A Culinary Voyage amongst Turkish Jews

SEPHARDIC COOK BOOK (Sefarad Yemekleri) by Viki Koronyo and Sima Ovadya Gözlem, 120 pp., 2005, ISBN: 978-975-7304-75-3 From the article… 500 years ago, thousands of Spanish Jews were made to leave Spain upon the promulgation of the ‘Alhambra Decree’ or as it is sometimes known, ‘the Edict of...

Cooking with Positive Energy!

TASTY SECRETS (Leziz Sırlar) by Işık Polater Oğlak, 228 pp., 2008, ISBN: 978-975-329-628-1 From the article: There is a certain connection between what people eat and their physical health. During the last few years, the idea of a connection between food and our mental and emotional health has also...

Making Bread at Home: Is It That Hard?

HOME MADE BREAD (Evde Pişen Ekmek) by Yeşim Çınar Paloma, 120 pp., 2008, ISBN: 978-9944-494-31-1 Bread, the existence of which extends as far back as the Neolithic age, is perhaps one of the first prepared meals. The first examples of bread are thought to have been made with just water and ground wheat,...

A Culinary Voyage amongst Turkish Jews

SEPHARDIC COOK BOOK (Sefarad Yemekleri) by Viki Koronyo and Sima Ovadya Gözlem, 120 pp., 2005, ISBN: 978-975-7304-75-3 From the article 500 years ago, thousands of Spanish Jews were made to leave Spain upon the promulgation of the ‘Alhambra Decree’ or as it is sometimes known, ‘the Edict of...

Turkish Cuisine: The Natural Fusion

For the last 25 years, the foremost chefs around the world have been avoiding the ordinary recipes that are already known by everybody, and instead creating brand new flavours by blending various world cuisine techniques and ingredients. People fond of good food go from restaurant to restaurant and sometimes...

The ‘Sublime Porte’ of Publishing

The centre of government for the Ottoman State was for centuries called Babiali – the Sublime Porte. It became the name of the surrounding historical area covering landmarks such as Saint Sophia, the Blue Mosque, Topkapi Palace and also the modern governmental buildings of the late 19th century. The...