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HISTORY
Turkey has been called "The
Cradle of Civilization" and by traveling through this
historic land, visitors will discover exactly what is meant
by this phrase. The world's first known settlement, a
Neolithic city at Çatalhöyük, dates back to 6.500 B.C. From
the days of Çatalhöyük up to the present, Turkey boasts a
rich culture that, through the centuries, has made a lasting
impression on modern civilization.
Because of its geographical location the mainland of
Anatolia has always found favor throughout history and is
the birthplace of many great civilizations. It has also been
prominent as a center of commerce because of its land
connections to three continents and the sea surrounding it
on three sides.
Being the heir to many centuries of cultures makes Turkey a
paradise of information and cultural wealth. Hittites,
Phrygians, Urartians, Lycians Ionians, Lydians, Persians,
Macedonians, Romans, Byzantines, Seljuks and Ottomans have
all made important contributions to the history of the area.
Ancient sites and ruins scattered throughout the country
give sufficient proof of each civilization's unique
distinction.
Turkey also has a very fascinating recent history. Upon the
decline of the Ottoman Empire, a young man named Mustafa
Kemal who was a soldier and a great visionary, took the
defeat of World War 1, and turned it into a shining victory
by liberating Turkey from all occupying forces. Mustafa
Kemal Atatürk founded the Republic of Turkey on October 29,
1923. He led his country towards peace and stability that
brought about tremendous economic growth and increasing
modernization. Through decades of change and growth, Turkey
still boasts growing success, living by Atatürk's motto of "Peace
at Home, Peace in the World".
CLIMATE BY
REGIONS :
Black Sea Coast: Warm summers,
mild winters and relatively high rainfall.
Central Anatolia: Harsh climate
with hot, dry summers: cold winters
Eastern Anatolia: Long snowy,
cold winters, with mild summers.
Southeast Anatolia: Hot summers
with mild, rainy winters.
Marmara, Aegean and Mediterranean
coasts: These coasts have a typical Mediterranean
climate with hot summers, and mild winters
The European and Asian regions are separated by the Istanbul
Boğazı (Bosphorus), the Sea of Marmara, and the Çanakkale
Boğazı (Dardanelles). Anatolia is a high plateau rising
progressively towards the east, broken up by the valleys of
about 15 rivers, including the Dicle (Tigris) and the Fırat
(Euphrates).
There are numerous lakes and some, such as Lake Van, are as
large as inland seas. In the north, the mountains along the
eastern Black Sea coast run parallel to the Sea: in the
south, the Taurus Mountains sweep down almost to the narrow,
fertile coastal plain.
Turkey enjoys a variety of climates, ranging from the
temperate climate of the Black Sea region, to the
continental climate of the interior, then, to the
Mediterranean climate of the Aegean and Mediterranean
coastal regions. The coastline touching the four seas that
border the country is 8333 km in length. |
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CUISINE :
"Drink
only water, but sometimes add a little wine to settle your stomach."
So said the Apostle Paul in a letter to his pupil Timothy.
The great, healthy significance of wine has been known for a long
time. The saliva glands in the mouth are stimulated and a sort of
pre-digestion initiated. The glands which produce the digestive
juices and fermentation In the digestive tract are stimulated. Wine
expands the blood vessels and promotes the cirulation, motor skills
and has a positive influence on the readiness of the stomach to
break down food.
The bacteria retarding effect of organic acids in white wine is
worth mentioning, above all in those, which have carried out malic
fermentation after alcoholisation. With red wines the anti-bacterial
effect is achieved by the tannins more than through the alcohol.
They help to make the stomach lining and that of the large
intestines. They work as a thickener and thus delay the intake of
alcohol by the blood. In small amounts, wine works on our bodies
like an elixir. It may seem surprising that Turkey can offer good
wine. The wines enjoy a worldwide reputation since Near Asia (modern
day Turkey) is not only the home of many ancient civilisations, but
also the home of wine-making. The cultivated surface (around 600,000 hectares) is five
times that of Bordeaux.
The best know wines are;Sarafin, Doluca, Cavalier and Tekel.
You should try the alcoholic drink
Raki ( Aniseed schnapps ), which is diluted with ice-cold water -
thereby changing the colour. The drink is also known as "Lion’s
milk". "Meze" is a digestif and belongs to the ceremony of " Raki
Sofrasi", a traditional meal for friends and relations that lasts
for several hours apart from these, "Cay" (Tea) is offered everyday
as well as the world-famous Turkish coffee. For a refreshing, cold
drink we could recommend Ayran, made from yoghurt, water and salt.
Gourmets count Turkish food amongst
the most varied in the world. Did you know that Turkish cooking is
third in the world after Chinese and French?
In the course of the years, many recipes have appeared through the
influence of different cultures from generation to generation.
Turkish cooking is outstanding in quality because of the variety and
simplicity of its recipes.
The main component of any Turkish dish is lamb. Lamb kebabs grilled
over charcoal are known as ' Sis Kebab'. Another Turkish dish is
'Döner Kebab' where lamb is taken from a vertical spit that turns in
front of a hot grill. The aubergine is a staple part of dishes from
"Karniyarik" and "Hünkarbegendi" to "Patlican Salad" and "Patlican
Dolmasi". Another Turkish speciality is Pilav, a rice dish.
Börek means filo pastry, which is filled with cheese or meat. Also
worth mentioning is the delicate, natural Turkish yoghurt. 'Dolma'
are vegetable or vine leaves which are served with green pepper and
spiced rice.
The main ingredient of Turkish recipes is time. This begins with
shopping for the ingredients in the colourful weekly bazaars, where
you will find fresh fruit and vegetables, as well as all kinds of
different spices.
Can you imagine coming to Turkey just for the food? Quite easily –
if you learn to appreciate Turkish cooking, whose secrets include
the freshest ingredients, careful preparation and harmonious
juxtaposition of flavours.
A wide choice of soups, starters, vegetable and meat dishes, flour
dishes and salads, not forgetting the expensive sweets and the
irresistible fruit on offer in restaurants, which are open around
the clock. The most delicious and freshest fish and other seafood
await you here in Turkey.
GEOGRAPHY :
Turkey is located halfway
between the Pole and Equator, and lies like a natural bridge
between Asia and Europe. The European part of the country is
called Thrace, while the Asian part is known as Anatolia (or
Minor Asia). Turkey is 814.578 km2 (301.000 square miles) of
which 24.000 km2 in Europe. The country is bordered in the
north by Black Sea, in the northeast by Georgia and Armenia,
in the east by Iran, in the southeast by Iraq and Syria, in
the south by Mediterranean Sea, in the west by Aegean Sea
and in the northwest by Greece and Bulgaria.
Turkey is divided into 7 regions: The Black Sea, The
Marmara, The Aegean, The Mediterranean, The Central
Anatolian, and The Eastern and Southeastern Regions. Each
region has different types of landscape, climate and fauna.
for
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