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
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
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.”
“‘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.
Three colors constitute the traffic lights: Red, yellow and green.
It is an obsession. Anyone born and raised in Turkey is crazy about green unripe plums
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
FORK AND CORK - I did not expect much. It was like any other Sunday morning
Tabbouleh, taboos and tawlet. These three words create miracles at the hands of Kamal Mouzawak, a pioneer from Lebanon who utilizes food for conflict resolution
