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From Soup to Dessert: The History and Culture of Turkish Yogurt
Turkish Cultural Center
New York, NY
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CULINARY HISTORIANS OF NEW YORK AND
THE TURKISH CULTURAL CENTER
PRESENT
From Soup to Dessert: The History and Culture of Turkish Yogurt
with Aylin Öney Tan

Wednesday, February 13, 2013

From earliest history to the present day, yogurt has been an important staple of Turkish cuisine. Whether fermented, cured, preserved, dried or smoked, yogurt is found throughout Turkish culture.  It is an incredibly adaptive food item that is used in both savory and sweet foods eaten by nomadic tribes and Istanbul-dwelling sophisticates alike.

Aylin Öney Tan tells the story of this fascinating food; from the milk of native breeds of goats, sheep and cows, to the cultures, vessels and cooking practices used by centuries of Turkish yogurt cooks.  Potted yogurt, strained yogurt, and the salty yogurt drink called ayran are all part of this fantastic story.

A reception featuring dishes made with yogurt will precede the lecture.

Aylin Öney Tan is one of the leading food writers of Turkey and an award-winning architect, with expertise in the conservation of historic monuments. She writes a weekly food column for two leading Turkish newspapers; Cumhuriyet, and Hürriyet Daily News.   She is a frequent contributor to food magazines and was a Jury member of the Slow Food Award 2000-2003. She appeared in the Turkey episode of Gourmet's "Diaries of a Foodie" on the National Geographic network, and won the Sophie Coe award on food history in 2008 for her paper, "Poppy: Potent Yet Frail".  She wrote the entry for Turkey in The Encyclopedia of Food Cultures of the World, published in 2011. Her latest work is the book A Taste of Sun & Fire: Gaziantep Cookery, on the cuisine of the southeastern culinary capital of Turkey. Currently she is working on a book on Turkish Cuisine for Reaktion Books.

Location:
Turkish Cultural Center
535 Fifth Avenue, 6th Floor (entrance is on 44th)
New York, NY 10017

Time: 6:30 pm Check-in and reception | 7:00 pm Lecture
Fee: $25 CHNY and TCC Members | $22 CHNY Senior & Student Members | $40 Non-Members and Guests


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For further information about CHNY, see http://culinaryhistoriansny.org/events.html
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Location

Turkish Cultural Center (View)
535 Fifth Avenue
New York, NY 10017
United States


Categories

Education > Other
Food > Other

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: No

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