La culture culinaire d'Istanbul

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La culture culinaire d'Istanbul

Message  Jocelyne le Dim 19 Avr 2015 - 8:14

Deux livres de Tan Morgül, journaliste à Radikal, disponibles seulement en turc et en anglais (sur Amazon.com). L'un sur cette véritable institution qu'est la Meyhane (maison où l'on boit de l'alcool) en Turquie et particulièrement à Istanbul, l'autre sur deux choses qui vont bien ensemble en Turquie : le poisson et le raki.

"Our goal was to look at one of Istanbul's most colorful institutions from Byzantine to the present: its meyhanes or taverns (and fish restaurants), which have such a special place in the city's history, literature, music and memories. More precisely, we wanted to see how the tradition has evolved. We visited 130 venues, talked with owners and employees, and did our best to tell something of their history, culture, buildings and décor, cuisine -in short, their stories- on a single page, in two languages (English and Turkish). To provide a few breaks in the tour of venues, we've tossed in some literary selections and quotes. We've provided some simple maps, and recommendations for fish (because natural is best), vegetables and fruits. We've compiled a list of some of the mezes that have become famous throughout the world, and the short section on meyhane slang offers a window into the Turkish meyhane and drinking culture."



Meyhanes & Fish Restaurants of Istanbul




"First of all, this book is not a "cook book". It's not just a book about fish, nor is it just a book about about rakı; it's a book that "reads: fish and seafood culture through rakı. It's a book that chases after the scent of seafood in Mediterranean cities, and never without rakı: It takes the magic of fish and rakı to the ports that keep watch over Mediterranean history and shares it with the local people. It's a book that savors the aroma of fish at the rakı table, about a kind of pleasure that demands time, taken for oneself and friends, to experience that joy together. In the words of the famous traveler Evliya Çelebi, "...because fish is a food for happiness and celebration!" To sum it up: If fish is happiness, then rakı is the celebration. This book is the product of multiple inspirations. We try to share what the cities we visited shared with us and inspired in us. Rakı and fish may have been our main focus but we also made sure to reflect something of the cities' history, geography, mythology, poetry, stories, etymologies and even melodies. We're in the Mediterranean after all, the land of ethics and aesthetics, and our own words, by themselves, would have been insufficient. Archestratus, one of the first gourmets in history, said that a good drinking table must include four or five people at the most. The same is said of the rakı table. So then, in honor of this book, I'll lay out an "anachronistic" spread and invite Archestratus, Alan Davidson, Fernand Braduel and Evliya Çelebi...and from among the living, Predrag Matvejevic. And as we chat, I'll be grilling the fish and pouring the rakı, to drink to the honor of the Mediterranean. Let us close with the words of world famous photographer Ara Güler, and let it sum up the entire book: "Fish is caught, not with nets poles, but rakı!"





Rakı and Fish, a mediterranean seafood odyssey
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Jocelyne
Le sage et l'artiste


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Re: La culture culinaire d'Istanbul

Message  Arun le Dim 19 Avr 2015 - 8:18

Merci pour ces infos Jocelyne ! Je note. J'imagine que tu maîtrises bien l'anglais ? Parles-tu également le turc ? Smile


"Le mouton n'a pas mangé la rose et le Petit Prince n'est pas mort"

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Arun
Tour de contrôle


http://www.suzannephilippe.com

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Re: La culture culinaire d'Istanbul

Message  Jocelyne le Dim 19 Avr 2015 - 8:22

Arun a écrit:Merci pour ces infos Jocelyne ! Je note. J'imagine que tu maîtrises bien l'anglais ? Parles-tu également le turc ? Smile

Non Arun, je me débrouille en anglais, un peu moins en allemand et presque pas en turc. Le turc est une langue altaïque donc agglutinante assez difficile pour nous qui parlons des langues indo-européennes. En revanche, la langue kurde fait partie de langues indo-européennes et sa structure est plus proche de la nôtre (ce n'est pas pour autant que je parle kurde)...
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Jocelyne
Le sage et l'artiste


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