is a living source for the students, youths and those who want to improve their knowledge, a classroom for practice rather than a gallery…

Evren Ertur`s family is involved in the olive cultivation since 5 generations and the Success Firman of Muderris Hilmi Efendi, the grandfather of Evren Ertur who had been the “soap maker of the sultan ” and the bronze soap moulds are exhibited too in the gallery. Ertur states that he could`t consent to see that all these instruments used in the oil production would be lost and he felt obliged to issue a cultural legacy to the next generations; we are sure that the museum-gallery where the instruments collected since 7 years by Ertur are exhibited and assisted by the Akqay Tourism Information Director Sakir Karadede will enlarge in the coming years. Contact:

Various instruments exhibited in the gallery. Like in the original, two out of the holes on the fagade of the building symbolise the olive leaf and the one in the middle symbolizes the olive grain.

“Until I die…”

This tree is a real passion for Evren Ertur dealing with the olive cultivation and olive tree since 39 years. He says that he swore not to quit the olive tree and the oil which is a passion for him until he dies; Ertur tells also romantic and historical stories about the olive:

This article is published for EnmarBg. For more interesting information about visit places Bulgaria, please visit destinations Bulgaria.

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Agehi (985/1577)

He was born in Vardar of Yenice. His real name is Mansur. Being from the cadi class he was a scholar, a historian and a poet. He died in Istanbul in 985/1577. According to Tahir Bey of Bursa Agehi left a complete divan. Agehi took part in Suleyman the Lawgiver`s last campaign Zigetvar in 974/1566 and wrote a historical record of this event as well.

He wrote a commemarotive poem of more than fifteen couplets with conventional mariner`s language and offered it to the Sultan through Piyale Pasha. According to records he was given the Sheref Thelogical School in Istanbul. Since he was in Gelibolu as a teacher in close contact with Piyale Pasha who was a master seaman of those times, it is only natural that he wrote about the sea and knew the conventional terminology of the seaman pretty well.

In our literature we have had the tradition of writing with terminologies of various subjects and occupations. Some of these occupations and subjects are astronomy, music, books, medicine and logic. We do have poems written by Agehi written during this period with mariner phraseology which were an influence in literary circles.

Although there were poets like Yetimi who wrote poems in the field before Agehi did his was the well known and studied of the two works. His poems seem to be the ones considered to be more worthwile to study and teach by people like Deruni, Taflicah Yahya Bey, Aski (Işki), Gubari, Za`fi and Molla Mehmed.

Writting with mariner terminology and using words of this phraseology in stating metaphase and allegories in prose and poetry both was quite common among writers and poets of Suleyman the Lawgiver period. We could attribute this fact to the greatness, the popularity and to the grandness of the Ottoman navy during these times. The fact that sailors of the empire reached all the way to India in Suleyman`s reign made the prospects of the occupation look more prestigions, glorious and rewarding than were before.

Glorifying of the same subject was common among literary people during the following centuries as well. We have poems by Zari (died 1098/1686), Refeti (died 1118/1706) and Bursali Feyzi (died 1185/1771-1772) written in mariner language.

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A Nostalcig Street in Beyoglu

In the time of Ottoman Empire, the relations between Turks and Frenchs were deeply ancient.

So that the first ambassadorship was French at the right time Kanuni Sultan Suleyman in 16. century. The French Street which was opened at 1 July in 2005, is a culture and trade street for contributing both common culture and history, j The street takes place behind the Galatasaray High School which contains both Cezayir Sokagi and Cezayir Cikmazi (Algeria Blind Alley and Algeria Street).

In The French Street there are art galeries, plastic art and handmade art galeries, art courses, restaurants and cafes, shops where French Perfumes, French Musicians cd`s are sold. There are halls for films, slight shows, concerts and conventions. There are also beauty institutes, day nursery for children, tourism agency and shops which sells French clothes, accesories.

German, Austrian and Swiss Cuisines

The distinguished examples ot the European cuisine are served especially in the restaurants of 5 star hotels. The kitchens of these hotels are directed by the most reputable and prestigious chefs of Europe. Special “taste nights”, introducing the dishes of European cuisine are frequently organised in 5 star hotels. On the other hand, there are many restaurants, other than those of 5 star hotels, in Istanbul.

French Cuisine

You long for a good “Chateaubriand” or a French style cream of onion soup.

You do not have to dream it in Istanbul. You can give yourself an “a la Frangaise” feast of taste at one of the French restaurants in Istanbul that can compete with the ones in Paris in terms of taste as well as ambience.

You may also choose to enjoy the warm atmosphere of French style bistros.

“Healthy nutrition” is the “rising trend” in Turkey, as it is all over the world. The number of people preferring “healthy alternative nutrition methods” instead of the “risky tastes” Including “much cholesterol and calorie” are Increasing, especially among youngsters.

Thus, the vegetarian restaurants in Istanbul become widespread and their menus are varied with interesting inventions.

The Far East and Asian Cuisines

The Chinese restaurants have become the common colours of Istanbul. You can taste the specialties of the Chinese cuisine in an authentic atmosphere in these restaurants, whose staff is mostly Chinese.

The first Chinese restaurant in Istanbul was founded in Taksim some 25 years ago by Ahmet Wang from East Turkistan, however it is not possible to know the number of the Chinese restaurants in Istanbul today.

The Chinese and the Far Eastern restaurant managers are happy in Istanbul, so are the people.

There is no cuisine as rich as traditional Turkish-Ottoman cuisine in the world.

Because this cuisine is a harmonious synthesis of the local cuisines tastes that forms the Turkish-Ottoman social and cultural mosaic.

The number of people in Istanbul devoted themselves to survive the traditional cuisine culture is not little, Turkish-Ottoman cuisine still keeps its position at the top.

Kebab (kebap) and “ocakbasi” are inevitable parts of Istanbul life. There is no need to go to those cities for tasting the delicious kebabs of Adana. Urfa and Antep. Today, the great masters of kebab art show their skills in Istanbul and present magical tastes.

Kebabs decorated with aubergine, tomato and plenty of pepper strike the world with admiration.

The kebabs with hot and mild Adana, Urfa and Gaziantep style sizzling on the “ocakbaSi”s draw people like magnets.

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Street Markets of Istanbul

Street markets (pazar) still create a good alternative for economical shopping. People who generally do their shopping at various stores get astonished when they somehow come across with the prices in street markets located at different neigbourhoods on specific days of the week. The street markets at Ulus on Thursdays, YeSilkoy on Wednesdays,

Kadikoy on Tuesdays are the most popular ones. You can buy the garments of the latest fashion at a reasonable price range. Besides you can meet your needs ranging from clothes to kitchenery, bags and decorative furniture in the street markets at Fatih on Wednesdays, BeSiktaS on Saturdays and Fmdikzade on Fridays. Street markets promise a few hours full of joy and nostalgia for remembering the acquint smell of that enthusiastic and colourful crowd, as well as an economical shopping.

Which Pazar, where, when?

Cuma Pazan Fidikzade Friday

Cuma Pazari Usktudar Friday

Cumartesi Pazari Bakirkoy Saturday

Cumartesi Pazari Besiktas Saturday

Bostanci Pazari Bostanci Wednesday

Carsamba Pazari Fatih Wednesday

Yesilkoy Pazari Yesilkoy Wednesday

Carsamba Pazari Ihlamur Wednesday

Pazar Pazari Kucukcekmece Sunday

Pazartesi Pazan Bahcelievler Monday

Persembe Pazari Etiler Thursday

Persembe Pazari Merter Thursday

Persembe Pazari Erenkoy Thursday

Persembe Pazari Ulus Thursday

Persembe Pazari Suadiye Thursday

Sail Pazan Kadikoy/Sogutlucesme Tuesday

 Istanbul that accustomed to “the universal culture”

The come and goes of the most famous artists of the world are no longer “sensational events” for the people of Istanbul; because Istanbul has a determining role in I “the universal culture circulation.”

Not so long, some 20-25 years ago, Istanbul used to be all over the place when a foreign artist came. This famous guest used to be the focus of the public opinion. All the columns and cameras used to be directed to that person. Even the most serious columnists could not help mentioning “the sensational visit.”

It has changed now. The visits of the most popular, the most distinguished, the most famous singers, stars and groups are simply not much “sensational” for Istanbul. Because, Istanbul has taken its place among “the main cultural capitals” of the world such as Paris, Rome, New York, Vienna and London, Istanbul, with its cultural/historical/natural riches that the whole humanity admires, is “an open air museum.” Its giant surface area and population, whether they want or not, is taking Istanbul next to the main megapouses of the world. With all these “plus” and “minus” qualities,

Istanbul is certainly a “world city” and “city of culture” today…

The population of Istanbul is a very interesting mosaic. People from all social groups are represented in this city. The immigration rush from all parts of Turkey has brought Istanbul to be “the synthesis of this country.” It is hard to say that “the education and culture level” is at the same level with western cities, in the demography. But the “intelligentsia” of is strong enough to be dominant in the cultural life of the city. Or, “the intellectuals of Istanbul” are not only in “artliterature areas”, they are represented in many areas. For instance, most of “the businessmen at the top” are the active elements of this “intelligentsia.” Istanbul is organizing most of the festivals that has universal prestige owing to their efforts.

Besides, Istanbul has gained many of the cultural complexes that evoke admiration by the “culture and art foundations” they established. Briefly; The very strong “intelectual consensus” of Istanbul in terms of quality has accomplished the mission to take this city among “the universal culture capitals” with a great success, Istanbul has taken its place among “the world cities that could assimilated universal culture” despite of its mixed demographic structure by the efforts of its intellectuals.

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The incomplete mesnevi of four thousand couplets titled

“Cihad-i Sultan Suleyman ber Iklim-i Rumili” whose poet is unknown according to the records and catalogues actually belongs to Levhi Efendi. It is about the Hungarian, Belgrade and Rhodes conquests.

Mahü mentioned in one of his works that he wrote a mesnevi called “Şehname-yi Humayun” of seven thousand couplets. Ahdi confirmed the existence of Mahfi`s “Şeh-name” in his works, too. Mahremi`s “Suleymanname” consists of ten thousand couplets. It is about the period between Suleyman`s ascent to the throne and his campaign to Baghdad.

Beyazid II

The same poet wrote a second mesnevi about the campaigns and conquests of Beyazid II. “Fetihname-i Sefer-i Zigetvar” was written by a poet called Merahi. This mesnevi by Merahi which includes eulogies for Suleyman the Lawgiver and Sokullu Mehmed Pasha is the story of the last battle campaign of Suleyman the Lawgiver, Zigatvar (974/1566). Another very long mesnevi of four thousand five hundred couplets on Suleyman the Lawgiver was written by Sena`i. A copy of it, inlaid with gold, was made in 947/1540.

Feth-i Kal`a-i Nova” (The conquest of the Castle Nova) is one of the mesnevis of the second group of historical ones which tell us about various-significant personalities around the Lawgiver Sultan, fighting and endeavoring for him and for the empire.

Nova Castle

“Feth-i Kal`a-i Nova” is about the conquest of Nova Castle under the high command of Barbarossa Hayr-eddin Pasha in 946/1539. The same poet, Muradi, wrote another mesnevi about the battles of Barbarossa (died 953/ 1546) and his brother Oruc Reis called “Fetihname-i Hayr-eddin Pasha.” Written in 930/1524, this mesnevi is made up of ten thousand couplets.

“Fetihname-i Kal`a-i Cerbe” written and completed in 967/1560 by Nidai is about the victory won by the navy of the Ottoman Empire on the North African coast against the Christian fleets.

As far as we know, the poet of the mesnevi written on the adventures of Suleyman`s great sea commander Si-nan Pasha was Galatali Hayreddin Celebi (died 980/1573) whose penname was Nigari. This poem tells us about the victory Sinan Pasha (died 961/1554) won over the Spanish Armada during the conquest of Trablus Garb. Also, “Luc-cetu`l-Ahyar”by Yetimi (died 960/1552) is about the battles of Barbarossa and his brother Oruc Reis.

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Vienna coffee house tradition

An ancient, still popular Vienna coffee house tradition known far beyond Austria`s borders dictates that the honoured guest of the establishment should always, and automatically, be served a small glass of water on the small silver tray beside his or her melange, kleiner Brauner or grofier Schwarzer.

This glass of water should not just be free of charge, of course. It should also be replaced with a fresh one the moment it has been imbibed by the guest, certainly in those coffee houses which keep to the old coffee house traditions, even if the guest has since ordered another coffee. And in really, really good coffee houses, this water will, should need be, continue to be served all afternoon, as the guest reads one newspaper after another or chats away to other customers.

And this is why the struggle over the price of water in Viennese guesthouses has become not so much a question of profitability and commerce as a true cultural battle. In Vienna, that small glass of water is a symbol of hospitality. An outmoded, almost anticapitalistic, egalitarian expression of the idea that, even if you are not blessed with a bulging wallet and can only afford the smallest of small black coffees today, you remain as welcome at a Viennese coffee house as a better-off guest.

Real coffee house

The coffee house, after all, is supposed to be a place to bring all in the community together, young and old, rich and poor. This water symbolises the idea that a real coffee house is more than just a gastronomic business oriented to nought but profit; rather, it is a communal meeting place, a place to be together. And it is a nonchalant nicety, because such a glass of water, which comes out of the tap and so has to be paid for by the coffee house owner through his rates whether served to customers or not, might just as well be served to a thirsty guest as used to wash the dishes.

Which is why it is really, really getting up the noses of the people of Vienna that simply because they have poured it into a small glass and put it on the guest`s table, some restaurateurs are now demanding money for a product they will quite happily waste by leaving their dishwashers on, and gallons of which they pour on their floors. In Vienna, that just isn`t on. The Viennese don`t like it. The only ones who buy it are tourists who are used to nothing else. In Vienna, however, it is not normal -and hopefully never will be.

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