Tuesday, September 13 2011 , Your time is 15:58:00
As I stepped into the newly revamped restaurant Fiamma, I could not help but utter to myself: “Mamma gli Italiani!”
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
“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.
The best-kept secret of the monkfish is its fearsome appearance.
The Mövenpick Hotel Istanbul will set the hearts of those with a sweet tooth racing with an exclusive chocolate- and dessert-making course.
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.
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
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
ISTANBUL – Hürriyet Daily News
The Bozcaada Tourism Operators Association (BOZTID) will organize the 5th Tenedos Local Tastes Festival from Sept. 12-14.
Another carnivorous “Feast of Sacrifice” has just passed, leaving blood-red stains in our urban landscapes.
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.
High up in the Peruvian plateaus of the Andes Mountains, 'Mama Jatha,' meaning nurturing mother, is how the natives call potatoes. The story of the potato is a long one, but its history in Turkey is rather short
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
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