[{"text_idx": "#000003", "text": "I\u0307lkyaz ile her ay o\u0308ncelikli olarak u\u0308c\u0327 genc\u0327 yazar\u0131 tan\u0131t\u0131yoruz sizlere. Bir o\u0308yku\u0308 veya birkac\u0327 s\u0327iirden olus\u0327acak bu eserleri I\u0307lkyaz go\u0308nu\u0308llu\u0308leri olarak I\u0307ngilizce\u2019ye c\u0327eviriyor ve du\u0308nya kamuoyuyla tan\u0131s\u0327t\u0131rmak ic\u0327in c\u0327abal\u0131yoruz. Mart ay\u0131 ic\u0327in sec\u0327ilen yaz\u0131lar ve yazarlar\u0131 as\u0327ag\u0306\u0131da bulabilirsiniz! Sec\u0327tig\u0306imiz isimlerin yaz\u0131lar\u0131n\u0131 her ay du\u0308nyan\u0131n farkl\u0131 bir yerinde konumlanan PEN merkezinden biri o u\u0308lkenin diline ..."}, {"text_idx": "#000005", "text": "A New York chef spills some trade secrets. By Anthony Bourdain April 12, 1999 Source: The New Yorker Monday\u2019s fish has been around since Friday, under God knows what conditions.Illustration by Adrian Gill Good food, good eating, is all about blood and organs, cruelty and decay. It\u2019s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender ..."}, {"text_idx": "#000006", "text": "O\u0308zsuyum ic\u0327ine c\u0327ag\u0306lar fikirlerim ayr\u0131l\u0131ncaya kadar tenim yozlas\u0327t\u0131g\u0306\u0131nda bir yang\u0131n bas\u0327lar midemin dag\u0306lar\u0131nda, madenlerinde bag\u0306\u0131rsaklar\u0131m\u0131n. Uyus\u0327maya bas\u0327lar dudaklar\u0131m ziftle kaplan\u0131r yollar\u0131m, ovalar\u0131m t\u0131rpanla bile bic\u0327ilemez o\u0308zgu\u0308rlu\u0308k yank\u0131lar\u0131m. Elbiseme bulas\u0327\u0131r kahpe adalet ayaklar\u0131mda su\u0308ru\u0308klenir y\u0131llarca dag\u0306lar vicdan\u0131m\u0131, kalbimi saatler vurunca dokuza. Hu\u0308zu\u0308n kaplar yu\u0308reg\u0306imi \u0131rgatlar dinlenmeden c\u0327al\u0131s\u0327\u0131r tarlalar\u0131mda k\u0131rm\u0131z\u0131 kavurur, yakar beyinleri iflas etmeye bas\u0327lar bedenler s\u0131ras\u0131yla renc\u0327perden ..."}]