Culture

Kunta Kinte (Roots)

Whenever I think of the slaves, captives and prisoners from my childhood tv shows, they directly bring me back memories. You can see how we were taken by them! They were always eating corn porridge, there was no bread to eat. Slave, prisoner, captive… These people have never been treated very kindly.

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“Sıra Nights” in a Nutshell

Culture, Shorticle, By Ayça Karcı - Read In 4 minutes - 9 views - 20/09/2021 “Sıra Nights” in a NutshellThere are countless of traditions in Turkey. “Sıra night” is one...

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Pairing Turkish Wine & Meze

One of Turkey’s most popular culinary traditions is that of rakı balık. Literally translated as rakı fish, this is the great tradition that comes from the Turkish meyhane, or tavern. Rakı is a grape spirit-based, anise-infused liquor similar to Greece’s ouzo and Lebanon’s arak. In Turkey, this drink, served over ice and diluted with water, accompanies traditional fish and small bite meze.

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Existential Questions of “Sustainability” Practices of Alcoholic Beverages in Turkey

Lately, I have been thinking about how our overall way of living and view of the world. I am going through an intense questioning about the way we live, consume, interfere and invade. We are observing a rapid shift due to climate change, pandemics, wars and migrations.

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Pairing Herbs & Spices with Turkish Wines

Many of us have heard the old adage to pair white wine with chicken and fish and red wine with red meat (like beef and lamb). Happily, that advice has pretty much gone out the window over the last few years.

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5 Things to Know about Raki

There are many different alcoholic beveragess around the world; that you can enjoy. Wine, vodka beer, gin, tequila… But Turkey has embraced one of them as national drink: Raki. What makes this drink so special for Turkish people? Let’s find out!

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Understanding ‘Body’ in Turkish Wines

“Body” strikes one as a strange word to use to describe a liquid. One thinks of body as something solid. However, one [of the many!]…

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Street Simit

We will be talking about “simit” today, which is also known as bagel, bretzel, djevrek, as it conquered many geographies in various different forms. However, we will focus on the genuinely Anatolian version of it – welcome to the world of “simit”!

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Take A Snap Like I am Çiğ Köfte*

*Çiğ köfte: Turkish style raw meatballs
They say we only are separated by seven people from anybody, anywhere in world. This could be true. On the other hand, we only have a single grain of wheat between us and our hunter gatherer ancestors. Everything started with our ancestors seeing potential in rye and wheat, which lead to them growing these crops following the Ice Age.

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Wind and Wines Bozcaada

On Bozcaada, Turkey’s third largest island, winds are so strong that only a limited variety of vegetation can withstand them. And yet it is from this inhospitable and windswept environment that Turkish island wines are born.

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