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Ethnographische Karte von Epirus

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Mavi Boncuk | Ethnographische Karte von Epirus, vorzüglich nach den Angaben von Aravandinos / zusammengestellt von H. Kiepert[1]

[1] Kiepert, Heinrich (1818-1899) was a German geographer. Kiepert was born in Berlin. He traveled frequently as a youth with his family and documented his travels by drawing. His family was friends with Leopold von Ranke, who inspired Kiepert's creative endeavors. Kiepert was taught by August Meineke in school. Meineke influenced Kiepert's interest in classical antiquity. He attended Humboldt University of Berlin. He studied history, philology, and geography.

He published his first geographical work, with Carl Ritter, in 1840, titled Atlas von Hellas und den hellenischen Kolonien. The atlas focused on ancient Greece. In 1848 his Historisch-geographischer Atlas der alten Welt was published. In 1854, his atlas, Atlas antiquus was released. It was translated into five languages. Neuer Handatlas über alle Teile der Erde was first published in 1855. In 1877 his Lehrbuch der alten Geographie was published, and in 1879 Leitfaden der alten Geographie, which was translated into English (A Manual of Ancient Geography, 1881) and into French. In 1894 he created the first part of a larger atlas of the ancient world titled Formae orbis antiqui. 

He traveled to Asia Minor four times between 1841 and 1848. He created two maps of the region, including Karte des osmanischen Reiches in Asien, in 1844.

Karte des osmanischen Reiches in Asien

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Mavi Boncuk |

General-Karte des Osmanischen Reiches in Asien ney bearbeitet von H. Kiepert’


1922 | Greek Censorship Covers

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Mavi Boncuk |

Cover from Κιουταχιά (Kioutahia) to Προύσα (Brusa / Brousse). Ottoman stamp with blue surcharge overprint "ΕΛΛΗΝΙΚΗ // ΚΑΤΟΧΗ // ΛΕΠΤΑ·50 " 50 L |20 Pa Original stamp of the Ottoman Empire Michel Türkei 355 Obv.: Bilingual cancellation "ΚΙΟΥΤΑΧΙΑ // 14.11.1 (handwritten)(turkish inscription) " blue Rev.: arrival stamp " (turkish inscription) 17.11.21*(arabic date) 3 BROUSSE " Censorship cachet "ΕΛΟΓΟΚΡΙΘΗ  (negative turkish inscription) ", violett ink signature





Kütahya: ΣΤΡΑΤΙΩΤΙΚΗ ΛΟΓΟΚΡΙΣΙΑ ΚΙΟΥΤΑΧΕΙΑΣ ΣΔΚ 1922 (Military Censorship of Kütahya, Military Administration of Kütahya) blue, sealing the flap of a cover from ΚΙΟΥΤΑΧΙΑ, ٣٨-٥-١٠ (bilingual, Greek and old-Turkish), without stamps but with marking ΕΛΗΦΘΗ ΤΕΛΟΣ (+ handwritten marking in old-Turkish that the fees were paid), SOURCE: Alexandre A. GALINOS 




Eskişehir: ΣΤΡΑΤΙΩΤΙΚΗ ΛΟΓΟΚΡΙΣΙΑ ΔΟΡΥΛΑΙΟΥ (Military Censorship of Dorylaeon /=Eski-Chéhir), on cover from ESKİŞEHİR [21-1-338] (Ağaoğulları AP11-10) (Eskichehir) black, with handwritten indication in old-Turkish “postage paid in cash” because of lack of stamps (Greek Occupation), sent to BROUSSE 27.1.22. Commercially used, SOURCE: Alexandre A. GALINOS






Eskişehir: ΣΤΡΑΤΙΩΤΙΚΗ ΛΟΓΟΚΡΙΣΙΑ ΔΟΡΥΛΑΙΟΥ (Military Censorship of Dorylaeon /=Eski-Chéhir) black, sealing the flap of a cover from ESKI-CHEHIR 1, ٣٣٨-١-٢٣, without stamps (handwritten marking that the fees were paid), SOURCE: Alexandre A. GALINOS




Bandırma: ΕΛΛΗΝΙΚΗ ΣΤΡΑΤ. ΛΟΓΟΚΡΙΣΙΑ ΤΜΗΜΑ 1ον (Hellenic Military Censorship, 1st Section) violet, tying the Ottoman stamps and the special censor tape with frame "ΕΛΛΗΝΙΚΗ ΣΤΑΤ. ΛΟΓΟΚΡΙΣΙΑ ΠΑΝΟΡΜΟΣ" on cover with address in old-Turkish. Handwritten "ελογοκρίθη" (censored) with signature in red pen. SOURCE: Alexandre A. GALINOS



Bandırma: ΕΛΛΗΝΙΚΗ ΣΤΡΑΤΙΩΤΙΚΗ ΛΟΓΟΚΡΙΣΙΑ ΤΜΗΜΑ 1ον (Hellenic Military Censorship, 1st Section) black circular handstamp (Binos 16), tying 4x20pa +3pi (in total 5pi) Ottoman stamps and the Greek boxed censor label ΕΛΛΗΝΙΚΗ ΣΤΡΑΤ. ΛΟΓΟΚΡΙΣΙΑ ΠΑΝΟΡΜΟΣ (Hellenic Military Censorship of Panormos, Binos 15) on cover sent to a Greek in Constantinople. Handwritten "Ελογοκρίθη" (censored) +signature in red pen. SOURCE: Alexandre A. GALINOS


Book | Zabit ve Kumandan ile Hasb-ı Hâl by Kurmay Yarbay Mustafa Kemal

1926 | Karadeniz Fair Trip

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Mavi Boncuk | 

1926[1] senesi mayısının nihayetinde Avrupa'nın 21 büyük şehrine uğramak üzere İstanbul'dan hareket edecek olan seyyar sergi talimât ve programı.


İstanbul : Hilal Matbaası, [t.y.] 20 s. ; 14 cm. 1. Sergi 


PDF



[1] S/S Karadeniz . 12 Haziran 1926 tarihinde İstanbul’dan demir alan Karadeniz, 12 ülkede 16 şehri ziyaret etti. 86 günde 10.000 mil yol alıp yüzbinlerce insanla karşılaşan gemi, hareketinden 3 ay sonra, 5 Eylül 1926 Pazar günü İstanbul’a döndü. SOURCE




See also: S/S Samsun ve Kaptan Adnan Ülgezen

Word Origin | Pandik, Pençe

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Mavi Boncuk |
Pandik: Argot. pandik atmak: A type of sexual assault. Teasing by putting a hand (mostly the middle finger) on someones bottom. From GR pentíko πεντίκο beşli TR the hand by indication EN; oldGR pénte πέντε beş TR; five[1] EN. IndoEuropean penkwe.

Pençe: from Persian pance پنجه beşli olan her şey TR; anything in five numbers EN; el TR; hand EN;  özellikle yırtıcı kuş veya vahşi hayvan eli TR; paw, animal foot, claw, talon of raptor birds from Persion panc پنج beş[2] TR; five EN.

[1] Five: Old English fif "five," from Proto-Germanic *fimfe (cognates: Old Frisian fif, Old Saxon fif, Dutch vijf, Old Norse fimm, Old High German funf, Gothic fimf), from PIE *penkwe- (cognates: Sanskrit panca, Greek pente, Latin quinque, Old Church Slavonic peti, Lithuanian penke, Old Welsh pimp). The sound shift that removed the *-m- is a regular development involving Old English, Old Frisian, and Old Saxon (as in thought, from stem of think; couth from *kunthaz; us from *uns). 

[2] panc: number five on dice in backgammon[*] game.
[*] 1640s, baggammon, the second element from Middle English gamen, ancestor of game; the first element apparently because pieces sometimes are forced to go "back." Known 13c.-17c. as tables.
See also: The Games of Chess and Backgammon in Sasanian Persia Touraj Daryaee California State University, Fullerton

1920 | The Other Sarıkamış

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During my recent unscientific poll I discovered that the Turkish Americans did know very little about Turkish-Armenian War fought as part of the Turkish War of Independence. There is dismal ignorance.

Mavi Boncuk |

September 29, 1920 | 

Battle of Sarıkamış (1920) Part of Turkish-Armenian War

Commanders 
DRA: Simon Vratsian and Dr. Artashes Babalian 
Turkish Nationalist Army: Kazım Karabekir

The Battle of Sarıkamış was a conflict between the Democratic Republic of Armenia (DRA) and Turkish Revolutionaries of the Turkish National Movement which was on September 29, 1920 at Sarıkamış. By September 28, Karabekir's forces had occupied Sarıkamış and the following day Kağızman.

Book | The Costume of Turkey

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Mavi Boncuk |

[DALVIMART, Octavien]. The Costume of Turkey. London: by T. Bensley for William Miller, 1802 [watermarked 1796]. 2° (360 x 259mm). 

Title in French and English, hand-coloured stipple-engraved vignette on English title, text in English and French, 60 hand-coloured stipple-engraved plates by Dadley and William Poole after Dalimvart. This work has text based on various sources (d'Ohsson, Dallaway, Tott, etc.). According to the preface, Dalvimart travelled in Turkey in about 1798 and made drawings on the spot. He was certainly in Athens in 1797.

"Little is known about Octavien Dalvimart, besides the facts that he worked in Britain as painter and engraver, and that he was living in Paris in 1803. According to the prologue to this edition, he travelled during four years (starting in 1796), always drew from nature, and was in Athens in 1797. This elegant work was first published in 1802, and again in 1818 and 1820. It includes sixty drawings of human types from the Ottoman empire. The explanatory texts, in English and French, are based on extracts from works by B. De Tott, J. Dallaway, G.A. Olivier, M. Montague, J. Pitton de Tournefort, Μ. d’Ohsson and others. Dalvimart's drawings have been used in similar albums and illustrated other travel accounts. Human types are precisely drawn and handsomely depicted in very real colours. " Ioli Vingopoulou 

 Costume of Turkey - Osmanli Kostümleri (Turkish) Paperback – 2012 by Octavien Dalvimart (Author), Emre Yalcin Ed. (Author)

Odalisque of the Sultan's Harem.

Shish-Kebab and Skewered Friends

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Mavi Boncuk |

Shish kebab[1]: (Şiş), meaning "skewer" is a Turkish word is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onions, and mushrooms. In the US, the word "kebab" usually refers to shish kebab.

According to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word "kabap" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kebab is mentioned as a food. However, he emphasizes that the word has the equivalent meaning of "frying/burning" with "kabābu" in the old Akkadian language, and "kbabā/כבבא" in Syriac language. Tradition has it that the dish was invented by medieval  Persiansoldiers who used their swords to grill meat over open-field fires. Kebab was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with naan or pita.

Shashlyk: or Shashlik (Armenian: խորոված khorovats, Azerbaijani: şişlik or tikə kabab, Georgian: მწვადი mtsvadi, Persian: شیشلیک‎, Russian: шашлы́к, Lithuanian: šašlykas, Turkish: şaşlık, Kurdish: Biraşka şîşê, Hebrew: שישליק‎, Urdu: شاشلِک‎), is a form of Shish kebab popular in Eastern and Central Europe (Russia, Ukraine, Belarus, Poland,Lithuania, Hungary), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, India, Iran, Israel, The Levant, Mongolia, Morocco, Pakistan, Turkey, and other places. Shashlyk (meaning skewered meat) was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. 

Even though the word "shashlyk" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century.From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia. 

In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in form of large chunks of meat, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices. Shashlyk is usually cooked on a grill called a mangal. While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in the form of fast-food by street vendors who roast the skewers over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.  

Khorovats: (Armenian: խորոված, [χoɾoˈvɑt͡s]) is an Armenian barbecue. It is the most representative dish of Armenian cuisine enjoyed in restaurants, family gatherings, and as fast food[2] in Armenia and by Armenians around the world. The word "խորոված" khorovats means "grilled" in Armenian and comes from the verb "խորովել" khorovel (to grill). It can also be spelled Xorovac.

Souvlaki: (Greek: σουβλάκι, [suˈvlaci]), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served in a for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken and lamb may also be used. In other countries and for tourists, souvlaki may be made with meats such as lamb, beef, chicken and sometimes fish (especially swordfish). The word souvlaki is a diminutive of the medieval Greek σούβλα souvla 'skewer', itself borrowed from Latin subula. 

Kalamaki: (little reed) is a synonym for souvlaki proper in Athens, in order to differentiate it from other forms of souvlaki. For kalamaki, the meat is cubed into 1-inch chunks, marinated overnight in lemon juice and olive oil along with Greek herbs and spices such as oregano and on occasion thyme, etc., in a pinch. Then it is skewered on wooden skewers (the "little reeds"), broiled over charcoal, and generously salted and peppered. The terminology used in Thessaloniki and most parts of northern Greece is different, the word kalamaki is derided since the item is called consistently a souvlaki; a joke suggests that any Athenian or other southerner visiting Thessaloniki asks for a kalamaki will be mockingly given a drinking straw (also called "kalamaki").

Arrosticini: A class of traditional dish from the Italian region of Abruzzo. Arrosticini (rustelle or arrustelle in the local dialects; also known as spierini or spidducc') are typically made from castrated sheep's meat (mutton), cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called canala as it resembles a gutter.

There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (1/2.5 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat (doing so provides more tenderness and a more pleasant smell). This kind of arrosticini requires meat of very high quality because it has to be cooked for a longer time. Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Civitella Casanova, Carpineto, and Villa Celiera, who were accustomed to eating even less refined food than hard sheep meat.

Arrosticini are often accompanied by slices of traditionally home-made bread soaked in extra-virgin olive oil (pane unto) with large amounts of peperoncino in olio. The traditional beverage accompaniment is Montepulciano d'Abruzzo wine, or — as it is done in some restaurants — a drink consisting of two parts of red wine and one part of gassosa (roughly the Italian equivalent of beverages like Sprite).

Traditionally, arrosticini are eaten with bare hands, pulling the meat off the skewer piece by piece using one's teeth. They are produced throughout Abruzzo, both industrially and in a home-made fashion. They are also found in other areas with large populations of Abruzzesi.

Anticuchos: (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru in the pre-Colombian era; other Andean states, such as Chile and Bolivia, adopted the recipe. The modern dish was adapted during the colonial era between the 16th and 19th centuries.
Anticuchos can be found on street-carts and street food stalls (anticucheras). The meat may be marinated in vinegar and spices (such as cumin, ají pepper and garlic). While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). Anticuchos often come with a boiled potato or bread on the end of the skewer. A similar dish, shish-kebab is found in Mediterranean cuisine. Anticuchos are linked to the procession of Señor de los Milagros.

Pincho: (Spanish: [ˈpintʃo], literally "thorn" or "spike") or pintxo (Basque: [ˈpintʃo]) is a small snack,[1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in other.
They're called pinchos because many of them have a pincho (Spanish for spike),[2] typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Pintxo: A typical snack of the Basque Country and Navarre, "pinchos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pincho", meaning "spike." Pinchos are usually eaten as an appetizer, accompanied by a small glass of young white wine (called txikito, pronounced [tʃiˈkito]) or beer (zurito, pronounced [s̻uˈɾito] quarter of a pint). Pinchos are very common in the taverns of the Basque Country, and in other near areas, such as Cantabria, La Rioja, northern Burgos, and Navarre, where a variety of pinchos is usually served on a tray at the bar. Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy; tortilla de patatas; stuffed peppers; and croquettes. Pinchos can be very sophisticated, sometimes consisting of very elaborate (and sometimes expensive) fish, seafood, or meats.

Satay: (/ˈsæteɪ/, /ˈsɑːteɪ/ sah-tay), modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies. 

Tsukune: (つくね、捏、捏ね?) is a Japanese chicken meatball most often cooked yakitori style (but can be fried or baked) and sometimes covered in a sweet soy or yakitori "tare", which is often mistaken for teriyaki sauce. Tsukune is not always prepared from livestock. Similarly, Tsumire (つみれ?) is not always prepared from fish. Tsukune is matched with Tsumire, and they may be called generally as gan (丸(がん)?) meaning minced meat in round shape.

Chuanr: (Chinese: 串; pinyin: chuàn), often referred to as "chua'r" in Pekingese and throughout the North, or kawap (كاۋاپ) in Uyghur, is a variation of kebab originating from the Uyghurs in the Western province of Xinjiang and a popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food.

Although the most traditional form of chuanr uses lamb or mutton, other types of meat, such as chicken, beef, pork, and seafood, may be used as well. Small pieces of meat are skewered and either roasted or deep-fried. Common spices and condiments include cumin called "ziran", pepper, sesame, and sesame oil.

Similar dishes

Brochette - France, Spain (Catalonia)
Espetada - Portugal
Frigărui - Romania
Mtsvadi - Georgia
Satay - Indonesia, Malaysia, Singapore, Brunei, Thailand, and the Netherlands
Sosatie - South Africa
Ražnjići - Serbia

Seekh Kebab - Pakistan/India


[1] Kebab: (also kebap, kabob, or kabab) is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.

The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night out.Excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed firedogs (stone sets of barbecue for skewers; Greek: κρατευταί - krateutai) used before the 17th century BCE. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use. Mycenaean Greeks used portable trays to grill souvlaki, small pieces of meat and sometimes vegetables grilled on a skewer. These souvlaki trays were rectangular ceramic pans that sat underneath skewers of meat but it's not clear whether these trays would have been placed directly over a fire or if the pans would have held hot coals like a portable barbecue pit.The skewered meat, kebab-like recipe, existed as a favorite also in Archaic Greece, referenced in Homer. In Classical Greece souvlaki was known with the name ὀβελίσκος (obeliskos), dim. of ὀβελός (obelos), "spit", mentioned amongst others in the works of Aristophanes, Xenophon,Aristotle,etc. A meat and bread recipe which resembles the way pita souvlaki is served today, with pita bread was also attested by Athenaeus in Deipnosophistae and called the plate kandaulos.

May 2015 | The Third International Conference on Ottoman Istanbul

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Mavi Boncuk |

The Third International Conference on Ottoman Istanbul will take place at Istanbul 29 Mayis University Altunizade Campus on 25-26th of May 2015. The purpose of this conference that focuses on Istanbul during the Ottoman period is to shed light on the city’s historical, social, cultural and economic developments and delineate the conditions under which it was transformed into an Ottoman city. It aims to bring together historians that study this global metropolis and provide a forum for exchange and discussion across several disciplines.

PDF Conference Brochure

EU Watch | Beşi bir yerde...

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Mavi Boncuk | Beşi bir yerde...(all 39 grams of it.)

Value100 Kuruş (1 TRL)
MetalGold (.917)
Weight7.2160 g
Diameter22 mm
 

Obverse: Head of Atatürk left. This coin is known as "Tam Cumhuriyet Altını" = Full Republican Gold and used with its bullion value. New dates are always preferred by the public; thus older dates are rarer as many go back to the mint each year to be melted.
Lettering: HAKİMİYET MİLLETİNDİR ANKARA

Reverse: Legend and date within wreath
Date is calculated by adding onto 1923 the bottom number. Illustrated example here is 1923+47=1970
Lettering: TÜRKİYE CUMHURİYETİ 1923
(various date numbers)

Edge: Reeded


Gaspirali Centennial Issue

Word origin | şarlatan, şaklaban, şapşal, soytarı

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Mavi Boncuk | 
şarlatan:
[ Ahmet Rasim, Şehir Mektupları, 1898]
Avrupalı bir şarlatan doktor yok mu?
fromFR charlatan çok konuşan, sahtekâr fromIT ciarlatano a.a. from IT ciarlare gürültülü konuşmak < onom

şaklaban: KTR: şaklak "aptal" [ anonim, Tuhfetu'z Zekiyye, 1425]
TTR: şaklaban "şakşakçı, soytarı" [ Namık Kemal, Osmanlı Modernleşmesinin Meseleleri, 1872]
Aman ne de arsız şaklaban.
TTR *şaklağan TR şakla- +gAnTü şak
→ şak
Not: Belki soytarıların taşıması adet olan def ve zillerden ötürü.

şapşal:
[ Evliya Çelebi, Seyahatname, 1680]
lağımcı Ermenīler daχı (...) ayaklarında şapşal [pejmürde?] siyāh çizmeler ile ve χırka-i mülevvesleriyle
oldGR sápsalos (a.a.) Türkçeden alınmış olmalıdır.
Benzer sözcükler: şapşik, şapşirik

soytarı: saˁterī "lezbiyen" [ Câmi-ül Fürs, 1501] [ Meninski, Thesaurus, 1680] Saˁterī: zübukçu avret. mulier qui utitur instrumento zübuk modo explicato & se pro viro gerit [zıbık adı verilen aygıtı kullanarak erkek rolü oynayan kadın] & Item yüzsızlik, Impudentia. [ Ahmet Vefik Paşa, Lugat-ı Osmani, 1876] Soytarī: Saˁterī [zebanzedi]. Hayasız, mukallid, mashara. < Ar saˁtar سعتر yapay penis, zıbık ~ EYun sáturos σάτυρος 1. keçi ayaklı ve çıplak fallus ile tasvir edilen efsane yaratığı, 2. Eski Yunanda takma fallus taşıyan oyuncuların oynadığı gülünç ve müstehcen oyun, satir


müfettiş:
[ Meninski, Thesaurus, 1680]
Müfettiş: Inquisitor, examinator.
fromAr mufattiş مفتّش  [#ftş mufaˁˁil II fa.] teftiş eden, sorgulayan fromAr fattaşa فتّش sorguladı, denetledi
 teftiş
Similarly: baş müfettiş, maliye müfettişi, müfettişlik


[1] inspector, supervisor, investigator, overseer, superintendent, visitor, examiner

Nazım Hikmet Doc by Stephanie Capparelli

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Mavi Boncuk |

Stephanie Capparell is a journalist, author, and filmmaker based in New York City. She is an editor for The Wall Street Journal, where she has worked for more than 20 years, having first joined the newspaper's Brussels office to edit the European edition.
The feature-length documentary “NAZIM HIKMET: LIVING IS NO LAUGHING MATTER” is a biography of the life of the remarkable, world-renowned Turkish poet (1902-1963). She produced, directed and wrote the film with Turkish journalist Niyazi Dalyanci. The film, shot in the U.S., Turkey, France, and Russia, features interviews with family and friends of the poet, and with author Howard Fast and songwriter Pete Seeger in the U.S. Capparell founded Substantial Films Inc. in 1992 to produce her film and other media projects. She serves as its president. Capparell is a senior special writer for The Wall Street Journal, where she edits the paper's Mansion section. She joined the newspaper's Brussels office in August 1990 as copy editor for the European edition. A year later, she transferred to the paper’s New York office. History Capparell was born in Windham, Ohio. She attended St. Mary's College in Notre Dame, Ind., and received a bachelor's degree in Journalism from Boston University. She graduated with a Master's degree from Columbia University's School of International and Public Affairs, and earned a certificate from its Middle East Institute. Capparell began her journalism career working as a reporter and editor for newspapers in Massachusetts. After her graduation from Columbia, she moved to Istanbul to do freelance work for U.S. and European newspapers, including U.S. News and World Report, The San Diego Union-Tribune, El Periodico in Spain, and Cumhuriyet in Istanbul. She helped start the country's first English-language weekly newspaper, Dateline Turkey, a joint effort of BBA, an independent Turkish news agency, and Hurriyet, a leading daily, where she served as its editor-in-chief until 1988. During her work there, she was named President of the Istanbul Foreign Press Association. Returning to the U.S., she was a regular features contributor to The Boston Globe's Sunday edition, until hired by the European Journal in Brussels. She also has contributed to Macmillan's Encyclopedia of the Modern Middle East and Rough Guide: Turkey. Capparell lives in New York City. poem About this poet Nazim Hikmet was born on January 15, 1902 in Salonika, Ottoman Empire (now Thessaloníki, Greece), where his father served in the Foreign Service. He was exposed to poetry at an early age through his artist mother and poet grandfather, and had his first poems published when he was seventeen. Raised in Istanbul, Hikmet left Allied-occupied Turkey after the First World War and ended up in Moscow, where he attended the university and met writers and artists from all over the world. After the Turkish Independence in 1924 he returned to Turkey, but was soon arrested for working on a leftist magazine. He managed to escape to Russia, where he continued to write plays and poems. In 1928 a general amnesty allowed Hikmet to return to Turkey, and during the next ten years he published nine books of poetry—five collections and four long poems—while working as a proofreader, journalist, scriptwriter, and translator. He left Turkey for the last time in 1951, after serving a lengthy jail sentence for his radical acts, and lived in the Soviet Union and eastern Europe, where he continued to work for the ideals of world Communism. After receiving early recognition for his patriotic poems in syllabic meter, he came under the influence of the Russian Futurists in Moscow, and abandoned traditional forms while attempting to “depoetize” poetry. Many of his works have been translated into English, including Human Landscapes from My Country: An Epic Novel in Verse (2009), Things I Didn’t Know I Loved (1975), The Day Before Tomorrow (1972), The Moscow Symphony (1970), and Selected Poems (1967). In 1936 he published Seyh Bedreddin destani (“The Epic of Shaykh Bedreddin”) and Memleketimden insan manzaralari (“Portraits of People from My Land”). Hikmet died of a heart attack in Moscow in 1963. The first modern Turkish poet, he is recognized around the world as one of the great international poets of the twentieth century. facebook twitter tumblr embed poem add to anthology print more fullscreen facebook twitter tumblr embed poem add to anthology print On Living Nazim Hikmet, 1902 - 1963 I Living is no laughing matter: you must live with great seriousness like a squirrel, for example-- I mean without looking for something beyond and above living, I mean living must be your whole occupation. Living is no laughing matter: you must take it seriously, so much so and to such a degree that, for example, your hands tied behind your back, your back to the wall, or else in a laboratory in your white coat and safety glasses, you can die for people-- even for people whose faces you’ve never seen, even though you know living is the most real, the most beautiful thing. I mean, you must take living so seriously that even at seventy, for example, you’ll plant olive trees-- and not for your children, either, but because although you fear death you don’t believe it, because living, I mean, weighs heavier. II Let’s say we’re seriously ill, need surgery-- which is to say we might not get up from the white table. Even though it’s impossible not to feel sad about going a little too soon, we’ll still laugh at the jokes being told, we’ll look out the window to see if it’s raining, or still wait anxiously for the latest newscast. . . Let’s say we’re at the front-- for something worth fighting for, say. There, in the first offensive, on that very day, we might fall on our face, dead. We’ll know this with a curious anger, but we’ll still worry ourselves to death about the outcome of the war, which could last years. Let’s say we’re in prison and close to fifty, and we have eighteen more years, say, before the iron doors will open. We’ll still live with the outside, with its people and animals, struggle and wind-- I mean with the outside beyond the walls. I mean, however and wherever we are, we must live as if we will never die. III This earth will grow cold, a star among stars and one of the smallest, a gilded mote on blue velvet-- I mean this, our great earth. This earth will grow cold one day, not like a block of ice or a dead cloud even but like an empty walnut it will roll along in pitch-black space . . . You must grieve for this right now --you have to feel this sorrow now-- for the world must be loved this much if you’re going to say “I lived”. . . From Poems of Nazim Hikmet, translated by Randy Blasing and Mutlu Konuk, published by Persea Books. Copyright © 1994 by Randy Blasing and Mutlu Konuk. Used with the permission of Persea Books. All rights reserved. Nazim Hikmet was born in 1902 in Salonika, Ottoman Empire (now Thessaloníki, Greece),

AK Parti Election Spot


Portrait | Wyndham Deedes 1883 - 1956

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Amiral Calthorpe, "Izmir'in Yunanlilar tarafindan isgali olayinin nereye varacagi hakkinda bir tahmin yazisi" yazmalarini Askeri Atase Wyndham Deedes ile Yarbay Ian Smith ve Philip Graves'ten olusan komisyondan istedi. Komisyon neticeye varmisti: "Eger yeni bir harp isteniyorsa, gidilen yol tamamiyla oraya çikar".



Front row, left to right: Col. T. E. Lawrence, Emir Abdullah, Air Marshal Sir Geoffrey Salmond and Sir Wyndham Deedes in Palestine 


Mavi Boncuk |

Wyndham Deedes 1883 - 1956

British colonial official in the Middle East. After serving in World War I, the British Brigadier General Sir Wyndham Henry Deedes was posted to Istanbul as a military attaché and to Cairo, then a British protectorate, as public security director. From 1920 to 1922 he served as chief secretary to British High Commissioner Sir Herbert Samuel in Palestine, then under British mandate. Although known for his pro-Zionist sympathies, Deedes played a role in promoting the Supreme Muslim Council as an Arab counterweight to the Jewish Agency. 

During World War I, Deedes saw service in Gallipoli, where he took part in the Gallipoli Campaign. On 27 April 1915, the then Captain Deedes was appointed as a General Staff Officer (2nd Class). Deedes was promoted to Major on 14 September 1916.[11] On 1 January 1916, he was appointed Companion of the Distinguished Service Order (DSO) "for distinguished service in the field". In October 1916, he was awarded the Order of the White Eagle, 4th Class (with Swords) by King Peter I of Serbia. On 21 March 1917, Deedes was promoted to temporary Lieutenant Colonel upon appointment as a General Staff Officer (1st Class) in the General Staff. On 3 June 1917, Deedes was awarded the rank of Brevet Colonel "for distinguished service in the field". During the war, he was honored by the French Republic with the appointment to the Legion of Honour as a Chevalier. 

After the war he was posted to Istanbul, Turkey, as a military attaché. He was posted to Cairo, Egypt, which was at that time a British protectorate, as public security director. Here he helped to set up the Palestine Police Force.He also worked as Deedes bey with the ottoman Gendarme forces. 

From 1920 to 1922, Deedes served as chief secretary to the then British High Commissioner Sir Herbert Samuel in Palestine. Palestine was then under British mandate following the League of Nations decision in 1920 to hand it over to British control from 1923 onwards. Although Deedes had pro-Zionist sympathies, he played a role in promoting the Supreme Muslim Council as an Arab counterweight to the Jewish Agency.[17] He retired from the British Army on 27 June 1923, with the honorary rank of Brigadier General.There is a street named after him in the Emek Refaim neighborhood of Jerusalem, Israel. 

When the London Turkish House (Halkevi) was set up during World War II to help foster Anglo-Turkish relations, Deedes was its Chairman, with Lady Dorina Neave in charge of its social side.


Deedes translated three major Turkish literary works into English: two novels by Reşat Nuri Güntekin and a memoir by Mahmut Makal:

Reşat Nuri Güntekin. The Autobiography of a Turkish Girl (Çalıkuşu, 1922). London: George Allen & Unwin, 1949.

Reşat Nuri Güntekin. Afternoon Sun (Akşam Güneşi, 1926). London: Heinemann, 1951.

Mahmut Makal. A Village in Anatolia (Bizim Köy, 1950). London: Vallentine, Mitchell & Co., 1954. First Edition in English, with a frontispiece, 16 other illustrations from photographs, and a map, 8vo., pp. xviii, 190,

Bibliography
Ingrams, Doreen. Palestine Papers 1917 - 1922: Seeds of Conflict. London: J. Murray, 1972.

Porath, Yehoshua. The Emergence of the Palestinian-Arab National Movement, 1918 - 1929. London: Cass, 1974.

Wasserstein, Bernard. The British in Palestine: The MandatoryGovernment and Arab - Jewish Conflict, 1917 - 1929. Oxford, U.K., and Cambridge, MA: B. Blackwell, 1991.

Deedes Bey: A Study of Sir Wyndham Deedes, 1883-1923. by John Presland
London: Macmillan, 1942. 

Letters and diary from the pen of an Englishman closely identified with Near Eastern affairs for some 14 years, first as officer in the old Ottoman gendarmerie, then as intelligence officer with the British Army at Gallipoli, and later as an official in the Arab Bureau at Cairo and in Palestine during the early years of the Mandate.


Word Origin | Çerez, Sadaka, Sıdk, Dilenci

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Minister of Finance, Mehmet Şimşek mentioned “çerez parası | snack money” in one of his remarks recently. Mavi Boncuk got excited and followed the word origin.




Mavi Boncuk |

Çerez: çeres TR; snack EN[1] [ anonim, Tuhfetu'z Zekiyye, 1425]
çeres "içki ile yenen kuru ve yaş yemiş" [ Meninski, Thesaurus, 1680]
from Persian çaras چرس dilenciye verilen sadaka

Sadaka: sadaka TR; alms, charity EN[ Atebet-ül Hakayık, 1300]
from Arabic ṣadaḳa ͭ صدقة  [#ṣdḳ faˁalaͭ ] hak gözetirlik, charity = Aramaic  ṣidāḳā צדקא doğruluk, erdem, adalet,

Sıdk: [ Aşık Paşa, Garib-name, 1330]
bir gürūhu kim īmāndur yoldaşı / iˁtiḳād u ṣıdḳ u iḳrārdur işi
from Arabic ṣidḳ صدق  [#ṣdḳ fiˁl ] doğruluk, dostluk, sadakat from Arabic ṣadaḳa صدق doğru idi, dost idi
Hebrew ṣedeḳ, Aramaic ṣidḳōth (doğruluk, sadakat).
TR expression: sıtkı sıyrılmak
sadaka, sadakat, sadık, tasdik

Dilenci:  from KirgizTR dilençi "dilenci" [ Ebu Hayyan, Kitabü-l İdrak, 1312] TR; Mendicant, beggar, truant  EN [4] .


[1] snack (v.): c. 1300, "to bite or snap" (of a dog), probably from Middle Dutch or Flemish snacken "to snatch, snap; chatter," which Watkins traces to a hypothetical Germanic imitative root *snu- forming words having to do with the nose (see snout). The meaning "have a mere bite or morsel, eat a light meal" is first attested 1807. Related: Snacked; snacking.

[2] alms (n.) :Old English ælmesse "alms, almsgiving," from Proto-Germanic *alemosna (cognates: Old Saxon alamosna, Old High German alamuosan, Old Norse ölmusa), an early borrowing of Vulgar Latin *alemosyna (source of Old Spanish almosna, Old French almosne, Italian limosina), from Church Latin eleemosyna (Tertullian, 3c.), from Greek eleemosyne "pity, mercy," in Ecclesiastical Greek "charity, alms," from eleemon "compassionate," from eleos "pity, mercy," which is of unknown origin, perhaps imitative of cries for alms. Spelling perversion in Vulgar Latin is perhaps by influence of alimonia.

[3] charity (n.): mid-12c., "benevolence for the poor," from Old French charité "(Christian) charity, mercy, compassion; alms; charitable foundation" (12c., Old North French carité), from Latin caritatem (nominative caritas) "costliness, esteem, affection" (in Vulgate often used as translation of Greek agape "love" -- especially Christian love of fellow man -- perhaps to avoid the sexual suggestion of Latin amor), from carus "dear, valued," from PIE *karo-, from root *ka- "to like, desire" (see whore (n.)). Vulgate also sometimes translated agape by Latin dilectio, noun of action from diligere "to esteem highly, to love" (see diligence). 

[4]  (pictured) Amadeo Preziosi - Mendicant dervish

Mendicant (adj.): late 14c., from Latin mendicantem (nominative mendicans) present participle of mendicare "to beg, ask alms," from mendicus "beggar," originally "cripple" (connection via cripples who must beg), from menda "fault, physical defect" (see mendacious). As an adjective from 1540s. Also in Middle English was mendinant (mid-14c.), from Old French mendinant, present participle of mendiner "to beg," from the same Latin source. 

Beggar (n.): c. 1200, from Old French begart, originally a member of the Beghards, lay brothers of mendicants in the Low Countries, from Middle Dutch beggaert "mendicant," of uncertain origin, with pejorative suffix (see -ard). Compare Beguine. Early folk etymology connected the English word with bag. Form with -ar attested from 14c., but begger was more usual 15c.-17c. The feminine form beggestere is attested as a surname from c. 1300. Beggar's velvet was an old name for "dust bunnies.""Beggers should be no choosers" is in Heywood (1562). 

Truant (n.): c. 1200, "beggar, vagabond," from Old French truant "beggar, rogue" (12c.), as an adjective, "wretched, miserable, of low caste," from Gaulish *trougant- (compare Breton *truan, later truant "vagabond," Welsh truan "wretch," Gaelic truaghan "wretched"), of uncertain origin. Compare Spanish truhan "buffoon," from same source. Meaning "one who wanders from an appointed place," especially "a child who stays away from school without leave" is first attested mid-15c.

Word Origin | Sandalye

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Why go to Venice Bienale? Modern art is in full swing in Turkey. You decide.

Mavi Boncuk |

Sandalye n.
1. (armless) chair.
2. office, post, position.
3. political seat (right to sit in a legislative body).
4. sandalye kavgası struggle to get or maintain an administrative post.
Originally seat with no backrest(sanda'lye) from Arabic andaliyye Farsi Sandeli. Made from Sandalwood [1]. This eastern wood was mentioned in the Homeric epic as sandalion.
Sandalye and Iskemle n. from Lat. Scamellum from the root scando (to sit)

[1] Sandalwood trees are the source of an attractive and fragrant wood. The wood is popular for wood carving, and is the source of sandal oil. The oil is valued for perfumery and incense.




In Memoriam | Bedri Koraman {1928- 2015)

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Renowned Turkish cartoonist Bedri Koraman died on Saturday at the age of 87 at his home in in Turkey's southwestern province of Muğla. Koraman died of respiratory failure on Saturday evening at 6:50 p.m., his doctor told the Doğan news agency. Koraman, who had been suffering from coronary disease, had also been fighting a brain edema from a recent head injury, which he suffered when he fell in his house in Torba on May 13. 

He had also been fighting lung cancer for some time, his son, Murat Koraman, told the Cihan news agency. Following news of Koraman's death on Saturday, friends and relatives of the Koramans flocked to the family's house in Torba to offer condolences to the cartoonist's wife, Nil Koraman, and their son. Koraman, who had been suffering from coronary disease, had also been fighting a brain edema from a recent head injury, which he suffered when he fell in his house in Torba on May 13. He had also been fighting lung cancer for some time, his son, Murat Koraman, told the Cihan news agency. Following news of Koraman's death on Saturday, friends and relatives of the Koramans flocked to the family's house in Torba to offer condolences to the cartoonist's wife, Nil Koraman, and their son.


Tef humor mag. First issue cover

(Bedri Koraman, 1954)


Mavi Boncuk | 

Born in 1928, Bedri Koraman had been working as a cartoonist since 1947 and was especially known for his cartoons published on Sundays in Turkish Milliyet daily newspaper. 




Cici Can comic strip frm 1960s.

Koraman started working as a newspaper illustrator and cartoonist in Turkish media in the mid-1940s. During the 1950s, he published several satire magazines and in 1954 he started working with the Milliyet daily, for which he drew several comic strips. Koraman became a rare example of correspondent-cartoonists in Turkish press when he covered the infamous Yassıada junta trials of 1960 and 1961, which followed Turkey's 1960 military coup, via his cartoons in the paper. In the 1970s, Koraman became one of the first cartoonists in Turkish press to be featured on the front page of a daily when the slain journalist Abdi İpekçi, then the editor-in-chief of Milliyet, asked Koraman to draw cartoons to accompany political news stories for the front page. During the 1980s 


Koraman also worked briefly with the Turkish newspaper Güneş. 

In Memoriam | Mary Ellen Mark (1940 - 2015)

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Mary Ellen's passport photo 

Mary Ellen Mark, photographer, born Philadelphia, Pennsylvania, US 20 March 1940; died New York City, New York25 May 2015. 

She died aged 75 after suffering from myelodysplastic syndrome, a disease that affects bone marrow and blood, was one of the great documentary photographers of recent times. 

“I think photography is closest to writing, not painting,” she once said, “because you are using this machine to convey an idea.” She described her approach to her subjects: "I’ve always felt that children and teenagers are not "children," they’re small people. I look at them as little people and I either like them or I don’t like them. I also have an obsession with mental illness. And strange people who are outside the borders of society." Mark also said, "I’d rather pull up things from another culture that are universal, that we can all relate to….There are prostitutes all over the world. I try to show their way of life…" and that "I feel an affinity for people who haven't had the best breaks in society. What I want to do more than anything is acknowledge their existence".

In 2014, Mark was awarded the Outstanding Contribution to Photography by the World Photography Organization at the Sony photography awards in London and lifetime achievement award from George Eastman House in New York. “I care about people and that’s why I became a photographer,” she once said. Her empathy showed through in all her work.

Her husband Martin Bell (born January 16, 1943) the American film director best known for such films as Streetwise and American Heart survives her.

Mavi Boncuk |

Mark was born and raised in Elkins Park in suburban Philadelphia, Pennsylvania, and began photographing with a Box Brownie camera at age nine. She attended Cheltenham High School, where she was head cheerleader and exhibited a knack for painting and drawing. She received a BFA degree in painting and art history from the University of Pennsylvania, in 1962. After graduating she worked briefly in the Philadelphia city planning department before returning for a Masters Degree in photojournalism at the Annenberg School for Communication at the University of Pennsylvania, which she received in 1964. The following year, Mark received a Fulbright Scholarship to photograph in Turkey for a year, from which she produced her first book, Passport (1974)[1]. While there, she also traveled to photograph England, Germany, Greece, Italy, and Spain.

[1] Passport. New York: Lustrum Press, 1974. ISBN 9780912810140. 

Mary Ellen Mark's first published book featuring a collection of early photographic work from 1963 to 1973. 


Street Child, Trabzon, Turkey, 1965 


The man who won the moustache contest, Istanbul, Turkey, 1965 

Turkish Immigrants, Istanbul, Turkey, 1965
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