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Jan 17
Wednesday
Out of Istanbul
Hot Ticket to Hatay: Q&A with Robyn Eckhardt

A man in a small shop in Antakya makes bakla ezmesi (fava bean paste) to order, photo by David Hagerman

In the years of research for their new cookbook, Istanbul & Beyond, author Robyn Eckhardt and photographer David Hagerman became well acquainted with Anatolia and the distinct cultural identities, landscapes and, of course, cuisines that can be found on this vast plateau.

So we are pleased to be working with Robyn and Dave on the first unique culinary adventure in a series inspired by Istanbul & Beyond that will lead us across Turkey’s diverse regions, bite by bite. This seven-day culinary experience (with an optional two-day photography workshop led by Dave), scheduled for May 2018, will be split between Istanbul and the Hatay region, an area that plays an important role in Robyn and Dave’s book and in the cuisine of Turkey. It’s a unique opportunity to meet the people who opened their homes and shared their recipes with them.

Read the rest of this Q&A on Culinary Backstreets.

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