“What makes food “local?” And why does “the local” matter when we speak of food?” This was how Melissa Caldwell, the editor of Gastronomica, reflected on the relationship between the locality of food, the sizzling hot topic of the culinary circles.
Exactly 18 years ago, I was at the National Day of Mexico reception at Singapore Raffles Hotel. Finally, I would be able to taste the legendary mole poblano, wild turkey smothered in the scary dark bitter chocolate-chili sauce with a zillion spices
Courage, chivalry and determination. These are the characteristics of the students sorted out to be a member of the Gryffindor House, one of the four houses at Hogwarts School of Witchcraft and Wizardry.
Green gold they like to call it. It is as precious as gold to them. They are the locals of the southeastern Turkish province of Gaziantep, the folk who are fiercely proud of their cuisine and above all, passionate about their pistachios
Ice is a symbol of mankind’s age-old passion to challenge the climate. Harvesting coolness from winter to refresh oneself on hot summer days was itself a challenge and strenuous work.
The ship slowly left the harbor, making its way toward the open sea laden with precious goods from the land of plenty.
Okra is the hidden gem of Anatolian cuisine. Consumed both fresh and dried, it has deep roots in Ottoman culinary culture, marking the trade route from Africa to Asia Minor
I could not believe what I heard. He was asking me if I wanted to have a glass of baklava. “Yes,” he said firmly. “I’ll make a baklava cocktail with whisky.”
There is a term in Turkish, very much repeated every mid-summer in Istanbul that can be translated as “to go nuts;” not in the sense of losing one’s mind, but leaving for the countryside for the hazelnut harvest
