Flying Carpets
Marco Polo reports that Turkish women have been weaving carpets as early as the 12th century. At that time, the general pattern and color schemes of Turkish carpets were influenced by local traditions and availability of certain types of wool and dyes. Because carpets were a part of a woman's dowry, and she knew that she would be judged based on her efforts, she took special care with her handiwork. The wool was hand spinned and dyed with natural dyes and each artist imbued her work with her own personality, choosing a motif or a color based on her own artistic preferences, and quite often based on emotions and events in her life. In the 19th century, Turkish carpets became all the rage among Europeans, and the ensuing demand caused the establishment of numerous carpet manufacturing companies. These companies, run by men, subcontracted the carpet production to women in villages throughout Turkey. Carpets from that period have less individualized designs, which were frequently provided by the company to cater to the customers' tastes. Today, most carpets are made according to the demands of the market, but many carpets still incorporate traditional patterns and symbols, such as the commonly used "eye" and "tree" designs. At a glance, two carpets might look identical, but closer examination will reveal the subtle differences that give each Turkish carpet its individuality and beauty. You will learn more about carpets and even try your hand at weaving during our visit to a Turkish village, where women have been crafting carpets according to their own designs for several centuries. 

Agamemnon
The Aegean shores of Anatolia are among the loveliest landscapes in the Mediterranean. The magnificent coastline, lapped by the clear water of the Aegean Sea, abounds in pristine beaches surrounded by olive groves, rocky crags and pine woods, lined by idyllic fishing villages, seaside resorts and remains of ancient civilizations attesting to more than 5,000 years of history, culture and mythology. Many ancient historical places are located along the Turkish Aegean Coast: Troy, Ephesus, Pergamon, Smyrna or Sardis. Most famous of them, Troy, is associated with the Greek heroes Agamemnon and Achilles. Agamemnon is best known for his many heroic deeds throughout the 10- year long Trojan War. The Iliad tells of the quarrel between Agamemnon and Achilles in the final year of the war, which made Achilles withdraw from battle and almost cost the Greeks their victory. After the capture of Troy, Cassandra, prophetess and daughter of Priam, fell to Agamemnon's lot in the distribution of the prizes of war. As Agamemnon and his army were crossing Anatolia on the way home, Cassandra advised them to heal their battle wounds in the thermal springs near Smyrna, and they traveled there. Although this story may not be a historical fact, it confirms that the thermal springs of Agamemnon in Smyrna, Homer's home town, were known in antiquity for their healing powers. Aristides wrote that he often went to these springs and that Asklepios first started to restore people to health here. Today, the Baths of Agamemnon are part of the Spa and Wellness Center of Crown Hotel in Izmir, where we will be staying during the second part of our tour to Turkey. A number of hot, sulphurous springs bubble in and around a small stream on the grounds of the spa. It is said that the water has many therapeutical uses and, as in the times of Agamemnon, the baths remain extremely popular.

Coffee or Tea?
Volumes have been written about Turkish coffee; its history, its significance in social life, the ambiance of the coffee houses, and without some understanding of this background, it is easy to be disappointed by the tiny brew with the annoying grounds on which an uninitiated traveler, like Mark Twain, may accidentally end up chewing. "Turkish coffee" refers to a method of preparing and serving coffee, not a particular type of coffee. Traditionally, it is made by adding finely ground coffee to cold water in a copper pot. The mixture is stirred and slowly heated, and just before the water boils, the pot is set aside and allowed to settle. Then, half of the mixture is poured into a cup, and the rest is reheated and used to top off the drink. Unlike Starbucks, where you need to decide whether to choose "grande", "venti", or merely "tall", Turkish coffee comes in only one size, but in varying degrees of sweetness, and it must have an even level of foam. There is also a correct way to enjoy Turkish coffee. First, the grounds are not to be swallowed, so it's important to sip your coffee gingerly. Second, don't expect a caffeine surge with one shot of Turkish coffee, it is not "strong", just thick. Finally, remember that it is the setting and the company that matters - the coffee is just an excuse for the occasion. Tea, on the other hand, is the main source of caffeine in Turkey. It is brewed over boiling water and served in delicate, small clear glasses to show the deep red color and to keep it hot. Turkish cuisine, is one of three major cuisines in the world.