Important Organized Festıvals in Turkey

Important Organized Festıvals in Turkey

ALACATI HERB FESTIVAL

For Alaçatı lovers, it was important to keep our values ​​alive as much as the occupancy rate of the hotels, the environmental cleanliness and the number of tourists and pass them on to the next generations and our guests.

Alaçatı Herb Festival was born as the product of this thought.

In order to promote the richness of the nature of Alaçatı and the diversity of its herbs and to prevent the loss of traditional dishes cooked with these herbs, Alaçatı Herb Festival has started to organize since 2010.

It is a privilege to live Alacati in spring freshness! For this reason, every spring, when nature awakens and a thousand and one kinds of herbs adorn our environment, this festival is held and Alaçatı lovers want it to become traditional.

While organizing this festival, he wanted to mix the naturalness of Alaçatı, its welcoming warmth, the scent of jams, dishes made with a thousand and one herbs, and black cumin seeds sprinkled on pastries.

This festival is more than just a competition. With the excuse of the festival, the main purpose is to convey what we know about nature, to learn what we do not know, to add new friendships to new tastes!

We are waiting for all nature friends to walk around the narrow streets of Alaçatı, to share these beauties with smiling-faced beautiful people, to chat with people we do not know, and to laugh mouthfuls. In short, it means being able to say "I lived that moment".

POLONEZKÖY CHERRY FESTIVAL

Polonezköy Cherry Festival is among the important festivals of Istanbul as a traditional activity that is held regularly in June every year. The festival also strengthen cultural ties between Turkey and Poland activity.

At the festival; Teams coming from Poland in their traditional costumes, various cultural activities, exhibitions, concerts and recitals will be held in the garden of the village church. Organic vegetables and fruits for sale at the festival entrance and its surroundings include mulberries, tomatoes, strawberries and of course cherries.

POLONEZKOY HISTORY

In 1775, the Polish state was divided and occupied by Austria-Russia and Prussia, and the Ottoman Empire, which did not accept the fragmentation of Poland, made this area a refuge for Polish political immigrants. While the Ottoman Empire entered the Crimean War in 1856, soldiers and civilians who fled from Poland gathered and joined the war with the Ottoman Empire.

After the war, Sultan Abdülmecit gave a settlement permit in the lands where the current Polonezköy is located. This Polish village, which was previously called Adamköy by the Ottomans, later became the "Polonez Carrier". The state gave 1894 citizenship certificates to the refugees living here and in 1923 the village was named Polonezköy and an ethnic identity was given.

EDİRNE KAKAVA - HIDRELLEZ FESTIVALS

It is held every year between 05-06 May.

Kakava, the reflection of Hıdrellez, the belief that the prophets Hızır and İlyas, which are considered to be important days in the Turkic world, met at the foot of a rose tree, is regarded as one of the most important days for the Roma, which is eagerly awaited for a year and celebrated with great preparations.

Hıdrellez and Kakava Festivities, which are accepted as the harbinger of spring in Edirne, are celebrated in two separate venues on 5-6 May; Concerts, competitions, dance shows are held on Saraçlar Street, and other activities are held in Sarayiçi, where Kırkpınar Wrestling is also organized.

The festivities begin both days with two special rituals to welcome spring. The burning of the Kakava Fire, which symbolizes the desire to increase fertility, to share beauties, and the pilaf are served on May 5 in Sarayiçi. The "Entering Spring" ritual, which aims to salute the purification and awakening of nature, takes place on May 6, at 06.00, on the banks of the Tunca River.

In addition to the representatives of all associations in Turkey to events as fiction, the audience participates in local and foreign photographers and close approximately 10 thousand compared to last year's figures. Kakava Festivals are closely followed by the world-national press.

ISPARTA ROSE HARVEST

The rose harvest in Isparta does not have an old, deep-rooted history that goes back thousands of years. Isparta rose harvest has a history that does not exceed 150 years at the most. While the rose flower is not known in Isparta, it is known that Rose agriculture is carried out in Burdur, Denizli and Çal regions. Gül brought Meydanbeyoğlu, the son of Mehmet İzzet, İsmail Efendi, to Isparta, who came from Yalvaç district and settled in Isparta.

The rose harvest lasts from the 15th of May to the end of June. During this time, roses are collected from 05:00 in the morning until 10:00. By breathing in the beautiful scent of rose, you can find a chance to take roses with you from these gardens. You can also take pictures while enjoying the scenery. Then, you can go to the rose oil factory and have the opportunity to watch the operations performed on the collected roses on site.

HISTORY OF ISPARTA ROSE

Rose has a very special place in the daily life of people; It is a flower that combines the expressions of love, beauty, love and respect in the most beautiful way. The origin of the rose, which is a northern hemisphere plant, is East Asia. Although not certain, it has been reported that rose oil and rose water were first produced in Iran or India, from where they spread to Anatolia, Europe, North Africa and East Asia.

According to fossil records, the existence of the rose on earth has a history of at least 35 million years. The place and importance of rose flower in human history is based on a multicolored past of at least 5000 years.

Having reached other parts of the world by trade from its homeland Central Asia, rose has been the subject of legends since ancient times due to its fragrance, medicinal value and place in nutrition, and has become an indispensable flower for those who seek fragrance. In fact, rose gardens were as important as wheat fields and orchards for the Phoenicians, Greeks and Romans in antiquity.

The first method in history to make rose fragrance permanent was maceration (the method of keeping rose flowers in suitable oils for a certain period of time) with oils used by civilizations such as Egypt, Mesopotamia, India and China in ancient times.

Later, BC. The method of extraction with water (keeping the rose flowers in water with certain methods and then using these waters by filtering) was applied. Later, BC. In the 50's, the method of "catching the soul" discovered by humanity, that is, products obtained by distillation, emerged and became rose water. In the last stage, in order to collect the fragrant oil particles in this rose water, rose essence, which we call rose oil, was obtained by making an effort.

HOW WAS THE ROSE PRODUCTION IN ISPARTA?

There is also a very interesting story about the introduction of the rose.

İsmail Efendi received a good madrasa education and was raised as a person with a wide perspective by constantly improving himself. The first commercial enterprise of Gülcüzade İsmail Efendi was weaving, and thanks to the weaving looms that he established with the knowledge he received from various masters, this profession spread rapidly around Isparta and Burdur and enabled many people to learn this profession. In 1889, when a land registry officer who came to Çal district of Denizli from Kızanlık region of Bulgaria learned that he could obtain oil from rose flower, he corresponded with this person and had extensive information on rose production.

Like every person from Isparta, İsmail Efendi was a conscious, awake, thirsty to learn and do something, self-confident, hardworking, patient, ambitious, resisting, and stubborn. Until then, whatever was planted and planted in the Isparta plain did not bring much income, the efforts were in vain.

İsmail Efendi went on a trip to neighboring provinces like Burdur, Denizli and Çal. He looked at what crew they were planting there, how they were making more income from the land. If the rose production is made on a large scale, it will bring good money, roses grow in Isparta lands. He provided thirty decares of land in no time. He had the pits dug. He bought saplings from those that could be oil roses among the ornamental roses in the environment. He also planted roses on thirty decares of land.

He knew that the newly planted rose would yield the best crop in three to five years. With patience, he watered the rose garden without interruption, weeded the weeds, hoeed, and threw pesticides, according to the conditions of those days.

Before the third year of productivity, he had some of the tools that would be required for his rose oil extraction by local masters in Isparta. Those who were out of the masters' powers to make also went to Bulgaria; he took it from there. He set it up in his garden beautifully. He brought the water to be needed while extracting rose oil from a place called "Bambullu Walnut". After pouring it into his garden, he patiently began to wait for his third crop year.

He was in financial distress and anxiety. He needed enormous money. He had made a great attempt, made a breakthrough. He provided thirty decares of soil, dug holes, planted rose saplings, gave a lot of money and invested in the tools that would be needed to extract rose oil. He dreamed of paying the debt if he bought good crops, produced rose oil and got money in lump sum. The third crop year he has been looking forward to has come. Frost, snow, winter, wind, rain, hail… Rose saplings never gave flowers because of a natural event that he could not understand. All his labor, all the money he spent was wasted. He put his hope one year ahead, the fourth crop year. That year, his garden blossomed well; This time he failed because he did not know the method of extracting rose oil.

CHARACTERISTICS OF ISPARTA ROSE

Oil rose (Rosa damascena Mill) is located in the genus Rosales, family Rosaceae, from the Angiospermae subdivision of the Spermatophyta (seed plants) part of the plant kingdom. About 1350 species of Rosa (rose) have been described in the world. Although Turkey registered 24 species of flora rose, species rose oil is used in order to obtain Rosa damascene Mill.

Although many varieties of Rosa damascene type together, especially "Trigintipetal a" kind, particularly Bulgaria and Turkey to Morocco, Egypt, Iran, Syria, India and the Caucasus are grown in order to obtain the rose oil. Rosa damascena; Isparta Rose, also known as Pink Oil Rose, Oil Rose, Gum Rose and Damascus Rose, is a pink colored, semi-layered and strong scented, perennial, thorny and resistant to winter plant. Rosa damascena plants grow between 1.5-3 m. The trunk is cylindrical, full, dark colored, multi-branched, and the branches are surrounded by numerous large and small hard thorns. The leaves are soft and covered with fine hairs, alternans kneeling, stem and stipula (auricle), 5-7 folio.

Folioles (leaflets) are 3-4 cm long, oval shaped, with simple toothed edges and hairy lower faces. The flowers are slightly drooping, more or less dark pink in color. In the monochromatic flowers, the inner petals are smaller than the outer ones, and the flowering is in the form of a plant in the form of a bush. The calyx (sepals) consist of five multi-part sepals (sepals) that are longer than the corollo (petals). Corolla is multi-petal, petals (petal) oval-shaped, pale pink, bases with white spots.

BENEFITS OF ROSE

Rose oil has survived to this day as an indispensable substance for doctors and women. In the treatment, rose has been used as a medicine in the traditional medicine world. Processed as rose water, rose paste and rose oil, it is written in traditional medicine books that it is beneficial in treating ailments such as headache, fever, fainting, stomach ache, and eye bleeding in these three different ways.

Gülbirlik: Oil rose (Rose Damescana) and rose oil production has been carried out in Isparta region for more than 100 years. With this feature, Isparta is called "The Land of Roses". Gülbirlik, which makes the best use of Isparta's rose product with the support and assistance of the state, was established in 1954 as the Cooperatives Union formed by 9 founding unit cooperatives. Gülbirlik currently has 6 units of cooperatives, 8000 producer partners, 7 units of rose oil facilities established in 5 different locations and 1 unit of rose concrete plant. Gülbirlik by processing 360 tons per day rose flower in existing plants, and perform the appropriate Turkish rose oil and rose konkrete production to world standards, is Turkey's and the world's largest producer and exporter organizations in this field. For more than 45 years, Gülbirlik has been bringing economic and social welfare to our country with its foreign currency inflow, and to the local people by evaluating the producer's product. Gülbirlik, which still meets the rose oil and rose refinement needs of the leading companies of the world perfume and cosmetics industry, maintains and develops its position in this field. In addition, Gülbirlik started to produce cosmetics at the beginning of 1998.

Rose oil: Rose oil, one of the most important and expensive raw materials of the perfume and cosmetics industry, is produced by boiling pink oil roses by steam distillation method. World-class rose oil is obtained from roses grown in Isparta and its region at an altitude of 1050 m or more above sea level. Roses, which are collected in May and June every year, enable the production of high quality rose oil with the contribution of weather conditions.

Rose Concrete: It is a solid rose oil in the appearance of dark sour cherry color, obtained by processing with the extraction method of extremely fresh pink roses that have not undergone fermentation and have not spoiled their color and unique structure. It is used in the production of absolute, one of the raw materials of the perfume and cosmetics industry.

Rose water: Rose scented natural water obtained by mixing the oily water (yeast) obtained during the production of rose oil with distilled, pure clean and hot water at a ratio of one to one. Naturally produced rose water is filtered several times, filled into bottles, packaged and offered for sale. It is used in body and make-up cleaning because of its natural, non-harmful substance, as an aroma in some foodstuffs and desserts, as well as its nourishing and tightening properties of the skin.

Cosmetics: Hand and skin cream, hand and body lotion, shampoos for different hair types are produced with formulations equivalent to the best quality products in the country. The products are put on the market after being passed through quality and health controls in modern quality control laboratories. The product range produced in factories is aimed to be further expanded in the near future.

BLACK SEA EREĞLİ INTERNATIONAL OTTOMAN STRAWBERRY CULTURE AND ART FESTIVAL

First information about strawberry M.S. It is transferred by the botanist Tillius, who lived between 23 and 79 years. Strawberry thrives in France and begins to increase its cultural value in the following years. The Ottoman Strawberry, unique to Karadeniz Ereğli, is also called the food and drink of the kings. It was first planted in the Black Sea Ereğli in the 1920s. Strawberry brought to Karadeniz Ereğli from the Istanbul region in these years entered the process of interaction with the other strawberry, which is a local culture, and a gentle and aromatic strawberry called Ottoman Strawberry emerged.

The first cannery credited by the state in 1930 with the Ottoman Turkey Çileği concentration is established in the Karadeniz Eregli. In the 1960s, the production of Ottoman strawberries in Karadeniz Ereğli reached the highest level and made its name known throughout the country. Çileği liqueur made from the Ottoman Empire, only to be used by the Government of Turkey in Europe's rich table, it began to be exported. The production of Ottoman Strawberry goes into a great decline after the 1960s.

By the 1985, Ottoman Strawberry almost started to disappear. After 1994, free strawberry seeds are given to Ottoman Strawberry producers supported by the municipality and seedlings are started to be grown in the greenhouses established by the municipality. Today, more than 500 families in Karadeniz Ereğli still make a living from the production of Ottoman Strawberry.

In seasonal normals, the Ottoman Strawberry, which started to bear its first fruit in late May and early June, does not bear fruit towards the end of June. The Ottoman Strawberry, which requires great attention due to its sensitive structure, is collected by its producers in the early hours of the morning without any damage and is immediately put on the market within 1-2 hours. The collected strawberries should be consumed immediately, as they have only 15-20 hours in open air.

In Black Sea Eregli; By making jam from Ottoman Strawberry, importance is given to keeping the strawberry alive and delivering it to larger segments.

During the strawberry season, the "Ottoman Strawberry Festival" is held in the district center. In this festival, award-winning competitions are organized to encourage strawberry production.

The following information about the Ottoman Strawberry is provided on the corporate website of the Azim Canned Food Factory, which was established in Ereğli in 1930, "Ottoman Strawberry is derived from the European origin Arnavutköy strawberry. The flower of which came to Halil Pasha in the early 1900s and gained its unique structure in the chestnut soil of our region; With its pink color, medium size oval appearance, rich aroma and exquisite fragrance, it has become the world's unique and only strawberry. For the first time, Pasha's coach Mustafa eliminated him.

Our Ottoman Strawberry, which started its production with Kahyaoğlu Kadir and his Greek partner, on the outskirts of Kestaneci Village (Kestaneci Mahallesi), has been the first source of income for the local people for a long time and has been a gift that we can proudly present during our external visits.

Our Ottoman strawberry has enabled Azim Canned Food, one of the first canned food factories in our country, to be established in our Karadeniz Ereğli. "

INTERNATIONAL KALECİK KARASI FESTIVAL

The International Kalecik Karası Festival, which takes its name from the world-famous grapes grown in the region and organized by the Kalecik Municipality, is held in Kalecik every September.

During the festival, guests also have the opportunity to taste Kalecik Karası grape and the wines produced from this grape. Pulley pastry, quince, pear, mulberry and so on. There is the opportunity to taste and purchase products such as.

In the first years of the festival, it was started to be organized as Kalecik Karası Wine Festival with the aim of promoting wines produced from Kalecik Karası type grapes grown in the region, but over the years it has transformed from being a wine festival to a big market place with grape.

In the festival where the best Kalecik black grape was chosen; In addition to original events such as the grape chewing contest, there are concerts of artists and local artists.

KALECIK KARASI GRAPE

Kalecik Karası is the most important grape variety for red wine in our country with its superior performance in local conditions within the borders of Kalecik district of Ankara Province of the Kızılırmak Valley. This valuable variety, which was on the verge of disappearing in the process of decline since the 1950s in the name of viticulture in the Central Anatolia Region, was reintroduced to the region with the collective and single selection studies carried out in Ankara University Faculty of Agriculture, Department of Horticulture. As a result of these studies, the three most superior clones selected among 45 clones were determined. The justified reputation of the wines obtained from the above-mentioned high-yielding and high-quality clones resulted in the emergence of viticulture as a highly profitable sector in Kalecik region. Kalecik Karası vineyards, which are formed by the clones whose origin is completely mentioned today, is rapidly expanding in the region.

Kalecik black is a type of grape used in the wine industry. Since this product has contributed greatly to the local economy since past times, it has to be registered geographically. For this reason, Kalecik Karası grape was registered by the Municipality of Kalecik as a geographical sign labeled "KALECİK KARASI GRAPE" with the registration certificate numbered 89 and published in the Official Gazette numbered 26131 on 06.04.2006. After explaining the technical characteristics of the grape in the summary of the additional justification for this registration, the following statements are included.

“Kalecik Karası grape cannot be preserved. The collected products are taken directly to the factories by the manufacturer or the company purchases them from the vineyards.

Most of the lands of Kalecik district consist of brown or red-brown soils. Some of the lands around Kızılırmak are formed by alluvial soils. The unique composition of the Kalecik Karası variety stems from this first group of soils. Brown soils contain plenty of calcium. The main materials of this type of soils consist of clays with marl, clayey schist, limestone or schist interlayer. In addition, it is basalt, limestone and clay stone, which are separated from fine-bodied alluvium. This type of soil is formed in regions that show climatic characteristics. Red River County lengthwise murdered create the special microclimate, soil combined with the features of this causes Kalecik Land won the red wine grape of Turkey's most important feature. The unique curl of wine can only be formed when Kalecik Karası is grown in the ecological conditions of Kalecik district. "

KALECIK KARASI RED WINE:

The first thing that should not be forgotten is to underline that KALECİK KARASI WINE can only be obtained from grapes grown in Kalecik, as can be understood from the explanations of the geographical registration certificate. Grape seedlings transported to other geographical areas lose their qualification as Kalecik Karası grape.

Kalecik Karası wine is dark red in color. Since the grape is juicy, it is easy to drink, velvety and aromatic. You can feel the common taste of fruits such as cherries, apricots, bananas and strawberries that are unique to Kalecik aromatically and this gives you a great pleasure. It is a red wine that best appeals to the palate, as the balance of alcohol and acid ratio is well maintained. The recommended drinking temperature is 15-17 degrees and the storage period lying flat is recommended as 5 years.

Unlike other red wines, you do not have to drink Kalecik Black Wine with red meat or its derivatives. Kalecik Karası not only creates a delicious combination with all kinds of red meat and salads, but also gives incredibly successful results and taste with Grilled Fish and fried chicken. Because it is a Kalecik Karası. If you want to keep your Kalecik Karası wine for a long time, you can store it at cellar temperature and horizontally for 5 years. The world average of wines consumed immediately after production is 98%. However, you can consume Kalecik Land immediately, as well as save it for special days ahead.

MANİSA MESİR PASTE AND MESİR FESTIVAL

Nevruz week, which includes various cultural and traditional practices and is considered as the beginning of spring, has been going on for about 400 years. The emergence of mesir paste, which is considered to be a healing food, is based on a historical story.

Hafsa Sultan, the mother of Suleiman the Magnificent, contracts an illness of unknown cause in Manisa. Merkez Efendi, chief physician of the Sultan Mosque Madrasa, prepares a paste consisting of a mixture of 41 different herbs and spices to cure this disease. This healing mixture, which has survived until today with the name of Mesir paste, restores Hafsa Sultan in a short time. Hafsa Sultan, known for her benevolent personality, wants the mesir paste, which helps her to heal, to be distributed to the people every year during the week of Nevruz. Putty wrapped in small papers is scattered to the public from the Sultan Mosque. From that day to this day, the people who gather around the Sultan Mosque at the same period every year have celebrated and distributed mesir paste.

Mesir Paste is prepared in line with traditional knowledge passed down from generation to generation. Mesir paste contains herbs and spices such as anise, black cumin, mustard seeds, coconut, cardamom, black pepper, clove, cumin, coriander, rhubarb, saffron, gum, cinnamon, vanilla, allspice, ginger, galangal, orange peel, senna, fennel. . The chef who makes the paste checks the freshness of the spices and herbs, determines the proportions of the ingredients and reviews the cooking environment. The chef constantly conveys his knowledge and experience to his apprentices who are with him during the preparation stages, orally and practically, thus ensuring the continuity of traditional knowledge.

Festival events start every year by mixing and cooking the mesir paste by praying. During the festival, at least three tons of mesir paste is prepared to be scattered and distributed. Mesir paste is wrapped in small, colorful and shiny papers by at least 14 women who have qualities such as cleanliness, dexterity, experience and patience. The paste, which is mixed with healing wishes and prayers, is scattered to the public from the minaret and domes of the Sultan Mosque. Thousands of people from different regions of Turkey, will compete with each other to catch up in the air without falling to the ground thrown pastes. During the festival program, besides the mesir mixed and distribution ceremonies, traditional mesir cortege walk, cooking contest, folk concerts, entertainment for children, theater and folk dance performances take place.

Turkey, bringing together participants from almost every region of Mesa Toothpaste Festival gives a significant boost to social peace and cohesion. Preparations are made for local and foreign guests coming for the festival in Manisa, and care is taken to distribute mesir macunu to foreign guests and neighboring provinces as an example of the hospitality tradition of our country.

The venue where the festival is held is the Sultan Mosque and Complex, where traditional knowledge and skills related to the festival have been transferred and maintained for centuries. The new generation continues their festival practices, which they recreate together with current events, with a large participation in these venues.

In ensuring the survival of traditional heritages, the protection of cultural sites related to heritage is of great importance. Accordingly, the cultural place where the Mesir Macunu Festival is held was declared a protected area by the Ministry of Culture and Tourism in 1988. Although Mesir Paste Festival is supported economically by the Ministry of Culture and Tourism, studies on research, identification and inventorying related to the Festival continue.

The Association for Promoting Manisa, Mesir and Tourism is one of the most important organizations that contribute voluntarily to the festival. Research and publication studies for the Mesir Macunu Festival are carried on by the researchers involved. The association has a large archive of visual, written and audio documents related to each festival. All current news and announcements about the Festival through the website (http://www.mesirfestivali.com) established specifically for the Mesir Macunu Festival, organized by the Governorship of Manisa, Manisa Municipality and the Association of Promotion and Tourism of Manisa, Mesir. It is shared with the public. In addition, Celal Bayar University in Manisa hosts academic research and scientific meetings such as symposiums and panels.

While the International Manisa Mesir Festival Photography Contest, which is held every year, contributes to the promotion of the Festival, news about the Mesir Macunu Festival is widely covered in the local and national media.

Mesir Paste Festival was registered on behalf of our country in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2012.

MANİSA HEALTHY

Ayşe Hafsa Sultan, who fell ill on an autumn day, asked for this paste to be distributed to the public when she recovered thanks to the paste prepared by Merkez Efendi and consisting of 41 types of herbs and spices. The paste that enhances body immunity spread to the people from the domes of the Sultan Mosque over time, and the fact that my hair coincided with Nevruz caused a traditional Turkish cultural element to live in a new form and content and to pass it to the present day.

According to the Darussifa inscription, H.946 / M. It was built by Kanuni Sultan Süleyman in the name of his mother in 1539-1540. The architect of the complex should be Acem Ali, the planner of the hospital. However, Acem Ali died before completing the hospital.

It is possible that the darüşşifa was also repaired when the complex was repaired. Burned down in the 1922 Greek Occupation, the building was restored in 1962-1963. The building, which remained empty for a long time, was allocated to Celal Bayar University in 1996 and was opened to service as Hafsa Sultan Medical History Museum by Celal Bayar University on 30 November 2013. In the historical course of the Ottoman Empire, it is seen that there have been important developments in the field of medicine, especially since Fatih Sultan Mehmet (1451-1481). In addition, laying the foundations of the physician's office by the state during this period is an indicator of the importance given to health services. Ottoman physicians, who discovered that some diseases were contagious, developed treatment methods accordingly and separate departments were created in the established hospitals for the treatment of the particular disease.

The practice of obtaining the consent of patients and their relatives (Consent Deed), examples of which are encountered in Europe much later, has been encountered in the Ottomans from the earliest times. Taking examples of famous Islamic medical scholars such as Ibn-i Sina and Zehravi, Ottoman physicians who studied blood circulation, microbes etc. before their European counterparts. detected and started to benefit from this knowledge in the treatment of diseases.

In addition to the new treatment methods they developed, Ottoman physicians continued to apply the treatment methods used for a long time. At the beginning of these, treatment methods such as cupping and cautery used in the treatment of many diseases are the leading ones. In addition, it is seen that eye diseases and treatment methods, which are one of the important branches of medical science, have an important place in Ottoman medical manuscripts. Some surgeries performed by Ottoman physicians - although some of them have undergone minor changes - are still being implemented.

What the Ottomans called Mâl-i hulyâ (melancholy), what he called black sevdâ (hysteria), what he called ateh-i kable'l-miâd (schizophrenia) were mental illnesses treated with different methods. Medication, rest, food and flower varieties, music, occupation and treatment were some of the ways. The island is used in addition to food and flower varieties, fragrance, color, shape and taste. He writes that since Turkish music will have different effects in terms of the distinct characters of the makam and rhythm, it should be used carefully according to the patient's condition. This requires the physician to know deep musical culture. Considering that music therapy started practically only in 1965 (USA), it is understood how effective and rich our experiences in the depths of history are.

ADANA TASTE FESTIVAL

Taste Festival in Adana, Turkey Adana flavor and the value of tourism to the island and to provide worldwide recognition as a project which aims to develop, under the auspices of Adana Governorship. So far, out with the claim of being the most comprehensive Taste event took place in Anatolia festival, only to allow for eating plentifully flavors delightfully from one of Adana, but also gastronomic world will meet in the Adana and Turkey Lending their flavor to the general in Adana and Adana.