Tree of Life: Turkish Cuisine

turkish foodTree of Life: Turkish Cuisine in Context of Turkey’s Political and Cultural History

Tuesday, September 12 (Luncheon)

TIME: 11:30 am – Bar opens; 12:15 pm – Lunch served;
1-2 pm – Presentation and Q & A

EVENT TYPE: Speaker Luncheon

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When Angie Brenner, a former independent bookseller, and career journalist Joy Stocke met on the balcony of a guesthouse on Turkey’s Mediterranean coast, they discovered a shared love of history, literature, and local food traditions. Stocke and Brenner set off on a ten-year cultural/culinary adventure to all of Turkey’s borders.  Along the way, they were invited into home and professional kitchens where they learned the history of and how to make drinks and dishes such as Turkish coffee, introduced by Sufi Dervishes, as well as sophisticated dishes from the Ottoman court, such as Circassian Chicken. Stocke and Brenner are authors of the memoir Anatolian Days and Nights and the cookbook, Tree of Life: Turkish Home Cooking. Join the authors for a conversation about the rich and varied cuisine of Turkey in context of the country’s culture and political history, and its trade routes, as well as the origin of staples such as wheat.

PRICE: $25 Members; $30 Non-members (includes lunch); $10 Lecture only


 

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