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Arçelik A.Ş. is a Turkish multinational household appliances manufacturer which owns Beko, Grundig and Indesit . The company engages in the production, marketing and after-sale services of durable goods and their components. Its products include white goods (such as refrigerators, freezers, washing machines, dishwashers) and small home ...
Turkish cuisine ( Turkish: Türk mutfağı) is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine (Osmanlı mutfağı) or Seljuk cuisine.
ThisWorx Car Vacuum Cleaner. $15 at Amazon. OKP K4 Robot Vacuum Cleaner. $138 at Amazon. Shark NV360 Navigator Lift-Away Deluxe Upright Vacuum. $150 at Amazon. OKP Life K2 Robot Vacuum Cleaner ...
For Harris, the kitchen is clearly a place where she is comfortable, and even joyful. In the last 20 years, Lawless said, the number of women in Congress has doubled. More women have been elected ...
The prix-fixe menu starts at $295 per guest in the main Dining Room, $375 in the more intimate Queen Victoria Room, and $425 at the exclusive Chef’s Table, where guests spend the evening ...
Refika Birgül (born May 19, 1980, Istanbul) is a food writer and television presenter. She is both the weekly food columnist of Refika’nın Mutfağı (Refika’s Kitchen) for Turkey's Hürriyet Daily News newspaper as well as the cooking program host of Mucize Lezzetler (Miracle Tastes). She hosts YouTube cooking channels in Turkish and English.
e. Kitchen Table: Women of Color Press was an activist feminist press, closely related to the National Black Feminist Organization (NBFO), that was started in 1980 by Barbara Smith, Beverly Smith, poet Audre Lorde. Beverly Smith and Barbara Smith, and their associate Demita Frazier, had together cofounded the Combahee River Collective (CRC). [1]
Ottoman trade introduced new ingredients to the empire's regional cuisines, contributing to the evolving, unique character of Ottoman foodways. Levantine cuisine was enriched by the new ingredients from Asia and the Americas. Fernand Braudel credits the Ottomans with introducing rice, sesame and maize to the region.