One for the ‘foodies’. I’m passing this on from Al Jazeera:
We explore how a new generation is keeping Turkey’s centuries-old culinary traditions alive in a modern world.
Istanbul sits at the point of intersection between Europe and Asia and its food has been heavily influenced by its rich history and traditions: the palace food from the Ottoman times, the Armenian and Greek influences and that from Anatolia.
Although Istanbul is often visited for its past, it’s very much a modern metropolis. In a buzzing city with 14 million inhabitants, the food scene is also booming.
Twenty-five percent of the city’s population is employed one way or another in the food business and many young people are creating opportunities for themselves from its rich gastronomic history.
AJEats finds out how food became such a strong part of the culture, and what the future holds for Istanbul’s food lovers in a world of fast food and mass production.
By Gerald Tan
Turkish cuisine was once described to me as the original fusion food. It instantly made sense. How often do we hear that Turkey’s commercial hub, Istanbul, is the only city occupying two continents, the point where Europe and Asia embrace. It would follow, then, that their culinary influences would be prevalent in Turkey.