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Subject: x0x Flowers and gardens Turkish style - msg#00011List: culture.region.turkish
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http://www.gardenvisit.com/garden_history/west_asia/turkish_gardens.htm ] x0x Flowers and gardens Turkish style A couple of thousand years ago, the hanging gardens of Babylon were built and were counted as one of the seven wonders of the ancient world, and before then there was the Garden of Eden, long thought to have been in the Harran area of present-day Turkey We see at Topkapi Palace and also at Yildiz Palace the use of smaller kiosks or mansions set in gardens Topkapi actually has large open spaces but they were not devoted to gardens; they were for ceremonial occasions NIKI GAMM ISTANBUL - Turkish Daily News Westerners tend to think of gardens as the well-planted, beautifully tended and orderly areas that we know from trips to France's Versailles Palace, Britain's Royal Botanical Gardens and the much smaller ones those of us who have free-standing homes try to keep in immaculate order from one year to the next. This seems to be such a totally Western concept that has yet to be adopted in Turkey. With this in mind, perhaps you won't be terribly impressed with the helter-skelter gardens you may see in Turkey, including the fairly new phenomenon of windowsill plants. In the 1960s, Turks weren't into plants and interest in them came later, for instance in the early 1980s when the then Mayor of Istanbul Bedrettin Dalan decided to give Istanbul some green spaces and planted tulips in parks and playing fields. This tradition continued not just with new green areas being planted with trees, shrubs and flowers, but older park areas were reclaimed and replanted, too. Nor was just the municipality involved; the Istanbul Touring Club leaped in and restored the Yildiz Palace gardens, the Emirgan kiosks, Khedive Kasri on the Asian shore and so on as part of the late Çelik Gülersoy's efforts to restore old buildings and turn them into places that the public could use as restaurants, tea gardens, catered parties and so forth. Gardens in the past: But all this rather gets us ahead of ourselves. What were Turkish gardens like in previous centuries and what do we know of them now? The Ottoman Turks are thought to have got their ideas from the gardens of Persia, either from miniatures or because in their migrations west into Anatolia some of the Turkish tribes passed through the Persian area. You may remember that a couple of thousand years ago, the hanging gardens of Babylon were built and were counted as one of the seven wonders of the ancient world, and, of course, before that was the Garden of Eden, long thought to have been in the Harran area of present-day Turkey. Persian manuscripts depict buildings around which we see enclosures consisting of carefully sculpted flowering trees and flowers with birds sitting or flying around, while outside the enclosure plants and grasses seem to be decoratively scattered around with trees located just outside. A 15th century banqueting scene in a Shiraz garden could have portrayed what we know of Istanbul's Sa'dabad banquets in the early 18th century. And in another Persian manuscript from Shiraz we see a pool with streams running through the miniature. According to Professor Nurhan Atasoy, in her book on imperial gardens, the Persian idea was based on what people thought paradise would be like when they got there, with streams running through it and flowering trees. Ottoman manuscripts display similar characteristics, giving some credence to the idea that Persian ones influenced gardens in Ottoman times, or at least that is what one can understand from the miniatures. A garden could hardly have been something the nomads would have had a chance to plant. Nor is it likely that a rich Byzantine garden culture still existed given the territorial advances made by the Ottoman Turks with the subsequent destruction and refugees trying desperately to get out alive. Istanbul, in any case, had long been left to those who were too poor to escape and soldiers who decided to stay and defend the Byzantine capital to the death. On the other hand, with the conquest of Tabriz in 1514 Sultan Selim brought any number of craftsmen who were experts in their art to Istanbul. Laboring in the palace workshops, these artists used their obvious talents to incorporate flowers into their tile and embroidery designs. We know, of course, that the Ottomans had a singular love of flowers and enjoyed having them on their garments, in their tents, as embroideries, on porcelain and depicted in poetry, and wherever else they thought appropriate. Flowers had a particular significance in poetry because the words used were, in essence, code words for the way in which the lover and beloved were described and in mystic poetry the lover and beloved were the worshipper and the worshipped, that is to say, God. Imperial involvement: Think of Fatih Sultan Mehmet. He conquered Istanbul and when he wasn't out warring, he spent what free time he had tending his gardens, and he especially loved vegetables. The Greek author Christobolous described Topkapi as having very large, lovely gardens that contained plants and fruit-bearing trees. There was plenty of water from the nearby Yerebatan cistern for the groves and meadows. One has to remember, of course, that what was actually called the "New Palace" was far smaller and simpler than the current Topkapi Palace with its high walls, gates and small pavilion-like buildings that take up space. We know that Sultan Ahmet III had a tulip garden in the fourth courtyard at Topkapi Palace. The sultan, along with his grand vizier, was the initiator; or perhaps it would be better to describe him as the promoter of the Tulip Period, or Lale Devri, that captured so much attention in Turkey and Europe. The years between 1718 and 1730 were a special time in Istanbul. The arts flourished and tulips were unbelievably popular. It rubbed off in Holland where there was speculative trading in tulip bulbs for a time before the bubble burst. It's hard to think that at one time the price of one bulb reached the equivalent of $5,000. Because the prices went so high, people even bought shares in bulbs. After the market plummeted, you practically had to give them away free. But of course as we now know, the Dutch never lost their interest in tulips. In Istanbul, a special pleasure palace called Sa'dabad (the Place of Happiness) was built between today's Kasimpasa and the Koç Museum along the northern shore of the Golden Horn. Actually, it wasn't a palace at all but a series of kiosks and pavilions, gardens, streams and wonderful parties. At night the illumination was supposed to have been provided by turtles wandering around the grounds with candles on their backs. Actually, the area was already a favorite picnicking ground as 17th-century travel writer Evliya Çelebi notes in his "Book of Travels" (Seyahatname). He and friends used to go there during Ramadan to break their fast, recite poetry and drink and carouse until the early morning, when they had again to resume their fast for the day. We see at Topkapi Palace and also at Yildiz Palace the use of smaller kiosks or mansions set in gardens, although we might not particularly understand how the gardens were originally set out. Topkapi actually has large open spaces but they were not devoted to gardens; they were for ceremonial occasions. That much we can understand from paintings by foreign artists, especially in the 18th century works of Jean-Baptiste Van Mour. This past year there was an exhibition displaying some of these paintings at the Topkapi Palace Museum from the Rijksmuseum in Amsterdam alongside paintings by the contemporary Ottoman artist Levni. But by the 18th century, foreign influence was having an effect on what was happening in Istanbul. Turkish ambassadors had been going to Paris, where they were influenced by, for example, the Court of Versailles' gardens. In the meantime travelers and ambassadors were coming from the West and brought with them ideas about what gardens should, in their opinion, look like. The cross fertilization, at least to the extent that is known today, rarely seeped down to the general populace from the level of imperial government officials. We do know that in the 19th century the yalis, or waterfront mansions, had gardens. The palaces did, too, but most likely no one among the lower classes could afford to think of such things. Space was at a premium in lower-class areas, and there weren't any markets where flowering plants were sold as there are today. One example from a century ago is Yildiz Park, which has areas being looked after but seems a bit wild, perhaps it was intentional as part of the plan for the area under Sultan Abdulhamid II. He had waterfalls, small lakes, trees, shrubs and flowers put in to what had originally been a wooded area where members of the previous Ciragan Palace household, occasionally women too, had been used to walking in. But most likely the rather unkempt look about the place has more to do with lack of funding and governmental interest than anything else since things only began to get better after municipal governments and ministries realized the value of attracting visitors. Istanbul today is in much better shape. We now can buy plants almost everywhere. Sometimes a street seller will come right to your door. People are taking pride in putting plants outside their windowsills, and a reasonable variety is available at the many florist shops that have sprung up. The municipalities are interested in planting trees along the streets to encourage a better ambience for the neighborhood, although it is up to individuals to get, plant, water and maintain the tree forever after. Istanbul really is looking better and better. __________________________________________________________________ Copyright 2005, Turkish Daily News. This article is redistributed with permission for personal use of TurkC-L readers. No part of this article may be reproduced, further distributed or archived without the prior permission of the publisher. Contact: Turkish Daily News Online on the Internet World Wide Web. www.turkishdailynews.com For information on other matters please contact tdn@xxxxxxxxxxxxx __________________________________________________________________ ------------------------------------------------ To remove your address from this list, please send an e-mail to TurkC-L-unsubscribe@xxxxxxxxxxxxxxx To send a message to us please put the following code at the beginning of your subject "txuxrxk" AND remove the TurkC-L tag. Then use our trh@xxxxxxxxxxxxxx address. This is to prevent spam. Other e-mails may not be read. Yahoo! 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Previous Message by Date:x0x Istanbul cuisinex0x Istanbul cuisine By Renan Yildirim Istanbul's cuisine has a special place in both Turkish and world cuisine, with roots going back to ancient Greece and Rome. Following the Turkish conquest the traditional foodways of the Ottoman sultans and the culinary cultures of the many ethnic communities of the city added new dimensions to its cuisine. As a city straddling the Bosphorus, Istanbul has an abundance of fish and seafood, and where the cooking of these is concerned, Christian and Jewish tradition has been more important than the Muslim. Not only was fish consumed fresh, but also preserved in various ways, by salting, smoking and drying. Meat played an important role in Ottoman cuisine, particularly mutton and lamb, beef being used largely for curing as pastırma. Soups made with meat and chicken stock were often thickened with bulgur and noodles. Rice became widely used from the second half of the 16th century in particular, and pilaf began to be served with roasted and stewed meat dishes of many kinds. Pilaf itself came in many varieties, cooked with ingredients such as tomatoes, almonds, pistachio nuts, currants, aubergines, and chicken. That versatile vegetable aubergine featured in scores of different dishes, and in summer sparks from fires on which aubergines were being grilled were a frequent cause of fires that destroyed wooden houses. Desserts came in innumerable kinds, the main categories being sweet pastries, of which the king was baklava, and puddings made of milk or fruit respectively. Baklava was made at home by housewives for special occasions and sent to be baked at the local bakery. Of the milk puddings, keşkül made with ground almonds and ground rice was served first at meals for guests. On winter evenings gatherings known as 'helva parties' were held, at which the entertainment consisted of music, singing, and games, after which the guests were served helva made with flour or semolina, pickles and afterwards coffee. One of the earliest accounts of Ottoman palace cuisine, dating before the conquest, is that of Bertrandon de la Broquiere, who was a guest at a banquet given for the Milanese ambassador by Sultan Murad II (1421-1451). I quote from Sula Bozis's Istanbul Lezzeti: 'Pilaf with mutton was the main dish. A red leather table cloth was placed in front of the sultan, and over that a silk cloth. The sultan used a silk napkin and was served his food in gold dishes. One of the most famous dishes of court cuisine was pilaf with chickpeas containing one gold chickpea, which was kept by the guest who found it.' The main elements of the Ottoman mosaic, Muslims, Jews, Armenians and Greeks, lived together in Istanbul for centuries, and the cuisine reflects the traditions of all these cultures. The dish known as priet'se stew is one such example. Made with wine by Christians and with vinegar by Muslims, this famous dish is shared by Greek, Armenians, Georgian and Ottoman cuisines. Russian salad, which was invented for the czar of Russia by a French chef called Olivier became popular among the Greeks of Istanbul in particular. The Sephardic Jewish cuisine was characterised by extensive use of fish, vegetables and olive oil, some of which dishes were adopted by other communities, while others, such as leek rissoles and börek filled with aubergine, remained specifically Jewish. The rockling fish was a favourite both with the Jews of Istanbul, who cooked it with sour plums, and with Sultan Abdülhamid II, who enjoyed it fried in butter. Herise, the national dish of the Armenians, is known as keşkek in Anatolia. Another famous Armenian dish is topik, which originated as a Lenten food. Stuffed vineleaves, mussels and mackerel were all enjoyed by Greeks, Armenians and Jews. Stuffed mackerel was known as Forget Me Not, and the stuffing consisted of a large quantity of onions with less rice. Another renowned Armenian dish was stuffed spleen. Much more could be said about Istanbul cuisine, which is so vast in extent that researchers are constantly discovering new details, but I hope that this brief glimpse gives an idea of its extraordinary and exciting diversity. * Renan Yildirim is a journalist ------------------------------------------------ To remove your address from this list, please send an e-mail to TurkC-L-unsubscribe@xxxxxxxxxxxxxxx To send a message to us please put the following code at the beginning of your subject "txuxrxk" AND remove the TurkC-L tag. Then use our trh@xxxxxxxxxxxxxx address. This is to prevent spam. Other e-mails may not be read. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/turkc-l/ <*> To unsubscribe from this group, send an email to: turkc-l-unsubscribe@xxxxxxxxxxxxxxx <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/ Previous Message by Thread:x0x Istanbul cuisinex0x Istanbul cuisine By Renan Yildirim Istanbul's cuisine has a special place in both Turkish and world cuisine, with roots going back to ancient Greece and Rome. Following the Turkish conquest the traditional foodways of the Ottoman sultans and the culinary cultures of the many ethnic communities of the city added new dimensions to its cuisine. As a city straddling the Bosphorus, Istanbul has an abundance of fish and seafood, and where the cooking of these is concerned, Christian and Jewish tradition has been more important than the Muslim. Not only was fish consumed fresh, but also preserved in various ways, by salting, smoking and drying. Meat played an important role in Ottoman cuisine, particularly mutton and lamb, beef being used largely for curing as pastırma. Soups made with meat and chicken stock were often thickened with bulgur and noodles. Rice became widely used from the second half of the 16th century in particular, and pilaf began to be served with roasted and stewed meat dishes of many kinds. Pilaf itself came in many varieties, cooked with ingredients such as tomatoes, almonds, pistachio nuts, currants, aubergines, and chicken. That versatile vegetable aubergine featured in scores of different dishes, and in summer sparks from fires on which aubergines were being grilled were a frequent cause of fires that destroyed wooden houses. Desserts came in innumerable kinds, the main categories being sweet pastries, of which the king was baklava, and puddings made of milk or fruit respectively. Baklava was made at home by housewives for special occasions and sent to be baked at the local bakery. Of the milk puddings, keşkül made with ground almonds and ground rice was served first at meals for guests. On winter evenings gatherings known as 'helva parties' were held, at which the entertainment consisted of music, singing, and games, after which the guests were served helva made with flour or semolina, pickles and afterwards coffee. One of the earliest accounts of Ottoman palace cuisine, dating before the conquest, is that of Bertrandon de la Broquiere, who was a guest at a banquet given for the Milanese ambassador by Sultan Murad II (1421-1451). I quote from Sula Bozis's Istanbul Lezzeti: 'Pilaf with mutton was the main dish. A red leather table cloth was placed in front of the sultan, and over that a silk cloth. The sultan used a silk napkin and was served his food in gold dishes. One of the most famous dishes of court cuisine was pilaf with chickpeas containing one gold chickpea, which was kept by the guest who found it.' The main elements of the Ottoman mosaic, Muslims, Jews, Armenians and Greeks, lived together in Istanbul for centuries, and the cuisine reflects the traditions of all these cultures. The dish known as priet'se stew is one such example. Made with wine by Christians and with vinegar by Muslims, this famous dish is shared by Greek, Armenians, Georgian and Ottoman cuisines. Russian salad, which was invented for the czar of Russia by a French chef called Olivier became popular among the Greeks of Istanbul in particular. The Sephardic Jewish cuisine was characterised by extensive use of fish, vegetables and olive oil, some of which dishes were adopted by other communities, while others, such as leek rissoles and börek filled with aubergine, remained specifically Jewish. The rockling fish was a favourite both with the Jews of Istanbul, who cooked it with sour plums, and with Sultan Abdülhamid II, who enjoyed it fried in butter. Herise, the national dish of the Armenians, is known as keşkek in Anatolia. Another famous Armenian dish is topik, which originated as a Lenten food. Stuffed vineleaves, mussels and mackerel were all enjoyed by Greeks, Armenians and Jews. Stuffed mackerel was known as Forget Me Not, and the stuffing consisted of a large quantity of onions with less rice. Another renowned Armenian dish was stuffed spleen. Much more could be said about Istanbul cuisine, which is so vast in extent that researchers are constantly discovering new details, but I hope that this brief glimpse gives an idea of its extraordinary and exciting diversity. * Renan Yildirim is a journalist ------------------------------------------------ To remove your address from this list, please send an e-mail to TurkC-L-unsubscribe@xxxxxxxxxxxxxxx To send a message to us please put the following code at the beginning of your subject "txuxrxk" AND remove the TurkC-L tag. Then use our trh@xxxxxxxxxxxxxx address. This is to prevent spam. Other e-mails may not be read. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/turkc-l/ <*> To unsubscribe from this group, send an email to: turkc-l-unsubscribe@xxxxxxxxxxxxxxx <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
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