Merve Morkoç is an artist currently based in Istanbul, Turkey. Morkoç’s paintings are inspired by the culture and life of the streets, where she feels independent. For her, the internet, streets, gallery walls, paper and materials of any size can easily turn into efficient spaces. In this context, the artist is enthused by animation figures, commercials and narrative styles of urban origin that surround her.
Istanbul, Turkey based Ayca Telgeren fictionalizes the known undefined heroes of an imaginary atmosphere beyond perception of time, space and form. The artist, whose works contain an attempt to reach a sincere and direct expression, embraces an unpremeditated interaction with life and free flow of thought as her practice.
The artist who has taken up to colossal scale in due course her paper works which she has started as miniature tries in year 2007, uses paper as paint/pencil. The artist, who defines the phase of production as a meticulous and fiery exploration process, says that the flexible, intimate and fragile structure of the material corresponds really well to the state of mind of works of this period.
Istambul, Turkey based Aykut Aydogdu’s work is purely digital, drawn or painted with a tablet in Adobe Photoshop. His work walks the fine line between surrealism daydream and surrealism nightmare.
Aydogdu’s work is stunning in both quality and subject matter. Portraying scenes like a woman’s head impaled by a rose, another woman engaging in a sensual kiss with a decapitated head, and a third atop a toilet seemingly “shitting roses,” the result is both comical, dark, and deeply alluring.
Tayfun Gülnar is an artist born in 1992 in Istanbul, Turkey where he lives and works. At the moment Gülnar is doing his undergraduate studies at Mimar Sinan Fine Arts University, in the Painting Department.
He has won awards for his work and has been featured in several exhibitions in Turkey. He paints in an abstractionist manner and his compositions consist of elements derived from his own imagination as well as life, creating a final outcome somewhere between reality and the imaginary world.
The fun part is just guessing what is going on in the work of Cem Dinlenmis. (http://cemdinlenmis.com). Can you see which piece is supposed to be Turkey? Great work by the Istanbul-based graphic novelist…
Kim Kardashian is Armenian, and if you are Armenian, you don’t like the Turks, because there was a lot of Armenians killed by the Turks year ago. It was a genocide, actually, and Kim, not knowing she was going to be on the cover of Cosmopolitan’s Turkish edition, is not happy about it. And we totally agree with her. According to Kardashian’s team, they were given a list of countries where the magazine would be shown and Turkey was not on there.
Here is Kim’s response:
“Cosmopolitan Magazine has a number of international editions all around the world that run in various territories, and when I did this shoot for the international covers I had no idea that Turkey was planning to run my story on their cover THIS month, considering Genocide Remembrance Day is this month. My Armenian heritage means a lot to me and I’ve been brought up to be incredibly proud of my family’s background and culture so as an Armenian-American woman it is a huge honor for me to be on the first ever Armenian Cosmopolitan cover.”
Heat the oven to 350°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with butter; set aside.
Place all remaining ingredients in a large bowl and mix, using clean hands, until combined (don’t squeeze or overwork). Divide the mixture evenly between the pans, spreading it to the edges and smoothing out the top. Bake until cooked through and the cakes begin to pull away from the edges of the pans, about 25 minutes. Remove from the oven (but leave the oven on), and let cool for about 10 minutes. Using a paper towel, blot away any excess fat from the cake layers’ surface; set aside. (While the turkey cakes are cooking, make the sweet potatoes.)
For the sweet potato layer:
Place a steamer basket in a large saucepan with a tightfitting lid. Add enough water to reach just below the basket; bring to a boil over high heat, then reduce the heat to low and gently simmer.
Meanwhile, peel the sweet potatoes and cut them into 1-inch cubes. Once the water is simmering, place the cubes in the steamer basket, cover, and steam until the potatoes just give when pierced with a fork, about 20 to 25 minutes. Transfer the steamer basket with the potatoes to a plate; set aside.
Discard the water in the saucepan. Place the milk and butter in the saucepan and heat over low heat until the butter has melted. Turn off the heat, add the reserved sweet potatoes and the brown sugar, salt, and mace or nutmeg, and mash with a potato masher until smooth. Taste and season with salt and pepper as desired; keep warm.
Arrange a rack in the lower third of the oven.
Run a knife around the edge of the turkey cakes. Unmold one of the turkey layers and place it bottom-side up on an overturned 8-inch cake pan or in an ovenproof serving dish.With a long knife or offset spatula, evenly spread 1 1/4 cups of the mashed potatoes over the top of the cake, leaving a 1/2 -inch border (keep the remaining potatoes warm).
Using the back of a clean spoon, spread the cranberry sauce evenly over the mashed potatoes.
Using your hands, gently pack the stuffing in an even layer over the cranberry sauce, using one hand to keep any stuffing from falling off the side.
Evenly spread another 1 1/4 cups of the mashed potatoes over the stuffing (keep the remaining potatoes warm).
Unmold the second turkey layer and place it bottom-side up on top of the mashed potatoes.
Transfer the cake pan or serving dish with the partially assembled cake to a baking sheet and bake until heated through, about 30 to 40 minutes (an instant-read thermometer should register 165°F).
Remove from the oven and set aside. Heat the oven to broil.
With a long knife or offset spatula, evenly coat the outside (but not top) of the entire cake with the remaining mashed potatoes (you may have a little left over)
Arrange the marshmallows across the top and gently press them into the sweet potatoes
Return the baking sheet with the assembled cake to the oven and broil until the marshmallows are golden, about 1 to 2 minutes (watch closely so the marshmallows don’t burn)
Using two flat spatulas, carefully transfer the cake to a serving dish. Serve immediately with gravy, if desired.