Istanbul Culinary Institute Explores The Tastes of Turkey
If you aren't familiar with Turkish cuisine you are missing out. Turkish cooking is as varied as the country itself. Influenced by its position at the crossroads of Western and Eastern civilizations, the cuisine represents a melding of various traditions. The Istanbul Culinary Institute has created programs to help tourists explore the full wealth of the cuisine. The Institute has just announced their line-up of summer and fall programs featuring carefully curated culinary tours throughout the Southeastern and central regions of Turkey, led by some of the best known women chefs and food writers of Turkey. There is also a special "crash course" on Turkish cooking, offering visitors an intensive five-day culinary educational experience at the ICI. Click through after the jump for three tours:
Three-Day Culinary Tour of Gaziantep, with the internationally renowned food writer, Filiz Hosukoglu – September 16-18, 2010: Situated in Southeastern Anatolia, Gaziantep is one of oldest continually inhabited cities in the world and offers a rich culinary heritage. The tour includes air travel from Istanbul; city sightseeing tours and exploration of the food bazaar and coppersmiths' market; visits to the Kitchen Museum, Glass Museum, City Museum and the Gaziantep Archeology Museum, with its famous ancient Roman mosaics; plenty of time for shopping; plus an abundance of food experiences including meals noted restaurants serving signature regional dishes, a home-cooked lunch, baklava making, a pistachio harvest, and much more. The package also includes two night accommodations; all breakfasts, lunches and dinners, guide services and travel insurance.
Three-Day Culinary Tour of Konya led by Nevin Halici, an expert on Turkish cuisine & chef and food writer Hande Bozdogan – October 1-3, 2010: This three-day tour is a culinary journey through time and tradition stretching across the steppes of Central Asia to the Hittite city of Catalhoyuk, through Seljuk towns to contemporary Konya in central Anatolia. The tour is guided by Nevin Halici, an expert on the history of Turkish cuisine together with chef and food writer Hande Bozdogan. The tour gives a sampling of tastes from Turkey's famous Seljuk period, and a pilgrimage to the mausoleum of Atesbaz-i Veli – the personal chef of legendary Sufi poet Mevlana Jelaleddin Rumi. The program also includes a visit to the women's market, a walking tour of the Konya bazaar, a visit to Çatalhöyük (the first Neolithic settlement in Anatolia from the Hittite period) and numerous tastings of everything from baked kebab to Sufi rice, plus meals at leading Konya restaurants. The tour includes airfare from Istanbul, two night accommodations, all meals, guide services and travel insurance.
The Culinary Institute in Istanbul will offer a five-day, "Crash Course" in Turkish Cooking – July 26-30 and August 2-6, 2010: This intensive culinary experience includes 25 hours of study, food preparation and eating. Day one features mezes and vegetables, including eggplant salad, spicy tomato salad, lentil patties, stuffed eggplant and artichokes. On day two, savory pastries and pasta are featured, including miniature dumplings called manti, homemade börek dough (savoury pastry), and phyllo pastry. Stuffed vegetable dishes, including grape leaves, peppers, tomatoes and eggplant are on the schedule for day three, followed by meat dishes on day four and finally, day five focuses on rice dishes, or pilaf, including eggplant, tomato and bulgur rice pilafs and special stuffings.
To learn more about the Istanbul Culinary Institute or to book a culinary experience, visit: www.istanbulculinary.com/eng/ or email: email@example.com.