{"id":6876,"date":"2020-06-02T11:30:43","date_gmt":"2020-06-02T08:30:43","guid":{"rendered":"https:\/\/aura-istanbul.com\/?p=6876"},"modified":"2020-08-21T22:08:09","modified_gmt":"2020-08-21T19:08:09","slug":"aura-prizma-yenilebilir-tasarim-yarismasi-sonuclandi","status":"publish","type":"post","link":"https:\/\/aura-istanbul.com\/index.php\/2020\/06\/02\/aura-prizma-yenilebilir-tasarim-yarismasi-sonuclandi\/","title":{"rendered":"AURA Prizma &#8220;Yenilebilir Tasar\u0131m Yar\u0131\u015fmas\u0131&#8221; Sonu\u00e7land\u0131!"},"content":{"rendered":"<p><strong><em>AURA \u0130stanbul Sertifika Program\u0131 Mezunlar\u0131, AURA Alumni taraf\u0131ndan d\u00fczenlenen AURA Prizma serisinin ilk etkinli\u011fi \u201cYenilebilir Tasar\u0131m Yar\u0131\u015fmas\u0131\u201d sonu\u00e7land\u0131!\u00a0<\/em><\/strong><\/p>\n<p><em>\u00a0<\/em>\u201cMutfak ve mimarl\u0131k, tasar\u0131m, sanat aras\u0131nda gastronomik bir anoloji kurmak ne derece m\u00fcmk\u00fcn?\u201d sorusuyla yola \u00e7\u0131kan ve \u00e7ok disiplinli yakla\u015f\u0131mlar\u0131 \u2018mutfak\u2019 \u00fczerinden bir araya getirmeyi hedefleyen yar\u0131\u015fma; mimarl\u0131k, gastronomi ve tasar\u0131m alanlar\u0131nda uzmanlardan olu\u015fan j\u00fcri \u00fcyelerinin de\u011ferlendirmesi ile sonu\u00e7land\u0131.<\/p>\n<p>G\u00fcnl\u00fck ya\u015fant\u0131n\u0131n \u00f6nemli bile\u015fenlerinden yeme\u011fi; mimari, tasar\u0131m ve sanat kavramlar\u0131 \u00fczerinden d\u00fc\u015f\u00fcnmeyi ve bir tasar\u0131m arac\u0131 olarak kullanmay\u0131 hedefleyen yar\u0131\u015fma, birbirinden farkl\u0131 ya\u015f ve meslekten kat\u0131l\u0131mc\u0131n\u0131n ba\u015fvurusunu alarak, yo\u011fun ilgi g\u00f6rd\u00fc.<\/p>\n<p>Tasar\u0131m \u00f6\u011feleri ve y\u00f6ntemlerinin yeme\u011fin \u00fcretim s\u00fcrecinde ne denli irdelendi\u011fini esas alan j\u00fcri \u00fcyeleri, \u00a0yarat\u0131c\u0131 ve \u00f6zg\u00fcn yakla\u015f\u0131m, ba\u011flam-bi\u00e7im ili\u015fkisi, sunum ve estetik, malzeme se\u00e7imi, \u00fcr\u00fcn\u00fcn yenilebilir olmas\u0131, tarifin uygulanabilirli\u011fi ve tekrar edilebilirli\u011fi gibi \u00f6zelliklerini de\u011ferlendirdi.<\/p>\n<p>J\u00fcrinin de\u011ferlendirmesi sonucunda;<\/p>\n<ul>\n<li><strong>Zuhal \u00c7ok\u015fenim\u2019in \u2018Yeni D\u00fcnya\u2019<\/strong> isimli projesi birinci se\u00e7ilerek \u201c<a href=\"https:\/\/www.masterclass.com\/\">MasterClass.com<\/a> online e\u011fitim platformuna 1 y\u0131ll\u0131k s\u0131n\u0131rs\u0131z eri\u015fim\u201d \u00f6d\u00fcl\u00fcne lay\u0131k g\u00f6r\u00fcld\u00fc.<\/li>\n<li>K\u00fcbra Dilikara\u2019n\u0131n \u2018Strawberry Fields Forever\u2019,<\/li>\n<li>\u00d6mer Faruk Aksoylar\u2019\u0131n \u2018Tomurcuk\u2019<\/li>\n<li>\u00d6znur \u00c7akan ve Bengisu Boz\u2019un \u2018Sinbiyotik Enginar\u2019 isimli projeleri e\u015fde\u011fer mansiyon \u00f6d\u00fcl\u00fcne uygun g\u00f6r\u00fcld\u00fc.<\/li>\n<\/ul>\n<p>J\u00fcri \u00fcyelerinin oy \u00e7oklu\u011fu ile ikinci de\u011ferlendirme turuna ta\u015f\u0131nm\u0131\u015f olan 7 projenin de Yenilebilir Tasar\u0131m Yar\u0131\u015fma Se\u00e7kisi\u2019ne dahil edilmesine karar verilirken; bu projelerin detaylar\u0131 \u00f6n\u00fcm\u00fczdeki g\u00fcnlerde payla\u015f\u0131lacakt\u0131r.<\/p>\n<p><strong>Yar\u0131\u015fma Se\u00e7i\u00e7i Kurulu:<\/strong><\/p>\n<p>Bur\u00e7in Cem Arabac\u0131o\u011flu (Prof. Dr., MSGS\u00dc), B\u00fc\u015fra Al (Mimar \/ Plugofis), Deniz Ova (\u0130stanbul Tasar\u0131m Bienali Direkt\u00f6r\u00fc \/ IKSV), Ekin Do\u011frus\u00f6z (\u015eef \/ Oxalis Gastronom), Gamze Bursa (Yemek Stilisti), O\u011ful T\u00fcrkkan (Gurme, Yazar), Sinan \u0130zgi (Y. Mimar, MSGS\u00dc \/ AURA \u0130stanbul), \u00dcmit Altun (End\u00fcstri \u00dcr\u00fcnleri Tasar\u0131mc\u0131s\u0131 \/ DesignUM)<\/p>\n<p><strong>AURA Alumni, Organizasyon Ekibi:<\/strong><\/p>\n<p>Ay\u015fenur Tu\u011f\u00e7e \u00d6zt\u00fcrk (Mimar, Bahar\u201919 Mezunu), Feyza Sayman (Mimar, G\u00fcz\u201918 Mezunu), G\u00fclsen \u015eenol (Mimar, G\u00fcz\u201918 Mezunu)<\/p>\n<p>&nbsp;<\/p>\n<h3>PROJELER<\/h3>\n<p>Birinci se\u00e7ilen ve \u00fc\u00e7 e\u015fde\u011fer mansiyon \u00f6d\u00fcl\u00fc alan yenilebilir tasar\u0131m projelerinin detaylar\u0131 ve tarifleri ise \u015fu \u015fekilde;<\/p>\n<h4>Birincilik \u00d6d\u00fcl\u00fc:<\/h4>\n<h4><strong>Zuhal \u00c7ok\u015fenim &#8211;\u00a0<\/strong><strong>Yeni D\u00fcnya\u00a0<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6881 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_01-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6882 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_02-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p>\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<p>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 <a href=\"http:\/\/arcadiavineyards.com\/tr\/?page_id=4683\">okudum<\/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<p>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<p>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<p><strong><u>Tarif;<br \/>\n<\/u><\/strong><strong>Yeni D\u00fcnya Formu i\u00e7in malzemeler:<br \/>\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)<br \/>\n2.Cabernet franc asma yapraklar\u0131 ve bitki u\u00e7lar\u0131 6-8 adet<br \/>\n3.Arborio princi ha\u015flama suyu 10 ml<br \/>\n4.Deniz b\u00f6r\u00fclcesi 100 gr<br \/>\n5.Limon suyu ve posas\u0131 10 ml<br \/>\n6.Sar\u0131msak k\u00fc\u00e7\u00fck boy 1 di\u015f<br \/>\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<p><strong>Tabak sos ve s\u00fcslemeleri i\u00e7in malzemeler:<br \/>\n<\/strong>1.Cabernet franc asma yapraklar\u0131 4-5 adet<br \/>\n2.Pimpinella Saxisfrageve yapraklar\u0131 1-2 adet<br \/>\n3.Pimpinella Saxisfrageve \u00e7i\u00e7ekleri<br \/>\n4.Arborio princi 40 gr (40 gr prin\u00e7 120 ml su ile ha\u015flanmal\u0131)<br \/>\n5.Limon 1\u20442 \u00e7ay ka\u015f\u0131\u011f\u0131<br \/>\n6.Zeytinya\u011f\u0131 1 + 1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131<br \/>\n7.Yeni bahar 1\/8 \u00e7ay ka\u015f\u0131\u011f\u0131<br \/>\n8.Kara biber 1\/8 \u00e7ay ka\u015f\u0131\u011f\u0131<br \/>\n9.Deniz tuzu<\/p>\n<p><strong><u>Yap\u0131l\u0131\u015f\u0131:<br \/>\n<\/u><\/strong>1.K\u0131nal\u0131 yap\u0131ncak asma koru\u011fu ek\u015fi mayas\u0131 ile hamur %70 hidrasyon ile olu\u015fturulur.<br \/>\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.<br \/>\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.<br \/>\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.<\/p>\n<p>&nbsp;<\/p>\n<h4>E\u015fde\u011fer Mansiyon:<\/h4>\n<h4><strong>K\u00fcbra Dilikara &#8211;\u00a0<\/strong><strong>Strawberry Fields Forever\u00a0<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6887 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_07-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6886 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_06-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p>\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<p>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<p>\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<p>\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<p>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<\/p>\n<p><strong><u>Tarif;<\/u><\/strong><\/p>\n<p><strong>Malzemeler<br \/>\n<\/strong><strong>Katmanlar i\u00e7in<br \/>\n<\/strong>1 yemek ka\u015f\u0131\u011f\u0131 un<br \/>\n\u00bd \u00e7ay barda\u011f\u0131 s\u00fct<br \/>\n\u00bd \u00e7ay barda\u011f\u0131 s\u0131v\u0131 ya\u011f<br \/>\n\u00bc \u00e7ay barda\u011f\u0131 nar \u00e7i\u00e7e\u011fi suyu<\/p>\n<p><strong>Ara Katman<br \/>\n<\/strong>2 su barda\u011f\u0131 su<br \/>\n2 yemek ka\u015f\u0131\u011f\u0131 ni\u015fasta<br \/>\n1 paket vanilya<br \/>\n1 yemek ka\u015f\u0131\u011f\u0131 \u015feker<\/p>\n<p><strong>Tatl\u0131 Dolgu<br \/>\n<\/strong>\u00bd \u00e7ay barda\u011f\u0131 s\u00fct<br \/>\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ni\u015fasta<br \/>\n\u00bd \u00e7ay barda\u011f\u0131 \u00e7ilek p\u00fcresi<\/p>\n<p><strong>Ek\u015fi dolgu<br \/>\n<\/strong>\u00bd \u00e7ay barda\u011f\u0131 s\u00fct<br \/>\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ni\u015fasta<br \/>\n1\/2\u00e7ay barda\u011f\u0131 limon suyu<br \/>\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 limon rendesi<\/p>\n<p><strong>Ac\u0131 dolgu<br \/>\n<\/strong>\u00bd \u00e7ay barda\u011f\u0131 s\u00fct<br \/>\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 ni\u015fasta<br \/>\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 toz zerde\u00e7al<\/p>\n<p>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<\/p>\n<h4><\/h4>\n<h4>E\u015fde\u011fer Mansiyon:<\/h4>\n<h4><strong>\u00d6mer Faruk Aksoylar &#8211;\u00a0<\/strong><strong>Tomurcuk\u00a0<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-6888\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_08-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-6889\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_9-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p>\u201c\u0130nsan ya\u015fad\u0131\u011f\u0131 yere benzer<br \/>\nO yerin suyuna, o yerin topra\u011f\u0131na benzer<br \/>\nSuyunda y\u00fczen bal\u0131\u011fa<br \/>\nTopra\u011f\u0131n\u0131 iten \u00e7i\u00e7e\u011fe<br \/>\nDa\u011flar\u0131n\u0131n, tepelerinin dumanl\u0131 e\u011fimine<br \/>\nKonyan\u0131n beyaz<br \/>\nAntebin k\u0131rm\u0131z\u0131 d\u00fczl\u00fc\u011f\u00fcne benzer<br \/>\nG\u00f6\u011f\u00fcne benzer ki g\u00f6zya\u015flar\u0131 mavidir<br \/>\nDenize benzer ki dalgal\u0131d\u0131r bak\u0131\u015flar\u0131<br \/>\nEvlerine, sokaklar\u0131na, k\u00f6\u015feba\u015flar\u0131na<br \/>\nOylesine benzer ki<br \/>\n&#8230; &#8221;<\/p>\n<p>Cansever, E. \u201cMendilimde Kan Sesleri\u201d, Sonras\u0131 Kal\u0131r (1974)<\/p>\n<p>\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<p>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<p>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. 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<p>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<p>\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<p><strong><u>Tarif<\/u><\/strong><\/p>\n<p>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.<br \/>\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.<br \/>\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.<br \/>\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.<br \/>\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.<br \/>\nIs\u0131rganlar\u0131 \u00e7i\u011f, at kestanesi yapraklar\u0131n\u0131 ha\u015flay\u0131p kuruttuktan sonra k\u0131zart\u0131yoruz.<br \/>\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.<\/p>\n<p>&nbsp;<\/p>\n<h4>E\u015fde\u011fer Mansiyon:<\/h4>\n<h4><strong>\u00d6znur \u00c7akan, Bengisu Boz &#8211;\u00a0<\/strong><strong>Sinbiyotik Enginar\u00a0<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6883 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_03-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6884 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_04-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6885 size-large\" src=\"https:\/\/aura-istanbul.com\/wp-content\/uploads\/2020\/06\/\u00d6d\u00fcl-Alanlar-Aura-Blog-3_Sayfa_05-1024x668.jpg\" alt=\"\" width=\"1024\" height=\"668\" \/><\/p>\n<p>\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<p>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<p>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<p>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. <strong><em>\u201cSinbiyotik Enginar\u201d<\/em><\/strong> toplum, s\u00fcrd\u00fcr\u00fclebilirlik, bilim ve tasar\u0131m gibi \u00e7e\u015fitli kavramlar\u0131n bir\u00e7ok y\u00f6n\u00fcyle irdelenip sentezlenmesinden meydana gelmi\u015ftir.\u201d<\/p>\n<p><strong><u>Tarif;<\/u><\/strong><\/p>\n<p><strong>Enginar Kayal\u0131klar\u0131<br \/>\n<\/strong><strong>Malzemeler<br \/>\n<\/strong>1 limonun suyu<br \/>\n1 su barda\u011f\u0131 su<br \/>\n1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker<br \/>\n1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<br \/>\n1 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<br \/>\n1 dal mor salk\u0131m\u0131n \u00e7i\u00e7ekleri<br \/>\n1 adet enginar<br \/>\n<strong>Yap\u0131l\u0131\u015f\u0131<br \/>\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<p><strong>Probiyotik G\u00fcne\u015f Sos<br \/>\n<\/strong><strong>Malzemeler<br \/>\n<\/strong>6 yemek ka\u015f\u0131\u011f\u0131 kefir<br \/>\n1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zerde\u00e7al<br \/>\n1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber<br \/>\n1 tatl\u0131 ka\u015f\u0131\u011f\u0131 sirke<br \/>\n<strong>Yap\u0131l\u0131\u015f\u0131<br \/>\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<p><strong>Anadolu Topraklar\u0131<br \/>\n<\/strong><strong>Malzemeler<br \/>\n<\/strong>1.5 su barda\u011f\u0131 (1 orta boy) ha\u015flanm\u0131\u015f pancar<br \/>\n1 tutam zahter<br \/>\n2 su barda\u011f\u0131 ha\u015flanm\u0131\u015f nohut<br \/>\n1.5 yemek ka\u015f\u0131\u011f\u0131 tahin<br \/>\n2 yemek ka\u015f\u0131\u011f\u0131 limon suyu<br \/>\n2 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<br \/>\n1\/2 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon<br \/>\n3 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131<br \/>\n2 di\u015f sar\u0131msak<br \/>\n3 yemek ka\u015f\u0131\u011f\u0131 pancar\u0131n ha\u015flama suyu<br \/>\n<strong>Yap\u0131l\u0131\u015f\u0131<br \/>\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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>AURA \u0130stanbul Sertifika Program\u0131 Mezunlar\u0131, AURA Alumni taraf\u0131ndan d\u00fczenlenen AURA Prizma serisinin ilk etkinli\u011fi \u201cYenilebilir Tasar\u0131m Yar\u0131\u015fmas\u0131\u201d sonu\u00e7land\u0131!\u00a0 \u00a0\u201cMutfak ve mimarl\u0131k, tasar\u0131m, sanat aras\u0131nda gastronomik bir anoloji kurmak ne derece [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6568,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"AURA Prizma &quot;Yenilebilir Tasar\u0131m Yar\u0131\u015fmas\u0131&quot; Sonu\u00e7land\u0131! | %%sitetitle%%","_seopress_titles_desc":"AURA \u0130stanbul Sertifika Program\u0131 Mezunlar\u0131, AURA Alumni taraf\u0131ndan d\u00fczenlenen AURA Prizma serisinin ilk etkinli\u011fi \u201cYenilebilir Tasar\u0131m Yar\u0131\u015fmas\u0131\u201d sonu\u00e7land\u0131!\u00a0","_seopress_robots_index":"","_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"footnotes":""},"categories":[410],"tags":[412,107,405,68,411],"class_list":["post-6876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aura-prizma","tag-gastronomi","tag-tasarim","tag-tasarim-yarismasi","tag-yarisma","tag-yenilebilir-tasarim"],"acf":[],"_links":{"self":[{"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/posts\/6876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/comments?post=6876"}],"version-history":[{"count":14,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/posts\/6876\/revisions"}],"predecessor-version":[{"id":6895,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/posts\/6876\/revisions\/6895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/media\/6568"}],"wp:attachment":[{"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/media?parent=6876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/categories?post=6876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aura-istanbul.com\/index.php\/wp-json\/wp\/v2\/tags?post=6876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}