Culinary Tours of Turkey

As Turkey becomes a more popular destination for North American travellers, so interest in Turkish cuisine is picking up and we are seeing more Turkish influences in local food stores, cafes and restaurants.

Several people have written to ask if I will be leading a culinary tour of Turkey in 2011. Well, having just returned from a one month trip to Turkey, two weeks of which I was leading a private group and the rest of the time I met with Guides, Hoteliers, Restaurateurs and culinary experts, my answer is that even if I do not actually lead a group myself next year, I have the resources and contacts to plan and execute exceptional tours – tours that include history and cuisine – trips for anybody.

I subscribe to the notion that food is a looking glass into a culture and therefore, to really understand the culture, one needs to understand the origin and relevance of its cuisine and eating habits.  For instance, many of Turkey’s dishes evolved from nomadic tribes who used fermentation (yogurt) and saddle-curing (pastirma) to preserve milk and meats.  Others, including the combination of sweet and salty (chicken pilav with fruits and nuts) were the favourites of the Ottoman sultans.  With such a rich and colourful history,it’s no wonder the flavours of Turkey are so varied – and delicious!

You may be stopping in Turkey for a few days prior to a cruise, or wish to add another aspect to your Blue Cruise of the Aegean.  Whatever your interest, I would love to hear from you.