-PHOTOS COURTESY OF COLLEEN WOOD AND THERESA SANDERS
Housing in the Lojman
The lojman is a modern apartment building located about a 10-minute walk from the villa – about half way between the villa and the city center (10 minutes) / beach (15 minutes). Each apartment is a two-bedroom unit with a kitchen, bathroom, and large living room. Apartments are segregated by gender. In most cases bedrooms are shared with one other person, though depending on enrollment and gender distribution in a given year some single bedrooms may be available. Student apartments are furnished and include heating/AC, linens, towels, basic kitchen equipment, and weekly housekeeping service. A public phone, computer, printer, and television are located in common areas. All housing costs, including utilities, housekeeping, and wireless internet, are covered by the program fee.
Food is an important window into any culture or society, providing insights into its climate, agriculture, regional differences, economy, history, and social habits. For this reason, the McGhee Center strives to introduce students to various aspects of Turkish food and food culture throughout the semester.
Communal meals are an important part of the living and learning community and offer a chance to interact informally with professors, guests, and fellow students. Lunch and dinner are taken together Monday – Friday. Students provide their own breakfast, and enjoy shopping in the local farmer's market for produce and bread. All meals are provided on excursions, study tours, and during orientation.
Daily fare consists of soups, stews, salads, pilafs, and a variety of baked, stuffed, or sautéed vegetable dishes (with or without meat). Familiar Mediterranean favorites like stuffed grape leaves, olives, grilled eggplant, feta cheese, dried fruits, milk puddings, and baklava are common. Yogurt, cheese, and fresh bread are staples. In restaurants or on special occasions grilled or braised meat, chicken, and fresh fish are popular, as are both sweet and savory pastries and baked goods. Beef, lamb, and chicken are the principle meats used in cooking. As Turkey is a predominantly Muslim society, pork and pork products are never used, though fairly realistic “ham” made from veal is offered in some establishments. All meats sold in Turkey are halal. Reasonable accommodations are possible for those with special dietary needs, including vegetarians.