Saveur, one of the most reliably intelligent food magazines out on the stands, has a fascinating story on Turkish home cooking in this month’s edition.
An adequate story on the topic would include a broad overview of Turkey’s various regions and their culinary traditions. A good story would dig deeper, framing the piece by profiling a local woman who has made preserving traditional recipes her life’s calling. And a great story like Saveur’s would also connect Turkish cooking with the food-larded poetry of Sufi mystic Rumi, who used culinary metaphors to make sublimely inspired points about the relationship between man and God.
...Every object, every being,
is a jar full of delight.
Be a connoisseur,
and taste with caution.
Any wine will get you high.
Judge like a king, and choose the purest,
the ones unadulterated with fear,
or some urgency about “what’s needed.”
Drink the wine that moves you
as a camel moves when it’s been untied,
and is just ambling about.
Frank Prial, eat your heart out.