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    ARRATIVES WITHIN NARRATIVES: EAST-WEST SYNTHESIS IN "KIRMIZI SACLI KADIN" BY ORHAN PAMUK
    (SELCUK UNIV, INST TURKISH STUDIES, 2016) Dag Ilhan, Ulfet; Avcioglu, Gamze Gizem
    Orhan Pamuk, who is one of the authors of contemporary Turkish Literature and got the Nobel Prize with his work named "Kar", used important narratives of the east and west as a theme in his last work "Kirmizt Sach Kadin." In this work which contains an east-west synthesis he was influenced by an essential theme of a Western Literature "Oidipus" and "Rustem and Sohrab" in Sahname by Fridevsi which is an important work of Persian Literature. The fact that Pamuk was influenced by these two stories actually reveals the difference between east and west cultures. It is seen that in his work named "Kirmizt Sach Kadin", he mixed and unified the fact that the father kills his son in Rustem and Sohrab and the son kills his father in Oidipus. Pamuk penned a new work to use two classic literature story by expanding and combining with modern style. In this study, it will be tried to reveal comparatively to what extent he was influenced by these two stories, how he set these conventional stories with their new formats and what kind of similarites and differences he saw in this new setting. The work will be examined in terms of subject and fiction and the effect of East-West narratives on creating a new work will be evaluated in the context of intertextuality.
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    DIFFERENTIATION BASED ON GENDER IN IRANIAN FOOD CULTURE
    (INT ORGANIZATION CENTER ACAD RESEARCH, 2016) Avcioglu, Gurcan Sevket; Avcioglu, Gamze Gizem
    The purpose of this study is to reveal how gender differentiation in the food preparation and consumption behaviors crystallizes in Iran. To this end, observations were made in Tehran, the capital city of Iran, for a period of one month in 2014. Apart from the observations, in order to be able to determine gender differentiations and gender roles in regard to food preparation and consumption, interviews were also held with ten people from different jobs, genders and ages using a semi-structured interview form. As a result of the observations and interviews, it can be stated that modernizations has taken place especially in regard to eating out. However, it was found that traditional gender patterns and gender roles continue with regard to food preparation and consumption at home. In short, the food is seen as a woman's thing.
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    The Effects of Sa'di-yi Sirazi's Journeys on His Work "Gulistan"
    (SELCUK UNIV, FAC LETTERS, 2018) Avcioglu, Gamze Gizem
    Sa'di-yi Sirazi (d.691/1292), who lived in the XIII. Century and whose name has reached the present day, is one of the greatest poets of Iran. The poet, who went to Baghdad for a training trip due to the upcoming Mongol invasion and took a long journey then, wrote up important works containing the political-social events of his time. Among these works, "Bustan" and "Gulistan" are the ones which make an indelible impression most. "Bustan" was written in the year of 655/1257 in the pattern of mutekarib bahri (a poem pattern). It is a didactic poem consisting of 500 couplets. His other work "Gulistan" was written in the year of 656/1258, a year after "Bustan". This work in which poetry and prose are intertwined vary from the other works of Sa'di in terms of style and content and it has been studied and thought on by almost all poets. "Gulistan" is an important work in terms of presenting anecdotes from Sa'di's life and transferring his experiences to the reader. Most of the stories described in "Gulistan" are about the experiences that the poets gained during his long journeys and the events that happened. This study is intended to deal with the long journeys mentioned by Sa'di' in "Gulistan" after he left his country due to the chaos in Siraz. The effects of these journeys on "Gulistan" will also be emphasized.
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    Iranian and Turkish Food Cultures: A Comparison through the Qualitative Research Method In Terms of Preparation, Distribution and Consumption
    (INT ORGANIZATION CENTER ACAD RESEARCH, 2015) Avcioglu, Gamze Gizem; Avcioglu, Gurcan Sevket
    The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Teheran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds.