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The Hospitable Turkish Table |
| Section: LIFE / FOOD |
| Author: Judy Erkanat |
| Publication: The world & I online |
| Issue Date: 1/1/1993 |
| Size: 1,024 Words, 6,268 Characters |
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The latest advances in Istanbul's restaurant fare include McDonald's hamburgers and Pizza Hut's salad bar. But fast food will never replace the hospitable Turkish culture's more traditional cuisine.
I became familiar with the myriad ways of Turiksh food when my husband took me to his native land. The convivial culture that I encountered from Istanbul to Trabzon was alive with culinary people who hold food in the utmost reverence.
PALATABLE HOSPITALITY
Throughout the Middle East hospitality is a cultural mainstay. Nowhere is this more apparent than in Turkey.
The Turkish host greets his guests with "Hosh geldiniz" (May you find comfort). "Hosh bulduk" (we have found comfort), the guests dutifully reply. Their words can quickly become reality.
Cool, l...
. . .
...reat culinary period. The Arabic tradition contributed the use of bread as an eating utensil, Persia lent the delicate flavors of rose petals, pine nuts, and bits of dried fruit. And the Ottoman armies invented dishes like shish kebab around their campfires. Today Turkish taste still influences cuisine from the Balkans, the Crimea, and the Russian Black Sea coast down to Egypt and Tunisia. vbcrlf
(814 of 6,268 characters)
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