Across the country, there seems to be a craze for organizing food festivals.
This year, spring was full of surprises. Heavy rainfalls, even snow carpeting orange groves, it was like a never-ending spring, or even winter at times. But finally, the sun shines and the tourism season has started.
The soil holds the memory of thousands of years. Some trees that do more than just take root; they nurture time, patience and civilization. The olive tree is surely one of them. The odyssey of the olive is akin to an epic poem traversing the ages.
A childhood memory, the taste of a mother’s embrace. That is what “muhallebi” is for Turkish people. A bit nostalgic and totally comforting. It is merely a simple milk pudding made of milk, sugar and rice starch, but there is much more to it.
A storm in a bowl of soup! There is a Turkish saying about creating a tempest in a glass of water meaning simply “Much ado about nothing!”
The gastronomy and hospitality sector is constantly evolving.
I was once warned not to eat my neighbor’s flowers. It was not as though I was grazing in the garden next door; however, we were an atypical community living in a foreign country for a project, and we were all trying to hold on to something we were passionate about.
The Aegean region of Türkiye is always associated with the sea — the mighty, mythological Aegean Sea.
