Good Food
Exploring 'Istanbul and Beyond'
Turkey is one-thirteenth the size of the U.S. but is equally diverse in topography, resulting in a remarkably rich and varied table.
By Evan Kleiman • • 1 min readTurkey is one-thirteenth the size of the U.S. but is equally diverse in topography, resulting in a remarkably rich and varied table. In “Istanbul and Beyond,” travel writer Robyn Eckhardt explores the country’s many culinary influences, while Davíd Hagerman’s photos capture the cuisine’s vibrancy.
The full episode
2 of 6
Menu mind tricks, The Black Sea, and Alta Adams- 0:00Culinary dispatches from the Black Sea
- 11:48Exploring 'Istanbul and Beyond'You’re reading this
- 22:19Chef Musa Dağdevİren on “The Turkish Cookbook”
- 28:00Restaurant menus influence what we eat and how we eat it
- 40:19Dialogue’s Dave Beran on tasting menus
- 50:37A taste of “California soul food” in West Adams
The full episode
2 of 6Menu mind tricks, The Black Sea, and Alta Adams- 0:00Culinary dispatches from the Black Sea
- 11:48Exploring 'Istanbul and Beyond'You’re reading this
- 22:19Chef Musa Dağdevİren on “The Turkish Cookbook”
- 28:00Restaurant menus influence what we eat and how we eat it
- 40:19Dialogue’s Dave Beran on tasting menus
- 50:37A taste of “California soul food” in West Adams