Viticulture has deep roots in Anatolia. In Turkey, when we refer to our past, we tend to mention just Anatolia, as if Turkey consists only of Asia Minor.
How Turkey became a tea-drinking nation is one of the great miracles of the last century.
My memory is hazy; it must have been 1982, or maybe even a year earlier, but I clearly remember the moment we met at the old harbor of Assos, just in front of the wonderful house he had restored near the sea.
The Aula of Amsterdam University is packed full with scholars, students, researchers, historians, food writers, journalists; all to attend the one-day-only first “Amsterdam Symposium on the History of Food.”
If a single pomegranate or a dozen grapes seem too weak of an attempt to secure a year of plenty, then one has to go for numbers, and try to eat thousands of lentils, beans or wheat berries. Eating lentils is the ultimate superstition in Italy, no table can be without
Many Christian celebrations have their Pagan roots in Anatolia, later adopted to religious holidays. Santa Claus is one of them, the hometown of St. Nicholas is just on the Mediterranean coast, on the skirts of the Taurus mountains. This week's recipes is from that region
“Hamdım, Piştim, Yandım”. A life-long spritual journey was summarized in these three words only.
“Empanadas stuffed with Turkish Delight” seems like a daring innovation by an experimental chef
What do tomatoes and the French have in common? French cookery is certainly not bathed in garish red sauces like the Italian kitchen
