During the reign of Sultan Mehmet IV (r. 1648-87), the Dîvân-ı Hümâyûn (imperial council) would meet every other morning in a domed chamber of the Topkapi Palace. When the Grand Vizier and his ministers had dealt with affairs of state, they would sit down to a magnificent lunch. Like the palace itself, the meal was a microcosm of the Ottoman Empire. There were six courses, each more sumptuous than the last. First came dane, a fragrant rice, known elsewhere as pilaf. Then there was şurba-ı makiyan (chicken soup), followed by çömlek aşi (a delicate stew, made from lamb or beef). After this came a sweet dish, such as baklava or muhalebbi (milk pudding); and, to round it off, there was a kebab or köfte. The centrepiece of the whole meal, however, was börek – a savoury pastry made from yufka (a delicate, filo-like dough) and filled with feta cheese, parsley, chicken, minced meat and, occasionally, a few vegetables, such as potato, spinach, leek or courgette. Delicate yet flavoursome, it was revered as the culinary epitome of Ottoman culture: a taste of poetic refinement, courtly elegance and timeless urbanity.

Une cartographie des migrations et un diagramme Sankey

Son zamanlarda Türkiye'den yurtdışına göçlerin hepimiz farkındayız. Göçleri Türkiye'deki olaylara göre endeksleyerek bir görselleştirme yapmak istiyoruz. Buna yardım etmek için son zamanlarda Türkiye'den ayrılmış ya da ayrılmak üzere olan bir arkadaşınızın baş harflerini, taşındığı şehri ve bulunduğu sektörü paylaşabilir misiniz?

Uyarı: Bu sayfadaki bilgiler amatörce yapılmış bir veri toplama ve görselleştirme çalışmasının sonucudur, doğruluğu ve hassaslığı garanti edilemez.