Every cuisine in the world has flavor profiles that define it.
Why can Italian cooking be considered a world heritage? This is a debate yet to be answered. This question will be the title of the talk to be given by Emeritus Professor Massimo Montanari today at the Department of Gastronomy and Culinary Arts at Özyeğin University.
Last month, all of Europe’s cultural routes converged in Cappadocia. From Oct. 22 to 24, Cappadocia hosted the Council of Europe’s Cultural Routes Annual Advisory Forum, organized in collaboration with the Culture and Tourism Ministry and the Tourism Promotion and Development Agency (TGA).
Top 50 lists have become all the rage. This time, CNN’s website published an article listing 50 examples of the world’s best breads. The bread of choice from Türkiye that made it to the list is our beloved “simit” - the sesame-studded bread ring.
The jujube is a quintessential autumn fruit, appearing suddenly as summer fades and the first hints of fall emerge.
The world of tourism is becoming increasingly diverse. Countries are developing different promotional strategies, with culture and gastronomy taking center stage.
The saffron harvest is just about to begin.
These days are the last chance to get hold of damsons. Those deep purple plums are in a way suggestive of those winter days with their misty frosty appearance, called pruinose, which is reminiscent of frosty windows on a cold day.
Anyone in Bangkok these days, or any foodie to put it correctly, would understand that. FOMO (Fear of Missing Out) must be the anxiety wave in Bangkok’s gastronomy circles these days.
