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Tuesday, September 13 2011 , Your time is 15:58:00
FORK & CORK - “Cherries are cold and moist. They quench thirst and lessen yellow bile and the heat of the constitution. They move the bowels. They often cause stomach ache and turn to black bile"
Claiming the nationality of certain foods is an inevitable act of patriotism, especially so if the countries in the debate were one part of one entity in their history
Aylin Öney Tan - email@example.com
“‘Twas better to die ‘neath an Irish sky than in Suvla or Sedd el Bahr.” I do not recognize the tune, but the words are stuck in my mind on my way to Dublin.
Mövenpick Hotel Istanbul is offering a distinctive iftar buffet until July 4, bringing an extensive selection of Ramadan flavors to the accompaniment of live “fasıl” music
Three colors constitute the traffic lights: Red, yellow and green.
FORK & CORK - Writing an article on eggs just seems to be the right thing for Easter or Passover, but definitely not for Ramadan. As Ramadan shifts 11 days every year, it falls in every month and season over the course of years
NAPLES - Agence France-Presse
Naples has reclaimed the world record for the longest pizza after more than 200 chefs rolled out and cooked a mile-long margherita on the waterfront of the doughy delicacy's home city
PARIS – Agence France-Presse
Cite du Vin, a new museum in Bordeaux dedicated to the history of wine, opened its doors this week in the capital of the world’s most prestigious wine region and offers visitors the chance to taste 20 emblematic wines from across the globe
İZMİR – Anadolu Agency
The Germiyan neighborhood in the western province of İzmir’s Çeşme district has been launched as Turkey’s first “slow food” neighborhood by the Slow Food movement, which brings small producers and natural food into forefront against industrial production
Only four days in Ireland made me a convert. I feel Irish in a strange way. It is not that my name resembles the Irish name Eileen (or Eibhlín), but there must be something hidden in its air and water - as we say in Turkish, “havasından, suyundan.”
AYLİN ÖNEY TAN - firstname.lastname@example.org
It is an obsession. Anyone born and raised in Turkey is crazy about green unripe plums
ATHENS – Anadolu Agency
Sharing more than just a sea, Greece and Turkey share a wealth of dishes that are enjoyed on both sides of the Aegean
FORK & CORK | Spring is all about greens. Foraging for edible wild greens seems like a new trend but in rural Anatolia it has been a strong tradition for ages, more precisely since the hunter-gatherers of the Paleolithic Karain Cave just north of the Mediterranean city of Antalya
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