WellesleyWeston Magazine

SUMMER 2012

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Robust Turkish cuisine—soups, pilafs, and kebabs spiced with parsley, dill, and mint—is steeped in a rich heritage that reached its pinnacle during the Ottoman Empire (1299- 1922). Hundreds of cooks at Topkapi Palace, the primary residence of the Ottoman sul- tans for 400 years and now a grand museum, fed as many as ten thousand a day. Few people are better versed in the gastro- nomic lore of Turkey than Aylin Oney Tan, a culinary historian and food columnist for the daily newspaper Cumhuriyet, who also guides a "Markets of Istanbul" walk for Context Travel. If you sign up, and I highly recommend you do, wear comfortable shoes and arrive hungry. We met Aylin, who is on a first-name basis with many of the finest food purveyors in the city, outside the 17th-cen- tury Egyptian Bazaar, also known as the Spice 164 WellesleyWeston Magazine | summer 2012

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