Musa Dagdeviren, “The Turkish Cookbook”, 2019 was the topic of an earlier blog post.
Here I present: Robyn Eckhardt, “Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey”, 2017.
The book consists of an “introductory chapter” and eight (8) “recipe chapters”; and, “table of contents” is shown BELOW.
TABLE OF CONTENTS
- Workers’ Canteens, Street Fare & a Multiethnic Past
- Fish, Corn & Greens
The Black Sea
- Beef & Dairy
- High Pasture, Wild Herbs & Sheep
Van & Hakkâri Urfa
- Peppers & Silk Road Spices
- Olives, Pomegranates & Chiles
- Wheat, Legumes & Lamb
- Basics & Daily Dishes
The map of Turkey is shown ABOVE.
Turkey touches four (4) Seas of water: 1. Aegean, 2. Black, 3. Marmara & 4. Mediterranean Seas.
Turkey shares Borders with eight (8) nations: 1. Bulgaria, 2. Greece, 3. Armenia, 4. Azerbaijan, 5. Syria, 6. Georgia, 7. Iran, & 8. Iraq.
The language map of the “Turkic language phylum” is shown BELOW.
The “Turkic language phylum” consists of the following languages in alphabetical order.
The “Turkic language phylum” cladogram (family tree) is shown BELOW.
Robyn Eckhardt, “Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, 2017 is recipes eaten only within Republic of Turkey.
However, one gets the sense of greater Turkish culture from border and regional “Turkic language phylum” culinary culture from this book. The recipes in the book come originally from diverse Turkic regions. The origins of the Turkish cuisines is complex.
Linguistic language super-phylum of “Ural-Altaic” is shown BELOW. The “Turkish language” is part of the “Ural-Altaic” linguistic super-phylum whose origins predates written history.