{"id":6925,"date":"2020-06-11T19:07:53","date_gmt":"2020-06-11T16:07:53","guid":{"rendered":"https:\/\/staging.aura-istanbul.com\/?page_id=6925"},"modified":"2020-06-12T12:20:32","modified_gmt":"2020-06-12T09:20:32","slug":"aura-prizma-yenilebilir-tasarim-yarismasi-seckisi","status":"publish","type":"page","link":"https:\/\/staging.aura-istanbul.com\/index.php\/aura-prizma-yenilebilir-tasarim-yarismasi-seckisi\/","title":{"rendered":"AURA Prizma “Yenilebilir Tasar\u0131m” Se\u00e7kisi"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

B\u0130R\u0130NC\u0130L\u0130K \u00d6D\u00dcL\u00dc:<\/h3>\n

ZUHAL \u00c7OK\u015eEN\u0130M \u2013\u00a0<\/strong>YEN\u0130 D\u00dcNYA\u00a0<\/strong><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6967″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6882″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]\u201c\u00dcz\u00fcm koru\u011fundan elde edilen ek\u015fi maya ile haz\u0131rlanan hamur, deniz b\u00f6r\u00fclceli i\u00e7 dolgu ile k\u0131zart\u0131lm\u0131\u015f, cabernet franc ve pimpinella saxisfrageve yapraklar\u0131 sosunda sunulmu\u015ftur.<\/p>\n

Tasar\u0131mc\u0131 her disiplinde akl\u0131ndaki d\u00fc\u015f\u00fcnceyi anlatmak i\u00e7in bir yol izler. Bu yoldaki ilk ad\u0131m kavram olu\u015fturmakt\u0131r. Se\u00e7ilen y\u00f6ntem ile izlenen teknik dizi tasar\u0131m\u0131 \u00f6ne \u00e7\u0131karan bir dil geli\u015ftirir. Pile\u2019a g\u00f6re (1997) tasar\u0131mda en \u00f6nemli bask\u0131n kavram\u0131 d\u00fc\u015f\u00fcnceyi yol g\u00f6steren olarak ele almak ve b\u00fct\u00fcn farkl\u0131 par\u00e7alar\u0131 bir araya getirerek g\u00fc\u00e7l\u00fc bir ili\u015fki yaratan temay\u0131 olu\u015fturmakt\u0131r. Re\u00e7etemi i\u00e7inde bulundu\u011fumuz salg\u0131n g\u00fcnlerinde evde olu\u015fturdu\u011fumdan, evde bulunan malzemelerle yola \u00e7\u0131kt\u0131m. Balkonumda yeti\u015ftirdi\u011fim Cabernet franc asma bitkimin ana \u00f6zelliklerine bakt\u0131\u011f\u0131mda Fransa Bordeaux\u2019da St. Emillion b\u00f6lgesinde \u2018\u2018denge \u2019\u2019 katmak i\u00e7in kullan\u0131ld\u0131\u011f\u0131n\u0131 ve Cabernet Sauvignon ve Merlot\u2019yla harmanlanabildi\u011fini\u00a0okudum<\/a>. Farkl\u0131 par\u00e7alar\u0131 bir araya getirirken denge kavram\u0131n\u0131 sa\u011flayacak \u00fcr\u00fcn\u00fc Cabernet franc yapra\u011f\u0131 olarak se\u00e7tim. Cabernet franc\u2019i bir denge bitkisi olarak kabul etti\u011fimde ise, dengeleyece\u011fi \/ harmanlanabilece\u011fi kendi alan\u0131ndan ba\u015fka canl\u0131lara daha ihtiyac\u0131 oldu\u011funu d\u00fc\u015f\u00fcnerek maya olarak, ba\u015fka \u00fcz\u00fcm ba\u011f\u0131 t\u00fcr\u00fc olan k\u0131nal\u0131 yap\u0131ncak asmas\u0131ndan koruk alarak haz\u0131rlad\u0131\u011f\u0131m ek\u015fi maya kullan\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Evde ba\u011flay\u0131c\u0131 olarak bulabildi\u011fim \u00fcr\u00fcn, ni\u015fastas\u0131 y\u00fcksek Arborio pirinci ve ha\u015flama suyu da re\u00e7eteye dahil edilmi\u015ftir.<\/p>\n

Tabak sunumunda asma yapraklar\u0131 p\u00fcresi ile birlikte yenilebilir bitkilerden ve ayn\u0131 zamanda ye\u015fil renk verebilen abdestbozan otu (Pimpinella Saxisfrageve) yapraklar\u0131 ve s\u00fcslemesinde ise ayn\u0131 bitkinin \u00e7i\u00e7ekleri tercih edilmi\u015ftir.\u201d<\/p>\n

Tarif:
\n<\/u><\/strong>Yeni D\u00fcnya Formu i\u00e7in malzemeler:
\n<\/strong>1. K\u0131nal\u0131 yap\u0131ncak asma koru\u011fu ile olu\u015fturulmu\u015f eksi maya ile olu\u015fturulmu\u015f hamur (\u0130\u00e7indeki bu\u011fday unu proteini tercihen %13 ve %70 hydration)
\n2. Cabernet franc asma yapraklar\u0131 ve bitki u\u00e7lar\u0131 6-8 adet
\n3. Arborio princi ha\u015flama suyu 10 ml[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]4. Deniz b\u00f6r\u00fclcesi 100 gr
\n5. Limon suyu ve posas\u0131 10 ml
\n6. Sar\u0131msak k\u00fc\u00e7\u00fck boy 1 di\u015f
\n7. F\u0131st\u0131k ezmesi 40 gr (Deniz b\u00f6r\u00fclcesi tuzunu dengelemek i\u00e7in tuzsuz f\u0131st\u0131k kavrularak bal ilavesi ile haz\u0131rlanm\u0131\u015ft\u0131r).<\/p>\n

Tabak sos ve s\u00fcslemeleri i\u00e7in malzemeler:
\n1. Cabernet franc asma yapraklar\u0131 4-5 adet
\n2. Pimpinella Saxisfrageve yapraklar\u0131 1-2 adet
\n3. Pimpinella Saxisfrageve \u00e7i\u00e7ekleri
\n4. Arborio princi 40 gr (40 gr prin\u00e7 120 ml su ile ha\u015flanmal\u0131)
\n5. Limon 1\u20442 \u00e7ay ka\u015f\u0131\u011f\u0131
\n6. Zeytinya\u011f\u0131 1 + 1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131
\n7. Yeni bahar 1\/8 \u00e7ay ka\u015f\u0131\u011f\u0131
\n8. Kara biber 1\/8 \u00e7ay ka\u015f\u0131\u011f\u0131
\n9. Deniz tuzu<\/p>\n

Yap\u0131l\u0131\u015f\u0131:
\n<\/u><\/strong>1. K\u0131nal\u0131 yap\u0131ncak asma koru\u011fu ek\u015fi mayas\u0131 ile hamur %70 hidrasyon ile olu\u015fturulur.
\n2. Ha\u015flanm\u0131\u015f deniz b\u00f6r\u00fclcesi oda s\u0131cakl\u0131\u011f\u0131na gelince, sar\u0131msak, limon suyu ve posas\u0131 havanda biraz ezilir, 10 dakika dinlendirilir. Hamurdan 2 cm civar\u0131nda par\u00e7alar kopart\u0131l\u0131p a\u00e7\u0131l\u0131p i\u00e7ine deniz b\u00f6r\u00fclceli kar\u0131\u015f\u0131m konulur, kapat\u0131l\u0131r, daire formu olu\u015fturulur, 10 dakika dinlendirilir ve k\u0131zart\u0131l\u0131r.
\n3. Ha\u015flanm\u0131\u015f olan arboria princi suyu ile f\u0131st\u0131k ezmesi yumu\u015fat\u0131l\u0131r. Bu kar\u0131\u015f\u0131m k\u0131zart\u0131lm\u0131\u015f deniz b\u00f6r\u00fclceli dolgulu hamur oda s\u0131cakl\u0131\u011f\u0131na geldi\u011finde \u00fczerine s\u00fcr\u00fcl\u00fcr. Cabernet franc asma bitkisi u\u00e7lar\u0131 ile toplar\u0131n \u00fczeri s\u00fcslenir.
\n4. Cabernet flanc asma yapraklar\u0131, Pimpinella Saxisfrageve yapraklar\u0131, ha\u015flanm\u0131\u015f arboria princi, limon, zeytinya\u011f\u0131, yenibahar, karabiber ve deniz tuzu mutfak robotunda k\u0131vaml\u0131 doku olana kadar kar\u0131\u015ft\u0131l\u0131r. Tabakta y\u00f6r\u00fcnge benzeri g\u00f6r\u00fcnt\u00fc i\u00e7in akrilik resim f\u0131r\u00e7as\u0131 ile yay\u0131l\u0131r ve pimpinella saxisfrageve \u00e7i\u00e7ekleri ile s\u00fcslenir, bir tane deniz b\u00f6r\u00fclcesi dolgulu k\u0131zarm\u0131\u015f ve s\u00fcslenmi\u015f \u00fcr\u00fcn taba\u011fa yerle\u015ftirilir.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F1.-Zuhal-%C3%87ok%C5%9Fenim-Yeni-D%C3%BCnya.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

E\u015eDE\u011eER MANS\u0130YON:<\/h3>\n

K\u00dcBRA D\u0130L\u0130KARA \u2013\u00a0<\/strong>STRAWBERRY FIELDS FOREVER\u00a0<\/strong><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6886″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6887″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]\u201cYemek yapmak temelde denemeye dayal\u0131 bir pratik. Bu denemeler ilkel \u00e7a\u011flardan bu yana farkl\u0131 aray\u0131\u015flar i\u00e7erine girmi\u015f devingen bir ke\u015fif ser\u00fcveni. Bireyin kendi ser\u00fcvenini bu pratiklerin olu\u015fturdu\u011fu bilgi katmanlar\u0131n\u0131n birbiriyle ili\u015fkilenerek girftle\u015fmesi, \u00fcst \u00fcste eklenerek tabakala\u015fmas\u0131 olu\u015fturur.<\/p>\n

Bu \u00e7al\u0131\u015fmada belli parametreler kullan\u0131larak yemek yapma prati\u011finin deneyim ve birikim s\u00fcrecine tan\u0131k olmak ama\u00e7land\u0131.<\/p>\n

\u0130lk a\u015famada katman, tabakala\u015fma kavramlar\u0131n\u0131n\u00a0 tarif edilebilir en ilkel halini forma yans\u0131tarak ele al\u0131nd\u0131. Un,s\u00fct, s\u0131v\u0131ya\u011f biraraya getirilerek pi\u015firme s\u00fcrecine dahil oldu. Bu noktada renk vermesi ad\u0131na nar \u00e7i\u00e7e\u011fi suyu eklendi. B\u00f6ylelelikle daha ay\u0131rt edilebilir, kendine \u00f6zg\u00fc bir hal ald\u0131. Malzeme, kal\u0131p gibi parametreler sabit tutulurken malzeme oranlar\u0131, pi\u015firme s\u00fcresi, pi\u015firme derecesi gibi parametreler de\u011fi\u015ftirilerek farkl\u0131 tat, doku, form sonu\u00e7lar\u0131na ula\u015fmak m\u00fcmk\u00fcn oldu. Sonuca ula\u015fabilmek i\u00e7in deneyimlenen s\u00fcre\u00e7 ne istedi\u011fimizi ke\u015ffettirdikten sonra bunun nas\u0131l olaca\u011f\u0131n\u0131 da \u00f6rnekler ile sundu.<\/p>\n

\u0130kinci a\u015fama ise bu katmanlar aras\u0131ndaki girift ili\u015fkiyi ba\u011flayabilecek bir ara tabaka olu\u015fumu oldu. Burada bilginin prati\u011fe d\u00f6n\u00fc\u015fm\u00fc\u015f halini duyu organlar\u0131na tatt\u0131rman\u0131n yollar\u0131 denendi. En temel \u00fc\u00e7 tat olan ac\u0131, tatl\u0131, ek\u015fi g\u00f6rece daha az tan\u0131mlanabilir ba\u011flay\u0131c\u0131 bir ara katman i\u00e7inde yeme eylemini yapacak olan tad\u0131c\u0131ya s\u00fcrecin getirmi\u015f oldu\u011fu farkl\u0131 deneyimleri sunmak ad\u0131na gizlendi, aralara s\u00fcz\u00fcld\u00fc, s\u0131zd\u0131. Bu temel tatlar di\u011fer duyularla birlikte bireyle daha g\u00fc\u00e7l\u00fc bir kar\u015f\u0131la\u015fma yaratmas\u0131 ad\u0131na farkl\u0131, kendine \u00f6zg\u00fc kokusu ve rengi olan \u00fcr\u00fcnler oldu. Tat alma duyusu koku alma ve g\u00f6rme ile daha keskin tariflenebilir bir an ya\u015fatmay\u0131 ama\u00e7lad\u0131.<\/p>\n

Ara katman i\u00e7erisinde beklenmedik s\u0131z\u0131nt\u0131lar yer ald\u0131. Yer yer tatlar\u0131n ikili ve hatta \u015fansl\u0131ysan\u0131z \u00fc\u00e7l\u00fc ili\u015fkilerin farkl\u0131 deneyimler sunmas\u0131 \u00f6ng\u00f6r\u00fcld\u00fc. \u00d6yle ki tasar\u0131mc\u0131n\u0131n m\u00fcdahale edemeyece\u011fi, s\u00fcrecin olu\u015fturdu\u011fu bu ili\u015fkiler ancak tadacak birey ile tasar\u0131m aras\u0131nda deneyimlenmi\u015f\u00a0 s\u0131n\u0131rl\u0131 anlardan biri olacakt\u0131r.\u201d[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]Tarif:<\/u><\/strong><\/p>\n

Malzemeler
\n<\/strong>Katmanlar i\u00e7in
\n<\/strong>1 yemek ka\u015f\u0131\u011f\u0131 un
\n\u00bd \u00e7ay barda\u011f\u0131 s\u00fct
\n\u00bd \u00e7ay barda\u011f\u0131 s\u0131v\u0131 ya\u011f
\n\u00bc \u00e7ay barda\u011f\u0131 nar \u00e7i\u00e7e\u011fi suyu<\/p>\n

Ara Katman
\n<\/strong>2 su barda\u011f\u0131 su
\n2 yemek ka\u015f\u0131\u011f\u0131 ni\u015fasta
\n1 paket vanilya
\n1 yemek ka\u015f\u0131\u011f\u0131 \u015feker<\/p>\n

Tatl\u0131 Dolgu
\n<\/strong>\u00bd \u00e7ay barda\u011f\u0131 s\u00fct
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ni\u015fasta
\n\u00bd \u00e7ay barda\u011f\u0131 \u00e7ilek p\u00fcresi<\/p>\n

Ek\u015fi dolgu
\n<\/strong>\u00bd \u00e7ay barda\u011f\u0131 s\u00fct
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ni\u015fasta
\n1\/2\u00e7ay barda\u011f\u0131 limon suyu
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 limon rendesi<\/p>\n

Ac\u0131 dolgu
\n<\/strong>\u00bd \u00e7ay barda\u011f\u0131 s\u00fct
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ni\u015fasta
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz zerde\u00e7al<\/p>\n

Malzemeler kar\u0131\u015ft\u0131r\u0131ld\u0131. Is\u0131t\u0131lm\u0131\u015f tava i\u00e7inde pi\u015firildi. \u0130stenilen pi\u015fme derecesinde tavadan al\u0131nd\u0131. Kal\u0131ba yerle\u015ftirildi ara katman d\u00f6k\u00fcld\u00fc, katman i\u00e7ine farkl\u0131 tatlardaki dolgular \u015f\u0131r\u0131nga ile s\u0131zd\u0131r\u0131ld\u0131. Orta katman yerle\u015ftirildi. \u00dczerine ara katman ve dolgular eklendi. \u00dcst katman kapat\u0131ld\u0131. Buzdolab\u0131nda 2 saat dinlendirildi.\u201d[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F2.-K%C3%BCbra-Dilikara-Strawberry-Fields-Forever.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

E\u015eDE\u011eER MANS\u0130YON:<\/h3>\n

\u00d6MER FARUK AKSOYLAR \u2013\u00a0<\/strong>TOMURCUK\u00a0<\/strong><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6888″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6889″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]\u201c\u0130nsan ya\u015fad\u0131\u011f\u0131 yere benzer
\nO yerin suyuna, o yerin topra\u011f\u0131na benzer
\nSuyunda y\u00fczen bal\u0131\u011fa
\nTopra\u011f\u0131n\u0131 iten \u00e7i\u00e7e\u011fe
\nDa\u011flar\u0131n\u0131n, tepelerinin dumanl\u0131 e\u011fimine
\nKonyan\u0131n beyaz
\nAntebin k\u0131rm\u0131z\u0131 d\u00fczl\u00fc\u011f\u00fcne benzer
\nG\u00f6\u011f\u00fcne benzer ki g\u00f6zya\u015flar\u0131 mavidir
\nDenize benzer ki dalgal\u0131d\u0131r bak\u0131\u015flar\u0131
\nEvlerine, sokaklar\u0131na, k\u00f6\u015feba\u015flar\u0131na
\nOylesine benzer ki
\n\u2026 \u201d<\/p>\n

Cansever, E. \u201cMendilimde Kan Sesleri\u201d, Sonras\u0131 Kal\u0131r (1974)<\/p>\n

\u201cTomurcuk projesi mutfa\u011f\u0131m\u0131z\u0131n unutulmaya y\u00fcz tutmu\u015f re\u00e7etelerini, g\u0131da sistemlerini, t\u00fcketici sorumluluk bilincini ve yerel \u00fcr\u00fcn fark\u0131ndal\u0131\u011f\u0131n\u0131 vurgulamak i\u00e7in ger\u00e7ekle\u015ftirilmi\u015ftir. Bu raporda; temin edilen malzemeler ve tasar\u0131m s\u00fcreci hakk\u0131nda bilgilere yer verilmektedir. \u00d6ncelikle \u00fcr\u00fcn tedari\u011finden, sonra tasar\u0131m s\u00fcreci ve malzemelerin kullan\u0131m\u0131 \u00fczerinde durulacakt\u0131r.<\/p>\n

Tasar\u0131mda kullan\u0131lan \u00e7i\u00e7ekler ve yabani otlar K\u0131z\u0131ltoprak, Ziverbey ve G\u00f6ztepe b\u00f6lgelerinde bulunan araba trafi\u011finin ve insanlar\u0131n az bulundu\u011fu sokaklar, bak\u0131ms\u0131z site bah\u00e7eleri ve yabani ot yeti\u015fen arsalardan toplanm\u0131\u015ft\u0131r. Toplama esnas\u0131nda pandemiye kar\u015f\u0131n gerekli sa\u011fl\u0131k \u00f6nlemleri al\u0131nm\u0131\u015ft\u0131r. Toplama mekanlar\u0131nda ila\u00e7lama olmamas\u0131na dikkat edilmi\u015ftir. \u00dcr\u00fcnler sirke yard\u0131m\u0131yla bakteri ve b\u00f6ceklerden ar\u0131t\u0131lm\u0131\u015ft\u0131r. Toplama s\u00fcrecinde papatya, gelincik, mor salk\u0131m, ku\u015fburnu, at kestanesi, ac\u0131 marul, karahindiba, ball\u0131baba, \u0131s\u0131rgan, di\u011fnik, ek\u015fi yonca, ebeg\u00fcmeci ve deve dikeni gibi yerel mutfak miras\u0131nda \u00f6nem ta\u015f\u0131yan t\u00fcrlere rastlanm\u0131\u015ft\u0131r. Rastlanan bitkilerin yerleri tasar\u0131m \u00f6ncesinde not edilmi\u015f, tasar\u0131m sonras\u0131nda gerekli bitkiler toplanm\u0131\u015ft\u0131r.<\/p>\n

Temin edilecek di\u011fer g\u0131da materyalleri; enginar, taze bakla ve pilavl\u0131k bulgur olarak belirlenmi\u015f, tasar\u0131m \u00f6\u011feleri sat\u0131n al\u0131n\u0131rken; mevsimsel t\u00fcketim, ekoloji, adil \u00fcretim ve da\u011f\u0131t\u0131m, temiz \u00fcretim, y\u00f6resel kalk\u0131nma, cinsiyet e\u015fitli\u011fi ve toplumsal e\u015fitlik gibi \u00f6nemli unsurlar \u00fczerindeki t\u00fcketici sorumlulu\u011fu g\u00f6z \u00f6n\u00fcnde bulundurularak ger\u00e7ekle\u015ftirilmi\u015ftir.<\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]Kullan\u0131lan bulgur G\u00f6ztepe Kooperatifi arac\u0131l\u0131\u011f\u0131yla Devrek G\u00fcne\u015fi Kooperatifinden, yerli enginar ve yerli taze bakla yerel \u00fcreticiden arac\u0131s\u0131z olarak temin edilmi\u015ftir. Kullan\u0131lan yerli k\u00f6rpe otlar permak\u00fclt\u00fcr esaslar\u0131na dayal\u0131 balkon tar\u0131m\u0131ndan elde edilmi\u015ftir.<\/p>\n

Malzemeler, tasar\u0131m s\u00fcrecinde dairesel g\u0131da sistemlerine hizmet edecek \u015fekilde s\u0131f\u0131r at\u0131k prensibiyle ele al\u0131nd\u0131. Kullan\u0131lan malzemelerin sap ve kabuk k\u0131s\u0131mlar\u0131 tarif i\u00e7inde aroma g\u00fc\u00e7lendirici olarak kullan\u0131ld\u0131. Artan posalar bahsi ge\u00e7en balkon tar\u0131m\u0131nda kullan\u0131lmak \u00fczere tar\u0131m kompostuna d\u00f6n\u00fc\u015ft\u00fcr\u00fcld\u00fc. Enginar kalbi yerel mutfak k\u00fclt\u00fcr\u00fcn\u00fc temsilen, at kestanesi yapraklar\u0131 unutulmaya y\u00fcz tutmu\u015f yerel mutfak tariflerini temsilen kullan\u0131ld\u0131 ve enginar \u00e7i\u00e7e\u011finin alt yapraklar\u0131 olarak betimlendi. Yerel mutfak k\u00fclt\u00fcr\u00fcn\u00fcn ancak yemek k\u00fclt\u00fcr miras\u0131n\u0131 tan\u0131makla g\u00fc\u00e7 bulaca\u011f\u0131 d\u00fc\u015f\u00fcncesi; \u00e7i\u00e7e\u011fin tomurcuklanmas\u0131n\u0131n ancak alt yapraklar\u0131n besin \u00fcretimiyle ger\u00e7ekle\u015fece\u011fi ile ba\u011fda\u015ft\u0131r\u0131larak vurguland\u0131.<\/p>\n

\u00dcr\u00fcn tedari\u011finde ortaya konulan prensip odakl\u0131 se\u00e7icilik ve zahmetli yolculuk, bitkinin tomurcuk s\u00fcreci olarak betimlenmi\u015ftir. \u00dcr\u00fcn tedari\u011fi esnas\u0131nda sahip olunan sorumluluk ve bilincin, estetik sonuca etkisi vurgulanm\u0131\u015ft\u0131r.\u201d<\/p>\n

Tarif:<\/u><\/strong><\/p>\n

Aromal\u0131 zeytinya\u011f\u0131 malzemelerini kar\u0131\u015ft\u0131r\u0131c\u0131dan ge\u00e7irip 2 ila 8 saat serin yerde bekletip s\u00fcz\u00fcyoruz. Is\u0131rgan posas\u0131n\u0131 sakl\u0131yoruz.
\nEnginar art\u0131klar\u0131n\u0131 soteliyoruz. So\u011fuk su ekleyip tencerenin dibini kaz\u0131yoruz. Tarifteki baharat ve \u00e7e\u015fnileri ekleyip, kaynama noktas\u0131na gelince orta ate\u015fe al\u0131yoruz. En az 1 en fazla 2 saat orta ate\u015fte pi\u015firiyoruz.
\n\u0130\u00e7 bakla ve \u0131s\u0131rgan otunu kar\u0131\u015ft\u0131r\u0131c\u0131dan ge\u00e7iriyoruz. Kar\u0131\u015f\u0131ma zeytinya\u011f\u0131 ekleyerek humus k\u0131vam\u0131na getirince buzdolab\u0131na al\u0131p en az 2 saat bekletiyoruz.
\nTencereye yeteri kadar \u0131l\u0131k su koyup enginar kalbi malzemelerini ekliyoruz. Kaynama noktas\u0131na gelince orta ate\u015fe al\u0131p kapa\u011f\u0131n\u0131 kapat\u0131yoruz. \u0130stenen pi\u015fme derecesine gelince en az yar\u0131m saat so\u011fumaya al\u0131yoruz.
\nBulguru kavurup so\u011futtu\u011fumuz enginar yapra\u011f\u0131 suyunu ekliyoruz. Kaynay\u0131nca kapa\u011f\u0131n\u0131 kapat\u0131p k\u0131s\u0131k ate\u015fte yakla\u015f\u0131k 10 ila 15 dakika pi\u015firiyoruz. Bulgur pi\u015fti\u011finde zeytinya\u011f\u0131 ve ince k\u0131y\u0131m \u0131s\u0131rgan yapraklar\u0131n\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131yoruz. 10 dakika dinlendiriyoruz.
\nIs\u0131rganlar\u0131 \u00e7i\u011f, at kestanesi yapraklar\u0131n\u0131 ha\u015flay\u0131p kuruttuktan sonra k\u0131zart\u0131yoruz.
\nEnginar\u0131n d\u0131\u015f y\u00fczeyini k\u0131zart\u0131p, i\u00e7ini \u0131s\u0131rganl\u0131 bakla ezmesiyle doldurun. At kestanesi yapraklar\u0131n\u0131 yerle\u015ftirip i\u00e7ini pilavla doldurun. Pilav\u0131n \u00fcst\u00fcne \u0131s\u0131rgan yapraklar\u0131n\u0131 yerle\u015ftirin. \u00c7i\u00e7ek ve otlar\u0131 yerle\u015ftirip, dolguyu aromal\u0131 zeytinya\u011f\u0131 ile kaplay\u0131n.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F3.-%C3%96mer-Faruk-Aksoylar-Tomurcuk.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

E\u015eDE\u011eER MANS\u0130YON:<\/h3>\n

\u00d6ZNUR \u00c7AKAN, BENG\u0130SU BOZ \u2013\u00a0<\/strong>S\u0130NB\u0130YOT\u0130K ENG\u0130NAR\u00a0<\/strong><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6883″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6885,6884″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]\u201cBeslenme Maslow\u2019un ihtiya\u00e7 hiyerar\u015fisi piramidinin en alt basama\u011f\u0131nda yer al\u0131r. Ancak beslenme, yaln\u0131zca fizyolojik ihtiya\u00e7 de\u011fildir. Toklu\u011fun \u00f6tesinde zihindeki doyumu sa\u011flayabilmek, tasar\u0131m ser\u00fcveninin ilham kayna\u011f\u0131d\u0131r. Se\u00e7ilen besinlerin renkleri, dokular\u0131, bi\u00e7imleri ve tatlar\u0131yla bir araya geldiklerinde olu\u015fturduklar\u0131 ahenk doyumu artt\u0131rmaktad\u0131r. T\u00fcketim sonras\u0131 haf\u0131zalarda kalan his, s\u0131kl\u0131kla bir arada d\u00fc\u015f\u00fcn\u00fclmeyen \u00e7e\u015fitli tatlar\u0131n harmonisiyle a\u00e7\u0131klanabilir. Ancak yeme\u011fin toplumsal bir yan\u0131 oldu\u011fu ak\u0131ldan \u00e7\u0131kar\u0131lmamal\u0131d\u0131r. Besinlerin sunumla\u015ft\u0131r\u0131lmas\u0131 son derece antropolojik bir eylemdir.<\/p>\n

T\u00fcrkiye, deniz k\u0131y\u0131lar\u0131n\u0131 ve Anadolu topraklar\u0131n\u0131 ba\u011flayan yap\u0131s\u0131yla, tasar\u0131mdaki besin \u00e7e\u015fitlili\u011fine zemin olu\u015fturmu\u015ftur. Kompozisyonda, G\u00fcneydo\u011fu Anadolu\u2019nun \u015fifal\u0131 keki\u011fi zahter, Kafkaslarda do\u011fan kefir, Anadolu topraklar\u0131n\u0131n nohutu ve Ege\u2019nin incisi enginarla y\u00f6resel tatlar birlikte yorumlanm\u0131\u015ft\u0131r. Bu birliktelik \u00f6z\u00fcm\u00fcze d\u00f6n\u00fc\u015f\u00fcn ve s\u00fcrd\u00fcr\u00fclebilirli\u011fin yans\u0131mas\u0131d\u0131r.<\/p>\n

Toplumsal s\u00fcre\u00e7ler kolektif bilin\u00e7 \u00fczerinden kurulur. Kolektif bilin\u00e7, toplumsal dayan\u0131\u015fmay\u0131 sa\u011flarken ayn\u0131 zamanda nesiller aras\u0131 miraslar\u0131 \u015fekillendirir. Yemek, dayan\u0131\u015fma ve k\u00fclt\u00fcrel miras\u0131n ara\u00e7lar\u0131ndan biridir. Bu nedenle yeme\u011fin sunu\u015f bi\u00e7imi bir toplumsal olgudur. Yeme\u011fin sunumunda, Bourdieu\u2019n\u00fcn \u00f6ne s\u00fcrd\u00fc\u011f\u00fc ekonomik sermaye, k\u00fclt\u00fcrel sermaye, sosyal sermaye ve bunlarla \u015fekillenen sembolik sermaye \u00f6n plana \u00e7\u0131km\u0131\u015ft\u0131r. Se\u00e7ilen malzemeler do\u011frudan do\u011fruya bu sermayelerin uzant\u0131s\u0131d\u0131r. Zerde\u00e7all\u0131 sos, alt\u0131n sar\u0131s\u0131 rengiyle g\u00fcne\u015fin ve bereketli topraklar\u0131m\u0131zdaki bu\u011fday\u0131n; enginar, e\u015fsiz dokusu ve keskin hatlarda bi\u00e7imlendirilmesiyle d\u00f6rt bir yan\u0131m\u0131z\u0131 saran denizlerdeki kayal\u0131klar\u0131n soyutlamas\u0131d\u0131r. K\u0131rm\u0131z\u0131 k\u0131v\u0131rc\u0131klar ve dere otlar\u0131, tasar\u0131mda mercanlar\u0131 and\u0131ran g\u00f6r\u00fcnt\u00fcs\u00fcyle \u00fclkemizin denizlerinde yok olmak \u00fczere olan canl\u0131lara dikkat \u00e7eker. Enginar\u0131n ha\u015flama s\u00fcrecinde, zaman\u0131 ge\u00e7mek \u00fczere olan aromal\u0131 yenilebilir \u00e7i\u00e7eklere yer vermek, s\u0131f\u0131r at\u0131k felsefesinin tasar\u0131mdaki ifadesidir. Do\u011fada hi\u00e7bir besinde bulunmayan mavi renk, tabak rengi olarak se\u00e7ilmesiyle besinlerin g\u00f6rsel \u015f\u00f6lenine katk\u0131da bulunmu\u015ftur. Malzemelerin \u00e7e\u015fitlili\u011finin tasar\u0131mda yaratt\u0131\u011f\u0131 renk c\u00fcmb\u00fc\u015f\u00fc, dengeli bir bi\u00e7imde konumland\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Tasar\u0131mda yerel esas olarak al\u0131n\u0131p, teknoloji ve bilimle harmanlanm\u0131\u015ft\u0131r. \u0130\u00e7erisinde yer alan malzemeler ba\u011f\u0131rsak floras\u0131n\u0131 iyile\u015ftiren besinlerden se\u00e7ilmi\u015ftir. Enginar, ba\u011f\u0131rsak bakterilerini besleyen prebiyotik bir besindir. Ona e\u015flik eden kefir ve fermente bir \u00fcr\u00fcn olan al\u0131\u00e7 sirkesinin de probiyotik etkisi ile taba\u011f\u0131n besin i\u00e7eri\u011fi sinbiyotik hale gelmi\u015ftir. Bunun yan\u0131 s\u0131ra zerde\u00e7al\u0131n kurkumin i\u00e7eri\u011finin antikanserojen faydas\u0131, karabiberle birlikte tercih edilmesi sayesinde y\u00fcksek oranda artm\u0131\u015ft\u0131r.\u00a0\u201cSinbiyotik Enginar\u201d<\/strong>\u00a0toplum, s\u00fcrd\u00fcr\u00fclebilirlik, bilim ve tasar\u0131m gibi \u00e7e\u015fitli kavramlar\u0131n bir\u00e7ok y\u00f6n\u00fcyle irdelenip sentezlenmesinden meydana gelmi\u015ftir.\u201d[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]Tarif:<\/u><\/strong><\/p>\n

Enginar Kayal\u0131klar\u0131
\n<\/strong>Malzemeler
\n<\/strong>1 limonun suyu
\n1 su barda\u011f\u0131 su
\n1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker
\n1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz
\n1 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131
\n1 dal mor salk\u0131m\u0131n \u00e7i\u00e7ekleri
\n1 adet enginar
\nYap\u0131l\u0131\u015f\u0131
\n<\/strong>Enginar d\u0131\u015f\u0131ndaki t\u00fcm malzemeler geni\u015f bir tencereye al\u0131n\u0131p kar\u0131\u015ft\u0131r\u0131l\u0131r. Haz\u0131rlanan bu kar\u0131\u015f\u0131ma enginar hafif\u00e7e bulan\u0131p \u00e7ana\u011f\u0131 yukar\u0131 gelecek bi\u00e7imde d\u00fc\u015f\u00fck \u0131s\u0131da 15 dakika kadar kapa\u011f\u0131 kapal\u0131 ha\u015flan\u0131r.<\/p>\n

Probiyotik G\u00fcne\u015f Sos
\n<\/strong>Malzemeler
\n<\/strong>6 yemek ka\u015f\u0131\u011f\u0131 kefir
\n1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al
\n1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber
\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 sirke
\nYap\u0131l\u0131\u015f\u0131
\n<\/strong>Derin bir kapta zerde\u00e7al ve karabiber kar\u0131\u015ft\u0131r\u0131l\u0131r. Farkl\u0131 bir kapta ise sirke ve kefir bulu\u015fturulup haz\u0131rlanan baharatlar\u0131n \u00fczerine d\u00f6k\u00fclerek \u00e7\u0131rp\u0131l\u0131r.<\/p>\n

Anadolu Topraklar\u0131
\n<\/strong>Malzemeler
\n<\/strong>1.5 su barda\u011f\u0131 (1 orta boy) ha\u015flanm\u0131\u015f pancar
\n1 tutam zahter
\n2 su barda\u011f\u0131 ha\u015flanm\u0131\u015f nohut
\n1.5 yemek ka\u015f\u0131\u011f\u0131 tahin
\n2 yemek ka\u015f\u0131\u011f\u0131 limon suyu
\n2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz
\n1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon
\n3 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131
\n2 di\u015f sar\u0131msak
\n3 yemek ka\u015f\u0131\u011f\u0131 pancar\u0131n ha\u015flama suyu
\nYap\u0131l\u0131\u015f\u0131
\n<\/strong>Pancar k\u00fcp k\u00fcp kesilip bir tutam zahterle ha\u015flan\u0131r. T\u00fcm malzemeler mutfak robotu yard\u0131m\u0131yla p\u00fcre haline getirilir.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F4.-%C3%96zn%C3%BCr-%C3%87akan-Bengisu-Boz-Sinbiyotik-Enginar.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

PROJE SE\u00c7K\u0130S\u0130<\/h3>\n

AY\u00c7A \u00d6ZG\u00dcN – POC\u0130<\/b><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6929″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6930″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]Yenilebilir st\u00fcr\u00fckt\u00fcr olan Poci karma\u015f\u0131kl\u0131k ve d\u00fczen kavramlar\u0131n\u0131n i\u00e7 i\u00e7eli\u011fini sorguluyor. Z\u0131t kavramlar gibi g\u00f6z\u00fcken bu kavramlar\u0131n kesi\u015fimi hayat\u0131 anlaml\u0131 k\u0131l\u0131yor. Karma\u015f\u0131k bir d\u00fcnyada arad\u0131\u011f\u0131m\u0131z d\u00fczen kadar d\u00fczenli bir d\u00fcnyada karma\u015f\u0131kl\u0131\u011f\u0131 arar\u0131z.<\/span><\/p>\n

Tasar\u0131ma iki y\u00f6nden yakla\u015f\u0131labilir. Zaman zaman d\u00fc\u015f\u00fcncelerimizin yaratt\u0131\u011f\u0131 karma\u015fa bizi bir kal\u0131ba sokar. Bu gibi durumlarda \u00e7ikolata toplar\u0131m\u0131z\u0131n karma\u015f\u0131kl\u0131ktan s\u0131k\u0131l\u0131p d\u00fcz ve s\u0131n\u0131rlar\u0131 belli bir kal\u0131ba oturur, d\u00fczen arar\u0131z.<\/span><\/p>\n

\u00d6teki taraftan bu durumun tam tersi de olabilir ve kendimizi a\u015f\u0131r\u0131 derece kal\u0131ba soktu\u011fumuz zamanlarda rahats\u0131z hissetmeye ba\u015flar, patlama noktas\u0131na geliriz. Daha farkl\u0131 olmak, de\u011fi\u015fim isteriz.Bu durumda kal\u0131ptan kopmak isteyen kekimiz \u00e7ikolata toplar\u0131ndaki karma\u015fay\u0131 do\u011furur. Fakat bu ikilik bir b\u00fct\u00fcnd\u00fcr ve birbirinden kopamaz, birlikte var olur.<\/span><\/p>\n

Tarif:<\/u><\/strong><\/p>\n

Kek i\u00e7in malzemeler;
\n<\/b>4 yumurta,
\n<\/span>1.5 su barda\u011f\u0131 un,
\n<\/span>1 su barda\u011f\u0131 \u015feker,
\n<\/span>0.5 \u00e7ay barda\u011f\u0131 su,
\n<\/span>1 paket vanilin,
\n<\/span>1 paket kabartma tozu,
\n<\/span>5-6 adet portakal<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]\u00c7ikolata toplar\u0131 i\u00e7in malzemeler;
\n<\/b>10 adet hurma,
\n<\/span>20 adet cicibebe bisk\u00fcvisi,
\n<\/span>1 su barda\u011f\u0131 rendelenmi\u015f ceviz.
\n<\/span>2 yemek ka\u015f\u0131\u011f\u0131 kakao,
\n<\/span>2 adet muz<\/span><\/p>\n

Ek malzeme;
\n<\/b>K\u00fcrdan<\/span><\/p>\n

4 oda s\u0131cakl\u0131\u011f\u0131nda yumurta, 1.5 su barda\u011f\u0131 un, 1 su barda\u011f\u0131 \u015feker,0.5 \u00e7ay barda\u011f\u0131 su bir kaba al\u0131p birbirlerine kar\u0131\u015f\u0131ncaya kadar \u00e7\u0131rp\u0131yoruz. Daha sonra \u00fczerine vanilin ve kabartma tozu ekleyip biraz daha kar\u0131\u015ft\u0131r\u0131yoruz ve yuvarlak bir kaba,kab\u0131 ya\u011flay\u0131p kar\u0131\u015f\u0131m\u0131m\u0131z\u0131 d\u00f6k\u00fcyoruz. \u00d6nceden 160 dereceye \u0131s\u0131t\u0131lm\u0131s f\u0131r\u0131nda ilk 15 dakika 160 derecede sonraki 10 dakika 180 derecede pi\u015firiyoruz. Kekimiz pi\u015ftikten sonra \u00f6nceden s\u0131km\u0131\u015f ve so\u011fumaya b\u0131rakt\u0131\u011f\u0131m\u0131z portakal suyu ile kekimizi \u0131slat\u0131yoruz ve so\u011fumaya b\u0131rak\u0131yoruz.<\/span><\/p>\n

\u00c7ikolata toplar\u0131 i\u00e7in 10 adet hurman\u0131n \u00e7ekirdeklerini \u00e7\u0131kararak k\u00fc\u00e7\u00fck par\u00e7alara b\u00f6l\u00fcyoruz. 20 adet cici bebeyi ufalayarak \u00fczerine ekliyoruz. Dada sonra 1 su barda\u011f\u0131 rendelenmi\u015f ceviz,2 yemek ka\u015f\u0131\u011f\u0131 kakao ve 2 adet muzu da ekleyip kar\u0131\u015f\u0131m\u0131 koyu bir k\u0131vam al\u0131ncaya dek yo\u011furuyoruz. K\u0131vamlanan kar\u0131\u015f\u0131m\u0131 30 dakika buzdolab\u0131nda bekliyoruz. Beklemenin ard\u0131ndan sertle\u015fen kar\u0131\u015f\u0131m\u0131 elimizle k\u00fc\u00e7\u00fck toplar haline getiriyoruz.<\/span><\/p>\n

K\u00fcrdanlar yard\u0131m\u0131 ile \u00e7ikolata toplar\u0131ndan karma\u015fa st\u00fcr\u00fckt\u00fcr\u00fcm\u00fcz\u00fc yarat\u0131yoruz ve d\u00fczen kekimiz ile bir araya getiriyoruz.<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F5.-Ay%C3%A7a-%C3%96zg%C3%BCn-Poci.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

CEYDANUR YAPRAK – SALT’180<\/b><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6931″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6932,6933″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]\u0130\u00e7 mimarl\u0131k e\u011fitimim boyunca “bir \u015fey” tasarlamak s\u00f6z konusu oldu\u011fu zaman, kendimi hep c\u00fcretkar ve ill\u00fczyonist bir yakla\u015f\u0131m sergilerken bulurdum.Bundan dolay\u0131d\u0131r ki “dekonstr\u00fcktivizm”; bir tasar\u0131ma \u00fcfledi\u011fim en kuvvetli nefeslerdendir. \u015eimdi bir pasta \u015fefi olarak ” bir \u015fey” den zi<\/span>y<\/span><\/i>ade “bir tat” ya da “bir doku” tasarlarken yine dinamizmi \u00f6n planda tutuyorum.\u00a0<\/span><\/p>\n

SALT’180 tasar\u0131m s\u00fcreci boyunca, bir karma\u015f\u0131kl\u0131k hissi etraf\u0131nda toplanm\u0131\u015f ve birbirine tamamen z\u0131t formlar\u0131n; dinamizm, bilin\u00e7li \u015fa\u015f\u0131rtmaca ve \u00e7eli\u015fki kavramlar\u0131 baz al\u0131narak bir araya nas\u0131l gelebileceklerini anlatt\u0131m.Str\u00fckt\u00fcre yans\u0131t\u0131lan bu kavramlar\u0131n zihni d\u00fc\u015f\u00fcnmeye mecbur b\u0131rakacak olmas\u0131 da tasar\u0131m\u0131m\u0131n “felsefi” boyuttaki amac\u0131d\u0131r diyebilirim. Birbirini kar\u015f\u0131l\u0131kl\u0131 etkileyen ama yok etmeye \u00e7al\u0131\u015fmayan iki formdan bahsediyorum.Birisi dinamik ve kurals\u0131z, di\u011feri bir o kadar salt ve so\u011fuk. Karameli bu kadar dinamik ve kurals\u0131z hale getirebilmek i\u00e7in ‘180’ derecey<\/span>e <\/span><\/i>ihtiyac\u0131m varken , salt yap\u0131y\u0131 y\u00fckseltebilmek i\u00e7in dik a\u00e7\u0131lara… \u0130\u015fte bu sebeple tasar\u0131m\u0131n ismi kendisinden geliyor; SALT’180. “Greyfurt Curd” bu i\u015fin neresinde derseniz; o da bir mekana girildi\u011fi zaman sizi kar\u015f\u0131layan \u0131\u015f\u0131k, koku, ambiyans ve hissiyatlar\u0131n bulu\u015ftu\u011fu noktad\u0131r derim. Ak\u0131llarda soru i\u015fareti olu\u015fturmas\u0131 dile\u011fiyle.<\/span><\/p>\n

Tarif:<\/u><\/strong><\/p>\n

G\u00e9noise au Chocolat
\n<\/b>150 g yumurta
\n<\/span>75 gr yumurta sar\u0131s\u0131
\n<\/span>130 g \u015feker 100 g un
\n<\/span>30 gr kakao<\/span><\/p>\n

\u00a0<\/span>Is\u0131ya dayan\u0131kl\u0131 bir kaba yumurta, yumurta sar\u0131s\u0131 ve \u015feker eklenip benmari \u00fczerinde 45\u00b0C \/ 50\u00b0C s\u0131cakl\u0131kla beraber \u00e7\u0131rp\u0131l\u0131r. Kar\u0131\u015f\u0131m yeterince kabard\u0131ktan sonra ocak \u00fczerinden al\u0131n\u0131p tamamen so\u011fuyana kadar \u00e7\u0131rpmaya devam edilir. Elenmi\u015f olan kuru kar\u0131\u015f\u0131m; bir spatula yard\u0131m\u0131 ile \u00fc\u00e7 seferde yumurtal\u0131 kar\u0131\u015f\u0131ma <\/span>y<\/span><\/i>edirilir.<\/span><\/p>\n

Kar\u0131\u015f\u0131m, arzu edilen 2<\/span>3\/<\/span><\/i>25 cm ebatlar\u0131nda bir kal\u0131ba d\u00f6k\u00fcl\u00fcp 180\u00b0C \u00f6nceden \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131nda pi\u015firilir.\u00a0<\/span><\/p>\n

Tamamen pi\u015fen g\u00e9noise \u0131zgara \u00fczerinde so\u011fumaya b\u0131rak\u0131l\u0131r. So\u011fuduktan sonra kal\u0131nl\u0131\u011f\u0131 1 cm olan katmanlara b\u00f6l\u00fcn\u00fcr.Ardindan her bir katmandan 3 cm x 8 cm ebatlar\u0131nda dikd\u00f6rtgen par\u00e7alar kesilir.\u00a0<\/span><\/p>\n

Reyhan Kompostosu
\n<\/b>(Islatmak i\u00e7in)
\n<\/span>10 yaprak taze reyhan
\n<\/span>1 tatl\u0131 ka\u015f\u0131\u011f\u0131 kuru reyhan
\n<\/span>5 damla limon suyu
\n<\/span>2 \u00e7ay ka\u015f\u0131\u011f\u0131 ni\u015fasta
\n<\/span>20 gr toz \u015feker<\/span><\/p>\n

T\u00fcm malzemeler bir araya<\/span> getirilip k\u0131vam alana kadar pi\u015firilir.
\n<\/span>Pi\u015ftikten sonra s\u00fcz\u00fcl\u00fcp so\u011fumaya b\u0131rak\u0131l\u0131r.
\n<\/span>So\u011fuduktan sonra kesilmi\u015f olan g\u00e9noise dilimleri bu komposto ile \u0131slat\u0131l\u0131r.<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]\u00c7ikolatal\u0131 Krema ve Ganaj
\n<\/b>200 ml s\u00fct
\n<\/span>30 gr krema
\n<\/span>20 gr m\u0131s\u0131r ni\u015fastas\u0131
\n<\/span>10 gr un
\n<\/span>20 gr hindistan cevizi \u015fekeri
\n<\/span>60 gr bitter
\n<\/span>40 gr s\u00fctl\u00fc \u00e7ikolata
\n<\/span>20 gr tereya\u011f<\/span><\/p>\n

Ganaj i\u00e7in;
\n<\/span>100 gr krema
\n<\/span>200 gr bitter cikolata<\/span><\/p>\n

Bir tencerede ni\u015fasta, un ve \u015feker bir araya getirilir. Ard\u0131ndan yava\u015f\u00e7a s\u00fct eklenirken bir yandan da kar\u0131\u015ft\u0131r\u0131l\u0131r. Krema da eklenerek oca\u011fa al\u0131n\u0131r.
\n<\/span>Krema pi\u015ftikten sonra ocak \u00fczerinden al\u0131n\u0131r.
\n<\/span>So\u011fumas\u0131n\u0131 beklemeden \u00e7ikolata ve tereya\u011f da eklenerek p\u00fcr\u00fczs\u00fcz bir k\u0131vam almas\u0131 sa\u011flan\u0131r.
\n<\/span>Her iki g\u00e8noise dilimi aras\u0131na d\u00fczg\u00fcnce s\u0131k\u0131l\u0131r.
\n<\/span>\u00c7ikolata ve krema benmari usul\u00fc oca\u011fa al\u0131n\u0131r.Tamamen eridikten sonra kenara al\u0131n\u0131p so\u011fumas\u0131 beklenir. S\u0131vama i\u00e7in ideal k\u0131vama geldi\u011fi an her bir genoise dilimi boyuna olacak \u015fekilde s\u0131van\u0131r.<\/span><\/p>\n

Greyfurt Curd ve Karamel
\n<\/b>2 yumurta sar\u0131s\u0131
\n<\/span>50 gr pudra \u015fekeri
\n<\/span>2 tatl\u0131 ka\u015f\u0131\u011f\u0131 limon suyu
\n<\/span>2 paket vanilya
\n<\/span>6 yaprak taze reyhan ve saplar\u0131
\n<\/span>2 adet y\u0131ld\u0131z anason
\n<\/span>Yar\u0131m greyfurt suyu
\n<\/span>1 \u00e7imdik tuz<\/span><\/p>\n

Karamel i\u00e7in;
\n<\/b>300 gr toz \u015feker
\n<\/span>90 gr su<\/span><\/p>\n

Bir tencerede limon ve greyfurt suyu, pudra \u015fekeri , tuz ve yumurta kar\u0131\u015ft\u0131r\u0131l\u0131p oca\u011fa al\u0131n\u0131r. Ard\u0131ndan reyhan ve anason eklenir. K\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131l\u0131r. En son vanilya da eklenerek kar\u0131\u015f\u0131m so\u011fumaya b\u0131rak\u0131l\u0131r.<\/span><\/p>\n

\u015eeker ve su oca\u011fa al\u0131n\u0131r. 180\u00b0C olana kadar kaynat\u0131l\u0131r. Ard\u0131ndan bir silpat \u00fczerine d\u00f6k\u00fclerek tasar\u0131ma uygun \u015fekil verilip donmaya b\u0131rak\u0131l\u0131r.\u00a0<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F6.-Ceydanur-Yaprak-SALT_180.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

MUSTAFA MERT KO\u00c7 – KES\u0130T TA\u015eI (GEODE CAKE)\u00a0<\/b><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6926″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6962″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]Beslenme ve bar\u0131nma insan hayat\u0131n\u0131 devam ettirebilmesi i\u00e7in vazge\u00e7ilmez olan 3 ihtiya\u00e7tan 2\u2019sidir. Bu ihtiya\u00e7lar zamanla kendini insanlar\u0131n derin d\u00fc\u015f\u00fcnce katk\u0131lar\u0131yla a\u015fm\u0131\u015ft\u0131r.<\/span><\/p>\n

Mimarl\u0131k okurken beslenmeme hi\u00e7 dikkat edemedi\u011fimi fark edip kendime biraz daha iyi bakabilmek ad\u0131na keyifli bir u\u011fra\u015f edindim ve bir yerden sonra \u00f6\u011frendi\u011fim farkl\u0131 k\u00fclt\u00fcrler ve teknikler y\u0131\u011f\u0131larak birikti. Bu birikme mimarl\u0131k gibi birbiriyle harmanlanabiliyordu. Mimarl\u0131k gibi bir olu\u015fum s\u00fcrecine sahip bir \u00e7ok \u00fcr\u00fcn\u00fcn somutla\u015fmas\u0131na neden olan farkl\u0131 bir sekt\u00f6rd\u00fc. Mimarl\u0131ktan farkl\u0131 olarak \u00fcr\u00fcn eldesi \u00e7ok daha h\u0131zl\u0131yd\u0131 kimi zaman 15 dk kimi zaman ise 3 g\u00fcn.<\/span><\/p>\n

B\u00f6yle bir u\u011fra\u015f edindikten sonra kendimce tespitlerim oldu.\u00a0<\/span><\/p>\n

\u015eunu kesinlikle s\u00f6ylemem gerekiyor ki her iki sekt\u00f6rde i\u015fin zorlu\u011funu sadece i\u015fi yapan biliyor. \u015ea\u015fal\u0131 bir \u2018\u2019mirror glaze\u2019\u2019 pastan\u0131n arkas\u0131nda b\u0131rakt\u0131\u011f\u0131 da\u011f\u0131n\u0131kl\u0131k ancak maket yap\u0131lm\u0131\u015f bir oda ile k\u0131yaslanabilir, yorgunlu\u011fu saym\u0131yorum bile\u2026<\/span><\/p>\n

Mimarl\u0131k ve Gastronomi ayn\u0131 mant\u0131k \u00fczerinden ilerleyen sekt\u00f6rler. Bir mimar bir projeyi yaparken plan\u0131 ne ise bir a\u015f\u00e7\u0131n\u0131n da \u00fcr\u00fcn\u00fc haz\u0131rlarken kulland\u0131\u011f\u0131 re\u00e7ete o dur.<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]Ancak re\u00e7ete ve plan asla kesin \u00e7\u00f6z\u00fcm\u00fc vermez. Mimarl\u0131k bu fonksiyon \u00e7\u00f6z\u00fcmlemesini kesitlerle hallederken, gastronomide ise \u00fcr\u00fcn\u00fc ayn\u0131 mant\u0131kta kesip i\u00e7ini g\u00f6stermek \u00fcr\u00fcn\u00fcn albenisini artt\u0131rd\u0131\u011f\u0131 kadar kalitesini de g\u00f6sterir.<\/span><\/p>\n

\u2018\u2019KES\u0130T TA\u015eI\u2019\u2019 \u00e7al\u0131\u015fmamda vurgulamak istedi\u011fim, ortaya \u00e7\u0131kan \u00fcr\u00fcn\u00fcn i\u00e7indeki do\u011fal ve \u00f6ng\u00f6r\u00fclmemi\u015f emektir.<\/span><\/p>\n

Tarif:<\/u><\/strong><\/p>\n

Pandispanya ve pastac\u0131 kremas\u0131yla olu\u015fturulmak istenilen form kabaca olu\u015fturulur.<\/span><\/p>\n

Siyah ve beyaz \u015feker hamurlar\u0131n\u0131n kabaca yo\u011furulup a\u00e7\u0131lmas\u0131yla mermer deseni olu\u015fturulur ve pandispanyan\u0131n \u00fczeri kaplan\u0131r.<\/span><\/p>\n

Olu\u015fan pasta asimetri olu\u015fturacak bir kesikle b\u00f6l\u00fcn\u00fcr ve b\u00f6l\u00fcnen par\u00e7alar\u0131n i\u00e7 y\u00fcz\u00fc izomaltla kaplan\u0131r.\u00a0\u00a0<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F7.-Mustafa-Mert-Ko%C3%A7-Kesit-Ta%C5%9F%C4%B1.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

M\u00dcGE YILMAZ, ALEXA TRILLA\u00a0– MILK<\/b><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6927″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6928″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]In this the creation we designed MILK, ceramic plate to work dairy products.<\/span><\/p>\n

The design of the dish symbolizes a milk stain on the table, and on the plate is a dessert made with ingredients that participate in the process to get the milk to our tables.<\/span><\/p>\n

Edible flowers that represent the fields where cows graze.
\n<\/span><\/i>Sugar balls representing rain and water from the fields.
\n<\/span><\/i>Almond crumble representing the earth.
\n<\/span><\/i>Cotton candy made from sugar representing milk foam.<\/span><\/i><\/p>\n

Vanilla cake made with butter and almond flour that represents the result of the combination of elements that can be created from the cow and the field.<\/span><\/p>\n

Recipes:<\/b><\/p>\n

Crumble
\n<\/b>-100g flour
\n<\/span>-100g sugar
\n<\/span>-100g butter
\n<\/span>-100g almond flour<\/span><\/p>\n

Mix all the ingredients together in a bowl. Bake the dough 20 minutes aprox. in the oven 180 Celsius till golden colour. Let it cold and make it sand texture with your hands.<\/span><\/p>\n

Vanilla Cake
\n<\/b>1\u20442 tablespoon butter for pan
\n<\/span>4 large eggs
\n<\/span>1\u20442 cup honey
\n<\/span>1 tablespoon vanilla extract
\n<\/span>11\u20442 cups blanched finely ground almond flour
\n<\/span>1\u20442 teaspoon salt
\n<\/span>1\u20442 teaspoon baking soda
\n<\/span>1 teaspoon glazed sugar<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]Preheat your oven to 160 Celsius. Generously grease a glass pie plate with butter. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, salt and baking soda. Use a spatula to transfer the batter into the prepared pie plate. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes.<\/span><\/p>\n

Cotton Candy
\n<\/b>1 cups of sugar
\n<\/span>1\u20444 cup of corn syrup
\n<\/span>1\u20444 cup of water
\n<\/span>1 teaspoon of salt<\/span><\/p>\n

Put 1 cups of sugar, 1\/4 cup of corn syrup, 1\/4 cup of water, and 1\/8 teaspoon of salt into the saucepan over medium high heat and stir the ingredients together until the sugar is melted. Make sure you use a pastry brush to wipe down the sides of the pan to keep sugar crystals from forming.<\/span><\/p>\n

Once the mixture has reached 160 Celsius temperature, pour the hot liquid into a shallow heatproof container. Dip the tines of your whisk into the mixture, then quickly drizzle the thinning sugar strands back and forth across the parchment paper until you have a sizeable \u201cnest\u201d of candy strands. The sugar will start to thicken after about 10 minutes.<\/span><\/p>\n

Milk
\n<\/b>Place the crumbles on milk splash shaped ceramic, then place vanilla cake. After placing vanilla cake cover it with glazed sugar. Place sugar candy first then sugar balls. Finalise this design with adding edible flowers. Eye pleasing and mouth-watering edible design dish is ready!!! Since we stay at home, you can enjoy this dish while dreaming earth, fields, cows, flowers and rain of the spring.<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/4″][vc_empty_space height=”18px”][vc_column_text]PDF dosyas\u0131n\u0131 g\u00f6r\u00fcnt\u00fclemek i\u00e7in t\u0131klay\u0131n<\/a>:[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_icon icon_fontawesome=”fa fa-file-pdf-o” color=”juicy_pink” link=”url:https%3A%2F%2Fstaging.aura-istanbul.com%2Fwp-content%2Fuploads%2F2020%2F06%2F8.-M%C3%BCge-Y%C4%B1lmaz-Alexa-Trilla-MILK.pdf||target:%20_blank|”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”42px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

\u00d6ZGE \u00dcST\u00dcNDA\u011e, KEREM GAN\u0130\u00c7 – YEM\u00d6K\u00a0<\/b><\/h4>\n

[\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6936″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_gallery interval=”3″ images=”6938,6937,6939,6940″ img_size=”full”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]\u201cTu\u011flaya \u2018ne istiyorsun, tu\u011fla\u2019 diye sorars\u0131n\u0131z. Tu\u011fla, size \u2018ben kemer seviyorum\u2019 der. Siz de tu\u011flaya \u2018tu\u011fla, bak; ben de bir kemer isterim ama kemerler \u00e7ok pahal\u0131 ve ben bunun i\u00e7in bir beton lento kullanabilirim\u2019 dersiniz ve tu\u011flaya sorars\u0131n\u0131z: \u2018bu konuda ne d\u00fc\u015f\u00fcn\u00fcyorsun, tu\u011fla?\u2019 Tu\u011fla der ki: \u2018ben kemer seviyorum.\u2019\u201d<\/span><\/p>\n

Yemek yapmak, hayatta kalman\u0131n ba\u015fl\u0131 ba\u015f\u0131na yarat\u0131c\u0131l\u0131k gerektirdi\u011fi antikitedeki en ilkel uygulanma bi\u00e7imlerinden g\u00fcn\u00fcm\u00fcz artizanal mutfa\u011f\u0131ndaki icras\u0131na de\u011fin \u201ctasarlama\u201d ediminin g\u00fcnl\u00fck ya\u015famda izi s\u00fcr\u00fclmesi en kolay h\u00e2llerinden biri olarak d\u00fc\u015f\u00fcn\u00fclebilir. Bu denli geriye k\u00f6kleniyor olmas\u0131, eylemi, insano\u011flunun bir ba\u015fka temel gereksinime yan\u0131t olarak ortaya \u00e7\u0131kt\u0131\u011f\u0131 anlat\u0131lagelen mimari \u00fcretimle belirli a\u00e7\u0131lardan benzer k\u0131lar. Louis I. Kahn\u2019\u0131n, \u00f6\u011frencilerine malzemenin olanaklar\u0131n\u0131 ve s\u0131n\u0131rlar\u0131n\u0131 g\u00f6stermek i\u00e7in ba\u015fvurdu\u011fu \u00fcnl\u00fc tu\u011fla anlat\u0131s\u0131 da mimari \u00fcretim ve yemek yapmak aras\u0131ndaki dolayl\u0131 ili\u015fkiyi bir ad\u0131m \u00f6teye g\u00f6t\u00fcrmek ve \u201ctasar\u0131m\u201d olgusunun farkl\u0131 bi\u00e7imlerde ve \u00f6l\u00e7eklerde s\u0131zd\u0131\u011f\u0131 iki alan aras\u0131nda bir analoji kurmak a\u00e7\u0131s\u0131ndan yararl\u0131 olabilir. Bu kitap\u00e7\u0131kta konu edilen \u201ctabak\u201d da kendi arka plan\u0131nda bu anlat\u0131n\u0131n ba\u015flatt\u0131\u011f\u0131 tart\u0131\u015fmadan beslenir ve malzemeyle inatla\u015f\u0131r; kimi kez malzemeyle kolayca uzla\u015f\u0131r, kimi kez malzemenin do\u011fas\u0131na boyun e\u011fmeyi kabullenir.<\/span><\/p>\n

\u201cYem\u00f6k\u201d, yaln\u0131zca ki\u015fisel be\u011fenilere ve tat alma deneyimlerine yaslanan amat\u00f6r bir yemek yapma giri\u015fimi olmas\u0131n\u0131n yan\u0131 s\u0131ra, bir \u201cyemek\u201d ya da \u201ctabak\u201d tasarlamay\u0131 ve yeme\u011fin yolculu\u011funa y\u00f6nelik alternatif temsiller \u00fcretmeyi ama\u00e7layan b\u00fct\u00fcnsel bir tasarlama prati\u011fidir.<\/span><\/p>\n

Tarif:<\/u><\/strong>
\n<\/b>mant\u0131, f\u0131r\u0131nlanm\u0131\u015f parmesan, pancarl\u0131 yo\u011furt<\/span><\/p>\n

\u00a01: \u201cdev\u201d mant\u0131<\/b><\/p>\n

hamur i\u00e7in,<\/span><\/p>\n