izzet Guvenilir
Bio
Aiming to reduce global warming through
sustainable entrepreneurial leader with a deep
strategic and technical understanding of the
FMCG, Chemical & Renewable Energy industries
Stories (5)
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Suebye
One of the richest parts of Western Anatolian cuisine, which is one of the first things that comes to mind when it comes to healthy life today, is the food culture brought with them by the Jews of Izmir when they came from the Iberian Peninsula in 1492. As a result of Sultan Bayezid II's hospitable and far-sighted approach, most of them (about 120 thousand people) were accepted into the Ottoman lands. Thus, the Ottomans got to know the Sephardic culture and today a 500-year-old Sephardic culture continues to live in Turkiye.
By izzet Guvenilir4 years ago in Feast
Grandma Urmiza Cooked it so Tasty
Burma, 1917 - 1922 As those years of bondage and despair were going on, it was a divine event or a miracle that a wind of hope blew at an unimaginable time. Urmiza, this story, and the adventure begins in Kosovo and ends in a historical coastal city of the Marmara, where destroy hope and dreams one by one.
By izzet Guvenilir5 years ago in Humans
Barrel Master
Pickles fermented in Oak Barrels are very tasty. We talked to Necdet, the oldest tradesmen of Eyüpsultan Nisanca district here in Istanbul. Necdet Yüksek who opened his shop in the carpenters and barrels site 55 years ago, stated that his barrel craftsmanship was inherited from his father and my grandfather said that he gave my father an apprentice to a Greek barrel master;
By izzet Guvenilir5 years ago in FYI
Crypto
On a Saturday morning (10:19) when the pandemic of 2021 was in full swing and curfew was imposed, two former colleagues met at Whatsapp in Istanbul. One was a financier and the other an engineer. Now you decide which engineer / financier, do not write the whole phrase;
By izzet Guvenilir5 years ago in Trader
