Theme: the culture of food depicted on the canvas in Turkey
All people need to eat to survive and how art sees it .
However, what people eat, how they eat, when they eat is largely determined by the
culture in which they live and art is the essential part of the life .
People’s attitudes toward food and eating, the role food plays in their lives are both
largely determined by cultural factors along period of history how the art interviened the food habits.
What do you eat? Is it the same as what you ate last century and now it?
Where can we see the diffecences how we evolved?
What do different people or groups of people eat in the world and how do the painters see food in different countries?
What factors influence people’s eating habits in Cl?
What do different people and groups of people in Turkey eat?
What factors influence people’s eating habits in Turkey Does the religion have motives in food habits?
Whatsimilarities anddifferencescan you identify between eating habits in your
own country and in other countries? How can you explain the differences?
Cultural Objectives: (Attitude)
- Students are willing to discover similarities and differences between eating habits In Cl (learner’s own culture) and C2(culture of the target language).
- Students are willing to question valuesand presuppositions in eating habits in Cl and C2.
- Students will gain the knowledge of the relationship between social groupsand food,
- Identify misunderstandings related to food and eating habits in ClandC2, (Skills: Discovering/Interacting)
- Identify contemporary and past relationships between food culture in Cl and C2. (Critical Cultural Awareness)
- Identify how eating habits reflect the culture in both Cl and C2
Students will beableto:
State what they eat, where, when, and with whom
Identify personal preferencesas well as general tendencies (what other people eat)
Fastbreaking dinner table by Hoca Ali Rıza Efendi Hoca Ali Rıza (1858 – 1939)
A large tin plated copper tray on a cedar wood stand bears a loaf of bread on one part and on the other part simit(Turkish dougnout) and in the middle is a big bowl of soup.Probably Ezogelin because we can see the lemon whose a few drops of squeeze is used as a flovour enhancer.The painting gives the impression of a fast work of the artist so that you can still inhale the rising vaporous smell.Wooden spoons ,cheese,olives….
This simple and humble welcoming painting is described as if his work is sculpted with the feelings looking at the viewers with the eyes and faces and voices and attitudes and telling them to remember what they are and how they have travelled the life journey and what they have experienced through the rough ways of life.
The painting vividly depicts the austere lives of the Turkish people.
The economics of the period is quite explicit as the soup is the main dish for the fast breaking time which is really important for he muslims.Today’s tables are very rich and they are even decorated with the exotic fruits no matter how poor the people are.
The other striking feature of the painting is that the utensils such as spoons are wooden and made of cedar tree wood and the wooden utensils are regarded to be more healthy as the soup in Turkish culture is consumed very hot the wood prevents mouth from burning.
Cheese accompanies the olives as these two are inseperable twins on turkish breakfast but as it is seen here fast breaking time is considered no different than the morning breakfast.
Simit is made of floor, sesame,and (pekmez ) some kind of sweet molases but different from the European ones. This bread like sesame covered dougnut is still very popular in modern Turkey and in the streets you can see the trade is still carried on by the vendors.
Bread seems yummy and freshly baked,right out of theoven baked home made bread tastes better, it reduces preservative intake, it’s more nutritious, and it’s often a common place that in the rural areas of Turkey housewives make bread at home.
Compote is an indispensible part of the fast breaking dinner the sweet dish contains mild sugary taste and doesn’t irritate the palate and the clover added to the compote gives it a lasting fragrance.After a long hungary day you need to balance the sugar levels.
Under the long slender legged table lays a tradational Turkish carpet with the Turkish designs which represents another form of tradational art. Its designs, motifs and ornaments reflects the political and ethnic history and diversity of the Turkish history.
Hoca Ali Rıza (1858 – 1939)
In the town of CANKIRI , Hoca Ali Rıza was born in a house,in the neighborhood of Karalar. His real name is Ali, and the second name Rıza. Hoca Ali Rıza Efendi was dubbed as the master teacher (hoca) His close friends were ‘ rangers and the officers of the forestry office ‘Hoca Ali Riza married in 1870, and He knew Arabic, Persian and Frenchs he started teaching Arabic Forestry School in1878.After completing his study in the civil offices he was appointed as an Inspector of the forestry ministery .
After succesful achievements and fruitful works in this field he became Deputy Director of the school of fine arts on March 1, 1893. In July 1904 he was awarded Honorary membership of the forest due to his great contributions.
November 24, 1909, in addition to the Chief executive post in Bahçeköy organization he pioneered novelities such as the Foundation of the Faculty of the school of Forestry, İstanbul University . Until 1913 he tought in this University and retired.He died on 17 June 1925.
Recipe and story behind the food.
Legend has it that during her happy years, this recipe was one of her favorites which she often prepared for her husbands and children. Thus, the name ‘Ezogelin’ soup. Today, this soup is common all over Turkey.
‘Ezogelin’ soup is similar to Turkish lentil soup, but it is not strained through to make a smooth, creamy texture. The rice and bulgur are left whole or to cook in the soup, giving it a unique texture.
Try this recipe for a Turkish soup that was named after a legend and has a song written about it.
- 1 onion, very finely chopped
- 1 ½ cups red lentils
- ½ cup large grain rice, such as Baldo
- ¼ cup coarse bulgur
- 1 heaping tbsp. flour
- 4 tbsp. butter or margarine
- 2 tbsp. sweet red pepper paste or tomato paste
- 8 cups beef broth or boullion
- 2 tsp. salt
- 1 tsp. hot red pepper flakes, more or less to taste
- 1 tsp. dried mint, more or less to taste.
Prep Time 10 minutes
cook time 30 minutes
total 40 minutes
- Melt 3 tbsp. of the butter or margarine in a large, covered saucepan. Add the onion and fry until translucent and very tender. Next add the flour and stir until bubbly, but be careful not to let the flour brown or burn.
- Mix the pepper or tomato paste with two tablespoons of water, then add to the flour and stir until well combined. Next, slowly add the beef broth while stirring constantly. Continue stirring the mixture over high heat until it comes to a boil.
- Wash the red lentils, rice and bulgur together in a fine wire strainer until the water runs clear. Add them to the boiling mixture. Add the salt, then reduce the heat and cover the pan. If you are using boullion, you may need to reduce the added salt. Let the soup slowly simmer until the rice and bulgur are very soft and the lentils have fallen apart, about 20 minutes.
- Melt the remaining 1 tbsp. of butter in a small skillet or pan. Add the hot pepper flakes and mint and stir over the heat for a minute or two. Stir the butter and spices into the soup and let it simmer a few minutes more. If the soup seems too thick, add a little more water or broth. Adjust the salt and spices to your taste.
- Serve a sliver of lemon for squeezing along with each bowl of soup as a garnish. You can also put small bowls of red pepper flakes and mint on the table for sprinkling on top.