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Historical background of Turkish gastronomy from ancient times until today
Ali Batu,Heysem S. Batu 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.2
This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central Asia, Seljuk, Ottoman Empire to Republican eras and has excelled. Today, Turkish cuisine has an important place in the world. During the Ottoman Empire, the cuisine survived and developed because of three factors: palace, mansion, and chefs in Istanbul. The culinary culture of the Ottoman Empire was divided into palace kitchens and public kitchens. Beginning with reform in the Republican period, the impact of foreign cuisine has been observed in Turkish cuisine. The food culture differs from region to region; Eastern Anatolia, Southeastern Anatolia, the Black Sea, Marmara, Aegean, and Mediterranean have their own particular food culture. In recent years, the culinary culture has been influenced by globalization.
Konya (Turkey) gastronomy culture extending to Seljuk Empire
Ali Batu 한국식품연구원 2018 Journal of Ethnic Foods Vol.5 No.3
This manuscript describes the historical background of gastronomy and culinary culture from ancient time to the present day of Konya, which is a world city. Konya is an important historical center that has witnessed various civilizations since ancient times to the present day. Anatolia's doors opened to the Turks after the Battle of Manzikert in 1071, and Konya then became their capital of Seljuks. Konya was annexed into the borders of the Ottoman Empire in 1465. The city has become one of the most developed cities in modern Turkey. Turkish cuisine culture is one of the most ancient ones and today and has one of the world's richest cuisines. From the historical point of view, Konya is evaluated as Prehistoric, Seljuk, Ottoman Empire and today's Turkish Republic periods. Konya's cuisine has been very famous in the past and is even now today. The combined effects of Seljuk, Persian, and Mevlevi cuisines reaching from Central Asia to Konya form one of the roots of today's Turkish food culture. After the Turks settled in Anatolia, combined with the materials they brought from Central Asia and the geographical regions they passed through, the cuisine has reached a high status, which continues even today. Mevlevi cuisine was also influenced by Seljuk palace kitchen. Some of the foods that Mevlana mentioned in his books named “Mesnevi” still exist in Konya's cuisine today. Nutritional needs of people visiting the city have also influenced the development of Konya's cuisine. In this article, the most famous dishes of Konya's culinary culture are introduced.
Directional Particle Filter Using Online Threshold Adaptation for Vehicle Tracking
( Mustafa Eren Yıldırım ),( Yucel Batu Salman ) 한국인터넷정보학회 2018 KSII Transactions on Internet and Information Syst Vol.12 No.2
This paper presents an extended particle filter to increase the accuracy and decrease the computation load of vehicle tracking. Particle filter has been the subject of extensive interest in video-based tracking which is capable of solving nonlinear and non-Gaussian problems. However, there still exist problems such as preventing unnecessary particle consumption, reducing the computational burden, and increasing the accuracy. We aim to increase the accuracy without an increase in computation load. In proposed method, we calculate the direction angle of the target vehicle. The angular difference between the direction of the target vehicle and each particle of the particle filter is observed. Particles are filtered and weighted, based on their angular difference. Particles with angular difference greater than a threshold is eliminated and the remaining are stored with greater weights in order to increase their probability for state estimation. Threshold value is very critical for performance. Thus, instead of having a constant threshold value, proposed algorithm updates it online. The first advantage of our algorithm is that it prevents the system from failures caused by insufficient amount of particles. Second advantage is to reduce the risk of using unnecessary number of particles in tracking which causes computation load. Proposed algorithm is compared against camshift, direction-based particle filter and condensation algorithms. Results show that the proposed algorithm outperforms the other methods in terms of accuracy, tracking duration and particle consumption.
Development of a Patient Education and Consultation Mobile Application for Implant Dentistry
( Erokan Canbazoglu ),( Yucel Batu Salman ),( Hong In Cheng ) 한국감성과학회 2014 춘계학술대회 Vol.2014 No.-
The purpose of this study is to develop an implant dentistry mobile application with the emphasis on graphical user interface design while achieving usability. Soft and hard tissues were modeled in 3D computer aided design programs as well as the most frequent implant cases were included. The application can be used to educate patients with implant supported prosthetic treatments using 3D rich illustrative content. The user interfaces of the application were user centered and participatory designed. Dentists participated in the analysis, design, development, and evaluation phases. A user test was successfully conducted in a real usage environment. The research primarily focuses on design and development issues. We found that the participatory design process was effective.