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Tuesday, September 13 2011 , Your time is 15:58:00
Once upon a time, the town of Melita was famous for its legendary fruit orchards. Even the name of Melita sounds delicious.
Back in the 1960’s, Jack Harlan, a devoted American agronomist harvested wild wheat in southeastern Turkey as if a gatherer would do 10,000 years ago.
ISTANBUL - Agence France-Presse
For many outside the country, Turkish food brings to mind images of pitta bread stuffed with shavings of meat roasted on a vertical spit, but there is more
“Our friends in the town keep us, as formerly, abundantly supplied with all the delicacies it affords: many of the dishes sent us are excellent; among others some butterfly-things of pastry, which one might blow away, but for the honey their wings are clogged with.”
Aylin Öney Tan - [email protected]
Who does not like cherries? Luscious and lush, the cherry is undoubtedly the most attractive of all the fruits. Everywhere in the world, cherry-picking time is a joy, a true manifestation of summer. Cherries belong to June and its appearance is always an early celebration of a bountiful summer.
Turkey’s first gastronomy guide, which will be published in October, will fill a gap in the food and beverage sector, which is still developing despite the diversity and richness of Turkish cuisine, says journalist Müge Akgün
There is no question that there is an augmenting quest for anything Ottoman in the recent years.
The question was simple and straightforward: Date or olive?
From May 27 to June 24, Mövenpick Hotel Istanbul will offer an extensive iftar buffet, highlighting the rich heritage of Turkish and Ottoman cuisines to the accompaniment of live “fasıl” music.
Mövenpick Hotel Istanbul is offering an exclusive discount to all fathers for a gourmet feast at AzzuR Restaurant on June 18, Father’s Day.
GAZİANTEP – Anadolu Agency
Gaziantep, which is best known for its Zeugma mosaics, is also famous for its cuisine. Now, the recently opened Culinary Arts Center is aiming to acquire a Michelin Star with its presentation of local cuisine
Aylin Öney Tan- [email protected]
As I was recently walking in the streets of two French cities, Tours and Bordeaux, I could not help but notice the growing French appetite for hamburgers. Yes, hamburgers! And it was not bifteck haché, served with a side of frites, it was the one we all know quite well, a minced meat patty sandwiched in a bun.
Aylin Öney [email protected]
Years ago, during the harvest season, I was strolling in the streets of Kalecik, a small town close to Ankara, when I noticed a strange handwritten note on a box of grapes for sale.