Tuesday, September 13 2011 , Your time is 15:58:00
As Hürriyet writer and gourmet Mehmet Yaşin asked recently, where can we put Turkish coffee in the wider coffee world?
International culinary stars will come together at Mövenpick Hotel Istanbul to present an exclusive “Giovanni & Friends” menu bringing gourmet flavors from around the world on Nov. 20.
FORK & CORK - Fall months are a bit tricky. September is still like summer; then just as the feel of autumn comes in October, it is suddenly November, almost winter. This is time to ward off those haunting thoughts, cheer up and party or run for an escape. Actually this is exactly what Halloween is about!
A couple of years back; I was attending an International Traditional Foods Symposium in the Thracian city of Tekirdağ, which turned out to be a very interesting discovery for me.
As I stepped into the newly revamped restaurant Fiamma, I could not help but utter to myself: “Mamma gli Italiani!”
ISTANBUL – Hürriyet Daily News
Kadir Has University’s Lifelong Education Center, in collaboration with its Culinary School, has initiated a project that blends food and diplomacy, with an award-winning Armenian chef from Yerevan cooking dishes with students
ANTALYA – Anadolu Agency
The dishes of the Roman era are being served at a restaurant opened in Antalya by a Japanese academic who was inspired by the Galen of Pergamon in preparing the popular dishes
FORK & CORK - The future of food in early science fiction seemed to be meal-in-a-pill. From soup to pudding, all you needed was to get a sachet of dehydrated powder, just add water and voila: the dinner was served!
The best-kept secret of the monkfish is its fearsome appearance.
Olives are life for Mediterranean people. All the countries that have shores on the “Sea of Civilizations” consider it sacred.
The Consulate General of Greece in Istanbul will hold a series of lectures entitled “Food, Spirits and Gastronomic Traditions in the Eastern Mediterranean” at the Sismanoglio Megaro between Oct. 21 and May 2.
PARIS - Reuters
In a country whose national identity is so closely connected to its cuisine, France's hard right has seized on a growing appetite for kebabs as proof of cultural "Islamization".
FORK & CORK - One taste associated with wilderness is saffron for me. Though saffron is most usually cultivated, for me it reflects a wildly woody flavor that evokes dreams of an adventurous hunt for the elusive spice
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