TURKEY
 Turkey on the World Heritage List.

Turkey has signed the World Heritage Convention in 1983 and through the work carried out under the responsibility of the General Directorate for the Preservation of Cultural and Natural Heritage has so far registered 9 loca-tions on the World heritage List. Among these İstanbul, Safranbolu, Boğaz-köy-Hattushash, Mt. Nemrut Remains, Xanthos-Lethoon, Divriği Great Mosque and Hospital and Troy are registered as cultural, while Pamukkale and Göreme-Cappadocia are registered both as cultural and natural heritage. Turkey has seen many civilizations beginning from the earliest ages of hu-manity, signs of which are spread all around the country. The spectacular examples of the natural wonders support this rich cultural heritage. Besides the incredible diversity of nature, culture, history Turkey hosts many beliefs, philosophy and ideas.

When one thinks about this irreplaceable and incomparable civilizations and nature of Turkey, he can see that this huge possession is not thoroughly re-flected in the world heritage list.

Turkey having ratified the World Heritage Convention, 7 cultural and 2 mixed properties are inscribed in the world heritage list.

In 1999 a dossier for nomination of Ephesus was sent to the World Heritage Centre. We look forward for assessment of our dossier and expect the visits of experts for evaluation of Ephesus as a world heritage.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ATATURK, FOUNDER OF THE TURKISH REPUBLIC AND THE FIRST PRESIDENT OF THE REPUBLIC

Mustafa Kemal Atatürk was born in a thr ee-storey pink house at Islahhane Street, Kocakasim District, Salonika in 1881.

Atatürk made many reforms in order to bring Turkey to the level of contemporary civilizations. Those reforms can be put under five main topics:

1. Political Reforms

  • Declaration of the Republic (29 October 1923)

2. Social Reforms
  • Women were given equal rights with men (1926-1934)
  • The Revolution of Headgear and Outfit (25 November 1925)

3. Juridical Reforms
  • Abolishment of the Canon Law (1924-1937)
  • Instating the new Turkish Civil Code and other legislation to suit secular order (1924 - 1937)

4. Educational and Cultural Reforms
  • Integration of education (3 March 1924)
  • Adoption of the new Turkish alphabet (1 November 1928)
  • Establishment of the Turkish Language and Historical Societies (1931-1932)
  • Organization of the university education (31 May 1933).
  • Innovations in fine arts.

5. Economical Reforms

  • Abolishment of old taxation laws.
  • Encouragement of the farmers.
  • Establishment of model farms.
  • Legislation of the Encouragement of the Industry Law and establishment of Industrial Corporations.
  • Implementing First and Second Development Plans (1933-1937), construction of new highways to reach every corner of the country.
  • In accordance with the new surname law, Turkish Grand National Assembly granted Mustafa Kemal with the surname Atatürk on 24 November 1934.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Culinary Culture

Nutritional habits are shaped according to the prevalent cultural - geographical - ecological - economic characteristics and features and the historical process.

When one talks about the Turkish cuisine, the term should be understood as the totality of foods and beverages which provide nutrition to the people living in Turkey, the ways of preparing and preserving them; techniques, equipment and utensils required for this, eating manners and all the practices and beliefs which are developed around this cuisine. The richness of variety Turkish cuisine possesses is due to several factors. In summary, the variety of products offered by the lands of Asia and Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in the palace kitchens of the Seljuk and Ottoman empires have all played a part in shaping the new character of our culinary culture.

Turkish Cuisine, which in general consists of sauced dishes prepared with cereals, various vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes made from wild vegetation has also produced a series of health foods such as pekmez, yogurt, bulgur etc. The eating habits which reflect the tastes changing from one location to the next, gains a new meaning and near - sacredness on special occasions, celebrations and ceremonies.

Turkish Cuisine, while rich in variety and taste-bud friendly, also contains examples which could provide a source for healthy and balanced diets and vegetarian cuisines.