The countdown has begun. As the Chinese New Year approaches, the festive excitement is in the air for at least one fifth of the world’s population, or even more.
It is everybody’s right to have a decent meal of meatballs.
When Levent Kömür, the new CEO of Mey group, raised his glass to all the women on the table, it was a memorable moment marking the end of a long neglected recognition.
The world of gastronomy has evolved enormously in the past few decades. It has almost become like the fashion world, always looking for the answer to the never-ending question: What’s next?
Lentils used to be important for us. Everyone in my generation will remember lentil promotion programs in the early years of the Turkish national TV channel TRT. The late nutritionist Ayşe Baysal had used to brag about the nutritional benefits of lentils as a cheap source of protein to support the home economy, urging people to consume more lentils. The true reason for those promotion programs had been because of the surplus of lentils in Turkey, and today, after a couple of decades, it is a paradox that we now import lentils from faraway countries like Canada and Australia.
This is the story of how a ship changed the destiny of a family, and how that ship became synonymous with olive oil. It all started in the 1850’s when great-grandfather Micaleff embarked on a journey to the east, from Malta to Crimea, leaving his two sons in Izmir.
All my Scorpio friends, they say that our agony of so many years is now over and 2018 will be brighter.
Defining regional Anatolian cuisine is complicated.
The Latin phrase “Ex Oriente Lux” stands for “out of the east, light comes.” Civilization, like light, originates in the east, just as the sun rises from the East. Light is the keyword for understanding the Orient and the overlapping cultures of the Middle East.
