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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
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Cooking the past : the revival of Ottoman cuisineKaraosmanoǧlu, Defne. January 2006 (has links)
No description available.
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Collective English translation of the works of Turkish poets Nazim Hikmet, Necip Fazil Kisakurek, Orhan Veli Kanik, Oktay Rifat, Melih Cevdet AndayBayindir, Nagehan, January 2009 (has links)
Thesis (M.A.)--Rutgers University, 2009. / "Graduate Program in English Literature."
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Kemalist hegemony from its constitution to its dissolutionCelik, Nur Betul January 1996 (has links)
No description available.
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The twilight of 'the holy articulation' : nationalism, capitalism and IslamAcikel, Fethi January 2000 (has links)
No description available.
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Tourism market segmentation for national tourism organisations and its practical importance for national tourism offices abroadKirdar, Ismail Umit January 1997 (has links)
No description available.
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Historic urban fabric : source of inspiration for contemporary city formÖzaslan, Nuray January 1995 (has links)
No description available.
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Cooking the past : the revival of Ottoman cuisineKaraosmanoǧlu, Defne. January 2006 (has links)
Since the 1990s, Turkey has started to develop an extensive interest in its Ottoman past. The view of the Ottomans as "backward" and "pre-modern" that once held sway has given way to a view that grasps the Ottoman past as "open," "tolerant," and "cosmopolitan." Food is one of the areas in which Turkey's Ottoman past is negotiated. This dissertation attempts to trace the revival of Ottoman cuisine through experiences of production, representation, and commodification in Istanbul. It seeks to understand multiple discourses involved in the relationship between the past and the present, within a context where history implicates both continuity and novelty. Ottoman cuisine has developed not only as the foundation of traditional Turkish cuisine, but also as its "other." This dissertation examines the revival of Ottoman cuisine through an analysis of diverse sources, such as cookbooks, media, culinary institutes, cultural and social organizations, the cultural policies of the state, and mainstream restaurant and festival venues. Finally, it asserts that the revival of Ottoman cuisine in particular seems to feed multiple discourses of cosmopolitanism. The turn back to the Ottoman period is both nationalistic and cosmopolitan, such that cosmopolitanism is turned into a national image and a national cultural asset. As a result, the past becomes a utopian project for the future, and cosmopolitanism of the past haunts Turkey and Istanbul as a progressive image for the contemporary world.
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Elâzığ masalları inceleme /Günay, Umay. January 1975 (has links)
Thesis--Atatürk Üniversitesi.
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Characterization of Horasan plasters from some Ottoman baths in İzmir/Elif Uğurlu;thesis advisor Hasan Böke.Uğurlu, Elif. Böke, Hasan January 2005 (has links) (PDF)
Thesis (Master)--İzmir Institute Of Technology, İzmir, 2005. / Keywords: Ottoman Bath, Horasan Plaster, Brick, Lime, Pozzolan. Includes bibliographical references (leaves. 89-96).
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Construction techniques and materials of the Ottoman Period Baths in Seferihisar-Urla Region/Reyhan, Kader. İpekoğlu,Başak January 2004 (has links) (PDF)
Thesis (Master)--İzmir Institute of Technology,İzmir, 2004
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