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The culture of Turkey (Turkish: Türkiye kültürü) has been influenced by the Ottoman Empire. 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 leagues, music bands, film stars, and trends in fashion ...
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 ...
Yunus Emre was a Turkish folk poet and Sufi mystic who influenced Turkish culture. Like the Oghuz Book of Dede Korkut, an older and anonymous Central Asian epic, the Turkish folklore that inspired Yunus Emre in his occasional use of tekerlemeler as a poetic device had been handed down orally to him and his contemporaries.
Reconstruction of an Ottoman style library, in the Topkapı Palace museum. As with many Ottoman Turkish art forms, the poetry produced for the Ottoman court circle had a strong influence from classical Persian traditions; [1] a large number of Persian loanwords entered the literary language, and Persian metres and forms (such as those of Ghazal) were used.
Pages in category "Turkish traditions" This category contains only the following page. This list may not reflect recent changes. M. Mahya lights
The culture of Istanbul (Turkish: İstanbul Kültürü) has its basis in the city that has been the capital of the Byzantine and Ottoman Empires. However, when the Turkish Republic turned its focus away from Istanbul and toward Ankara , the city's cultural scene throughout the mid-20th century lay relatively stagnant, seeing limited success on ...
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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.