» FORK & CORK
Tuesday, September 13 2011 , Your time is 15:58:00
When nature awakens, we all know that it is time for eggs. Eggs are the symbol of all spring celebrations, in all religions. The habit of cracking dyed boiled eggs at Nevruz in Central Asia and Iran is identical to that of Easter in Christian cultures
The wooden staircase is spotlessly clean and polished. It has been days of immense spring cleaning in the old timber mansion, now in a pristine state and devoid of any possible bread crumbs or wheaten products, just in time for Passover.
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.
Just overlooking the big hall of Grand Central Station, we feel privileged to be in this spot in New York City and happy to be re-united. The celestial ceiling mural glistens above us, as if giving us a universal star spell...
How Turkey became a tea-drinking nation is one of the great miracles of the last century.
This year’s legendary panel for me will surely be the one with the magical title, “Tales of A Thousand and One Layers.” The panel will give an overview of baklava, the emblematic, shatteringly delicate and sweet pastry of the Balkans, Eastern Mediterranean and Central Asia
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.
Hunting birds has a long history in Anatolia. “Poultry” kebabs have a notable place in Ottoman cookery, not just for flavor, but for a reason.
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.”
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