MondayFiled under Features
Until recently, Istanbul had been hosting increasingly more foreigners, who found themselves easily enchanted by the city and its spectacular location between three waterways. It had also gained well-deserved and long-due recognition for its vibrant food scene, which represents every corner of Turkey. Entire streets are devoted to the culinary specialties of one province, and these pockets are among what we find the most appealing about eating here. Tourists made the same discoveries, and places that were once patronized only by local tradesmen found an international audience.
But this past year sent everything reeling in reverse. While we were admittedly overwhelmed by how inundated with tourists certain parts of the city had become, we would prefer that to what followed: 2016’s bomb attacks and attempted military coup sent the crowds packing and devastated entire districts that had just opened scores of hotels and restaurants in the expectation that the number of visitors would continue soaring. The hotels sat empty, and popular, acclaimed restaurants threw in the towel.
Read the rest of the feature at Culinary Backstreets.
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no responses - Posted 05.11.16
The triangle of Kurtuluş, Feriköy and Bomonti represents an Istanbul on the verge of fading away. Though still inhabited by significant numbers of Greeks, Jews and Armenians, there are more local churches and synagogues than are used by the remnants of those diminished communities. The numerous schools, houses of worship and ...continue
no responses - Posted 03.07.16
Wave after wave of migration from Anatolia has bestowed upon Istanbul a population of 15 million at bare minimum, with countless pockets of the city representing villages and districts from every last corner of the country. In the neighborhood of Feriköy, those originally hailing from the eastern province of Erzincan have ...continue
no responses - Posted 07.16.10
“You’re going to make mine thin,” said an old man with Coke-bottle glasses. “Not too thin, it will break. We load these full of stuff, sir, and it’s all organic!” replied Hacer Hanım. “Whatever, just make mine thin and put some cheese in there,” the man grumbled. Hacer Hanım turned her back on ...continue