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The musical instruments used by Turks are of three main groups: stringed, wind and percussion instruments. Turkish musical instruments were produced by the master-apprentice method in the Ottoman period. Traditional Turkish music is monophonic. Even though many instruments are used, they all play the same melody. The music reflects different emotions, mainly unrequited love and when it is sad it may sound depressing, but when expressing joy, happiness or pleasure you will find yourself dancing to the rhythm. The main instruments used in Turkish music show a great diversity. In classical Turkish music the zither, tambur, lute, tef (tambourine), darbuka and ney (reed flute) are some of the instruments used, besides the well-known ones also used in the west, including the piano, violin, viola and clarinet.
The zither is called ‘kanun’ in Turkish. It is a stringed instrument played on the lap and the strings are stretched across the upper surface of a wooden box. Skilled craftsmen may use seven kinds of wood in making one zither. The upper surface is made of sycamore wood, the lower surface of pinewood, the bridge is of maple. The design on the sides and the upper surface is cut out of rose wood and white pine. The soundboard is completed by using calf leather giving the zither its rich resonance. The tuning pegs and the peg locks are made of hardwood, either rose or ebony. The small tuning levers or tuning keys, are called ‘mandal’. It is played with the help of a plectrum, one fastened to each index finger by an adjustable metal ring.
It would not be wrong to say that if a single instrument were to represent Turkish folk music it would have to be the baglama. The baglama was developed from another instrument called the kopuz, which is also used today. There are different kinds of baglama, like the çögür, cura, divan, tambura and kopuz. The kopuz, also a stringed instrument, was used in Central Asia by Turkish tribes about two thousand years ago and is mentioned in the tales of Dede Korkut (a sage, the mentor of the Turkish Oguz tribe who narrates moralistic epic tales to a chieftain of the tribes). We come across the belief among the shamanist Turks that a warrior with a kopuz at his waist was protected in battle from injury at enemy hands. Turkish strolling minstrels brought the baglama to Anatolia and in fact, everyone knew how to play this instrument. The baglama is so-to-say a friend of the minstrels who at certain times of the year gather at contests and song festivals. Accompanied by music, repartee between the contestants is sometimes satirical, sometimes filled with irony but never insulting and is fun to listen to.
Then we have the lute which is a little different to those seen in Europe. The lute is called ‘ud’ in Turkish. Lutes, also stringed instruments, have a sound box terminating in a neck which serves both as a handle and a device for extending the strings beyond the sound box. The masters of the lute were revered by those interested in music. Today there are various trends in Turkish pop music and the lute is one of the main instruments accompanying the soloist both in classical Turkish music, popular mainstream music and folk songs. In Turkey there are singers who use the lute, just as their counterparts in the West use the guitar.
There are also reed instruments pipes equipped with a double reed or with a single reed. To name a few, we can give the examples of the zurna, ney, and shepherd’s pipe. Among them the ney is mostly used in mystic and religious music. Drums and the zurna go together and are mostly used in folk music and they are an indispensable part of wedding or circumcision festivities. In Turkish music rhythm is of utmost importance. Therefore percussion instruments used for this purpose apart from drums, include ‘kudüm’ (small double drums used in mystic religious music) and the darbuka. Percussion instruments were first brought to Europe after being seen in the Mehterband of the Turkish army around the sixteenth century. At first only a king or high nobleman was allowed to have one. For many years drums were “aristocratic” instruments, primarily used with trumpets to sound fanfares as the king entered a theatre or throne room. The def (tambourine), is also a popular instrument used for rhythms. It is like a handheld frame that usually has rattles attached to the side. It is both struck and shaken and sometimes used by young ladies dancing to a melody, in addition to its place in the orchestra.
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Posted June 2nd, 2013. Add a comment
From the days of the Ottoman Empire through to the present, coffee has played an important role in Turkish lifestyle and culture. The serving and drinking of coffee has had a profound effect on betrothal and gender customs, political and social interaction, prayer, and hospitality traditions throughout the centuries. Although many of the coffee rituals are not prevalent in today’s society, coffee has remained an integral part of Turkish culture. First brought to Istanbul in 1555 by two Syrian traders, coffee became known as the “milk of chess players and thinkers.” By the mid-17th century, Turkish coffee became part of elaborate ceremonies involving the Ottoman court. Coffee makers with the help of over forty assistants, ceremoniously prepared and served coffee for the sultan. Marriage customs and gender roles also became defined through coffee rituals. In ancient times, women received intensive training in the harem on the proper technique of preparing Turkish coffee. Prospective husbands would judge a woman’s merits based on the taste of her coffee. Even today, when a young man’s family calls to ask a girl’s parents for her hand in marriage, a formal coffee is served even in the most modern households. For both men and women, coffee has been at the center of political and social interaction. During the Ottoman period, women socialized with each other over coffee and sweets. Men socialized in coffee houses to discuss politics and to play backgammon. In the early 16th century, these coffee houses played host to a new form of satirical political and social criticism called “shadow theatre” in which puppets were the main characters. Over the years, Turkish coffee houses have become social institutions providing a place to meet and talk. Today, Turkish coffee houses continue their role in society as a meeting place for both the cultured citizen and the inquisitive traveler. Istanbul offers many new and delightful cafe-restaurants where friends and family meet to discuss topics of the day over a cup of traditional Turkish coffee. Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served. Turkish coffee has various levels of sweetness ranging from bitter to very sweet. Because sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the surface of the coffee, the host loses face. Turkish coffee is served hot from a special coffee pot called a cezve. Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup. Rich in tradition and flavour, Turkish coffee remains a favourite today, not only in Turkey, but also among discriminating coffee drinkers around the world
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Posted June 1st, 2013. Add a comment
Turkey—rich in musical heritage—has developed this art in two areas, Turkish classical and Turkish folk music. When describing Turkish music today it is generally said that Ottoman composers availed themselves of the rich musical heritage found in the cultural centers of the Abbasid and the Timurogullari, where Turkish, Araband Iranian musicians performed and created music known as Ottoman court music. This music was based on mode and human voices. The mode and musical instruments of Turkish music can be found in all middle-east countries. However, with the passing of time, there have been changes in the mode from region to region. Although written sources indicate 600 modes, only 212 have survived to our day. These can be divided as follows: Simple modes Combined modes Modes with changing pitch Through the centuries many instruments have been used in Turkish music, such as the ud, tanbur, kemence, ney, kanun, kudum, bendir, def, halile, lavta, santur, rebap, musikar, cenk and sinelkeman. The various types of Turkish music differing in modes and pitch include tunes and spirituals and are classified as kar, murabba beste, agir semai, yuruk semai, sarki, pesrev, saz semai, taksim, gazel, ilahi and kaside. Turkish music is also graded under the four headings below: Oud Darbuka Non-religious music (with or without words)Military music Mosque music Islamic mystic music The history of Turkish music, especially in regard to melodic variations, can be divided into four periods. The first is the formation which goes back to the years 1360-1453, when the Turks adopted Islam. After the conquest of Istanbul, but prior to the period of classical music, Ottoman music was influenced by Byzantine music, mainly in the years 1640-1712. The greatest proponents of the Ottoman style after the exemplary classical music created by Itri were Ebubekir Aga, Tab’i Mustafa Efendi, Kucuk Mehmet Aga, Sadulla Aga, Padisha III Selim and Ismail Dede Efendi. The period from 1955 onwards has been designated as the reform period. Kanun Saz Intended reforms in the field of music during the Republican period led to debates on the subjects of European, Turkish, polyphonic and monophonic music. During this period composers who were noted for their work included Refik Fersan, Cevdet Cagla, Sadettin Kaynak, Selahattin Pinar, Suphi Ziya Ozbekkan, Lem’i Atli, Rauf Yekta, Suphi Ezgi, Huseyin Saadettin Arel and others.Currently, three groups represent Turkish music. The first group favors polyphonic music. The second group prefers an individual interpretation of classical music. Numbered among this group were the Nevzat Atlig chorus, Bekir Sidki Sezgin, Meral Ugurlu, Niyzi Sayin, Necdet Yasar, Ihsan Ozgen, Erol Deran, Cinucen Tanrikorur and others. The third group preserves traditional ties coupledwith high quality and includes Yalcin Tura, Mutlu Torun, Ruhi Ayangil and others of the “new wave.” Turkish music is a product of Turkish thoughts and feelings and of migrations and changing geographical positions. It expresses the changes in the ways of life of the Turkish people throughout history. Ballads and songs are especially important. Turkish folk music encompasses all natural and communal events. It branches out into “Kirik Hava” and “Uzun Hava” and makes use of wind, string, and rhythm instruments. From 1926 onwards various state enterprises have conducted research into Turkish folk music.
In 1826, Sultan Mahmut II attempted to modernize the Turkish Army and organize a military band similar to the bands of western armies, and in 1828 the Imperial Band was founded.After the proclamation of the Republic, the orchestra was renamed the Riyaseti Cumhur Musiki Heyeti, and in 1958 it was again renamed the Presidential Symphony Orchestra, its current title. The Music Teachers Academy was opened in 1924 and the Ankara State Conservatory in 1936. Today there are conservatories in both Istanbul and Izmir. The flow of pop music from the west has also influenced Turkey, and since the 1960′s Turkey has followed world trends and produced artists in this field of music.
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Posted June 1st, 2013. Add a comment
Lokum has been produced at first in Turkey in the XVII century and an English traveller has brought it to Europe, where it became well known as Turkish Delight. Also at the present time Turkish Delight is one of the delicious and most popular special characteristic sweet.
Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of Tartar, to prevent clinging. Other common types include such flavors as cinnamon and mint. In the production process, soapwort may be used as an emulsifying additive.
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Posted May 31st, 2013. Add a comment
In Turkey, wherever you look, you’ll meet plenty of eyes looking at you. Glass evil eye beads. It is common in the Turkish culture to give a gift of a blue nazar Boncugu (nazar boncuk) or the evil eye bead as it is more widely known. People hang a small evil eye amulet from the rear view mirror of their car, keep several small evil eye beads or evil eye charms on hand to give to guests, hang an evil eye near their door in the home or office. Glass evil eyes are worn, in the form of jewelry; evil eye bracelet, evil eye necklace, evil eye anklet, gold or silver evil eye charms and evil eye pendant, evil eye earring – ring and blue evil eye talisman… Here it is a real evil eye bead paradise.
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Posted May 30th, 2013. Add a comment
It is hard to imagine breakfasts, social gatherings, business meetings, negotiations for carpets in the Grand Bazaar, or ferry rides across the Bosphorus in Turkey without the presence of tea. With tea servers in streets, shopping malls, and parks shouting, “ÇAY!” (chai) the beverage is always within shouting distance. It is fundamental to Turkish social life and plays a large role in Turkey’s domestic economy. Tea in Turkish Social Life Although tea passed through Turkey as part of the Silk Road trade in the 1500s, it did not begin to become a part of daily life until nearly four centuries later. In 1878 Mehmet Izzet, the then governor of Adana, published the Çay Rişalesi (Tea Pamphlet), touting the health benefits of drinking tea. Although coffee was still the preferred hot beverage during this period, the consumption of tea began to spread as tea houses opened in the Sultanahmet area of Istanbul. Also, tea became a cheaper alternative to coffee; one could purchase four glasses of tea for the price of one cup of coffee.
Today, Turks have one of the highest per capita consumption rates of tea, averaging about 1,000 cups per year. This high rate owes itself to the availability of places to consume tea, social customs and traditions, and domestic production along the Eastern Black Sea coast. Travel to any town in Turkey and you are sure to find a tea house or a tea garden. In smaller towns and rural areas, tea houses are the preferred social hub where news and gossip are exchanged. In the larger cities and touristy regions, tea houses welcome the young and old, as well as many foreigners. Tea gardens, another social venue for drinking tea, gained popularity in the 1950s, especially in Istanbul, and were the place where families went for their social outings. It is important to note that the Turkish tea garden is very different from a Japanese tea garden. Whereas the latter is quiet and serene and was developed in conjunction with the Japanese tea ceremony, Turkish tea gardens are hubs of social activity with kids running around, music playing, and lively conversation among various groups from students, to businessmen to retirees and foreigners. In the rural areas of Turkey, tea takes center stage at social events. A Turkish Bridal Shower, sometimes referred to as a gelin hamami because it is held in a Turkish bath, involves taking samovars of tea and pastries for all to enjoy. Five o’clock tea time is also observed in Turkey, particularly among house wives. Preparation and serving Turks prepare tea using a double tea pot. Water is boiled in the lower (larger) pot and the loose-leaf tea is steeped in the top (smaller) pot. This method allows each person to drink the tea as they desire: strong and steeped, or light with lots of water added. In central Anatolian towns such as Amasya, and in Eastern Turkey, tea is prepared in a samovar. Turks prefer to drink tea in small tulip-shaped glasses. Though the origins of this shape are not known, the clear glass allows the drinker to appreciate the crimson color of the tea. The tea glass is so important in Turkish life it is used as a measurement in recipes. As you pass tea gardens and tea houses you will hear the clinking of tiny tea spoons in the tea glasses. In large cities like Istanbul, and the capital Ankara, tea may be served in porcelain cups and mugs as in England and the United States, but the small tea-glass is by far the container of choice. Generally, two small sugar cubes will accompany tea that is served in public. In Erzurum and other towns in Eastern Turkey, tea is taken in the “KITLAMA” style, where a lump of sugar is placed between the tongue and cheek. Turks never add milk to their tea; sometimes lemon may be preferred Production Turkey’s serious attempts at cultivating tea began in 1917 in the Eastern Black Sea town of Rize. However, due the Turkish War for Independence, it was difficult for the Government-appointed agricultural engineers to gain the residents’ support, which was critical to the endeavor’s success. In 1924 the Government passed a law stating that tea, oranges, and filberts would be raised in Rize. However, it was not until the mid- to late-1930s that the Government placed a strong emphasis on cultivating tea. The first large scale cultivation occurred in 1937 when 20 tons of seeds were brought from Batum in the Georgian Republic, and planted at the central green house in Rize, yielding 30 kilos of tea.
Tea cultivation began to spread and become an inextricable part of economic life along the Eastern Black Sea Coast, so much so that towns began to change their names to have the word “Çay” in them: the town of Mapavri became Çayeli and Kadahor became Çaykara. By 1965, the production of tea had satisfied the domestic market and Turkey began to export its tea. Çay-Kur, the Directorate of Tea Establishments was founded in 1971 to coordinate both the cultivation and processing of tea, and in 1973 it went into active operation. Çay-Kur aimed to expand tea cultivation, stay abreast of innovations in tea processing technology, and import and export tea as necessary. Çay-Kur enjoyed a monopoly over Turkish tea until 1984, when tea processing and packaging were opened to private enterprise. Today, Turkey is the world’s fifth largest producer of tea, behind India, China, Kenya and Sri Lanka. Along Turkey’s Eastern Black Sea Coast tea bushes stretch from the border with the Georgian Republic to the town of Rize, Turkey’s ‘tea capital’, and extend farther westward toward Trabzon. Over 200,000 families are involved in the cultivation of tea either as owners of tea “plantations”, sharecroppers, or employees in the nearly 300 tea producing factories. All tea is produced from the same plant, Camellia Sinensis; it is the amount of fermentation that determines whether the tea turns out to be black, oolong (semi-fermented) or green (unfermented). A unique feature of Turkish tea is that no chemical substances or additives are used in the production process. Although black, loose-leaf tea is preferred in Turkey, green tea is slowly gaining in popularity due to its health benefits.
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Posted May 26th, 2013. Add a comment
The basic characteristics of form, design, colour and representation in Turkish art developed primarily in the realm of miniature painting. The Turkish miniature style was influenced by many trends and developed over the centuries from the empires of Central Asia to the Seljuks and from the foundation of the Ottoman Empire to the conquest of Istanbul and the Tulip era. It was during the Seljuk era that miniature painting attained the stature of national art. It was during this period that Nakishane (schools of embroidery) were established. An exchange of miniature artists about the same time between Turkey and Iran further influenced these arts in both countries.
The Ottoman style in miniatures made itself evident in the 15th century, leading to the production of classic examples in the 16th Century. The romantic scenes of landscaping in Persian miniatures were simplified in Ottoman miniature by the reducing detailed landscape scenes to plain backgrounds. Human figures, buildings and other main elements of the subject predominated. In classical Turkish miniatures, lines are straight, colours are vivid and the style is narrative. Miniature art is known for its strongly built heroes, simplicity, selection of themes from real life and the powerful concept of colour. The most important studies on miniature painting after the Republican era began were carried out by Ord. Prof. Süheyl Ünver. Courses are supported by the Ministry of Culture with a view towards popularizing the art. Work on miniatures is carried out in Istanbul, Ankara, Konya, Izmir, and Kütahya provinces. Turks had the tradition to illustrate manuscripts during the cultural periods before Islamic belief. Paper that could be rolled started to be made in China with plant fibers in 105 B.C. No written or illustrated document has yet been found from the time of the Chinese Han dynasty, of Huns and Göktürks. Nevertheless, the large quantities of stone engravings, textiles, ceramics, works of art made of metal, wood, leather which have survived to the present day, prove that the above mentioned cultural circles were quite developed in other fields of art. The oldest examples of Turkish pictures for walls are from the 6th, 7th and 8th centuries. The withering influence of natural conditions have prevented the survival of these first examples. The conquest of Istanbul was the first step into a new phase of the Ottoman cultural life. The characteristics of the period in the field of paintings and miniatures may be summed up as the meeting of the eastern and western painting schools, as the widespread interaction and communication and as the widespread availability of display. While the Italian painters called by Mehmet the Conqueror continued their activities, Turkish artists—on the other hand—carried on the domestic traditions. We can see this dual influence in the works of Sinan Bey from Bursa, who was the pupil of Hüsamzade Sunullah and Master Paoli. Meanwhile, upon closure of the Heart academy for painting in the beginning of the 16th century, its famous instructor Behzat was met with a deserved esteem in Tabriz in 1512. His pupils began to produce works in his style. Their works reached the gates of Istanbul. Sultan Selim Iran and Aleppo to Istanbul after the seizure of Tabriz and he ordered his men to create favourable conditions for those artists’ work. Soon after Shah Kulu from Tabriz was leading these artists in an academy which was called by the Turks “Nakkashanei-i Irani” (The Persian Academy of Painting). “Nakkashane-i Rum” (The Ottoman Academy of Painting) was established upon the reaction of the Ottoman painters. It goes without question that the period beginning with Mehmet the Conqueror and ending with Sultan Selim I, was one of the most interesting and important phases in Turkish painting and miniatures. Various styles and ways of expression were searched, the influences were a guide and syntheses were attained. Now we shall take a look at the Turkish Academy during Süleyman the Magnificent reign. Turkish miniature lived its golden age during that period, with its own characteristics and authentic qualities. The most renowned artists of the period were Kinci Mahmut, Kara Memi from Galata, Naksi (his real name Ahmet) from Ahirkapi, Mustafa Dede (called the Shah of Painters), Ibrahim Çelebi, Hasan Kefeli, Matrakçi Nasuh, Nigari (who portrayed Sultan Selim II and whose real name was Haydar: he was a sailor).
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Posted May 14th, 2013. Add a comment
The dictionary definition of the Turkish word murakka “patchwork” or “collage” is a thin, stiff, unbendable cardboard obtained by layering a number of sheets of paper with their grains perpendicular to one another, using a technique similar to that of plywood today. The finished paper on which calligraphers produced their work was then affixed on top of this, after which the work was framed and decorated. The term murakka was also employed for albums which consisted of joining together a few small samples of calligraphy know as kit’a (section). Today, the heavy paper known as cardboard was unavailable from paper sellers, and as a result it was prepared with great effort by book binders who were engaged in book crafts. Using a special technique, this cardboard manufactured by layering sheets of paper one on top of another was as flexible and as tense as a bow. Manufacture of cardboard in this way was referred to as “tensing cardboard”.
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Posted May 14th, 2013. Add a comment
A water-pipe consists of various parts: The body, bowl, tube and mouthpiece: Body: This is the part where the bowl is placed. It looks like a decanter. It is filled with water to cleanse soot belched out by burning tobacco and also to absorb the nicotine. Though the body is usually made of glass or steel, you could find more elegant ones made out of porcelain on which gold, silver or coral were also used to embellish its appearance.
Bowl: Tobacco is put in the bowl which is pierced and covered with a conical cap in order that the flame be sheltered on windy days.
Tube: Air in the body part, is conveyed by means of this tube which is usually made out of amber. There may be more than one tube so that two or more people can smoke together while chatting.
Mouthpiece: At the end kept at the end of the tube to lighten smoke.
Preparing Your Water Pipe To Smoke
1. Screw your trunk pipe until it touches the plastic ring in the trunk.
2. Fill the glass base of the water pipe with cold water.8-10 pcs. of ice can be added into water.
3. Screw your trunk to glass base until the base contacts the ring, in the trunk.
4. Make sure that the tube from the trunk pipe should be immersed into the water about 1-2 cm. If the water level is not proper, arrange the level of water accordingly.
5. Attach the hose to the trunk and make sure that the joint is airtight.
6. Test that your setup is airtight by placing your hand on top of the water pipe and then sucking in through the hose. There should not come any air through. If any bubbles are formed in the water, it means that air comes through, in this case check the rings of both trunk pipe and glass base which is located inside the trunk and if it is necessary you should screw them a bit more without forcing.
7. Put some of the tobacco into the Ceramic Tobacco Bowl crumbling into the small pieces. The level of tobacco should not exceed over the border of the Ceramic Tobacco Bowl.
8. Cover the tobacco bowl with the aluminum foil which is to be as big as to wrap the border. Then, stroke the aluminum foil around to supply airtight.(It is recommended to use thick foil.)
10. Place the tobacco bowl on the top of the trunk with the bowl seal to join airtight.9. The foil should be pierced as shown in the picture with your tong’s string or something sharp.
11. Now light your charcoal of your water pipe. After you charcoal is burned, turn off your oven and let it wait 3-5 minutes until the surface of it gets white and locate them on the tobacco bowl as shown in the picture with your tong. At start just put three pieces. After they get smaller and die down, you put two pieces to go on.
12. After 4-5 minutes locating the charcoal on the bowl, you can start smoking. It may take 10-15 minutes to reach the top level of satisfaction.
Recommends for Tips & Comfortable Smoking
should suck from the tube like you are breathing.
_While you are smoking, you should not suck too long and so frequently.
_You should put cold water into the glass base of the water pipe and some ice into it.
-If you have a problem with your throat like coughing, loosing breath during your smoking session, you should pick the charcoals off the bowl to let the bowl and tobacco get cooler. At the meantime, you should puff off the dense air out of the glass base from the hose through the air release marble by blowing it. After a short period, you should put the charcoal back on the bowl again then go on smoking.
_It is recommended to puff through the tube at certain intervals to release the high density air out of the glass base from the air releasing valve to enhance your smoking experience. If the air is not discharged from the air release valve, although you puffed from the tube, you should unscrew the valve from right to the left then clean the small ball and its hose and after cleaning and drying, it should be screwed again.
_The average smoking time your water pipe is 1-1.5 hours (it may vary from size of the tobacco bowl)
_It is recommended not to smoke the same tube used with cappuccino-coffee flavor tobaccos with other ones.
_We recommend you to add at least 50% milk into the water you put in the glass base with a dessertspoonful coffee when you smoke coffee and cappuccino flavored tobacco to have a cooler smoke.
_According to the type of the tobacco flavor you are smoking, you can also add the same flavored powder of the same fruit into the glass base.
_Keep your tobaccos in airtight pots after you open its original packing.
_You can enjoy gracious smoking by adding up one or two small pieces of mint tobacco into the tobacco in your bowl.
_We recommend you to smoke outside but not in windy places.
_It is recommended not to smoke in short periods. Smoke in relaxing times.
_You should wash the glass base, truck and bowl, after every smoke.
_You should smoke on a full stomach.
_While you are smoking water pipe, it is recommended to eat salty cereals (preferably salty peanuts can be eaten)
_You can wash your elastic tube once a month. You should dry it at natural atmosphere by hanging and not leaving any water in it. (This recommendation is only valid for the brand pipes which are available in the water pipe kit)
The History of Water Pipe
The human being first discovered the tobacco before Christ. People those burned the leaves of tobacco to pray the God, noticed the pleasant taste and since then it has been used. The tobacco is shaped by lots of civilization until today. It is used in pipe, became cigars, cigarette and just chewed, but none of these styles become united more than that of water pipe.
The Indians, who were burning the coconut outer layer which was similar to tobacco and by inserting a bamboo into a coconut to enjoy, started the water pipe culture that would go on for centuries. Water pipe has transformed to be a culture from that time up till now. The ancestors have set a great value as much as to inherit water pipe to their grandchildren. Sometimes it took its places beside the Sultans and sometimes it was deprived of the value it deserved.
Today, the water pipe and the dazzling culture around it is preparing to turn back to its magnificent old days. Day by day the culture which adds magic to the tobacco is getting more and more interest.
The name water pipe which is an important part of eastern culture derives from a Persian word ‘nargile’ which means coconut. The first samples of water pipe which was named ‘Sisa’in Arabic and ‘Kalyan’ in Persian was seen in India. The first water pipe, which was made of the coconut’s outer layer that was similar to the tobacco by inserting a bamboo to the coconut, left its place to marrow squash while bringing a new dimension consumption of Indian hemp. After getting popular day by day, porcelain and silver body water pipes appeared and followed by the tile, silver plated and glass made water pipes. First it became widespread among the Persian and Arabs.
The Ottoman Empire defined as the civilization of conversation by the researchers was inhaling the smoke of the water pipe and smoking it through the air since the day first knew the water pipe in 16th Century.
Today, water pipe is still continuing the mission to be the best friend of the chatting experts without losing its mission as it was in the past. Because, according to the addicts, smoking water pipe alone does not make any sense without chatting. Hence; coffee houses still keep their popularity as the residence of chat and conversation.
TOILFUL BUT TASTY…
Smoking water pipe is not only so delicious but also hard to prepare. It seems so easy to prepare water pipe to smoke from exterior but fundamentally it needs many processes to follow. The water pipe consists of ‘Tobacco Bowl’, ‘Trunk’, ‘tube’ and the ‘Glass base’.
The part that we put the tobacco is called as ‘Lüle’(Ceramic tobacco bowl), the long trunk is called as ‘Ser’, the glass base where we pour the water to filter the smoke is called ‘sisa’ and the elastic tube which transports the smoke in the glass base to your mouth is called as ‘Marpuc’.
he most important element of the water pipe is the tobacco. The tobacco, which is named ‘’ Tömbeki’’ is left to be dampened after it is chopped up the night before. It is kept for some time by covering with a dampish towel. The secret of a good water pipe lies behind the good dampening of the tobacco. The tobacco is carefully placed into the ceramic tobacco bowl, that‘s into the holey bowl, after having left into the water for some time by squeezing its water right before the service ; and then the is holed right from the center by the help of steel pins. The tobacco placed into the bowl is wrapped with again dampened but halved tobacco leaf and whose large venous are taken. And then it is burned with the cinder from Pırnal Coal, which is obtained from a short natured oak tree, placing it on the long trunk. This is a classical tobacco type, that’s a type of tobacco used by the Ottomans and other nations till a few years’ before.
HONEY, ROSE & CAPPICINNO FLOWERED TOBACCOS
Today, there is another sort of tobacco which is imported from Egypt and Jordan and called Bahri or Arabian tobacco besides of that. These tobaccos are made of fermented fruits and especially demanded by the teenager smokers. These types of tobaccos are made of fruit or plants which have sharp smells like apple, mint, and apricot. Strawberry, banana, pine apples. The most expensive tobaccos are the ones with honey, rose and cappuccino flowered which are imported from S. Arabia.
The water that is poured into the glass base may vary as per the type of the tobacco which you choose to smoke. For instance; if you want to smoke cappuccino or banana flowered tobacco you should pour milk instead of water into the glass base.
THE OTTOMANS TASTED IT IN THE 16TH CENTURY..
The tobacco entered the world of Ottomans and started to be smoked between the years 1601-1603, 110 years after the America was discovered. At first, they were only charging customs duty from the tobaccos imported from foreign countries; but later on, The Religious Authorities announced a fatwa against the tobacco use upon the increase of tobacco addicts Thereupon, the Sultan Ahmet, the First, issued a mandate in order to ban the usage of the tobacco; but during the era of the Sultan Mustafa and Osman , the Second, whom had the power after Sultan Ahmet the First, the prohibition had no important effect.
THE ANATOMY OF WATER PIPE
Sipsi (mouthpiece): A mouthpiece to mount to the elastic tube to make the water pipe economical and is given to the ones who want to smoke.
Lüle (Ceramic Tobacco Bowl): It is the ceramic bowl where the tobacco is placed in without compressing and the cinder put on.
Tömbeki (Tobacco): The only water pipe tobacco used before the flavored tobaccos is produced.
Mıngır: (Charcoal): The charcoal of the water pipe should last longer; therefore, burned and slaked oak is used.
Marpuç (Elastic Tube): The whole part from the trunk to the edge where the smoke is sucked, including the tube.
WATER PIPE SHOULD BE SMOKED SLOW BY SLOW..
It is necessary to know all the smoking techniques to enjoy the water pipe. All professional smokers had determined a different and personal from of pleasure. However, the point which all the smokers agree on is that ‘IT IS BETTER TO SMOKE SLOW BY SLOW’.
Here are some of the smoking techniques according to the professional;
First of all, it is smoked like a pipe, not like cigarettes. It means that you should suck like breathing so that the water in the base can bubble and tobacco burns easily.
At the meantime; there are two different smoking techniques-one from stomach and the other from breast. Smoking with breast is more difficult, so smoking from the stomach is preferred. In this method you suck the smoke through your stomach using your diaphragm and blow it out.
There is air pocket above in the water base and when you suck you suck from the elastic tube the smoke goes right there. After that it vacuums through the water and then flows into the water. At last it arrives at you.
The most important difference that distinguishes the water pipe from the cigarette is that the smoke gets cooled through the water and in this stage the harmful materials in the tobacco is filtered.
THE WATER PIPE HAS A LANGUAGE AS WELL..
The chat culture encircled around the water pipe has brought the human being some communication words together.
The most popular ones defining the water pipes are the words ‘’ masa (tongs), mese (charcoal), kose (corner), Ayse (name of female)…In fact, each of these words which make a rhyme when listed side by side tells us many things.
The fire, the correlation of the tobacco, brought ‘’ Masa’’, tongs, along with it. We surely need the tongs to refresh the cinder of the water pipe all the time.
‘Mese’, the charcoal, is the inevitable element of the fire. Because it implies that the charcoal is to be made of the oak tree.
Undoubtedly, one of the main features of smoking water pipes is not to smoke the water pipe in on ordinary place. You need to find a ‘Kose’, corner, for yourself in order that the respect to the water pipe and its culture is not being interrupted by any trivial excuses. The last word of the tong twister ‘’ Ayse’’ is the title giving to the ones in the serviced. ‘Ayse’ defines the quality service and smooth-face of the waiters/ waitresses.
THE MANNERGER OF SMOKING WATER PIPE
The water pipe has its own traditional manner rules as every environment does. These rules the attendants who inherited from their ancestors are rather interesting even though they are not respected by the youngsters:
-The water pipe should be smoked at outdoors and quiet places
-You should not speak loudly when you are smoking.
-You should never light your cigarette from the fire of water pipe.
If it becomes necessary to do so, you should hold the cinder with your tongs and light your cigarette.
-You should not place your water pipe higher than your seat and other water pipes. Because it is consider as a bad manner.
-If you smoke with others, you should use your mouthpiece.
-If you smoke with others, you should not give the elastic tube directly to their hands. You should put the elastic tube on the table so that other smokers can take it from there.
You can see related products at: Turkish Nargile
Posted May 10th, 2013. Add a comment
The term nargile (hookah ,or water _pipe ) comes from the persian word nargil , which means coconut . Nargiles play an important part in many Eastern cultures , and first became a part of Turkish culture in the 16 th century , during Ottoman times. The nargile is a crucial aspect of deep conversations in our own time. Nargile cafes are certainly prominent in many areas of İstanbul.Above all . a large number of nargile cafes are found in the neighborhoods of Tophane,Çemberlitaş,Beyoğlu and Kadıköy. A nargile consists of sevaral different parts:The marpuç (the section from which smoke is inhaleed) ,the lüle (the bowl into which yobacco is placed),the tepsi (tray) and the rüzgarlık (a metal partition to prevent the tobocco ashes from blowing away).Additionally , a mouthpiece known as sipsi is attached to the tip of marpuç. A special type of oak coal is used to light the nargile , which gives it a unipue. aromatic taste . Nargile tobacco goes by the special name of tömbeki. In addition tömbeki, you might try one of the many different fla voured tobaccos with your nargile.
You can look into selected Nargiles from here: Nargile