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The culture of Turkey (Turkish: Türkiye kültürü) or the Turkish culture (Türk kültürü) includes both the national culture and local cultures. Currently, Turkey has various local cultures. Things such as music, folk dance, or kebap variety may be used to identify a local area. Turkey also has a national culture, such as national sports ...
Culture of Çay (tea), a symbol of identity, hospitality and social interaction + [i] 2022 01685: In Azerbaijan and Turkey, tea culture is an important social practice that shows hospitality, establishes and maintains social ties, and is used to celebrate important moments in the lives of societies. [5] Craftsmanship and performing art of ...
Although ethnically Turkish, the Seljuk Turks appreciated and became carriers of Persian culture rather than Turkish culture. [ 151 ] [ 152 ] Nonetheless, the Turkish language and Islam were introduced and gradually spread over the region and the slow transition from a predominantly Christian and Greek -speaking Anatolia to a predominantly ...
Turkish culture stubs (6 C, 62 P) Pages in category "Culture of Turkey" The following 75 pages are in this category, out of 75 total. This list may not reflect recent ...
Turkey, [a] officially the Republic of Türkiye, [b] is a country mainly located in Anatolia in West Asia, with a smaller part called East Thrace in Southeast Europe.It borders the Black Sea to the north; Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west.
In the modern Turkish language as used in the Republic of Turkey, a distinction is made between "Turks" and the "Turkic peoples" in loosely speaking: the term Türk corresponds specifically to the "Turkish-speaking" people (in this context, "Turkish-speaking" is considered the same as "Turkic-speaking"), while the term Türki refers generally ...
Ministry of Culture and Tourism Kültür ve Turizm Bakanlığı: KTB: 1957: Ministry of Culture and Tourism: Ministry of Energy and Natural Resources Enerji ve Tabii Kaynaklar Bakanlığı: ETKB: 1963: Ministry of Energy and Natural Resources: Ministry of Environment, Urbanisation and Climate Change Çevre, Şehircilik ve İklim Değişikliği ...
Prior to the symposia, the study of Turkish culinary culture was first popularized by the publication of Süheyl Ünver's Fifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18th-century Ottoman manuscript. His second book was about the 15th century palace cuisine during the reign of Sultan Mehmed II.