Workshop Insel, Markthalle Neun
The energy of summer sun infused into seasonal harvest of good food for all. The ultimate staple food of Anatolia, Tarhana is an instant ingredient that is used for making soups and many other dishes. Basically made by fermenting wheat, yogurt and sourdough, the other ingredients differ according to the food systems of the different regions.. This workshop will be about the history and making process of this ancient food, observing all the shapes and forms as well as tasting them... Held by Ümit Hamlacıbaşı. She is a book author and collector of local recipes, her first book Kala-Afiyet focuses on the food culture and recipes of the North Aegean island of Bozcaada. Her texts on Tarhana are considered to be amongst the best references in Turkey. She is currently writing her PhD in anthropology on the skillscape of the Grand Bazaar in Istanbul which is focusing on senses and memories.
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