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Tuesday, September 13 2011 , Your time is 15:58:00
Syrian migrants living in Istanbul have brought their rich food culture to the city, with many of them opening restaurants across the city over the past few years.
Banu Tuna – ISTANBUL
Turkey’s authentic döner kebap has evolved from being cheap fast-food, mostly preferred by Europe’s migrant communities, into a “food concept” that has dominated the world in an upward trend, French food geographer Pierre Raffard has said.
NICOSIA - Agence France-Presse
To sip coffee at Home for Cooperation, visitors must first show their identity papers to border police to enter the UN-patrolled buffer zone that runs across Nicosia and the rest of the island
Aylin Öney Tan - [email protected]
Rose of the World! That was her name. Gülcihan; when literally translated, “gül,” meaning rose in Turkish, and “cihan” is world.
Pistachios and chocolate: These two have an affinity for each other according to the Turkish palate.
Mövenpick Hotel Istanbul’s Italian Executive Chef Giovanni Terracciano and TV star guest chef Danilo Zanna, who has recently taken a step onto the silver screen, will organize an exclusive chocolate- and cupcake-making course on Feb. 10 for those who want to treat their loved ones with a romantic gift on Valentine’s Day.
Personally, I’m fed up with my New Year’s resolutions.
The fire keeps burning. Last year was the turn of the Red Fire Monkey, now it is the turn of the Red Fire Rooster. According to Chinese astrology, the zodiac cycle consists of 12 animals taking their turn each year.
BALIKESİR – DHA
The garum sauce, a well-known sauce used in the ancient world, has been fermented in the ancient city of Antandros. The sauce will be served to guests at an international workshop in May
The plant looked completely useless.
The year 2016 has been a year that we wish to forget in many ways, but I do try to look at the brighter side and remember fondly some of its memorable moments and morsels
The internationally known culinary art institution, Le Cordon Bleu, hosted its “Gastronomy Trends 2017” seminar in Istanbul with the participation of its international alumni, chef instructors and gastronomy visionaries.
I got the news probably earlier than most, definitely months before the Turkish press. It was about the launching of a new Turkish coffee brand by an Italian company.