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yenimahalle,伊斯坦布尔交通好吗伊斯坦布尔交通情况

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苹果id土耳其地址和邮编

苹果ID土耳其地址的邮编为34398。该地址位于土耳其的Yeni Mahalle, Hac? Bayram Mahallesi。
34398。苹果地址：YeniMahalle，Hac?BayramMahallesi，34398Maslak，?stanbul，Turkey，邮编：34398。苹果帐户（Apple）是苹果公司为其产品（如iWork、iTunesStore和appleStore）所引入的认证系统，AppleID作为一个集全功能于一身的帐户，允许用户访问苹果的各种资源。

伊斯坦布尔交通好吗伊斯坦布尔交通情况

说这个地方大家可能不知道，但是说土耳其大家应该就知道了，这个就是土耳其的一座城市，这座城市有很多美丽的地方，还有很多很不错的景点，现在小编和大家说说交通。
交通伊斯坦布尔不大，交通完全用不到的士，地铁，电车之类的就可以玩转整个伊斯坦布尔。在地铁站，买一张交通卡，四五天的行程充值25里拉差不多，交通卡涵盖了地铁，电车，轻轨等。单程票是四里拉，有交通卡只要2.3里拉，省了将近一半的价钱。
伊斯坦布尔城市交通方式多样，公交、小巴、地铁、轻轨、缆车、轮渡多管齐下。IETT公司(IstanbukElekrikveTünel)负责运营伊斯坦布尔全市的公交车、轻轨和地铁，伊斯坦布尔大多数交通工具不论距离，一概单程4里拉，如果使用伊斯坦布尔交通卡(IstanbulKart)的话是2.15里拉。办理伊斯坦布尔交通卡的费用是10里拉，里面有4里拉可以用，退卡的时候只退6里拉。第一次刷2.15里拉，两小时内换乘其它交通工具1.45里拉，一张卡可以多人使用，但是仅第一个人可以享受优惠票价。任何一个地铁车站和大的公交车站都可以自动充值，或者在市区小店现金充值。建议购买交通卡，因为很多车站只有自动刷卡，没有人工服务，车上也不收现金，所以交通卡在手会比较方便和省钱。
公共汽车伊斯坦布尔的公交线路遍布整个城市，是当地人选择最多的交通工具。公交车包括公立公交车，私人公交车，双层巴士以及快速公交Metrobüs。除了部分市内的长途公交车根据距离收费，其他公交车统一收费，票价为1.65里拉。穿越欧亚两洲的公交车票价为2.5里拉。公立公交车身主色为红色和绿色;私人公交车车身为蓝色。大多数线路首班车为6点30分，末班车23点30分。
轨道交通伊斯坦布尔的轨道交通系统由LRT轻轨、Metro地铁和TRAM有轨电车组成。
伊斯坦布尔有3条地铁线路：
M1：Aksaray(距离T1步行5分钟)_EmniyetFatih(这站可以到达伊斯坦布尔警察总局的外事办公室)_Topkap?_Bayrampa?aMaltepe_Sa?malc?lar_KartaltepeKocatepe_Otogar(长途汽车站)_Terazidere_Davutpa?aYTü_Merter(这里有很多工厂店，可以买到很便宜的衣服，这里同时也是伊斯坦布尔的纺织中心，有很多中小型纺织行业的公司工厂)_Zeytinburnu(中转站，可以转程T1和T2)_Bak?rk?y?ncirli_Bah?elievler_Yenibosna_CNR(伊斯坦布尔国际会展中心)_Havaliman?(阿塔图尔克国际机场)，全长19.6公里，共有18站，首班车6点，末班车24点，大约10分钟发一班车。
M2：?i?hane(从这站下来，可以前往金角湾，Pera酒店，加拉太塔)_Taksim(塔克西姆广场，可以前往独立大街，沿着独立大街往下走也可以到达加拉塔塔，在这站可以转乘F1)_Osmanbey(从这站出来可以前往伊斯坦布尔的时尚街妮祥塔西Ni?anta??)_?i?li(从这站出来可以前往Cevahir商场，距离快速公交车站步行不超过10分钟)_Gayrettepe_Levent(商业区，可以到达Metrocity商场和超级豪华Kanyon商场)_4.Levent_SanayiMahallesi_?TüAyaza?a(伊斯坦布尔科技大学)_AtatürkOtoSanayiSitesi_Darü??afaka，全长14.5公里，共有12站，首班车6点15分，末班车24点，大约5分钟发一班车。
F1：Taksim—Kabata?，是世界上最短的地铁，全长0.6公里，只有一站，首班车6点15分，末班车24点，大约10分钟发一班车。在终点站Kabata?可以转换轻轨前往欧洲老城区各个重要旅游景点，终点站离多尔玛巴赫切宫步行最多10分钟。
伊斯坦布尔有4条轻轨线路：
T1：Zeytinburnu—Kabata?，该线路可以说是伊斯坦布尔最重要的线路，对于旅行者来说也是必须知道的线路，全长13.2公里，共24站，在Yusufpa?a站可以转乘M1线，前往飞机场。如果要去大巴扎可以在Beya?t-Kapal??ar??s?站下车，如果要去土耳其最著名的土耳其浴场?emberlita?享受土耳其浴，可以在?emberlita?站下车，对于旅行者来说最重要的一站就是Sultanahmet站，因为在这里你可以游览到蓝色清真寺，托普卡比宫，圣索非亚大教堂等著名景点，如果你想去看看香料市场或者在金角湾享用烤鱼大餐的话，应该在Emin?nü站下车。该线路首班车6点，末班车24点。
T1线路：Zeytinburnu(在这里可以转乘M1，T2和快速公交)_Mithatpa?a_Ak?emsettin_Seyitnizam_Merhezefendi_Cevizliba?A?Y_Topkap?(可以转乘T4)_Pazartekke_?apa?ehremini_F?nd?kzade_Haseki_Yusufpa?a(距离M1的Aksaray站5分钟步行距离)_Aksaray_Laleli(服装批发销售市场，主要以皮衣为主)_Beyaz?tKapal??ar??(这站下车可以到达伊斯坦布尔大学，大巴扎，苏莱曼尼亚清真寺，拜亚自特清真寺)_?emberlita?(大巴扎后门入口，土耳其浴池)_Sultanahmet(托普卡比皇宫，圣索非亚大教堂，蓝色清真寺，地下水宫等重点旅游景点)_Gülhane(玫瑰花园，考古博物馆)_Sirkeci(可以到达港口，从这里的港口可以进行海峡游，也可以去王子群岛)_Emin?nü(码头，香料市场)_Karak?y(很多海鲜餐馆和港口)_Tophane(土耳其特色的水烟馆)_F?nd?kl?_Kabata?(可以转乘F1到达塔克西姆广场，也可以向前直走到达多尔玛巴赫切宫)。
T2：Zeytinburnu—Ba?c?lar，线路全长5.2公里，共9站，早班车6点，末班车24点。
T2线路：Zeytinburnu(可以转乘M1，T2和快速公交)_MehmetAkif_Keresteciler_Güng?ren_Ak?nc?lar_So?anl?_YavuzSelim_Güne?tepe_Ba?c?lar。
T3：Kad?k?y—DamagaSokak，线路全长2.6公里，共10站，早班车7点，末班车21点30分。这条线路是亚洲区重要线路，虽然不长，但是途径亚洲区最小资区域Moda。
T3线路：Kad?k?y?DO(可以到达kad?k?y港口，少女塔)_?skeleCamii_?ar??(附近都是小服装商铺)_Alt?yol(可以前往SurpLevonErmeni教堂)_Bahariye_Kilise(可以前往AyatiyadeRum东正教堂)_Moda?lkokulu_Moda(有很多小资咖啡店和餐馆)_Mühürdar_DamagaSoka??。
T4：Topkap?—Habibler，线路全长15.3公里，共22站，早班车6点，末班车24点。在Vatan站可以转换M1，在Topkap?站可以转换T1线路。
T4线路：Habipler_Mescid-iSelam_Cebeci_Sultan?iftli?i_Yenimahalle_Hac??ükrü_50.Y?lBa?tabya_Cumhuriyet_Metris_Karadeniz_Ta?k?prü_AliFuatBa?gil_Bosna?ukur?e?me_Sa?malc?lar_UluyolBere?_Rami_Top?ular_Demirkap?_?ehitlik_Edirnekap?_Vatan(转乘M1)_Fetihkap?_Topkap?。
Taksim_Tünel复古轻轨(小火车)：穿梭于独立大街，连接塔克西姆广场和隧道Tünel，全场1.64公里，共5站。这条线路于1871年建成，一直到1966年被使用。1990年伊斯坦布尔市政府重新整修了线路，重新启动到现在，平均每天有6千名乘客乘坐。
复古轻轨线路：Taksim_A?aCamii_Galatasaray_Odakule_Tünel。
缆车为解决市内山坡陡峭问题，伊斯坦布尔有两条缆车索道。F1：Kabata?-Taksim长度0.6公里，运营时间：周一至周日6点15分到24点。Tünel(T)：Karak?y-Beyo?lu长度0.6公里，运营时间：周一至周五7点到22点45分，周六、周日7点30分到22点45分。票价4里拉。
轮渡伊斯坦布尔有三个主要的轮渡码头，Emin?nü、Karak?y和Sirkeci，每天都有渡轮往返亚欧之间。轻轨T1在这三个码头均设有站点。
如果要游览海峡，可以乘坐Eminn?nü-AnadoluKava??的长途海峡游线路，从Emin?nü码头出发，每天2班船次，分别是10点35分和13点35分出发，大约1小时40分钟后到达终点站，乘客一般会在AnadoluKava??游览，爬古城堡、远眺黑海入海口，并于15点左右返航，大约17点返回Emin?nü，往返票价25里拉，不能使用伊斯坦布尔卡。
此外，Emin?nü码头每天14点30分还有短途的海峡游可以参加，全程约2小时，轮船沿海峡航行至法提赫大桥(FatihSultanMehmetK?prüsü)返回，中途不停靠，票价12里拉，不能使用伊斯坦布尔卡。
如果要浏览王子岛(Adalar)则可在Kabata?码头坐船前往，每天6点30分到18点40分之间每小时都有船出发，单程票价4里拉，可以使用伊斯坦布尔卡。
出租车伊斯坦布尔的出租车是黄颜色的，起步价3.2里拉，每公里2里拉。司机要固定收一个价格千万别答应，坚持打表比较靠谱，应提前算好车费，建议提前使用googlemap等app搜好路线避免司机绕路。
长途汽车伊斯坦布尔市内有两个长途汽车站，分别位于欧亚两洲，一个是EsenlerOtogar(欧洲区)，另一个是HaremOtogar(亚洲区)。
自驾租车优点：
1、价格便宜，我们租的是现代自动挡，每天也就200人民币出头;
2、还车手续很方便，不需要检查;
缺点：
1、车普遍是坏车翻新或者维修的，所以在选车前一定要检查好，别出问题，包括机油，车轮毂等等;
2、很多机场没有他们的点，他们的点离机场很远，要留好名片，方便还车的时候他们过来提车，他们不会看里程，也不会看车辆是否有损毁，也是租车界的一朵奇葩。

土耳其table manners

Eating Habits of the Turks and their Associated Behaviors
Dr. Mahmut Tezcan
“The soul comes through the throat.”
Introduction
Nutrition is a central fact of existence for all living things, it is something we must achieve in order to remain alive. We may approach the subject of nutrition in Turkey, and Turkish cuisine, from a variety of standpoints. Here, I will examine it chiefly from the standpoint of social anthropology, and support my statements both with examples from literature and my own observations.
Different societies have different cultures, and among these cultural differences is the element of eating habits. All people must eat to live. But what a person eats depends on both geographical conditions, and upon his culture.
What a person chooses in the way of food, how he acquires it, how he cooks it, and how, when and where he eats it, all change according to the habits of his society. Turkish society exhibits considerable differences from other cultures in terms of types of food and flavors.
Throughout our country, eating habits exhibit variety according to history, region, and even among various sections of society such as urban or village dwellers. In addition, we can speak of common features despite these differences. Here I would like to concentrate mostly on the common features. In other words, these common features are expressions of behavioral patterns.
With a long history, the Turks have a rich culinary culture. This wealth is evident in the rich variety of foods. In addition, patterns of behavior have developed in relation to all foods and drinks.
To give a few examples of this culinary wealth: in the Black Sea region alone there are over twenty different dishes incorporating corn. Also in the Black Sea region the many different ways of preparing hamsi, a sardine-like fish, indicates the richness of our cuisine: Fried hamsi, hamsi bread, pilaf, kaygana (a sort of crepe), k?fte, dible, boiled, grilled, in b?rek, steamed with onions and tomatoes...the list goes on.
In Kayseri, there are twenty different varieties of past?rma, the ancestor of the pastrami of the west. One writer says: Every one of the twenty varieties of past?rma has a separate character, a separate flavor. If we tell someone from Kayseri, ‘Count twenty kinds of past?rma,’ he will begin counting: S?rt, ku?g?mü, kenar mehle, e?rice, omuz, dilme, ?ekerpare, kürek, kapak, d??, etek, bacak, orta bez, kavrama, meme, kelle, kanl? bez, arka bas, tütünlük..” (Gümü?kayak, 1966)
We also have a great variety of eggplant dishes, salads and types of kebab (roast meats). B?ld?rc?n kebab?, ?evirme kebab?, kuzu ?evirme, ??p kebab?, ?ubuk kebab?, ?i? kebab?, deri kebab?, pideli kebap, Adana kebap, sa? kebab?, tas kebab? and tand?r kebab? are just a few of the many examples.
We observe that foods of Anatolia generally fall into three groups: plant/vegetables, meats, and bread/doughs. Most of these have been used since antiquity. There is actually a tie between civilization and types of food. Criteria such as the quality, number, type and array of tools used in food preparation, the materials cooked themselves, the way they are cooked, and whether or not they are eaten directly as they occur in nature, all give an idea as to that country’s level of civilization and taste. In anthropological terms, eating habits comprise a cultural complex. In other words, the act of eating is a combination of several different cultural features. The kitchen is an indication of civilization. Generally we can characterize societies who do not use agricultural products and eat mostly meat and game as primitive. The Turks have made various types of food at various stages of civilization, and each stage of civilization has had its effect on today’s eating habits.
In generally, we observe the following characteristics in Turkish foods:
Nomadism and the agricultural economic structure have affected Turkish food.
Foods exhibit variety according to our country’s geographical regions.
Foods generally exhibit differentiation according to families’ socioeconomic level.
The variety of foods is indicative of reciprocal influence with other cultures.
Our cuisine is influenced by our religious structure, norms and values.
Eating habits display a certain degree of differentiation according to gender.
It is within this context that we shall address the subject.
A. The Influence of Agricultural Structure and Nomadic Culture
In most of the Turkish tribes, and within this context, in the foods of nomads, plant were of little importance. The chief staples of the Old Turks were mutton and milk products (Rasonyi, 1971). Chief among milk products was k?m?z (kumiss), or fermented mare’s milk. Though with an alcohol content of 2-6% it is not extremely nutritious, it is refreshing and relieves hunger. With quite a high caloric content (450 calories per litre) due to its butterfat, it had a one-dimensional nutritive value. In the agricultural economy, it is especially grains that comprise the majority of Turkish foodstuffs. Dry beans or chickpeas, bulgur pilaf accompanied by an onion, have become practically the symbol of Turkish food, and are the most popular foods among the rural people. In restaurants along the roads of Anatolia, isn’t the most-heard order, “bir kuru” (one dry [beans])? Even if we eat it in the Army till we’re sick of it, and as many jokes of which it may be the subject, it’s still an indispensable food in Turkey.
Contrary to European and American culture, Turks most often eat foods cooked with water; so much so that “sulu yemek” (foods with water) comprises a distinct category of dishes. Most vegetables an grains are cooked in water with ground or cubed meat and onions. For this reason the Turks have developed a very rich variety of soups. Even today, soup is the preferred breakfast food in rural areas.
One of the most common Turkish foods is tarhana soup, made from tarhana, a highly nutritious product made from yogurt and flour or wheat. Other very common soups are yogurt soup, flour soup, red lentil and rice soups. “Ka??klay?ver” (“spoon it up”) is an expression of “sulu yemek,” is it not? Sulu yemek naturally encourages the consumption of lots of much bread. For this reason, bread is very much eaten in our country; it is a very common belief that one cannot leave the table satisfied if there is no bread. For this reason bread is made either at home or bought from the bakery and eaten in large quantities. The lack of commercial bakeries in the villages makes it necessary to make bread at home. The making of tandir ekmek (yufka-paper-thin flatbread) or various types leavened bread (bazlama) on certain days takes up a great amount of women’s time. Commercial ovens mostly sell the loaf types which are not so much made at home. For Turks, bread is a sacred food. It has a religious quality. The Prophet Mohammed had this to say about bread: Show respect to bread, a holy figure, the symbol of the fruitfulness of the heaven and earth. For this reason, fragments of bread are not thrown on the ground. One who has bread to eat, gives thanks to God. The prevalence and popularity of bread and other grain products is an indication of the agricultural economic structure.
The chief types of breads made by Turkish villagers are yufka (paper thin bread), home bread, sa? bread (cooked on a convex gr?ddle), bread cooked between two convex griddles, leavened pan bread, tand?r bread (cooked on the walls of an oven that opens from the top), stone oven bread, sourdough bread and ebeleme (a leavened bread cooked on a convex griddle). Other bread-like products include corn breads, pide (an open-faced pizza-like dish), bazlama (a thick, flat leavened bread), g?zleme (unleavened bread dough rolled thin and folded over a filling, then cooked on a griddle), c?zlama (layered yufka with a filling), kete (baked layered bread filled with buttered flour), ??rek (egg bread), kurabiye (cookies) and b?rek. Although nutritionists state that surviving solelly on bread is harmful, a 1964 study in the U.S. showed that eating only bread had no ill effects on the health. (Tekeli, 1970). Prof. Tekeli also reminds us that contrary to popular belief, breads made in the villages contain much more than only flour; they are made with the addition of other foodstuffs and are eaten with other things as well. The use of yeast in bread making also changes according to ty pe.
Baking of bread is mostly done on convex griddles (sa?), on the walls of clay ovens (tand?r), in village ovens or in modern ranges. Various types are baked daily, weekly or even monthly. The long-lasting varieties are made with different methods. The large batches and long shelf life of village bread is due to the fact that the village woman has so many duties.
Another clear indication of an agricultural economy among the Turks is the prevalence of dough-based foods. [Translator’s note: foods based on dough, whether pastries or pasta, are recognized as a distinct category in Turkish food, and known as hamur i?i, literally “dough work.”] One of the most popular is “mant?,” similar to ravioli, with meat, yogurt and butter, which is mostly made at home. In recent years, special country style restaurants offering mant? and g?zleme have become extremely common.
Other hamur i?i includes eri?te (homemade noodles), cooked both by themselves and in soup. B?rek (pastry made from dough rolled to paper thinness) filled with vegetables, meat, cheese or potatoes is another popular dough-based dish. A sweet pastry, Turkish baklava, which may be filled with walnuts, pistachios, other nuts or cream) is known the world over.
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Yüce, ?ener: Bucakta Safra ve Yemek Gelenekleri, Türk Folklor Ara?t?rmalar?, No. 210, Jan. 1967.
4. Be? Y?ll?k Kalk?nma Plan?.
For more info. : http://www.turkish-cuisine.org/english/pages.php?ParentID=2&FirstLevel=12
土耳其人有时也请客人到家里做客，他们通常是在饭馆里招待客人，轻松愉快地吃顿晚餐。如果你被邀请到家里吃饭，可以带上一束鲜花，一些糖果或点心做为礼物，主人会喝酒的话，也可以带上一瓶酒。土耳其是个伊斯兰教国家，切记，进入伊斯兰教寺院时务必脱鞋。
土耳其人喜欢喝浓咖啡，糖也加得很多，但绝不搅拌。据说，如此喝法，只要习惯了就觉得味美无穷。笃信伊斯兰教的土耳其，自古就以“多妻之国”著称。凯末尔革命后制定的第一部非宗教性的民法典，重新调整了结婚、离婚、继承私有财产等各种关系，不仅废除了多妻制，而且使妇女在所有上述法律问题上同男人处于平等地位。凯末尔党人对新的立法曾抱很大希望，然而，实际上它在许多方面却成了一纸空文。一夫多妻、男尊女卑现象在社会上继续存在。按伊斯兰教教规，允许一个土耳其男人可以分别娶四房妻子，而国家是不承认这种一夫多妻的穆斯林婚姻的。
土耳其人特别喜欢花。每当人们欢宴宾客时，餐桌上都有一只插满鲜花的花瓶，应邀赴宴的客人也不会忘记给好客的女主人带一束令人赏心悦目的鲜花。如去探望病中的友人，带一束鲜花则比带别的礼物更宝贵，病人见到后也会格外高兴。土耳其人还赋予各种不同颜色的鲜花以特定的含义。例如，白玫瑰表示“贞节”，红玫瑰表示“爱情”，粉红色玫瑰表达的意思是“我的心属于你“，而黄玫瑰则意味着“分离”。白色石竹花代表“纯洁”，红色石竹花表示“友爱”，黄色石竹花则表示“忧伤”。白色的美人蕉是“友谊”，红色的美人蕉是“祈求”，紫色的美人蕉是“信任”，黄色的美人蕉则是“嫉妒”。白色的郁金香表示“纯朴”，红色的郁金香表示我爱你”，粉红色的郁金香表示“谅解”，黄色的郁金香表示“紧张”。白菊花代表“忠诚”，黄菊花代表“单相思”，粉红色菊花代表“无言的祈求”，紫色的菊花则表示“恼怒”。水仙花表示“勿忘我”，兰花表示“自豪而又自信”，雏菊表示“健康和富有”，莲花则责示“未来和革新”，如此等等，名目繁多。
在土耳其，你先得弄明白餐桌上的先后顺序：
一般情况下，最早是要和汤类，并和他们称之为Ekmek的类似于面包的东东一起吃。然后就是该吃面/米，然后就是吃菜和肉（用叉子和刀）。接下来你要攻击的目标应该是甜食。如果你是在他家做客，那他们会提供称之为Tatlik的甜点，那个甜点是最后吃的，别搞反顺序弄出笑话来，呵呵...因为这个我以前犯过。
还有，他们一般情况下会提供水果的，如苹果或橘子。那些水果时你吃完菜肉后在吃的，吃完水果在最后吃我刚说的Tatlik的甜点。
关于饮料方面，多数情况下会有茶或者其他饮料，如Fanta。那些你可以在吃菜肉时喝，但不是一开始用汤时一起喝的。他们那边的茶弄的很浓，所以你需要放点糖（而且这个也类似于一种餐桌习惯）。
顺序差不多就是这些。
在餐桌上注意的事项：一定要注意你的个人卫生，这是极其重要的。不要满嘴吃东西说话，还有吐口水，擦鼻涕之类的。喝茶或饮料时不要一下子喝的太多，因为他们那边平时用的茶杯是很小很细的。还有就是他们不喜欢有异味的菜类，如韭菜。所以，也要注意一下，跟人家见面前可别吃上这类菜弄出来个怪味（其实这个不管是在什么地方我觉得都应该要注意的）。
我能想起来的就这么多。如果你还有什么要问的，可以再问。

1341. CADDE NO：73 IVEDIK OSB 06378 YENIMAHALLE ANKARA TURKEY这个地址怎么翻译

第1341街道 73号 IVEDIK OSB 06378 新区 安卡拉 土耳其 ~ 地址一般不意译 ~