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Affordable Luxury - Private Pool & Spa - Amazing Ocean View
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- Minimum stay:5 nights
- Internet:Yes
- Pets considered:No
- Wheel chair accessible:No
Private Homes house description
A short drive from the airport, yet close to town, this luxurious estate is sure to put a smile of satisfaction on your face. You have arrived!
Generous personal space, exquisite, great, breathtaking; these are some of the thoughts that will run through your mind as you approach and enter your private Kona Heavens Hideaway. You'll feel securely surrounded by the sights, sounds, and smells of this tropical paradise. Here you will find an environment that nurtures you with the indigenous feel of the Island. Traditional conventions are re-evaluated so that the fusion of nature with furnishings crafted from renewable and sustainable sources will reward all of your senses.
Awake to the songs of red cardinals, canaries, and morning doves while you leisurely lounge by your private, pristine, swimming pool. Catch the morning sun while planning your adventures for the day. There is so much to see and do on the Big Island.
Wander around the one-acre estate and help yourself to the fruit on the trees and the herbs in the gardens. Attention to detail and an unwavering commitment to your enrichment and relaxation will create memories for years to come.
Upstairs lives a medically trained massage therapist (me) who is available by appointment to erase any excess stress that may have followed you to Hawaii. I can deliver an array of therapy options; Swedish, Craino Sacral, Hawaiian Lomi Lomi, Neuromuscular, Myofascial Alignment, Healing treatments, or just good old fashion pampering, all with a serene and reassuring professionalism from 20 years of practice.
Getting hungry? Cooking outdoors in the covered kitchen, or using the barbecue are alternatives to the many wonderful fine dining restaurants in the area.
The sunsets are spectacular and the starlit skys are awesome -- especially when enjoyed from the soothing spa.
Come, enjoy the Kona Heavens Hideaway as your home away from home.
Keywords: Home, house, Ohana, Vacation Home, Vacation House, Kona Vacation Rental House, B and B, Apartment, Unit, Big Island Vacation Rental, Big Island, Kona, Rental, Vacation, Private, View, Affordable, Luxury, Luxury Rental, Affordable Rental, Ocean View,
Property Type
- 1250 sq. ft.
- House
Accommodation Type
- Vacation Rental
- Guests Provide Their Own Meals
Non Smoking Only:
Sorry, no smoking on the entire property. There is a lovely neighborhood to walk around in and rock walls to sit on off of the property where you can enjoy your smoke....moreless
- Children Welcome:
- Alternative Lifestyle
- Pets Not Allowed
- Clothing Optional/Nude Sunbathing Nearby
Bedrooms: 2 Bedrooms, Sleeps 8, Beds for 5-8
- Bedroom 1
- Bedroom 2
- Convertible bed(s)
- Bedroom 1 is also the living room / studio type room. This room has a very comfortable King Bed and a sofa the size of a twin. There is lots of floor space (20' x 30') to put futons (provided) on the floor. Bedroom 2 is a small bedroom with two uber-comfortable Twin Beds. This room also has a washer / dryer....moreless
Bathrooms: 1 Bathroom
Kitchen & Dining
2 burner cook top and large toaster oven, full size fridge and large microwave. This outdoor kitchen will make all your meals taste better....moreless
Cooking Utensils:
Everything you will need to enjoy preparing your meals at home. Including a waffle maker, blender etc....moreless
Pantry Items:
There are a few spices and oils, some coffee and tea and generally some canned goods....moreless
Air Conditioning:
Air Conditioning is not needed with the trade winds and the 1000 foot altitude keeping the air a perfect temperature all year....moreless
Towels Provided:
Plenty of towels for you to wrap yourself in at the beach as well as at home....moreless
Clothes Dryer:
There is a large stack washer / dryer in the small bedroom....moreless
Other Amenities
- You will get the advantage of having me to guide you and give you some ' off the beaten track' advice if you need help deciding what to do. You will also have the advantage of privacy as I'm careful to guard your privacy while you are visiting The Kona Heavens Hideaway. Also you are able to make appointments for fabulously relaxing massages .... or therapeutic massages. I'm told they are the best : )...moreless
Satellite / Cable:
There are 2 movie theaters in Kona, a little community playhouse and lots of music in different locations....moreless
The children will find lots of fun things to do here along with inside toys....moreless
We have a take and leave library where you are invited to help yourself....moreless
Pool & Spa
Outdoor Features
Lawn / Garden:
One half acre of mowed lawn for frisbee, soccer or just strolling around to look at the beautiful flowers....moreless
Water Sports Gear:
Either bring your own or you will find many places to rent water sport gear close to the house....moreless
There are a dozen world class Golf courses within minutes from the house....moreless
- Outdoor Grill:
- Tennis:
- Deck / Patio:
- Spa
- Budget
- Away From It All
Location & View
- Water View
- Beach View
- Mountain View
- Golf
- Wind-Surfing
- Mountain Biking
- Basketball Court
- Parasailing
- Hiking
- Tennis
- Sailing
- Fishing
- Surfing
- Hunting
- Swimming
- Spelunking
- Health/Beauty Spa
- Boating
- Shopping
- Cinemas
- Live Theater
- Restaurants
- Horseback Riding
- Fitness Center
- Snorkeling/Diving
- Horseshoes
- Miniature Golf
- Sight Seeing
Other Activities
- Public tennis courts, many world class golf courses, great shopping and many ocean sports available close to home. Kona is known for its world-class marlin fishing. We are almost directly above Honokohau Harbor which has a fun restaurant for lunch and is also where the fishing charters and many other ocean activities (sunset sails, manta ray snorkleing and diving cruises, zodiak tours, whale watching etc.) are based. There are some wonderful white sand beaches and tide pool areas within a 10 or 15 minute drive. Costco is also just about a 5 minute drive and is a great place to stock up for your vacation and it is usually the most economical place to buy gas....moreless
Write a review-
Excellent place
Excellent place
- Guest SHAH (Princeton, NJ)
- Date of stay 11/01/07
- Review Submitted 11/28/07
We were there last week, and it is an amazing place. The pool and spa along with the gardens were great!!! It was also very convenient.Recommended for: Families with teenagers, sightseeing, age 55+, romantic getaway, families with young children.
Owner response: Aloha Shah, Thank you for your kind words; please come again. I hear from so many people that this place is even better than the pictures, but I'm not a photographer and it's difficult to capture "comfort" and "exquisite" in pictures. I'm happy your family had a good Kona experience and I was able to accommodate you. Much Aloha and Mahalo Sandra
Did you find this review helpful? Yes | No Helpful votes: 6/13
Private Relaxing Getaway
Private Relaxing Getaway
- Guest Chris K.
- Date of stay 10/20/13
- Review Submitted 11/07/13
We stayed at the Kona vacation home in October and would highly recommend this property. The owner lives upstairs and welcomed us immediately upon arrival. The rental is the lower floor of the home including the pool and yard. After showing us around and getting us settled we had complete privacy for the rest of our stay. If you go, you MUST book a massage with Sandra. My wife says this is the best massage she has ever had and the setting couldn't be better. The home and property are very well maintained and just perfectly lovely. We will definitely visit again!Recommended for: Adventure seekers, sightseeing, age 55+, romantic getaway, families with young children.
Did you find this review helpful? Yes | No Helpful votes: 0/0
A little slice of heaven
A little slice of heaven
- Guest Mary Jo J.
- Date of stay 10/08/13
- Review Submitted 10/22/13
Our family was in Kona for the Ironman race. We needed a location that was accessable to town and the airport and this one is perfect. There were two couples in our party so the small bedroom and the large king bed in the great room worked very well. What attracted me to this property was the fact that we could enjoy living outside while in Kona. The lovely view from the covered patios called us to spend all of our free time there enjoying the perfect temperatures. We did quite a bit of cooking and the open kitchen was great fun, not a problem at all. It is very well stocked. We enjoyed papaya and star fruits, the avocados were just coming into season. My husband and I found a perfect walking road in the neighborhood that was lined with guava's and we helped ourselves. Sandra is a delight. Her sincerity and welcome made each of us feel at home. Our triathlete son had a fantastic massage from her. She knows Kona well and could give us any advice we needed. The property met our expectations in all ways and the description on the internet was accurate. The large pool and play area is wonderful for children and I noticed that there were toys and activities provided for children. Having free wifi is nice too. We hope to return and we highly recommend this little slice of heaven.Recommended for: Adventure seekers, families with teenagers, sightseeing, age 55+, romantic getaway, families with young children, girls getaway.
Did you find this review helpful? Yes | No Helpful votes: 0/0
Stay in paradise
Stay in paradise
- Guest Becky (Charleston , wv)
- Date of stay 08/12/13
- Review Submitted 08/25/13
Just finished wonderful stay , it was quiet but minutes away from resturants shopping and yes .. Beaches. House is in million dollar house neighborhood , fresh fruit including the rare white pineapple. Unobstructed view of ocean and sunsets , we watched for the green flash from the pool area. Lots of room and lots of amenities . We would definately stay again , even has wireless and the bathroom is soo big it was luxurious . I couldn't believe we found a place this great !!!Recommended for: Adventure seekers, families with teenagers, sightseeing, age 55+, romantic getaway, families with young children.
Did you find this review helpful? Yes | No Helpful votes: 0/0
Everything we expected and more!
Everything we expected and more!
- Guest Kirk B.
- Date of stay 08/07/13
- Review Submitted 08/18/13
Sandra's place was amazing and perfect for our family of 6. The house was clean and very well maintained. I was a little skeptical of the outdoor kitchen, but it was just fine. Their is a Costco close by so we chose appropriate meals that we could cook on the burners and use the toaster oven and microwave as well for other meals. The pool was great for the kids and coming back after a day at the beach or sightseeing, the jaccuzzi was perfect! The yard is huge and the kids had a great time running around looking for a flock of wild turkey's that roam the grounds. It was also amazing to pick local fruits like pineapple, star fruit, avocado right in the yard. It is very close to some great beaches and close to the small town to the South and other great beaches 30 min North. The separate bedroom was great for the kids and they loved the extra shower outdoors. Sandra also has most of what you would need to take to the beach (coolers, chairs, umbrellas, toys, etc). This couldn't have been a better place to stay if you are not into the resort/hotel style as it was much more convenient having most meals here. I would recommend this place to anyone, and we will definitely stay here again upon our return to Kona.Recommended for: Families with teenagers, sightseeing, romantic getaway, families with young children, girls getaway.
Did you find this review helpful? Yes | No Helpful votes: 0/0
Awesome Stay!
Awesome Stay!
- Guest lorraine r.
- Date of stay 07/26/13
- Review Submitted 08/05/13
Our recent stay at this property was AWESOME! We enjoyed every minute! The view was spectacular! Very comfortable!Recommended for: Romantic getaway, girls getaway.
Did you find this review helpful? Yes | No Helpful votes: 0/0
Holidays In Paradise
Holidays In Paradise
- Guest Katrin (Schriesheim, Germany)
- Date of stay 05/24/13
- Review Submitted 07/21/13
We came to Big Island for the first time and felt like beeing in paradise in Sandras house. The location was even more beautiful than the listing photos, the property was well-maintained and clean. We loved our outdoor kitchen, the additional shower outside, the hot tub and pool and the wonderful garden. To pick up papayas and limes for breakfast was a special experience and tasted wonderful.Sandra welcomes you with a great aloha, you can always ask for help, advice, recommandation for trips, things to do or to see. This wonderful blooming garden and house with really beautiful paintings made this to a very special and rememberable trip we wont forget. We hope to came back to Hawaii and to this special place.Recommended for: Families with teenagers, romantic getaway.
Did you find this review helpful? Yes | No Helpful votes: 1/1
Happy Loungers
Happy Loungers
- Guest Zulema G.
- Date of stay 06/18/13
- Review Submitted 07/03/13
My sister and I, along with our families, enjoyed our stay tremendously. Sandra's home exceeded our expectations. It is a little piece of Heaven. The steam shower is an awesome treat. Sandra is so kind and helpful, and her massages are amazing. There is no need to take sunscreen, shampoo, and such. Wal-mart and K-mart are only a few miles away. You can save the extra luggage weight for fabulous souvenirs. We bought some at the Kona Market, the Hilo Farmers Market, and the local Wal-mart. Places we visited and highly recommend: Royal Kona Resort Luau Ka Lae South Point Green Sand Beach (experienced drivers offer rides from parking lot for an extra fee - well worth it) Punalu'u Black Sand Beach Hapuna Beach Waikoloa Beach Puako Beach Lava Ocean Tours from Isaac Hale Park (must reserve in advance) The Painted Church Akaka Falls Roadside Lava tube (just north of the Kona airport) Mokuaikaua Church (Hawaii's First Church) There was so much more we did not get to experience. We plan to return some day and stay longer. Sandra, Thank you so much for sharing your Heavenly Home with us. We will always cherish the memories of waking up to the birds singing, the incredible views, the fresh fruits, the clean air, and most of all, family time. Many Blessings to You and Your Family! Kind regards, Two Happy FamiliesRecommended for: Adventure seekers, families with teenagers, sightseeing, age 55+, romantic getaway, families with young children, girls getaway.
Did you find this review helpful? Yes | No Helpful votes: 1/1
An oasis of privacy and relaxation in the Kona hills...
An oasis of privacy and relaxation in the Kona hills...
- Guest Island Hopper (Portland, Oregon)
- Date of stay 05/30/13
- Review Submitted 06/21/13
My husband and I spent 10 days in early June at the Kona Heavens Hideaway for our our 10th wedding anniversary. This is our 4th Hawaii trip in the past 5 years, and we were looking for a very private stay without the hassle of crowds, kids, valets, housekeepers, concierge, etc. and we certainly found it here. Sandra is very welcoming and gives you a quick tour then leaves you alone completely. The house is on a quiet street just a few miles from the Kona airport. The grounds are well-manicured and provide you with sweeping views of the ocean and shoreline, as well as trees that allow you pick your own fruits for breakfast. We picked fresh mango, papaya, and limes for our drinks right off the trees. There are also lychee fruit, bananas, pineapples, but we were too early in the season for those. The pool and hot-tub are clean and ready for use. The living quarters were clean & comfortable (*Note: bed frame is super-squeaky if you are a light sleeper). You can sleep with the screen-doors open if you wish to wake up to a lovely dawn chorus of birds, or you can close the sliding glass doors and have complete silence. The bed and living area are all in one gigantic room, so I'd imagine this might be a little less private were it not just the two of us. There is also a small bedroom in the back with two twin beds. The bathroom was spacious with long counters and a walk-in closet that allowed us to fully unpack (*Note: no dresser or shelving in the closet, only hanging racks. This room could definitely use something to house smaller clothing items to eliminate luggage rummaging on long stays.). There is a nice, big tiled shower that is also a steam-room if you desire. There is also a nice outdoor shower so you can rinse off before coming in. Both had ample amounts of hot water each time we used them. The outdoor kitchen was interesting, but we don't cook big meals so it was fine for basic use. We kept EVERYTHING in the fridge to keep unwanted island critters away & were sure to wash dishes immediately after use. (*Note: we did see 2-3 cockroaches every single night. This was a bit surprising based on how clean things were. We only had a few instances where they were inside the house. Mostly they were in the kitchen and only at night. My husband got good at chasing/killing them while I stood on the furniture. It was definitely the least relaxing part of the trip, though brief.) Overall, KHH is was a great place & definitely recommended if you want complete privacy.Recommended for: Age 55+, romantic getaway, families with young children.
Owner response: Thank you Jamie. I appreciate knowing the little things that I can do to improve your next stay at The Kona Heavens Hideaway and I will definitely be adding those few things you mentioned. Unfortunately I cannot control those roaches; which we call the Kona State Birds. They fly to the light but at least they are not breeding in the house. I loved the picture of you on the chair : ) Again, thank you for your helpful comments.
Did you find this review helpful? Yes | No Helpful votes: 1/1
August 2010
August 2010
- Guest Gabriele G. (Bruchsal)
- Date of stay 08/24/10
- Review Submitted 09/19/10
we are a german couple and we had a wonderful stay in this cozy and hospitality vacation home,the owner Sandra was so friendly and helpful,we enjoy the fresh mangos and pineapples every day on the breakfasttable in the great outdoorkitchen,everything was perfect and clean,but we stayed only 4 nights there,to short for relaxing time the on the pool and the wonderful garden,so we will come back there in august 2011 Mahalo Sandra Gabriele and Bernd from GermanyRecommended for: Adventure seekers, families with teenagers, sightseeing, age 55+, romantic getaway, families with young children, girls getaway.
Did you find this review helpful? Yes | No Helpful votes: 0/2
Currency ConversionDates | Nightly | Wknd Night | Weekend | Weekly | Monthly * | Event |
My Standard Rate 5 night min stay |
$220 | |||||
Additional information about rental rates
Final payment will be due 60 days prior to check in.
The rate of $220 is for 2 people. There is a $20 charge for each extra person.
Tax is 13.25% and there is a cleaning fee of $175
Check in is after 4 pm and Check out is before 10 am.
- Refundable Damage Deposit: $200
- Cleaning fee: $175
- Tax Rate 13.75%
Cancellation policy:
Policy available by contacting owner when booking.
This owner accepts HomeAway payments.
Always use this free service to protect your payments up to $10,000 against fraud while keeping your financial information private. With HomeAway Payments, your credit card information is not seen by the owner or manager. NEVER pay by cash or instant money transfer services such as Western Union or MoneyGram. Call the owner to confirm booking request.
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- Restaurant
- 2.9 miles to rental
- View on map
Kahaluu Beach Park
- Attraction
- 8.0 miles to rental
- View on map
Kona Farmers' Market
- Attraction
- 3.9 miles to rental
- View on map
Kukio Beach
- Attraction
- 6.2 miles to rental
- View on map
- Nearest Airport: KOA at 4 Miles
- Nearest Beach: Turtle Beach at 3 Miles
- Nearest Barpub: Bite Me at 3 Miles
- Nearest Golf: Makalei at 3 Miles
- Nearest Restaurant: Harbor House at 3 Miles
Owner info
Year Purchased: 1997
About the owner: Aloha, My name is Sandra and I have lived in Kona since 1970. I came from California in search of a clean beach to lay on while deciding what to major in in University. Well, as it turned out, I stayed - never went back - and have loved living here ever since. I have traveled the world and must say 'there is no place like home'. When my children grew up and moved away I discovered that this home was too big for just me, so I made a vacation retreat of the downstairs portion, which includes the pool and yard and I'm so very happy to share this precious, peaceful place with visitors and share my knowledge of the Island as requested. I look forward to meeting you.
Why the Owner Chose Private Homes:
This particular area of Kona is perfect as far as climate and location. I have lived in many different areas of the Island, and this location is, by far, the BEST.
It's at 900 ft. elevation, which allows the great views and the temperate climate. Coastal living can be very hot in Hawaii, while we are enjoying soft trade winds to keep the temperatures perfect. I also love this location because there are approximately 12 world class golf courses within a short drive, and the harbor is just 3 miles away, the launching place for many water activities. We are on one full acre of lush flora and fauna, with no neighbors below us, which gives us all the privacy you could ask for.
The Unique Benefits at this House:
If you choose to stay home one day and forego the many close, exciting, fun activities that the Big Island has to offer, this is what a typical day may look like. . . Wake up to the lovely sounds of many song birds, lounge around the private pool and soak up the warming rays of the sun while awaiting your turn for an incredible, nurturing, relaxing massage by one of Kona's most experienced and well trained medical Massage Therapists (me : )). Leisurely prepare some breakfast in the outdoor kitchen while enjoying melodious Hawaiian music piped out to the pool area as the palms gently sway and the wind chimes sing to entertain you. IF you feel like going for a little walk, take hold of the fruit pickers and roam around the acre; you may find avacados, mangos, papaya, banana, zapote, cherimoya and much more / help yourself.
Contact us
- Primary: +1 (808) 325-6795 (Hawaii, USA)
- Click Here to see All My Rental Listings
Your Secluded Kona Heavens Paradise
Amazing Ocean View from the deck of your Private Pool
This large living room / bedroom can also sleep one on the twin size sofa.
Many places to relax.
A very functional outdoor kitchen.
Looking West over your Private Pool from atop the waterfall.
Beautiful ! Comfortable ! Lots of Room to Relax Outside and In.
And a steam shower.
An illuminated water feature to light up your evenings from the spa.
Many beautiful beaches just minutes from the house.
Goodnight Sun
Aloha Pumehana (a warm welcome)
Many fruit trees to eat from.
Your private pool is just next to the kitchen.
Lots of Room to Run Jump and Play in this Kona Heavens Personal Playground
This large changing room / bathroom has a large walk in closet.
This separate bedroom has two very comfortable twin beds and a washer / dryer.
12 world class golf courses with minutes from The Kona Heavens Hideaway
It's like living in a botanical garden and farmers market all on one acre.
This photo is a true photo not enhanced in anyway. Kona's sunsets are amazing.
There have been visitors to this page since the counter was last reset in .
This listing was first published here in 2000.
Date last modified - Monday, December 09, 2013
2 Bedroom / 1 Bathroom
Sleeps 8
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Not long after the official release, TUL Corporation informs that new standard and overclocked versions of the HD 3850 and HD 3870 boards are now ready to roll. Both product lines aim to bring HD gaming graphics to serious gamers with the latest advancements in graphic card technology. HD 3850 and HD 3870 are built on the first GPUs on 55nm processing technology and PowerColor has taken full advantage of this by ramping the core speeds with the help of some unique cooling; the overclocked versions are dubbed Professional Cooling System (PCS) editions. The whole product line comes with a barrage of the cool technologies, with the support for PCI Express 2.0, Microsoft DirectX 10.1, Shader Model 4.1, Universal Video Decode, HDMI and plug-and-play ATI CrossFireX multi-GPU technology. "HD 3800 series from PowerColor packs the latest and greatest into a couple of very competitive product lines." says Ted Chen, CEO of TUL Corporation. "With a full lineup that includes the standard to ramped up speeds, hopefully gamers will be spoiled by our choices." Source: PowerColor
I don't see one with an on-board HDMI. Or am I misinterpreting what they mean by "on-board" for the Xtreme PCS?
looks as though there is a typo on that image... i think the boards that are in the blue box's are actually the HD 3870's....
Yeah, that's how my 2900 does it too. But in this press release, 4 say they have HDMI with the adapter, and one says it's on-board, but I don't see a picture showing it.
The Overclocked HD3850 looks quite tasty in 512mb guise. I wonder how they would perform in CF. At the end of the day however it all depends on how much they cost.
OMG I hope this isn't any representative of how this cards overclock. 25-50 Mhz overclock only? I remember 8800gt's overclocking a lot more than that and starting lower, wich means higher % overclock. This isn't any good for competition... And us customers by extension.
And these cards have more features, and are cheaper than the 8800GT. Not to mention you can't find a decent amount of 8800GT's anywhere.
Eh, to each their own. I like having my HDMI w/Audio. Comes in handy on the HDTV. Oh, and did I mention it's cheaper? lol
Wich features? And please don't say DX10.1/SM 4.1, because it has been said to the satiety that current hardware can't handle the kind of power DX10.1 new features require. Just as what happened to Nvidia's 6600GT, even 6800GT indeed, with SM 3.0. I don't think HDMI is a hugh advantage neither. UVD could be, but 8800GT has good quality also... I agree about availability though.
Well, does this picture help you on seeing it? http://www.octeamdenmark.com/forums/showthread.php?t=898 I also read here, http://www.tweaktown.com/reviews/1222/2/page_2_the_package/index.html that the tv out parts are hdmi...
HDMI may not be a huge advantage to you, but it is for me. I hook into my HDTV a lot. That's the main feature I like with the HD series of cards.
Yeah, that's the HDMI w/adapter (or dongle in this case), that isn't on-board. This is what I think when I see "On-board". Notice the HDMI port. Seems to be closest to the 2900XT right now.
No ot's OK. I said that I don't see it as a hugh advantage, not that it isn't at all for anyone. But if I had an HDTV, I would have a home theater setup and I would like to use my X-Fi as the source (a lot better quality, it is not only image quality), so HDMI is useless to me.
http://www.hardwarezone.com/articles/view.php?id=2419&cid=3&pg=1 here is a review on the powerColor Hd3850 xtreme
Wow, that was quick. lol. Anyway, it does have the HDMI port. It's just not pictured in the Powercolor press release. You can see the backside of the HDMI port on the pci slot plate.
Yeah. With this and the other thread (Image quality on Crysis screenshots) we have discovered what personal perception and opinion is.

subset: commoncrawl


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I hate this planet........ http://www.pcgamer.com/2013/02/04/b...el=ref&ns_source=steam&ns_linkname=0&ns_fee=0 Edit: Well that was quick, the guy who started all this was fired/quit http://kotaku.com/5981652/developer-who-called-borderlands-character-racist-is-now-out-of-a-job
why at the end of his comments does he say he quit? How do you go from fired, to I quit but said fired cause i didn't like the way I quit?!?!
These Twitter users that started pointing fingers and calling Anthony Birch a racist are the bigoted racists. Tiny Tina is a fictional character, created out of imagination. So if in real life there was a little white girl who talked with an "urban vibe" (pardon the racism) would this little girl be considered a racist? It's all about intent and the intent just isn't there. The world is run by the terrified politically correct. Very sad.
Just imagine Cartman, but differenter. It's actually quite entertaining to notice how close their style is compared to him.
Just watch Jerry Springer. Tiny Tina is on there everyday. What is next, no more Shaggy because he eats Scooby snacks?
Dont like the character? Dont play the game... I hope they stand up for themselves and tell these over zealous morons they're not changing a thing. The Borderlands 2 character Tiny Tina came under fire last night, as a Twitter discussion between the game's lead writer, Anthony Burch, and some of the game's players raised the question of whether her characterisation was racist. In the game, Tina – an explosives expert, and child – speaks using African American lingo, in a way that one Twitter user compared to "verbal blackface". It began when Mike Sacco, creative developer of Cryptozoic Entertainment – a creator of trading card and iOS games – sent Burch the tweet, "Hey. I really like BL2′s writing, but Tiny Tina's trope of "white girl talkin' like them urban folk!!" has got to go." Others agreed, tweeting responses like, "Its exaggerated stereotypical low class "black" lingo that with Tina amounts to verbal blackface." Another user pointed out that, "She equates stereotyped ebonics with wacky." To that, Burch conceded, "Hrm — that's an interesting point. I meant to make her a mishmash of stuff (ebonics/fairytale/naivete) but I see what you mean". But many sprang to Tina, and Burch's, defence. Gearbox head Randy Pitcford claimed, "Tina is not racist because you are not racist. You're a pillar of tolerance and inclusion." Burch finished by saying, "The last thing I want to be is exclusionary or prejudiced, so if Tina truly is problematic I'll change her," but added, "I'm just not convinced that a character using lingo like badonkadonk/crunk is inherently racist. If I'm wrong I would like to know why." He also confirmed that any potential change to Tina's character would only apply to future content. When asked if he'd re-do her sections, Burch replied, "That's not actually feasible within the technical constraints of the game, but I'd alter her dialog in any future BL stuff."
he was a contractor. he disparaged the company publicly rather than bring up the issue in private. you bet your ass he should lose his job. unprofessional-ism like that is unacceptable.
No one bitches about the Inbreeds with southern accents or the stereotype Irish in this game. But a white girl talks a little ghetto and people cry. Grow the F#$K up. No one gives a s#!t anymore.
This was in one of the comments and is so true, we have the same kind of people in the UK, you know the ones who want their communities to be made up of "their people" and have "their clubs and associations" like the black police association and such, wonder how it would be looked upon if I created a white peoples club, oh yea they did that back in Germany in the 1930's/40's These people need a good kicking imo
i don't really care if tiny tina is racist or not. the lack of professionalism by that dude warrents being fired. you don't talk bad about the company you are working for publicly and expect to keep your job. if you have an issue with the development you bring it up privately and have an in-house discussion.
A) Who was fired/quit? Mike Sacco or Burch? B) Why is it racist when a White girl emulates Blacks but when a Black emulates whites it just humor.
I grew up on the South Side of Chicago, I currently work on the South Suburbs. I see white girls all the time talking like Tina. The fact of the matter is that your lingo/slang is based on the environment you grew up in and your current environment. The who idea of "talks black" or "acts black" or "dresses black" is complete bullshit, and anyone that is offended by a white person "talking/dressing/acting black" is the real racists.
There is a respected TPU member that I play BF3 with sometimes who happens to be black. He told me about Tiny Tina well before I played the game and loved her. After playing BL2 and experiencing Tiny myself I understood fully what he was talking about when he would scream "KILL ALL THE BABIES!" Its just humor man. He got it and I think this guy who got fired/quit is just a hater. So I don't think this is a black/white issue. I think this is just a retard issue because BELIVE ME if I even say "boy" in the most innocent way to another member I hear about it from him. He would have bitched about Tina if there was any REAL issue. lol
B) because people get sued and lose money when that happens, because thats how our so called "equality" works. I quite happily emulate various cultures at work for the sake of humor, without aggressively bashing them, and my Indian boss finds it quite hilarious. Seriously, ask a black guy if he finds Tiny Tina insulting. I bet half the people complaining about her are white.
For god sake, it's a freakin game! They are bothered by the spech used for the freakin imaginary character. Then again why no one is screaming all over the place that a child is playing an explosives expert and that you shoot robots in a freakin made up non existent world. IN A FREAKIN GAME. Which part of it they don't understand?! They can look like a turd with triple boobs and talk Chinese with a Vulkan accent for all i care. It's a sci-fi game. Quad facepalm.
This reminds me of the people raging out about some picture in a cod game in a bathroom. If people cant handle the internet then get off and quit making a big deal out of nothing.
That was pretty unprofessional in the way the employee handled it. As for the content, its slang its not racism. If its racism go to London and see all the "white" kids who talk a bit of street slang and anyway its a fucking mix of races. Theres black dudes here who talk with a Glasweigan accent.
Without having read any of the source material it looks to be a simple case of the publisher (out of touch white men is suits) being massively over reactive to some overly sensitive and attention seeking internet trolls. Nobody should get their knickers in a twist - this kinda happens all the time across the planet. Until we're all the same colour, this shit's going to keep flying around.


text:
Email Newsletters
This European-style family-owned winery boasts 8000 grapevines. Tours take place at 11:30 a.m. and 1 p.m. daily when the winery's open. Taste a dozen different wines for $5. From June until September, try the "French Gourmet" — $16.95 per person pays for four types of artisan cheese, pate or prosciutto, fresh baked bread and your choice of wine.
Stowe Mountain Resort, like every other Vermont ski area, is in global-warming gear. An "All Day Summer Attraction Package" — $70 for adults, $64 for kids — includes use of an alpine slide that drops 2300 feet; a bungee trampoline that requires a full body harness; and an inflatable obstacle course. The traditional gondola skyride is always nice, especially when there's a restaurant serving gourmet Vermont lunches at the top of the mountain. Prefer to get there on your own?
(Published in 7 Nights 2007-08) Stowe's only delivering pizzeria is also its most funky and accommodating. Piecasso Pizzeria & Lounge offers sizzling-hot discs, but also a comfy lounge with cosmopolitan décor and Picasso-inspired artwork, plus a few choice prints by the master himself.
(Published in 7 Nights 2006-07)


text:
1973 TRIUMPH TR6, original rust free body, very nice blue, rebuilt 4-speed with overdrive, Owner's Manual, see www.fraserdante.com for full inventory and information... More
To be offered at the Gooding & Company Scottsdale Auctions on January 17 & 18, 2014. For further details please visit www.goodingco.com or contact... More
1971 Triumph TR6 that runs and drives well. The car is in British Racing green with black interior. Body is in good condition, frame... More
Just in, more info coming soon! Nelson Automotive LTD 15769 Watkins RD. Marysville, Ohio 43040 937-642-2000 www.nelsonautogroup.com... More
1975 Triumph TR6, Unfortunately, after much time and resources invested, it's time to sell the TR6 and move on to another project. Phase 1... More
softtop good, 2 cover, 2 owner car was parked in garage for 23 years aluminium tank , runs and drives, 4 speed gearbox, 2... More
The Triumph TR6 is the last of the traditional British Roadsters. These cars offer a pure, open air, sports car motoring experience that is... More
1975 Triumph TR6 Two owners, original 2.5-liter inline 6-cylinder engine has 104 horsepower with more than enough power to make this TR extremely fun to... More
The TR-6 was the most popular model of the TR line-up. They were the last of the iconic open roadsters that were iconic... More
1975 Triumph TR6 '75 Triumph TR6, yellow with black interior, comes with a hard top. Excellent original car that has been sitting for many years... More
THIS CLASSIC RUST FREE AND LOW MILES 4 SPEED ROADSTER IS A TRUE PLEASURE TO DRIVE. LOOKS GREAT INSIDE AND OUT WITH ONE RE-SPRAY WITH... More
This is a 1972 Triumph TR6 in excellent condition. This car has been extensively restored, over $20000 spent . All new paint, rebuilt engine... More
WHAT A CAR!!!!!!!! Drives like a 'perfect' TR6 should...smooth and powerful, excellent ride, no undue squeaks or rattles, no clunks in the rear didd... More
Excellent body, very good paint (painted, we were told, four years ago), very strong 2.5 liter six cylinder engine, recent valve job, 4 speed... More
The British equivalent of the American Corvette, open air driving coupled with a sound and look that everyone took a second look. The... More


text:
Since its founding by golf's Grand Slam champ Bobby Jones and Wall Street financier Cliff Roberts in 1933, Augusta National has not admitted women as members. This all came to a head earlier in the year when the club did not extend a membership invite to Virginia Rommety, the new CEO of IBM— presumably because she is a woman. Traditionally, the top exec at Big Blue is invited to join the club.
[Related: CRN's 2012 Women of the Channel]
National has been under fire almost since its inception for the no-women policy, according to the golf club's Web site. Still, the strong survive: For instance, 10 years ago, a woman's group challenged the club, which refused to change under then-president Hootie Johnson. The Master's suffered a loss of sponsors, but was back the following year.But yesterday, that all changed. Two eminently qualified women will be the club's first female members: former Secretary of State Condolezza Rice and VP of investment banking firm Rainwater Darla Moore.
"These accomplished women share our passion for the game of golf and both are well known and respected by our membership. It will be a proud moment when we present Condoleezza and Darla their green jackets when the club opens this fall," said Augusta National and Masters Tournament chairman Billy Payne in a prepared statement.
Seems about time. To some, the amount of time that has transpired is disgraceful. However, it's not appropriate to dictate membership policy to a private club. And, if a private organization changes a policy it deems unfair, it has that right as well. By waiting until now, Augusta has attempted to dampen any perception that the decision was made at gunpoint. Out from under the glare of the media attention surrounding the Rometty debate, Augusta made the right decision. Now, women will be able to gather with men in a very powerful place, break bread together and discuss business.
"I am delighted and honored to be a member of Augusta National Golf Club. I have visited Augusta National on several occasions and look forward to playing golf, renewing friendships and forming new ones through this very special opportunity," Rice said in a statement.
It's all about opportunity. Hopefully, this will not be a "token" decision on the part of Augusta, but one that will become a part of the club's fabric. And then, more golf-loving, accomplished women will be fitted for the green jacket, and will meet up at the 19th hole.
- From Last To First: Practice Makes It Possible, Not Perfect
- From Last To First
- Meetings: Do You Hear That Sucking Sound?
- Keys to Success: Soak It All In
- What I Learned On My Summer Vacation
- Glass Ceilings: Do They Exist or Do We Create Them?
- For Women With IT Backgrounds, the Sky's the Limit
- A Leadership Mindset: Practical Advice for Women in Tech
- Threats from Within: Former Moto Engineer Gets Jail for Espionage
- Par For the Course: Augusta National Admits Women
- Things That Matter: One Woman's Life Inventory
- Learning To Learn From Rejection
- Three Things That Have Made All The Difference
- Telling the Boss You're Pregnant and Other Chores You Wish You Could Skip
- Oh Mr. Welch! Myths of Women in Business
- Why Sally Ride Is a Hero
- IT Is No Longer a Man's World – So Where are All the Women?
- Don't Make This Hiring Mistake
- Trouble Communicating? Fix It.
- Is Your Social Media Presence Annoying?
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text:
All posts by Kalu
European Program Winter 2013 – 14
Dear friends, I have now arrived in Europe and am very happy. I have missed all of you. This trip I will be visiting France, Spain, Belgium and Germany. During Christmas I will be at Palden Shangpa La Boulaye. Below …
European trip cancelled
My dear friends, I would like to offer my sincere apologies to all my dharma centers and students. Due to unforeseen circumstances I will not be able to travel
European Program 2013
FRANCE 1. VAJRADHARA LING : 3-4 August Domaine du Château d'Osmont 61120 Aubry le Panthou, Tel : 02 33 39 00 44 3 August: Teaching "Meditation : Tradition, Fantasy, Reality"
Student Teacher Relationship
In order to diffuse some tension and confusion within the Paldenshangpa community and dharma students at large, I feel there is
A Brand New Life
In retreat we study and practice so hard that somehow the whole story about practice can become very solid, almost like concrete. Breaking that concrete is the last challenge. Now
Many of the traditional teachings are like myth. They were created to help us aim very high. Once we aim for the best, we might achieve the average. But in fact
Revised Program for France and Belgium 2012-2013
Dear friends, as you know my arrival in Europe was delayed and so my program for Paris and Normandy had to be postponed. Here is the revised program
Arrived in France
Dear friends, After some delay due to my visa application, I have now arrived in France and Palden Shangpa La Boulaye. The program will now unfold as planned. For
Program for Spain Jan-Feb 2013
Dear friends, here is the detailed program for my visit to Spain this winter : Palden Shangpa Panillo Huesca (Jan 24 - Feb 11) Thursday, 24 january: arrival at Palden


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Alamance Regional's Pastoral Care and Counseling Department offers care to meet the emotional and spiritual needs of patients, families and staff. Chaplains are available 24 hours a day, seven days a week. Our staff chaplains are supported by the presence of clinical pastoral education students and ministers from the community who volunteer as chaplains.
A chapel is located on the second floor, between the surgical waiting area and patient units. It is available for personal and small group meditation. Worship services are held in conjunction with religious holidays and for special observances.
For more information about Pastoral Care Services, please call 336-538-7475.
Advance Directives
Chaplains at Alamance Regional provide education about completing Advance Directives, and we facilitate the completion of Advance Directives with patients and their families. To speak to a chaplain about Advance Directives, please call 336-538-7475 or ask your nurse to page the chaplain on call.
Advance Directives education and implementation for people from the general community who are not currently patients at Alamance Regional may be obtained by calling:
Ms. Gail Scott, MSW
Hospice & Palliative Care Center of Alamance/Caswell Counties
914 Chapel Hill Road
Burlington, NC 27215
Employee Assistance Counseling Program is offered by the Pastoral Care and Counseling Department. For a complete description of this program, visit our EACP page.
Clinical Pastoral Education Programs:
Full-time Level I CPE Internship, Summer – Students are in the hospital five days a week for 11 weeks, and provide coverage for up to 7 24-hour on-call shifts (some weekends required). This program begins in the last week of May and runs through the first week of August. Lunch is provided free each day the student is in the hospital, as well as all meals while on call.
Part-time Extended Level I CPE Internship, Fall & Spring – Our part-time units are designed to provide a unique opportunity for students who are intent on learning about pastoral care skills while still serving in another ministry setting.
Students are in the hospital on Tuesdays and Thursdays for 17 weeks and provide coverage for two 24-hour on-call shifts per month (some weekends required). Clinical time also includes six hours per week in a parish setting (can also be negotiated as extra time in hospital). Meals are provided while on call.
- The fall unit begins the last week of August and runs through the third week of December.
- The spring unit begins in the second week of January and runs through the first week of May.
Part-time Extended Level I/II CPE Residency – The Residency program offers four units of CPE over a 16-month period. Students are in the hospital on Mondays, Wednesdays and Fridays and provide coverage for two 24-hour on-call shifts per month (some weekends required). Residents must have completed a unit of Level I CPE. At the completion of the 16-month Residency, the student will be better equipped for board certification through the Association of Professional Chaplains. A part-time stipend is offered and meals are provided while on call. Admission to the Residency program is considered on an open enrollment basis as positions are available.
Alamance Regional's Pastoral Care and Counseling offers Level I, Level II, and Supervisory Education CPE as an Accredited Center for Clinical Pastoral Education by the Association for Clinical Pastoral Education (ACPE), 1549 Clairmont Road, Suite 103; Decatur, Georgia 30033; ph:(404) 320-1472; www.acpe.edu.
Download CPE Application Form
For more information about our chaplaincy program or Clinical Pastoral Education, call the Pastoral Care and Counseling Department at 336-538-7475.


text: Subglacial water flow paths under Thwaites Glacier, West AntarcticaThis data set contains subglacial water flow paths beneath Thwaites Glacier, West Antarctica, interpreted from ice thickness and bed elevation measurements collected between 7 December 2004 and 31 January 2005 by the Airborne Geophysical Survey of the Amundsen Embayment (AGASEA) expedition. Data consist of an ASCII text file with geographical coordinates, hydraulic head, and bed and surface elevations, and a corresponding .pdf map. Data are available via FTP. View Metadata RecordData CitationThe following example shows how to cite the use of this data set in a publication. For more information, see our Use and Copyright Web page. Carter, S. P., D. A. Young, and D. D. Blankenship. 2012. Subglacial water flow paths under Thwaites Glacier, West Antarctica. [indicate subset used]. Boulder, Colorado USA: National Snow and Ice Data Center. http://dx.doi.org/10.7265/N5RJ4GC8. Sample Flow Paths MapImage: Carter, S. P. et. al., 2012 Water flow paths beneath Thwaites Glacier (Carter et al., 2012)Map of water flow paths beneath Thwaites Glacier, West Antarctica (Carter et al., 2012). See Also |


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1967 Austin-Healey 3000 Mark III - BJ8 '67 Austin-Healey BJ8, Healey blue with black interior, wire wheels, comes with a hardtop. Same elderly owner for... More
1957 Austin Healey 100-6 BN6. This is a very rare RHD two seater. For only $32,500.... More
1963 Austin Healey Mark II 3000 BJ7 silver blue with blue interior. This is an extremely rare right hand drive. An excellent original driver... More
1966 AUSTIN HEALEY 3000 BJ8 43,739 DOCUMENTED ORIGINAL MILES * Two owners from new * 1st owner purchased October 29,1963 * 1st owner drove until - 1984, ... More
Fully Restored by Marque Specialist Richard Chrysler Healey "Concours Gold" Certified Car Complete with Books, Tools, Weather Gear, Jack, and Spare British Heritage Trust Certificate Included Original Color... More
One family owned since new. 49,000 actual miles.Late BN4 117 hp 6 cylinder engine, 4speed transmission with overdrive. 48 spoke wire wheels. One repaint... More
1967 Austin-Healey 3000 Mark III BJ8 Convertible '67 Austin-Healey BJ8 3000 Mark III Convertible sports car, old English white with black interior, wire wheels, same... More
This 1964 Austin Healey 3000 BJ8 is an excellent original example that comes complete for an easy restoration. Red with red interior and a... More
Donal Healey hit the bull's eye with his 1953 design for a 2-seater roadster. The combination of a long engine hood and a short... More
This 1964 Austin Healey 3000 BJ8 is a beautiful original car. It runs and drives superb. It's also a very solid car with a... More
1965 Austin Healey 3000 MK III BJ8 silver blue with blue interior. Car has a good top and interior. All new brakes, new servo,... More
This 1959 Austin Healey 100-6 Convertible Silver Blue with a Blue interior. Excellent original car to restore. Sitting in garage for last 15 years... More
1958 Austin-Healey BN4 100/6, This is an outstanding example of an unrestored "Big Healey". It was painted many years ago and the paint retains... More
56 bhp, 1,098 cc inline four-cylinder engine with twin SU carburetors, four-speed manual transmission, independent front suspension with coil springs, rear suspension with semi-elliptic... More
New Arrival. Full frame off restoration with photo documentation. Extremely nice example of this classic British design. Full details to... More
Genuine 100M with M registry certification by Bill Mead Heritage Certificate showing factory M specs and original color combination Fully restored in the 90's to factory... More
1960 Austin-Healey 3000 MK II, This Austin Healey 3000 has been very well cared for from new and has been totally restored in 2005... More
This Austin-Healey Sprite Mark IV is a dry, rust-free car that has lived in the Seattle area almost its entire life and has been... More
1957 Austin-Healey 100-6 '57 Austin-Healey 100-6 Convertible sports car, healey blue with navy blue interior, factory overdrive, wire wheels, comes with side curtains and soft... More
BJ7 Convertible bearing VIN# HBJ7L19977 Inline 6 2912cc engine producing 145hp 4 speed manual transmission with overdrive 2001: Engine and transmission rebuilt (with receipts) 2010: All new tires... More
1966 - BJ-8 - MK III - 6 CYL. 4 Speed - Manual - One Owner - Low Miles - Red - ($44,950)... More
Austin Healey 1963 BJ7 with beautiful restoration presented in gorgeous Colorado Red, great Black interior, excellent body and top quality paint with terrific luster,... More
1960 Austin Healey BN7, Two seater, Engine just rebuilt, 4 speed side shifter, Ron Davis radiator, Geared starter, Not totally stock interior, A really good 10 footer. North American Auto Mall advertises... More
This is a 1955 Austin Healey 100. But this is not your English country road Austin Healey. This car is a rocket. This is... More
1967 Austin Healey BJ8 Convertible Finished in Red with Black exterior and Black leather interior. This car has an older restoration and is in very good... More
1962 Austin Healey 3000 "Saxon"replica, built in 1985 V6 Ford, 4 speed manual, rich black with tan interior, all Austin Healey emblems & Healey... More
1966 Austin Healey 3000 Mark III—HBJ8L32519 The same owner since 1972. It had a full restoration when it had 60,500 miles on it. The... More
1960 Austin Healey 3000 restored to original old english white and red interior , no expense spared . Beautiful inside and out . Original... More
This is an Austin Healey 3000 Mk 3 BJ8 in excellent restored condition. This car has been restored by British Motoring Corp of Philadelphia... More
1960 Austin Healey 3000 Mk 1 Convertible.This model is the rare BN7 which is a very desirable 2 seater. Powered by the original 2912cc... More


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Final Payments Now Due...
Take part to help you kick-start a healthy New Year - five Elite David Lloyd memberships available to be won View Item »
The Club hosted the Farnham Sports Awards on Monday. A number of Club volunteers were recognised for their contribution to the new facilities. View Item »
The Club hosted the Farnham Community Games on August Bank Holiday Monday. It has been featured on the National Community Games website. View Item »
Be the Best Coach you can Be View Item »
Tickets now on sale: adults £4.50, children £3.00 and family £13.00. Fireworks, bonfire, BBQ and bar make it a great evening. View Item »
Thank you very much... View Item »
Friend of the club runs Cardiff Half Marathon and Great South Run for Richard Comely's chosen charity. View Item »


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Nice pic! You've gotten some great shots lately that I've enjoyed.
hi ho love the blogi was the one with the cycle truck on good problem---you know i alway enjoy a good bike blogpeaceso
Drivemybike/ Thanks! I also enjoy your crazy early stories from the bike lane :)so/ oh yeah, very cool shots you had, that red bike seems like tons of fun (and style!)
I read every comment. Sincere thanks for your readership.---xxo♥meligrosa /san pancho, califas.


text:
Richard L. Bready '08H
Retired Chairman and CEO
Nortek, Inc.
Timothy E. Baxter '83
Samsung Electronics America
Joseph M. Brito, Jr.
C.B. Utility Co., Inc.
Rodney A. Butler
Mashantucket Pequot Tribal Council
Gary R. Chapman '05H
Former Chairman, President & CEO
LIN TV Corporation
Donald J. Farish, Ph.D., J.D.
Roger Williams University
Mario J. Gabelli '92H
Chairman & CEO
Gabelli Asset Management, Inc.
Denise M. Jenkins '11H
Grant Programs Officer
Rhode Island Foundation
Jerrold L. Lavine '09H
Chairman & CEO
The Freeman Group, Ltd.
Mark S. Mandell, Esq.
Senior Partner
Mandell, Schwartz & Boisclair, Ltd.
Marcia Morris, Esq.
Sami Nacaroglu
Chairman & CEO
Okar Otomotiv A.S.
Patricia Noonan
Freelance Writer
Helen Ostrowski
Former Chairman & CEO
Porter Novelli International
Scott W. Pray
D.F. Pray General Contractors
Frank E. Rainieri, Jr. '99
Punta Cana Group Offices
Warren Simmons, Ph.D.
Executive Director, Annenberg Institute for School Reform at Brown University
Adjunct Professor of Education
Robert F. Stoico '10H
Chairman, President & CEO
The Robert F. Stoico/FIRSTFED Charitable Foundation
Arlene Violet, Esq.
Former Rhode Island Attorney General
David C. Wajsgras
Senior Vice President & CFO
Raytheon Company
Timothy Yeaton '80
President & CEO
Black Duck Software, Inc.


text:
Make perfect flat-bottom cuts! Affordable saw blade and dado set features full-size chippers for easier setup and less chance of wobble or vibration. With C-4 industrial quality carbide tips. Ideal for all types of dimensioned lumber, plywood, soft wood, hard wood, artificial and processed woods, and melamine.
Technical Details:
- Two 8" x 42 tooth x 5/8" arbor outside saws with 1/8" thick kerfs.
- Six 6-tooth full-body chippers (four 1/8", one 1/16" and one 3/32").
- Steel Shim Set for fine adjustments.
- Dado range is 1/4" to 29/32".
- Maximum RPM 9500.
Tech Spec
Brand | Oshlun |
Manufacturer Part Number | SDS-0842 |
Saw Blade Diameter | 8" |
Material Cutting | Hardwood, Melamine, Plywood, Softwood |


text:
Showing 21 - 39 of 39 Products
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Convert 120 volt AC household power into power you can use in the car or the airplane, with the Cobr... See the Full Product Details


text:
Truck-stop operator TravelCenters of America reported Tuesday that net income for the second quarter leaped 37% to $29.9 million, from $21.8 million in the year-ago period.
TravelCenters of America LLC reported Tuesday that net income for its fiscal second quarter rose to $21.7 million, compared with $1.2 million a year earlier.
TravelCenters of America announced revenues of $6.2 billion for the year ended Dec. 31, 2007....
Past Issues


text:
Ottoman Palace Cuisine of the Classical Period
1 | 2 | Next
Arif Bilgin*
Table of contents
Note of the editor
This article was first published in Turk Mutfagi (Turkish Cuisine), edited by Arif Bilgin-Ozge Samanci, Ankara: Kultur ve Turizm Bakanligi Yayinlari, 2008 (read our review of the book: Turkish Cuisine: A Book Review). We are grateful to Dr. Arif Bilgin, author of the article and to the publishers of the book, the Turkish Ministry of Culture, for allowing publication. The version we publish was edited anew, and it was augmented with the final section containing further resources on Ottoman, Turkish and Islamic cuisines.
1. Introduction
Palace cuisine is the culmination of Ottoman cuisine in terms of organization, refinement of palate and food culture. The term 'Ottoman cuisine' must refer to kitchen combinations from a substantially broad regional range. In other words, the culinary culture of each of the Ottoman domains must be included within this concept. Considerable portions of the Arabic world, North Africa, the Balkans, Northern Black Sea, Anatolia, Aegean Isles, the Caucasus and the Persian zone must be included in this frame. Ottoman cuisine reflects a format derived from aspects of the cultures belonging to this vast geography, yet shaped according by the Turkish subjects' cultural richness and habits.
We can cite three main factors contributing to the creation of Ottoman cuisine in general and palace cuisine in particular.
1. Habits inherited from Central Asia.: The continuation of meat and milk based eating habits of Turks (generated by their Central Asian lifestyles and caused by the peculiarity of the geography) during the Ottoman period clearly indicates its longevity.
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Figure 1: Sherbet Makers (Şerbetçiler), from Surnâme-i Hümayun, Topkapi Palace Museum Library, MS H. 1344, folio 238a.
2. The influence of Arabic and Persian cultures during the migrations: During the period of migration to Anatolia, Turks benefited from the eating habits and foods of the countries where they stayed. Adopted elements of Persian and Arabian cultures during this process remained in the Ottoman culinary culture up to the 19th Century. The most significant evidence indicating this interaction are Arabic or Persian dishes and food product names. Nonetheless, it is known that the food picked up from these two cultural basins was changed in content and adapted to the Turkish palate.
3. Acquaintance with Anatolian staples or the influence of the Byzantine cuisine: In the 15th century, the Ottomans preferred fruit, vegetables and greens in their diet more than ever. Neither in Central Asia nor during the period of the Great Seljuk's had they consumed such abundant fresh produce. Thus, it would not be wrong to assume that the Turks immediately started consuming new produce that had recently become available to them.
However, the primary concern here is, did Turks learn to utilize these products by themselves or did they receive help in this from Byzantine Greeks? Although, we encounter elements in the Turkish kitchen showing us the Byzantine effect [1], unfortunately we are concrete information is not available to show us the areas and the dimensions of this mutual effect.
In this study, we are mainly going to explore three significant subjects in the Ottoman palace kitchen: organization, provisioning and food culture [2].
2. The Organization of the Kitchen and the Structure of Personnel
Since we do not have sufficient information about the organization of the kitchens in the palaces of Bursa and Edirne, we are going to discuss only the kitchen organization of Topkapi Palace, with the following exception: until the reign of Murad II the çaşnigirs (tasters) provided a food service to the Ottoman Sultans. During this next period, this service was transferred to a newly established foundation of head butlership (kilercibaşilik) and the range of services provided by çaşnigirs was limited to external services (such as food presentation for the members of the Court) [3]. In the early period, the palace catering groups who provided a food service were not limited to servants and butlers as a considerable number of cooking groups also existed. Sources of the era yield almost no information regarding the said class and kitchen organization.
It has become obvious that the palace kitchen organization known as Matbah-i Âmire Emâneti (The Office of Imperial Kitchen Superintendent) was established for the first time during Mehmed II's period in the Topkapi Palace. Then as we understand from its name, Matbah-i Âmire was an administrative unit run by an emîn (superintendent). These superintendents had the rank of Imperial Court Masters (Hâcegân-i Divan-i Hümayun) and they worked under a chief known, as iç kilercibaşi (inner butler) who had authority to give submissions to the sultans. The inner butler was a chief of the Kiler Odasi (Office of Pantry) in the Enderun (Inner Apartments) and at the same time, he oversaw the entire kitchen personnel. He authorised employing new personnel, increasing salaries and he would decide on the promotion of personnel, which became necessary when other staff were promoted or left. However, responsibility for the disciplining of personnel and implementation of penal sanctions was left to the superintendents and their assistants.
The duties of the kitchen superintendent were not too limited. He was obliged to regularly provide the palace kitchens' foodstuffs and to organize distribution of the provisions. The superintendent, in this role, with the support of his assistants, used to determine the quantity of consumables and to issue necessary orders accordingly. Additionally, supervising the costs and revenue of the premises was the duty of superintendent. He was also in charge of receiving the treasury allotment and with this money, he used to do the necessary procurement and make payments to the concerned parties for other expenses. Moreover, every superintendent, for each Hegira year he was in office was obliged to explain his expenditure to the revenue office. Therefore, he had to register the costs and revenue of his premises in the ledgers every year.
Kitchen superintendents were often selected from among the çaşnigir, çavuş (palace guards) and müteferrika (one of the elite corps of the Imperial Household) of the Dergâh-i Âlî (Sultans Court). When they were nominated, they initially received a considerable increase in their salaries, as well as having the allowance of a sinecure fief fee along with many other benefits.
The Sultan's Kitchen clerk (kâtib-i Matbah-i Âmire) and chief cook (ser-tabbâhîn-i hassa) were attendants (or assistants) of the Superintendent and assisted him with administrative affairs [4]. In the palace kitchens, a large number of clerks were employed. Of these, the most important ones were the Sultan's Kitchen clerk. Others were storehouse clerks, tallying provisions going in and out of the palace storehouse (Kilâr-i Amire).
The clerks of the Sultan's Kitchen who were also known as the head scribe's clerks, were generally nominated from of kitchen while storehouse clerks were chosen from the butlers. The most important task of the clerks of the Sultan's Kitchen was to keep their balance sheet accounts. Clerks also carried out the task of controlling the entire accounts of the trust.
Figure 2: View of Topkapi Palace from the sea. (Source: L'Illustration: Journal universel, Tome: LXVII, Paris 1876; Coşkun Yilmaz Archive).
The chief cook who was the master (üstad) and head of the Private Kitchen (Matbah-i Has) was at the same time the chief officer of the entire kitchen personnel. Chief cooks, in a way, were acting as steward (kethudâ). The Chief cooks' other responsibilities, besides overseeing kitchen staff, were controlling the cooking of meals, taking delivery of kitchen personnel wages and apparel, and handling and keeping the tableware etc.
The Sultan's Kitchen was organized into several units and service branches. The most significant two units of the Office of the Kitchen Superintendent were the kitchens where food for the palace household was prepared and the Helvahâne (Confectionery Kitchen) buildings, which covered the entire right side of the second courtyard and consisted of ten different sections. Eight of them were kitchen buildings named according to the class they served, such as Has (Privates), Divân (Court), Aǧalar (Elders) etc. The other two sections were assigned to the Confectionery Kitchen. While the palace household food was prepared in the kitchens, an assortment of sweets, jams and juices like compotes and syrups, pastes and pickles were prepared in the Confectionery Kitchen.
In the third courtyard of the palace, there was a separate kitchen, called a Kuşhâne. Although not belonging to the Office of the Kitchen Superintendent this kitchen, where skilful chefs of the Sultan's Kitchen worked, provided a catering service to the sultan and prominent members of the Inner Apartments. Pageboys belonging to the office of pantry also served in this kitchen. The Kuşhane might also have served the two meals for the kitchens belonging to the Office of Superintendent.
Cooks working in the palace kitchens were divided into three classes; üstâd (master), halîfe (headman) and şâkird (apprentice). Apprentices were further divided into smaller sections and were also split amongst themselves into squads. At the head of each squad was assigned a captain. Above all the cooks was a chief cook who supervised the entire Trust staff. Overseeing the confectioners, who were similarly organized, was a ser-halvaciyân-i hassa (head of the confectioners).
Other units associated with the Office of Superintendent were: a storehouse where provisions were stored (Kilâr-i Âmire); ovens (Firin-i Has and Firin-i Harcî) where bread and other bakery items were cooked; a butchery (kârhâne-i kassâbîn) where sheep and fowl purchased for the palace were slaughtered and prepared; a poultry workshop (kârhâne-i mâkiyân); a yogurt-makers workshop (kârhâne-i mastgerân) where milk and dairy products were produced; a paraffin workshop (kârhâne-i şem'gerân) where the palace's candle requirements were met; a greens house (sebzehâne) where purchased vegetables were cleaned and prepared ready for cooking; a freshwater supplier (sakahâne) who provided water to the palace kitchens; a compound (mirî mandira) where cattle belonging to the palace were cared for and which produced clarified butter and cheese from their milk; and a workshop located in Bursa (simid kârhânesi) which was responsible for the purchasing of wheat from the Southern Marmara region and milling and transporting it to the palace. All these groups working in this unit adopted names corresponding to the range of their services: pantry men (kilâriyân), bakers (habbâzîn), butchers (kassâbîn), and poultry-men (mâkiyâniyân).
Included among the Office of Superintendent employees were; seasonally employed snow and icemen (buzcuyân), healing herb pickers (aşşâbân), unofficial serving petty officers (müteferrikagân), low salaried staff (eytâm) whose fathers were former chief cooks and a wheat-pounder from the Beykoz mill who ground wheat for cooking. Finally, it should be mentioned that the bakery branch — one of the service groups whose responsibility was to purchase the produce and prepare it according to their branches — was divided into three subgroups as cooks (pişiriciyân), dough mixers (hamurgerân) and sifters (elekçiyân).
Palace kitchen personnel in the beginning were originally vassals (gulâm). That is, they were non-Muslim recruits. They had been recruited as conscript pages, then at the request of the chief pantry man Chief Commander of the Janissaries, were assigned to the service of Sultan's Kitchen. After serving as conscript pages for a while, they were transferred to one of kitchen units as footmen. But the basis of vassal origin personnel begun to change by the 16th century. In this century, relatives of kitchen personnel started to get employment in the kitchens.
Figure 3: Palace Kitchens: Kitchen alleyway from Halva Kitchen to Royal Storeroom.
When we look at the assignment records of the era we can see cooks' sons (üstâd oǧlanlari), siblings of the vassals (kul karindaşlari), brothers of headmen and apprentices. This situation indicates a parallelism with Metin Kunt's thesis about the change of the vassal structure of governor-generals and sanjak governors by the 16th century. If the attitude change in the appointments of high level bureaucrats also reflected on kitchen staff, who used to be considered as low level public servants, then we can reach the conclusion that the structure of vassal origin recruitment begun to break down by the 16th century and staff of Muslim origin begun to take the place of vassals.
Reports of cooks from the Bolu region entering and dominating the palace kitchen during the reign of Mehmed II reign are baseless. The running of the palace kitchen based on conscript pages, master boys and vassal siblings continued until the 18th century. Therefore, an influx of urban dwellers into palace kitchens did not occur until this period. The first influx into the palace kitchens took place during the Damat İbrahim Pasha Period with the employment of cooks from the Nevşehir region. The domination of Pasha's fellow townsmen in most of the palace as well as in the kitchens continued until the abolishment of the Janissary corps. The friendship of cooks from the Nevşehir region with the Janissaries had reached a level that worried the palace lords, and after the abolition of the corps, fear of the lords resulted in the removal of these cooks from their posts. The heavy employment of cooks from the Bolu region coincides with this period [5]. The preference for cooks from Bolu over kitchen personnel from the Nevşehir region also proves that cooks from Bolu had the reputation of being excellent cooks — at least in Istanbul.
The number of palace kitchen employees increased continuously in line with the expansion of the state. However, we should mention that the increase in staff numbers in the second half of the 16th century suggest staff numbers were in excess of requirement. When we compare the increase in the consumption of staple foods and the increase in the number of personnel, we can see that the latter was much higher. Such a comparison is based on the assumption that the amount of consumption is in line with the number of persons served. Consequently, we can easily say that there was no correlation between the increase in the personnel giving service and the increase of people receiving that service. As a matter of fact, writers of the era, complain about the excess of kitchen personnel [6]. This criticism was probably noted because in 1594 Ferhad Pasha reduced the number of personnel by paying compensation to 136 pantry men, which had been 286 in total [7]. These reductions continued into the first half of the 17th century.
The following facts illustrate the changes mentioned above: The number of kitchen staff was around 100 during the reign of Mehmed II (1451-1481) and during the final years of reign of Sultan Bayezid II (1481-1512) this number had reached 160; at the beginning of the reign of Suleiman the Magnificent this number exceeded 250 and towards the final years of his reign this number reached 500; on the accession to the throne of Selim II (1566) together with those who came from the prince's sancak of Manisa, the number of staff had reached 600; during the final years of Murad III (1574-1595) staff numbers exceeded 1000; during the period between the throne of Mehmed III (1595-1603) and the middle of 17th century, in a space of about 60 years a 30% increase brought numbers into the 1300s. Although the numbers of permanent kitchen personnel was limited, we must not forget the existence of young conscript pages (acemi oǧlan) who were not included in this number since they were not registered as permanent. Towards the end of the 16th century, it is likely that more than 200 young conscript pages were employed in the kitchens and associated premises.
Figure 4: Aşçilar Mescidi (Masjid of Cooks). Wooden building and kitchen chimneys.
Figure 5: The Superintendent of the Kitchen Halil Efendi, who was promoted to Royal wedding feasts superintendent. (Source: Surnâme-i Vehbi, Topkapi Palace Museum Library, MS H. 3593, folio 12b).
In the second half of the 17th century, there were no large-scale changes in the numbers of personnel, and they had even reduced in number. In 1660, the number of staff went up to 1370 and in 1665 increased to 1372 but then during the last quarter of the century, it went down to 1253 and, up to the beginning of the 18th century, it remained at the same level.
The most important income for the workers of the Sultan's Kitchen was their quarterly salary (ulûfe). Like every military class member, kitchen personnel received their salaries according to a calculation of their daily wages. The amounts of daily wages were determined according to stature, seniority, achievement and quality of the work performed. After the superintendent and clerk, the chief cook received the highest daily wages. Excepting the salaries of the superintendent and clerk who received their salary from another office, the daily wages of personnel in 1478 were between half a silver coin (akça) and 10 silver coins; in 1631 that changed to being between 2 silver coins and 55 silver coins, with the chief cook receiving the former and the apprentice the latter. Upon entering a new career, the apprentice received half a silver coin in the 15th century but by the 16th century, this amount had increased to 1 silver coin and at the end of the century it increased to 2 silver coins. Sometimes two different people who were doing the same job could have an almost 18-fold salary difference but resentment never occurred between them. The reason for this is that the understanding of the concept of 'the more you work the more you get' was the basis of Ottoman personnel management so that every worker, regardless of his years in service, had the opportunity to increase his daily wage by performing "exceptional service".
The palace kitchen personnel mostly wore underwear and long shirts made out of linen with sashes around their waists and conical hats on their heads. In winter seasons, senior personnel wore winter green clothes made out of broadcloth while other personnel wore dark blue. In every Erbaîn [8], the chief cook distributed these garments, which were made in Thessaloniki, to his staff.
During the reign of Mehmed II assistant cooks wore blue coloured dresses (câme-i kebûd), shirts (pîrehen), underwear (zîr-câme) and conical hats (külâh), sashes (kuşak) and baggy trousers (çakşir) made from Bursaian velvet and shoes (pabuç). In later outfit records, the last four are mentioned. During the reign of Sultan Bayezid II in addition to the underwear and shirts, which were distributed to all staff, a shoulder shawl made out of lordin broadcloth for the administrators of the catering groups, a raincoat (bârânî) for the middle class personnel and a dress called a mirahurî for the low class personnel were also provided. Flordin is an expensive fabric. Made of dark blue broadcloth the difference between the bârânî and mirahurî was the use of more cloth and intricate seaming in the former.
Figure 6: Allotment Ledger: First pages of an allotment made to tables of elites during the game organization of Sultan. (Source: Ottoman Archive of Prime Ministery, D. BŞM 10523, pp. 4-5).
Figure 7: Chief Cook Mouradgea d'Ohsson. (Source: Tableau général de L'Empire Othoman, III/2, Paris 1820; Coşkun Yilmaz Archive).
During the first half of the 17th century, the shoulder shawl (eyin) was replaced with another shoulder shawl called the kaba. However neither of them were mentioned in the records from the middle of the century; only the sobraman is mentioned. It would therefore appear that in the middle of the 17th century the distribution of eyin and kaba ceased and they were replaced by a sobraman, which was made from green coloured and expensive broadcloth.
3. Food Supply for the Palace
Provisioning was one of the biggest problems of pre-industrial societies. Every state was obliged to make arrangements in order to feed their subjects and particularly people living in the big cities. Owing to their dense populations and citizens of a higher class, cities such as Rome, Paris, London and Istanbul had to pay special attention to provisioning [9].
Topkapi Palace had the appearance of a miniature city within the capital. Maintaining a population of 4 to 5 thousand people at the beginning of the 16th century, this palace kept and employed more than 10 thousand people by the beginning of the 17th century. Including as it did, the most prominent empire classes, the feeding of this crowded population depended on having reliable organization. Centralized management had established an excellent network for provisioning and had set up the most modern kitchen organization of the era.
The palace was the residence for both the Sultan and for members of the dynasty as well as being the centre for the administrative mechanism, therefore due to its dual function; special attention was given to the provisioning of the palace. One firm indicator of this was the recognition of priority rights for the palace clerks in terms of procurement allowing them the choice of the best of the best (the right of monopoly). In fact, in terms of purchases made both from Istanbul markets and from provincial markets, the selling of any produce to customers before the palace was prohibited. The reason for giving priority to the palace was not only to prevent the possibility of shortages but also to provide the palace with the best quality products. Even in cases where the supply was greater than the demand, if the priority right had not been utilized a shortage in food supplies could have occurred, because if the high quality of food ingredients were not supplied to the imperial kitchens, low quality ones were given. If the palace household did not demand these goods, an artificial shortage could emerge.
Provisions for the palace were supplied by Istanbul markets and from the countryside. All perishable food items and most other food products were purchased from Istanbul markets. Therefore, there was a close relation between provisioning of the palace and the provisioning of the capital city. However, for staple food products provincial markets were preferred, to prevent the people of Istanbul from experiencing food shortages. For example, almost the entire amount of basic food products such as sugar and rice were supplied from the provinces. In the cuisine ledgers, a term mübâyaa for the direct purchases from Istanbul markets and a term havâle for the purchases made from provincial towns was used. As a system of provincial provisioning havâle expressed the responsibility of the local administrators whose task was to provide certain items. In this context, for the expenses of local sources providing supplies, the central treasury was utilized. Such an application could be seen as a precaution for preventing cash outflow from the central treasury, aside from the difficulty of transferring the money. Within the system of havâle, goods were provided by the methods of irsaliye and ocaklik. İrsaliye meant local administrators to Istanbul shipped goods and the expenses of this process were met by local income sources. Instead of İrsaliye, the system of ocaklik needed to be implemented at the beginning of 17th century. The difference between ocaklik and irsaliye was that the sources of income used for the former were stable and unchangeable. The system of ocaklik was able remove the problems in provisioning and for this reason were used in most of the provisioning areas within a very short period.
Figure 8: Ceremony on the Second Courtyard of Topkapi Palace. (Source: Melling, Voyage Pittoresque de Constantinople et de Bosphore, Paris 1819; Coşkun Yilmaz Archive).
There were several stages within the so-called "supplying process" which started with listing the required amounts of goods and went through to their transportation and arrival at the palace. For procurements, there were different stages; in the first stage the kitchen superintendent would decide on the quantity of the items and where to buy them; for that he would write order (ferman) to the authorities and would assign procurement clerks for purchasing. Upon the arrival of the clerk to the area, a second stage would commence. With the edict in his hand and carrying certain rights and privileges and with the help of local authority, he would buy the requested items, store them and then arrange their shipment to Istanbul. The kitchen superintendent was primarily responsible for the tasks summarized in the first stage. The second stage in this process, or implementation of procurement was also the responsibility of kitchen superintendent. Responsibility for carrying out the second stage, the smooth implementation of supplying, was left to the provisional clerks and local administrators, but centralized administration continued to fulfil its role in inspection and handling.
The areas for buying provisions were scattered over a large and geographically diverse lands. However, some regions were obvious centres for supplying food to the palace, including southern and northern parts of Marmara, Eastern Anatolia, the Aegean Islands, Balkans, Wallachia and Moldavia, Egypt, Cyprus and Feodosiya. Bursa and the valleys of the Southern Marmara region, in today's Greece, provided the palace with wheat; Wallachia, Moldavia and the Balkans provided sheep; Egypt and Plovdiv provided rice; Feodosiya clarified butter; and finally Egypt and Cyprus supplied sugar. These areas could meet almost all items the palace required.
The consumption of these items changed significantly between the 15th and 17th centuries. From the end of the 15th century to the middle of the 17th century, there were increases in the annual consumption of flour from 380 to 1500 tons; in mutton consumption from 15000 to 90000 carcasses; in rice consumption from 900 to 1200 tons; clarified butter consumption from 44 to 200 tons and finally sugar consumption from 5 to 67 tons. In this period, the highest recorded increase observed in the palace was for sugar. Although quickly becoming a popular sweetener sugar had still not overtaken the preference for honey.
Most of the food products, with the exception of sugar, were used to feed the palace household. However, certain goods were reserved solely for members of the dynasty and upper level administration. Meat from sheep, duck, pigeon and goose, certain fruits, dairy products such as clotted cream (kaymak) and caciocavallo cheese (kaşkaval), caviar, and beverages and pastes made out of fruit and healing herbs were served only to the elite. It is worth mentioning that the palace household did not consume beef or goat's meat.
Figure 9: Kuşhane Kitchen. Kuşhane Kitchen's chimney.
For ease of shipment of provisions to the palace in Istanbul, regions with access to sea transportation were preferred and chosen deliberately. Shipping over the land was relatively slow and costly compared to sea. Yet despite the drawbacks of land shipment demands for food products from the inland regions was never abandoned. Nonetheless, almost all perishable foods were sourced from either nearby places or from areas suitable for the short-distance sea trade.
For the transportation of provisions bought from the countryside, carts and camels, packhorses and mules were used for overland shipping and different type of boats and caiques for sea routes. For shipping on the Sea of Marmara at kayiǧi, frigate, caique, şayka and karamürsel were used. On the Mediterranean Sea, the types of vessels used were rowboats such as karamürsel, iǧrip, şayka, frigate and galley as well as sailing ships such as galleon and burtun. The most preferred modes of sea transport were karamürsel, iǧrip and burtun. For large shipments they usually used merchant marine vessels; especially for voyages from Egypt where a navy ship would escort them.
The period for transporting palace provisions both by land and by sea was relatively limited. In fact, this was the case for almost all transportation activities throughout the Ottoman classical period. For the period of shipment archival documents contain expressions such as "vakt ü mevsimiyle" (in time and season) and "mevsim-i deryâ ile" (season for sea transportation), meaning the period extending from spring to November was ideal for transporting items. In the early spring months, the roads were of limited use due to heavy rains and winter flooding. The best shipping times with the least risks on the Mediterranean Sea were the end of early spring and beginning of the autumn. The best shipping period for the Black Sea was limited to six weeks starting from August 15 and ending 30 September. Since navigation was relatively safe on the inner seas such as the Aegean and Marmara, transportation could take place for longer periods.
When comparing damage incurred while transporting the goods, we can see that land shipment was always safer. Apart from the threats of bandits, the causes of damage during land transportation were rain and rain-affected muddy roads. Despite some small-scale losses over land, the damage caused by stormy weather and piracy via sea routes was apparently much higher. For instance, in 1604 there had been a shipment of rice from Egypt to Istanbul, but only one quarter of the annual consumption of the palace arrived due to said difficulties at sea. Nevertheless, we should also underline that such damage to cargo was quite rare.
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[1] Süheyl Ünver, "Türkiye Gida Hijyeni Tarihinde Fatih Devri Yemekleri", İstanbul Risaleleri 3, Istanbul 1995, pp. 152-154.
[2] This article is based on the following works: Arif Bilgin, Osmanli Saray Mutfaǧi (1453-1650), Istanbul 2004; op.cit. "Seçkin Mekânda Seçkin Damaklar: Osmanli Sarayinda Beslenme Alişkanliklari (15.-17. Yüzyil)", Yemek Kitabi, ed. by Sabri Koz, Istanbul 2002, pp. 35-75.
[3] Tayyarzâde Ahmed Atâ, Târih-i Atâ, I, Istanbul, undated, p. 34.
[4] Although certain studies mention a steward who helped the superintendent with administrative issues, there was no such officer. (Barnette Miller, Beyond The Sublime Port The Grand Seraglio of Stambul, New Haven 1931, p. 189; İ. Hakki Uzunçarşili, Osmanli Devleti'nin Saray Teşkilati, Ankara 1984, p. 379; Halil İnalcik, "Matbakh", Encyclopaedia of Islam, IV, Leiden 1991, p. 810).
[5] Arif Bilgin, "Bolulu Aşçilarin Osmanli Saray Mutfaǧina Girişleri", Bolu'da Halk Kültürü ve Köroǧlu Uluslararasi Sempozyumu, Bolu 1998, pp. 43-55.
[6] Lutfi Paşa, Âsafnâme, published by Mübahat Kütükoǧlu, in Bekir Kütükoǧlu'na Armaǧan (Istanbul 1991), pp. 92-93; Kitâb-i Müstetâb, published by Yaşar Yücel, in Osmanli Devlet Teşkilatina Dair Kaynaklar, Ankara 1998, p. 14.
[7] Selânikî Mustafa Efendi, Târih, published by Mehmet İpşirli, Istanbul 1989, p. 387.
[8] Forty days of midwinter (Dec. 22nd-Jan. 30th).
[9] See for Paris and Istanbul examples; Steven Laurence Kaplan, Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century, New York 1984; Rhoads Murphey, "Provisioning Istanbul: The State and Subsistence in the Early Modern Middle East", Food and Foodways, vol. 2 (1988), pp. 217-264.
*Assoc. Prof., Sakarya University, Faculty of Art and Science, Department of History.
by: FSTC Limited, Thu 09 April, 2009
This paper describes the results of a novel research on the Muslim influence on the European culinary art during the Renaissance. Presenting evidence of how this influence entered the aristocratic circles in Europe, it draws attention to the way in which it shaped the use and trade of spices. Food as Medicine in Muslim Civilization by: FSTC LimitedThe subject of food and diet was very essential in the Islamic Cuisine. Both of them were very important in the most of the medical manuscripts in the Ottoman world. Balanced diet was also important rule for healthy life. In both Ottoman cuisine and Ottoman medicine great importance was attached to the type and characteristics of foods and beverages, and which of these should be consumed when and how by people of different constitutions. This article indicates with numerous samples the relationship between Ottoman cuisine and medicine. Turkish Cuisine: A Book Review by: FSTC LimitedTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The following article reviews a book containing a collection of papers on the history of Turkish cuisine in the writings of some prominent historians of gastronomy, with a focus on the Ottoman palace and civil cuisine traditions and recipes.


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