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Tuesday, September 13 2011 , Your time is 15:58:00
Tens of thousands of coffee lovers flocked to the Istanbul Coffee Festival held between Sept. 21 and 24 to sip on different kinds of coffees from all around the world.
Aylin Öney - Tan [email protected]
The moment I stepped in the unassuming building, I felt like a feather floating in the air.
Aylin Öney Tan - [email protected]
The question was simple and straightforward: Date or olive?
There was a moment when there was confusion, or better to say disagreement.
Mövenpick Hotel Istanbul is offering an exclusive discount to all fathers for a gourmet feast at AzzuR Restaurant on June 18, Father’s Day.
Once upon a time, the town of Melita was famous for its legendary fruit orchards. Even the name of Melita sounds delicious.
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.
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.”
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.