Colors, Smells, Tastes and Sounds of Seven Regions of Turkey
General Culture of Turkey
The Turkish culture is very unique. It started off in the Altaic mountains of Central Asia and spread all the way across to South Asia, Middle East, Europe and the Balkans.
Turks have achieved this by establishing and creating empires that have ruled half of the world, and they were able to spread their culture with it. Although Turks are known as nomads from Central Asia, they are actually the inventors of most of the cultural use in Asia, Middle East, Europe and the Balkans.
A unique and polished mixture of Turkmen, Balkan, Caucasus, Mediterranean, Middle Eastern with Turkmen being the main cultural “starting point” and the rest being prominent on the side and adding up to close to half of it.
Respect the elders, love the kiddos, listen to your parents, black tea, TV soap operas, stupid political disputes, gossip (mahalle culture), celebration on streets when there’s a wedding or someone goes to military service, staying late in summer, drinking salep in winter, being proud of your cuisine, always getting accused of something by foreigners, skipping school, and MORE black tea.
Turkish Food Culture:
Key ingredients being primarily meat, vegetable and legumes, Turkish meals are generally soupy, consisting of some kind of stew or stock. Hence, bread consumption tends to be way too much among Turks. Turkish kebabs, döner kebab, Turkish ravioli and some eggplant dishes are the trademarks of Turkish cookery.
Turkish Music Culture:
Classical Turkish music began as the music of the Ottoman court, and in an empire composed of a patchwork of cultures, the top composers were Greeks, Armenians, and Jews. Turkish classical music has its origins in the Persian and Arabic traditions, and eventually, the music of the Mevlevi became a major source as well.
Turkey’s cultural fabric is made up of a rich combination of diverse cultures rooted deeply in history. By virtue of its geographical position, Turkey lies at the axis of the cultures of the East, the West, the Middle Eastern, the Mediterranean and Islam. Anatolia is one of the world’s oldest human habitats — hosts of civilizations have called it home — and it enjoys a unique cultural richness with its thousands of years of history. Anatolia’s cultural variety is so rich that we can see great cultural differences even in areas geographically quite close to each other.
This colorful portrait holds just as true for Turkey’s music. We can categorize the types of music heard through the years of Anatolia’s long history into three groups:
Traditional/Local Music:
The Concept of Traditional Music: This is generally music that is created in a common manner, has continued from the time of its production right down to the present day, is popular and frequently played and recited in its region and by local people, and is usually anonymous.
n Turkey, music that conforms to the above definition, which is produced by and located in a settled culture and which has thereby become traditional, can be classified as either ‘religious’ or ‘secular.’ These can also be considered under the headings ‘Folk/Local Music’ and ‘Ottoman Music.’ These two groups have many features in common, and can be classified as either ‘instrumental’ or ‘with lyrics.’
Modern Turkish Classical Music:
Western influence had already begun to be felt in Ottoman music towards the middle of the 19th century. These increased towards the end of the century, and led to efforts to change Ottoman music from monodic to polyphonic.
With the declaration of the republic in 1923, Cemal Reşid (REY), who was then studying music in Europe, returned to Turkey and began to teach at a music school established in Istanbul. At the same time, a number of talented young people were sent by the republic to various cities in Europe to study music. After they returned to Turkey, the group that would later be called ‘Türk Beşleri’ (the Turkish Five) and which prepared the groundwork for Modern Polyphonic Turkish Music, emerged. The common aim of the group was to use the traditional themes of traditional Turkish music together with the values of Western classical music that they had studied to produce a new polyphonic structure. In later stages, every composer who amed at a more contempoırary sound interpreted the colours and mystery of popular melody in his own way, and instead of merely treating well-known popular melodies they began to achieve syntheses by means of abstraction.
The Turkish Five consisted of; Cemal Reşit REY, Ulvi Cemal ERKİN, Hasan Ferit ALNAR, Ahmet Adnan SAYGUN and Necil Kazım AKSES. Later, others produced and are still producing works in the same field, including; Nuri Sami KORAL, Kemal İLERİCİ, Ekrem Zeki ÜN and Bülent TARCAN of the second generation, Sabahattin KALENDER, Nevit KODALLI, Ferit TÜZÜN, İlhan USMANBAŞ, Bülent AREL and İlhan MİMAROĞLU of the third, and Muammer SUN, Cenan AKIN, Cengiz TANÇ, Kemal SÜNDER, İlhan BARAN, Yalçın TURA and Ali Doğan SİNANGİL of the fourth. An ıncreasing number of other composers after that last generation continue to write works. The current number has now reached around 60.
Popular Music:
Popular music is to a large extent produced by the consumer generation, or even if not later came on to take on many of those characteristics, and takes its form from the criteria of its own particular sectoral features, in such a way that the values that comprise those criteria are not based on the preferences of the culture of any one section of society, and thus is a form that to a large extent brings together different cultures. In the same way that Europe has seen an industrialised society, the increase in artistic products related to popular culture and their increasing spread in all sections of society, and the efforts towards industrialisation in Turkey and the concomittant rise in urbanisation, have all led to an independent popular cultural atmosphere in society. The basic values that the wide community in which popular culture is influential expects from artistic endeavours can be summed up as easy to understand and comprehend and requiring no great depth, thus calling for no great debate. In Turkey, the products of popular culture have lent colour to the last quarter of the 20th century in particular, and as objects, or from the visual point of view, have called to a wide constituency.
Rapidly changing and progressing cultural formations lead to a suitable environment for the emergence of such products as the artistic works of popular culture. In Turkey, popular culture and the music belonging to it are spreading in this environment with great rapidity in all sections of community. By 2000 it had become powerful enough to respond to the musical tastes of just about all of society.
Turkey has seven regions and every regions have their own cultures. Turkey’s regions are;
1: Marmara:
Sitting in north-west Turkey, the Marmara region includes Istanbul, the country’s largest, most populated and busiest city. Neighboured by the Aegean region to the south, black sea to the east and bordered by Greece and Bulgaria, residents also enjoy the gorgeous Aegean and Marmara seas.
Istanbul is the hub of real estate, business, education, economy and tourism, but in recent years, the Bursa province on the outskirts has gained popularity. As the Ottoman empire’s former capital and ruling centre before they conquered Constantinople, it’s home to their ancient buildings and landmarks. Uludag mountain, a popular skiing destination in winter also gains fame as a jet-setting hub. The low price of property in Bursa has attracted many foreigners to invest in real estate, apartments.
Despite being home to Turkey’s most populated city, don’t assume the Marmara region is all about an urban lifestyle because the Bolu Province promotes natural living and Mother Nature. This scenic area with blue lakes and green landscapes is a favourite weekend getaway destination for Turks living in big cities like Istanbul and Ankara.
The other notable area on the outskirts is the Gallipoli peninsula, home of World War One’s most crucial battle when the Ottoman army fought off invading allies. In nearby Canakkale, excavations also uncovered foundations of Troy, an ancient city, thought to be just a Greek mythological myth. In 1998, UNESCO added it to their World Heritage list.
2: Aegean :
With the longest coastline, this region garners its name from the Aegean Sea. Three central provinces; Aydin, Izmir and Mugla stand out as strong performers for travellers and expats living and buying property in Turkey.
Notable districts include Kusadasi that does a roaring trade from cruise ship liners docking in to see the nearby ancient ruins of Ephesus city, another UNESCO World Heritage Site and top visited attraction.While, every day, hundreds of tourists also descend on Inland Denizli to see its natural landmark of Pamukkale, also called the cotton castle travertine pools.
Notable districts include Kusadasi that does a roaring trade from cruise ship liners docking in to see the nearby ancient ruins of Ephesus city, another UNESCO World Heritage Site and top visited attraction.While, every day, hundreds of tourists also descend on Inland Denizli to see its natural landmark of Pamukkale, also called the cotton castle travertine pools.
Lastly, the Bodrum peninsula, a pioneer of the Turkish Riviera, is a hub of creative inspiration for artisans and also a thriving part of Turkey’s tourism industry. Favoured by foreigners, and Turks, the peninsula includes smaller resorts like Gumusluk, Turgutreis and Yalikavak, that shot to international fame when they constructed the large ultramodern mega yacht marina.
Aegean Food Culture:
The Aegean coastline is one of Turkey’s most fertile regions, with temperate climates and arable lands resulting in rich olive groves. The olive oils of this region are some of the most treasured nationwide and have also spawned a whole class of vegetable dishes. Fruits, vegetables, and herbs growing in abundance as well as wide variety of seafood dishes reflect the coastal atmosphere of this region.
3: Black Sea:
Covering the entire north coast, the Black Sea region is Turkey’s rising star. For decades, while the south and west of the country developed thriving tourism and real estate industries, the Black Sea stayed off the grid. However, in recent years, Middle Eastern nationalities who find great cultural similarities, and undying interest in gorgeous landscapes have travelled there.
The North-East provinces are enjoying celebrity-like fame including Trabzon, the focus of many Kuwaitis, Iraqis and other nationalities who want to buy property there. The benefit of a coastal life for a small property investment is hard to resist while the scenic landscapes of places like Ayder plateau and Uzungol boost the tourism trade.
The green landscape mountains, flowing waterfalls and ancient Sumela Monastery makes this a unique destination. Other notable areas include Rize, the tea capital, and further west, Amasya, a UNESCO World Heritage Site because of its Pontic tombs and old Ottoman houses.
Black Sea Food Culture:
The Black Sea region’s cuisine and products are heavily based on the sea as well as its rainy and damp climate. It has proven to be ideal for growing the area’s renowned produce including tea, corn and hazelnuts. Tiny, delicious Black Sea anchovies known as hamsi are revered and have inspired many poems. They are also used in a multitude of ways including in bread, stew, rice, and more. The Laz people of this coast have their own dishes while Balkan and Slavic influences are also to be found.
4: Central Anatolian:
In the heart of the country, the central Anatolian region has many attributes to boast about. First, the government reigns supreme from Ankara, the capital. Secondly many Turks highly respect the Anitkabir, holding the tomb of Mustafa Kemal Ataturk who founded the Republic.
Three hours away, Kayseri city is a major business hub, while sitting west, Konya city oozes spiritual ambience as the home of Rumi, one of history’s most celebrated poets. However, it is the Cappadocia region that garners all the fame as a top three touristic destination of Turkey.
The surreal fairy chimney landscape, Christian history, ancient underground cities and diverse flora and fauna attracts hundreds of thousands of visitors every year. During the year, hot-air balloons rising above the Cappadocia plains, early in the morning, are a photographic sight worthy of gracing the pages of the National Geographic.
The unique wind stream makes it the perfect location for balloon rides while its distinct landscape also attracts trekkers. Although foreigners buy property in Cappadocia, prices of homes in Goreme, a central district, are higher because many are under protection status.
Central Anatolian Food Culture:
Wheat and mutton are the main produce of the Anatolian plateau and this is reflected in their regional specialities; it is the grain center of the country. Extreme variations in temperature between hot and dry summers and snowy winters account for the preservation techniques that have developed here. Examples include dry-cured meats and tarhana soup, which is made from a dried mixture of fermented yogurt, flour, and vegetables. Konya is also the home of the Mevlevi Sufi order, which has its own culinary traditions. Roasted meat, pulses, dried fruit, and bulgur make up a lot of cuisine with flour based desserts.
5: Eastern Anatolian:
Consisting of most of eastern Turkey, this region isn’t popular on the mainstream foreign travel industry, yet over the last decade, Turks have taken a more substantial interest in exploring the flat plains bordering Iraq, Iran, Azerbaijan, Armenian and Georgia.
Notable provinces include Erzurum, a university hub and Kars, a city with distinct Russian architecture in its old quarter and home to Ani, the city of 1001 churches. The Van province has two claims to fame; it produces Turkey’s best version of breakfast, and its lake is the largest in the country.
Eastern Anatolian makes up of 18% of Turkey’s land mass, and has a population of 6,500,000 yet most of this is rural rather than urban settlement. The different climate occurs because of its high altitude, so winters are longer and colder, while a distinct lack of coastline makes beach tourism an impossibility. However, the region’s strong culture, history and food traditions, still make it an exciting area to explore
Eastern Anatolian Food Culture:
The stunning Kaçkar mountains of the East, and the volcanic landscape that gives rise to the country’s highest mountains such as mythical Ararat come with a harsh climate that is unforgiving for growing vegetables. As a result, dishes based on grain and meat are more common. Winters are long and cold, meaning that even meat has to be preserved and this has given rise to the unusual Kars Goose, which is preserved in salt water before being hung to dry. It is a seasonal delicacy, that you only occasionally see on select restaurant menus. With weather this extreme, it’s also necessary to start day right, the breakfast spread in Van is nationally revered as an epic feast.
6: Mediterranean / 7: South Eastern Anatolia :
Mediterranean Region:
Covering the entire southern coast, the Mediterranean region is Turkey’s success story. Excelling in all areas of life, it makes a roaring trade in tourism, foreign real estate, education, and general business.
Backed by the Taurus mountain range, during summer, locals and holidaymakers flock to coastal regions to bask on sandy beaches fronted by the gorgeous blue Mediterranean Sea. The mass amounts of things to do in Antalya, make it a hotspot, alongside smaller, well-performing districts like Kemer, Belek, Side and Alanya, the fastest growing tourism hub in Turkey.
Further west, Fethiye that includes the city centre, and smaller resorts like Oludeniz, Calis, Ovacik and Hisaronu has also become an expat hub favoured by Brits. Marmaris, sitting on the edge with the Aegean province is another crucial tourism and property destination.
The Mediterranean coast also includes the Lycian way, a 516-kilometre trekking path exploring the Lycian Kingdom’s historical cities and ancient ruins. Let’s not forget the Riviera, of which this stretch is known as the Turquoise coast because of the blue sea, sandy beaches, and many inlets and islands.
Attracted by the laid-back lifestyle, gorgeous weather and low property prices, thousands of foreigners of various nationalities have bought property here, therefore securing its crown as a multicultural destination.
Southern Anatolian:
Covering just over 59,000 square kilometres, in history, the southern Anatolian region sat on the edge of Mesopotamia, of which some say was the birthplace of civilisations. These days, it encompasses the provinces of Diyarbakir, Mardin, Sanliurfa and Gaziantep, among some other smaller ones.
They have a remarkable history, rich cultural background and fantastic cuisines, that worldly travellers would find interesting. However, while tourism to the area was increasing around 2013, it shares a border with Syrian, hence these days, tourists do not go there, and foreign governments have labelled it as unsafe for travel.
Two other notable provinces include Batman, for its name and the ancient city of Hasankeyf which will be submerged when a new dam is built.
The south-eastern region’s hotter summer climate leads it to produce different agricultural exports, but they excel at what they do. Gaziantep grows the best quality pistachios nuts, and the reputation of bakers from the region is that they make the best baklava.
Sanliurfa is home of Ibrahim (Abraham), a prophet of Islam, while the old centre of Mardin displays extraordinary ancient architecture. The famous beehive houses sit in Harran, and other attractions to see include Gobeklitepe, the oldest human settlement ever found, and the statue heads of Mount Nemrut.
Mediterranean / South Eastern Anatolia food cultures:
Stretching from the popular tourist destinations in the West to the finger of land that juts into Syria in the East, this region enjoys sunny weather accompanied by the warm waters of the Mediterranean Sea and fertile soils of Anatolia. A wide range of fruits, vegetables, and herbs are grown here, and enjoyed throughout the year. Towards inland, spices are one of the defining features of this region, a result of its location on the former spice and silk routes.
The most common spices are red hot pepper flakes, paprika, dried sumac, cumin and mint. These are used in popular snacks such as çiğ köfte (originally made with raw meat, but more likely to be a vegetarian kneaded-spiced-bulgur-mix in Istanbul) and lahmacun (a crispy dough base topped with spiced meat) or in the region’s meat dishes, of which there is an astonishing variety from offal to kebab. The region is also home to desserts such as the best baklava in Turkey, featuring lots of trademarked Antep pistachios and other nuts.
