Arnd Erbel has serious beliefs about bread. In his opinion there is only one one bread recipe, and that is the amount of salt. Everything else is good local ingredients and craftsmanship.
This approach has made Arnd one of the most reputable bakers in Germany, he is making the bread for around 20 of Germany’s … Read the restRead more
Hendrik Haase aka Wurstsack is a food activist, who brings up the political and social dimensions of food. With culinary protest activities in public space he combines those serious aspects with entertaining ideas which show people that sustainable eating can be fun, and indulgence should be celebrated. One of his main interests lies in “Wurstkultur” … Read the restRead more
When we came to Istanbul we heard rumors of an underground cocktail bar in the city which serves well-balanced classics done right.
Alex’s Place is small and cosy, so we visited him before the bar opened and got crowded on a Friday night.
Alex is an US Expat, he’s been living in Istanbul for twelve … Read the restRead more
The Gastronomika project is a creative hub where history, design, architecture and gastronomy meet. Their mission is to explore the huge potential of Anatolian cuisine, from a variety of angles, before it gets industrialized and forgotten.
Our second edition of Culinary Crossroads introduces Semin Hakim, chef and Gastronomika program coordinator, as he talks about Anatolian … Read the restRead more
Mini Bashekim is always on the search for the best ingredients. He travels through Anatolia and brings home the best herbs and vegetables for his restaurant Datli Maya. Join him when he and his tream prepare Sherbet – a very special tamarine syrup drink in this edition of FOOD REBELS!
Datli Maya is a small … Read the restRead more
On our trip to istanbul we met food writer Ansel Mullins from istanbul eats and Culinary Backstreets. In our first episode of FOOD REBELS — the portrait series about people who are passionate about food — he talks about how migration has shaped istanbuls food culture and has brought an amazing variety to the plates … Read the restRead more